By this time, dad wasn't eating much and he apologized for not eating more turkey and all the fixings. Somehow though he managed to eat a whole piece of pumpkin pie with whipped cream.
There are some traditions in my family that started when I was a little girl and one of these was my mom would make her famous Butter Croissants and baby limas.
This year, 17 of my family members came to dinner and of course I had to fix the baby limas. Now I know most of you don't even know what baby limas are, but they are a smaller version of the butter bean and they are green, but they taste heavenly for those of us who grew up with them. I add a splash of cream, a pat of butter and pepper when I fix them. Since not everyone likes baby limas, I only made one package of them yesterday. What surprised me though was everyone was eating them and I only got a small spoon full when it came time for me to dish up. Even little Jonah ate them and he said, "mmmmm" which means he liked them too. Yay for baby limas!!!!
But back to my mom's Butter Croissants. I knew I was having a large crowd this year so I made a double batch at one time. I had never done this before and they turned out great. The recipe I'm sharing today as I look back on those fond memories of my parents is the Butter Croissants because they are easy and anyone can make them. Even those who don't know how to cook....you can't mess these up.
Mom - thanks for all the great recipes and especially these tasty morsals everyone has to have at Thanksgiving.
Butter Croissants
4 cups flour
1 cup cold Butter
Cut the butter into the flour until the flour looks like pie dough or the butter has been reduced into pea size morsals. Place the bowl in the refrigerator while you make the "wet" ingredients.
In 1 cup warm water, mix 1 package and set aside to grow a bit or 5 minutes.
In another bowl, mix 3/4 cup evaporated milk, 1 egg, 1 teaspoon salt, and 1/4 cup melted butter plus 1 egg. Add 1/3 cup sugar. Now add 1 cup flour and mix well. A few lumps are okay.
Add the yeast mixture to the other "wet" ingredients and use a knife to mix the butter/flour mixture into the "wet" until the butter/flour is just moisetened. Do not overmix.
Cover and refrigerate over night or you can let this sit in the fridge for up to 2 days. Cut the dough into 4 equal balls. Roll each ball into an 8-10 inch circle and cut into 8 pie wedges. Roll each wedge from the large end to the small end and place on parchment lined cookie sheets. Repeat with each dough ball. Let rise at room temperature for 2 hours.
Bake at 325 degrees until light golden. Remove from pan onto a cooling rack. Makes 36 rolls. Enjoy hot out of the oven or save until later. To reheat the rolls, heat the oven to 325 degrees and put the rolls into the oven to heat for 5 or so minutes.
Our family likes these even frozen. Go figure..... but enjoy.
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