Another Pioneer Woman recipe. I made these for the first time on Thanksgiving Day, and next time, I’ll make the dough ahead of time so it’s easier to plan on the day of.

• 2 cups milk
• 1⁄2  cup sugar
• 1⁄2  cup vegetable oil
• 4 1⁄2 cups flour
• 1 pkg (21⁄4 tsp.) active dry yeast
• 1⁄2  teaspoon (heaping) baking powder
• 1⁄2  teaspoon (scant) baking soda
• 1 tablespoon salt

Pour 2 cups of milk into a stock pot or dutch oven. Add sugar and vegetable oil, stir to combine. Now turn the burner to medium/medium low and “scald” the mixture/ lukewarm (between 90-110 degrees). If you forget its on the stove and bring it to a boil that’s ok, just walk away and let it cool down to the appropriate temperature. If you don’t have a thermometer the pan should be comfortably warm to the touch. When the mixture is the right temp, add in 2 cups flour and 1 package of active dry yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour. Stir together (it will seem very sticky) and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have doubled in size. When it has doubled sufficiently, add in 1⁄2 cup flour, the baking powder, baking soda and salt. Stir (or knead just a bit) until combined. Butter 1-2 muffin pans. Form rolls by pinching off walnut sized pieces of dough and rolling into balls. Repeat and tuck three balls of dough into each buttered muffin cup. Cover and allow to rise for 1-2 hours. Bake in a 400° oven til golden brown, about 15 minutes.

I drew this recipe from a few different sources and winged the amounts, but they turned out really yummy.

• 5 apples, peeled and chopped
• 1⁄4 cup brown sugar
• 1-2 teaspoons cinnamon
• 1 teaspoon lemon juice
• dash of nutmeg

Combine all ingredients and cook on the stove over medium heat until apples are soft and juice has thickened.

Bryan wanted me to find a recipe for brown sugar yummy carrots and this was the result. I have to admit they are pretty yummy, although after first taste I halved the amount of brown sugar.

• 16 oz baby carrots
• 2 tablespoons butter
• 1⁄4 cup brown sugar, packed
• 1 cup water
• dash of salt pepper, to taste

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 25-30 minutes, or until carrots are tender and the liquid has evaporated.

This recipe is also courtesy of kevinandamanda.com. I saw it and had to try it because my husband loves cream corn. It was really, really good, and I will definitely be making it often.

• 6 ears corn
• 3 tablespoons flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups water
• 3 tablespoons butter

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrape up the cob with a spoon to get the milk. Combine flour, sugar, salt, and pepper in a small bowl, then add to 1 1⁄2 cups of water. Stir with a fork or whisk to combine. Melt butter over medium-low heat in a large, heavy-bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 30- 45 minutes, stirring frequently.

The original recipe comes from 1789 Restaurant in Georgetown, over time it’s been modified by my husband to what it is today.