This is on of my two FAVORITE fall meals. This one is awesome and super-easy (except for the rolls, those take time). My second favorite meal is roasted Squash Soup. That will be posted as soon as I can dig up the recipe!
Homemade Tomato Soup
3 medium cans diced tomatoes
1 can chicken broth (14 oz)
1 T. butter
2 T. sugar
1/4 c. diced onion
1/2 t. allspice
1/2 t. cinnamon
pinch of baking soda
Simmer covered for one hour, and then before serving, add one pint of heavy cream and then heat through (about 5 minutes).
I LOVE to top this soup off with some grated cheese and sour cream! So delish!
Pumkin Dinner Rolls
INGREDIENTS
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/3 cup brown sugar
2 teaspoons salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
7 cups all-purpose flour
1/4 cup butter, softened (optional)
DIRECTIONS
1.Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
2. Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
3. Bake at 375 degrees F (190 degrees C) for 15-20 minutes.
3 comments:
sounds yummy, I will have to try both of those. thanks for the recipe
Haley! Your blog is so cute! Do share your background secret with me! Mine is boring and blah. Is it a special link I must go to to find the pretty backgrounds?
And, your kids are adorable. I know I have told you this repeatedly, but I will do so again. And a boy on the way! Congrats! I'm still kidless, but hopefully someday that will change.
So glad you found me on here! Keep in touch!
Ok Haley... those pumpkin rolls are TO DIE FOR!!!! You said you thought they needed a more pumpking taste, so I used the whole can of pumpkin instead of 1 cup, added an extra cup of flour, and a tablespoon of Pampered Chef's cinnamon spice blend that has cinnamon, nutmeg, allspice, orange peel and ginger. They turned out FANTASTIC! And with the last 1/4 of dough, since I already had like 2 dozen croissants, I made pumpkin cinnamon rolls. Talk about yummy- I sat on my bed and ate 4 of them while watching "Private Practice" last night... of course, 2 went straight to the baby, 2 for me! ha ha. Thanks for the recipe! Try it w/ the changes, it's good!!
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