il recipe y lei (recipe for y'all)

I have decided that every now and again I will post relevant recipes. In light of the past Thanksgiving Holiday and the Christmas Season now upon us- I will impart two recipes direct from Feel the Love Studios, which adorn my family's table every year for both Holidays. Hope you adore them both.

POTATO ROLLS

**THIS IS A RODMAN FAMILY RECIPE!

375 degrees

-2 1/2 tsp. of active dry yeast dissolved in 1 1/2 c. of lukewarm water

-2/3 c. of unsalted butter

-2/3 c. sugar

-2 eggs

-1 c. of warm and mashed potatoes

-1 tsp. of salt

-6-7 c. of flour

1. Mix the wet ingredients first

2. Add in flour and mix- my preferred method is diving in with my hands

3. Continue to knead dough and add flour until you have a nice smooth round ball of dough

4. Place dough in a buttered bowl and cover- let rise for a couple of hours or until noticeably different in size

5. Roll the dough into lovely little round balls and place on a buttered sheet pan

6. Let rise again until double in size- or nice and puffy

7. Bake for 15-20 minutes (golden brown on top)

**OPTIONAL STEP/TIP: After Step 4- You can refrigerate the dough over night. Then when you are ready to bake just continue with Step-5

CRANBERRY SAUCE

- fresh or frozen cranberries

- sugar

- orange juice

**This recipe does not have measurements but I will throw out a few hints as how to gauge

1. In a pot place as many cranberries as you would like sauce

2. Turn on heat to a medium- medium/high heat

3. Pour in orange juice- just enough to barely cover the cranberries

4. Add sugar- you have to go by taste- but to give you an idea for about 6 cups of cranberries I add 1/2 cup or maybe a little more of sugar

5. Cook until the cranberries begin to pop, and the orange juice cooks off

6. You can remove the cranberries from the heat when the sauce has thickened

7. Let cool for a little while- then place in a dish or bowl of your liking. You can serve this warm or cold. It lasts at least a week in your refrigerator.

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