Living Magazine doTERRA Fall 2017 Living Magazine - Page 33

Sweet & Spicy Cranberry Sauce Ingredients: 10-ounce bag fresh or frozen cranberries 1 jalapeno, diced ⅓ cup water ⅓ cup honey or white sugar 3 drops Wild Orange essential oil Instructions: 1. Combine ingredients, excluding Wild Orange essential oil, into a saucepan. 2. Bring up to boil and then lower temperature to a simmer for 10 minutes, stirring occasionally. 3. Remove from heat and let cool. Add Wild Orange essential oil. Store in refrigerator until ready to serve. Rosemary Dinner Rolls Ingredients: 2 ¼ teaspoon active dry yeast ½ cup warm water 3 tablespoons sugar, divided ¾ cup warm milk 1 large egg 3 tablespoons butter, melted 2 tablespoons chopped fresh rosemary 2 drops Rosemary essential oil 1 ½ teaspoon salt 1 egg for brushing rolls, whisked 3 ½ cups all-purpose flour, then more as needed Instructions: 1. I  n the bowl of an electric stand mixer whisk together yeast, warm water, and ½ teaspoon granulated sugar. Rest for 5 minutes 2. S  et mixer with hook attachment and mix in remaining sugar, warm milk, egg, melted butter, fresh rosemary, Rosemary essential oil, and salt on low speed. 3. Add 2 cups flour and mix on low speed until combined. Slowly add in remaining flour until dough pulls away from the side of the bowl. Dough should be a little sticky. 4. K  nead for 7–10 minutes until smooth and elastic. 5. R  emove from mixer and cover bowl with a cloth for 1 hour or until doubled in size. 6. Place dough on clean workspace and divide into 12 equal parts. Roll each part into a smooth ball and place into a greased 9x11 baking pan. 7. C  over and let rise for 1 hour or until doubled in size. 8. P  reheat oven to 350 degrees. 9. Gently brush tops of rolls evenly with 1 tablespoon whisked egg. Bake in preheated oven until tops are golden brown, about 23–26 minutes. Healthy Pumpkin Pie Ingredients: Instructions: 1 15-ounce can pumpkin puree 1 13.5-ounce can full-fat coconut milk ¼ cup rolled oats 2 tablespoons ground flax ½ cup brown sugar 3 teaspoons ground cinnamon 1 drop Cinnamon essential oil 2 drops Clove essential oil 2 drops Ginger essential oil ½ teaspoon salt 1 egg 1 tablespoon pure vanilla extract 1 par baked pie crust 1. Preheat oven to 400 Fahrenheit. 2. Blend all ingredients together until smooth. Pour into a par baked pie crust in a 10-inch round pan. 3. Bake for 27 minutes Note: It will look underdone at this time, don’t worry. Refrigerate at least 5 hours uncovered. Pie will thicken and “set.” 4. Top with fresh whipped cream. For a complete list of recipes and tablescape inspiration visit: / 33