Crock Pot Cream Corn

Crock Pot Corn

1 (16 oz) bag frozen corn
2 tbsp flour
1 tbsp sugar
1 tsp salt
1 tbsp cold butter, cut in pieces
1/4 cup Parmesan cheese
1 cup heavy cream

Put frozen corn in crock pot.  Stir in flour, sugar and salt.  The flour needs to be well distributed through the corn.  It will coat the corn.  Add the butter and Parmesan cheese.  Finally pour in the heavy cream.  The cream will freeze on the corn and will not mix in well.  It will mix in as the corn heats up. (Mixing the ingredients into the frozen corn makes it unnecessary to make a roux.)  Heat about 2 hours until simmering.


This is based on a recipe for Gulliver's Corn, but has been modified for the crock pot.

This became a part of our traditional Thanksgiving meal about 20 years ago.

Oreo Turkeys

I know my girls don't actually need this "recipe", but I may as well make sure it is saved.

I've seen lots of cookie turkeys, but these are so simple to make.  In our family the kids always made them on Thanksgiving day.  

If anyone makes some this year, send me a picture and I will post it here.

Marshmallow and Sour Cream Fruit Salad

Marshmallow and Sour Cream Fruit Salad

1 can pears, drained, cut into bite size pieces

1 can pineapple tidbits, drained

1 small bottle maraschino cherries, drained, cut in half

40 large marshmallows, cut in fourths

1 cup sour cream

1 can drained mandarin oranges, (optional) 

Combine all ingredients.  

Chill overnight to melt marshmallows and blend flavors.

Note:  This recipe traditionally contains 1 cup coconut.  Most recipes similar to this call for miniature marshmallows, but they do not melt as well as cup up large marshmallows.  You can use crushed pineapple or pineapple chunks, but the tidbits are just the right size.  

I will post a picture in a few days, after I have made this for Thanksgiving dinner.

Sugar Plum Elf Slippers

I finally finished the pattern for my elf slippers.  There are instructions to make adult size slippers and child size slippers.  They are so comfortable and easy to make.  Check out theslippershoppe on etsy.

Sarah Tuttle's Rolls

Sarah Tuttle's Rolls

(for bread machine or mixer)

1 tbsp yeast
1 tsp salt
1 tbsp powder milk
1/3 cup sugar
3 cups flour
2 eggs
1/3 cup oil
3/4 cup water

Put all ingredients into machine.
For bread machine, set on manual.
For mixer, mix 10 minutes, let sit about 45 minutes, mix 10 minutes, let rest 10 minutes.

Dough should be soft.  It should require a little flour on the board to form the rolls.  If dough is too elastic, and won't stretch and flatten, let it rest for a few minutes.  (Elastic means it bounces back to its previous shape.)  Kneading and handling the dough makes it elastic.  Resting allows it to relax.  If the dough is too elastic the rolls will pop open as they rise and bake.

Pat dough into a square.  It should be about 1/4-1/2 inch thick.

Spread softened butter along one edge and fold dough over about 1 1/2 inches.  

At this point, Sarah always used a round cookie cutter and cut half-moons out of the edge of the dough.  I find it much easier to cut rectangular rolls.  They rise to look almost the same as the half moons.  

With large knife, cut the dough you folded over away from the flat dough.

As you pull this strip of dough away from the rest of the dough it will probably stretch some.

Cut into approximately square  rolls.  

Place rolls onto cookie sheet covered with parchment paper.

Notice I am not very careful about getting all of the rolls exactly the same size.

Place the rolls in a warm place and cover with a clean dishtowel to allow them to rise.

A stove top with a preheated oven is a good warm place.

Allow the rolls to rise until they are almost double in size.  This step seems to take much longer on cold days.  I cannot give you an estimate on how long it will take.

When you poke a finger into the dough and the hole holds it shape without bouncing back the rolls are ready to go in the oven.

Sarah always said "When you think the rolls have risen enough, let therm rise a little longer."

Bake in a 350 degree oven for 12-15 minutes.  Watch closely so rolls do not overbake.

I think these rolls taste even better after they have been frozen.  So, make them in advance and be sure to make extra.  

Temple Slippers

For many years I have looked for a temple slipper pattern.  I never found anything suitable.  So, I decided to make up my own pattern.  After months of trial and error and several versions I finally have a pattern.  I opened an etsy shop.  My shop is named theslippershoppe.  I plan to develop more slipper patterns.  The next pattern for sale will be my elf slippers as soon as I perfect the pattern.