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:
doterra.com/us/en/blog
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