Edits 1 julie

Cloverleaf Rolls Ingredients 2 eggs 1/3 cup (2 1/2 ounces) sugar 1 1/2 teaspoons salt 6 tablespoons (3 ounces) butter 1 cup (7 1/4 ounces) unseasoned mashed potatoes, lightly packed* 2 1/2 teaspoons instant yeast 3/4 cup water (potato water, if possible) 4 1/4 cups (18 ounces) King Arthur Unbleached All-Purpose Flour Butter Topping 2 tablespoons melted butter 1 garlic clove, finely minced 2 teaspoons chopped fresh rosemary Instructions *1 medium-to-large baking potato will yield 8 ounces of mashed potato. Skip the salt and pepper to leave them unseasoned.

Manual/Mixer Method: In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes.

Divide dough into 12 pieces, then each piece into three pieces. Roll three pieces into one ball Lightly grease a standard muffin pan and fill each well with three dough balls.

Cover and let rise for another 60 - 90 minutes. Right before baking, brush with butter mixture.

Baking: Bake the rolls in a preheated 350째F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired. Serve warm or at room temperature. Yield: 15 or 16 rolls.

Immediately after removing baked rolls from oven, brush them with the rosemary garlic butter while still in the pan. Allow rolls to set for 10 minutes and then remove to cooling rack or serve immediately.

Cranberry Jelly Ingredients 1 cup sugar 1 cup water 1 12-ounce package Ocean Spray速 Fresh or Frozen Cranberries Directions Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Turn off when it reaches 217 F. Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left.

Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 1 cup.

Coconut Cream Pie INGREDIENTS Filling 1/2 C sugar 4 large eggs 5 T all purpose flour 1 2/3 C coconut milk (1 can) 1/3 C + 1/4 C whole milk 1 tsp vanilla extract 1/8 tsp coconut extract 1/2 tsp vanilla pinch salt 1 T butter Topping 2/3 C sweetened flaked coconut, toasted 1 1/4 C chilled whipping cream 2 T powdered sugar 1/2 tsp vanilla PREPARATION Preheat oven to 375째F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling: Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes.

Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust.

Cover; chill overnight.

For topping: Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Green Bean Casserole Topping 1 C Panko bread crumbs 2 T unsalted butter, softened 3 C (6-ounces) of canned fried onions 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper Beans and Sauce 2 lbs thin green beans, ends trimmed and halved 3 T unsalted butter 8 oz white button mushrooms, cleaned and finely diced 2 small shallots, finely diced 4 medium garlic cloves, minced 3 T unbleached all-purpose flour 1 1/2 C chicken broth 1 1/2 C heavy cream 2 tsp dry Sherry (optional, but good) Directions Topping In the bowl of a food processor, combine the butter and panko. Add the fried onions, salt, and pepper and pulse just until coarse crumbs form, about 3-5 (1second) pulses; set aside.

Beans and Sauce With oven rack in middle position, preheat the oven to 425Âş F. Fill a large bowl with cold water and ice; set aside. Bring 4 quarts of water to a boil in a large pot.

Add 2 tablespoons of kosher salt and beans. Cook until beans are bright green and tender about 6-9 minutes (taste for desired tenderness). Drain beans in a colander and immediately plunge into the ice water to stop the cooking process.

Spread beans in a single layer on a paper towel-lined baking sheet to drain completely.

In the empty pot, melt the butter over medium-high heat until foaming subsides.

Add the mushrooms, shallots, and garlic. SautĂŠ until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce has thickened, about 10 minutes. Stir in the Sherry, if using. Season to taste with salt and pepper.

Add the green beans to the sauce and gently toss to coat. Transfer the beans to a 3-quart (or 9 x 13-inch) baking dish. Sprinkle the topping over the beans and

bake until the top is golden and the sauce is bubbling, about 15 minutes. Allow the mixture to cool for 5 minutes before serving. Enjoy!

To make in advance The topping can be stored in an airtight container in the refrigerator, then combined with the fried onions just before cooking. Once the beans and sauce have cooled separately, they can be combined. Transfer the mixture to the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and cover with foil. Heat the the casserole in a 425ยบ F oven for 10 minutes. Remove the foil, add the topping, then bake for another 1015 or until browned and bubbling.

Sweet potato casserole 5 sweet potatoes, sliced 1/4 cup reduced fat margarine 1/2 cup packed brown sugar 1 tablespoons orange juice 1 1/2 tsp ground cinnamon 1 (10.5 ounce) package miniature marshmallows Preheat oven to 350 degrees F (175 degrees C).

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.

Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.