We had our traditional (27 years so far!) Thanksgiving meal with the three other families that make up our “Thanksgiving family.” Our contributions included beets, squash, mashed potatoes, pecan loaf, apple crisp, and cranberry-walnut rolls.
1/4 cup Earth Balance
2 cups sifted flour (half white, half whole wheat pastry)
1 TBS baking powder
1/4 C sugar
1 tsp salt
2/3 C soy milk
1 C sliced cranberries
1/2 C finely chopped walnuts or pecans
1/4 C Earth Balance
- Sift the flour with the baking powder, sugar and salt.
- Use a pastry cutter to combine the flour and margarine.
- Whisk in the milk and mix with a few strokes.
- Turn onto floured counter and knead briefly – no more than 15 times.
- Roll out into an oblong, about 1/8″ thick.
- Spread with softened margarine, then sprinkle with nuts, cranberries, and sugar.
- Roll up lengthwise, cut into pinwheels with a sharp knife, and place close together in a greased baking pan. Sprinkle on any extra nuts, sugar or margarine you have leftover.
- Bake at 400 degrees for 20 minutes or so – until browned slightly.