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Monthly Archives: October 2015

Yam-sweet potato pie Yam-sweet potato pie DSC02112 Yam-sweet potato pie Yam-sweet potato pie Yam-sweet potato pie Yam-sweet potato pie Yam-sweet potato pie Yam-sweet potato pie Yam-sweet potato pie Yam-sweet potato pie Yam-sweet potato pie Yam-sweet potato pie It’s that time of year; and this is the perfect holiday dessert !Enjoy

 Ingredients: 2 medium sweet potatoes – 1 medium yam – 1/2 cup butter, softened – 1 cup white sugar – 1/2 sour cream – 2 eggs – 1/2 teaspoon ground nutmeg – 1/2 teaspoon ground cinnamon – 1 teaspoon vanilla extract – 1 9 inch lightly baked pie crust

Prep: Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potatoes; remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Mix or beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes

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No knead cinnamon bread No knead cinnamon bread No knead cinnamon bread No knead cinnamon bread No knead cinnamon bread No knead cinnamon bread No knead cinnamon bread Ingredients: For the Dough: 1/2 cup milk  – 4 tablespoons salted butter, cut into pieces – 2 1/4 teaspoons yeast  – 1/2 cup warm water  – 1/4 cup sugar – 2 eggs – 1 1/2 teaspoons salt – 1/2 teaspoon cinnamon – 3 cups unbleached all purpose flour – For the Filling: 1/4 cup suga r5 teaspoons cinnamon 1/2 cup raisins

Directions: Heat milk and butter in a small saucepan until the butter melts. Cool until warm. Pour warm water into a bowl. Sprinkle yeast over water. Mix in sugar and eggs. Add salt, cinnamon, milk mixture, and 2 cups of flour. Mix until well blended, for about 2-3 minutes. Add remaining flour; stir until dough is smooth and comes away from the sides of the bowl. Add flour sparingly if the dough sticks to the side of the bowl. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, 2 hours. After the rise, punch down the center of the dough once. Making sure not to fold the dough, turn it onto an floured work surface; let dough rest for 1 hour. Mix cinnamon, sugar, and raisins. Roll out dough into a18 X 8 inch rectangle; sprinkle on cinnamon, sugar, and raisins (or you can add everything in the batter as I did). Roll the dough nice and tight; place in a 9 inch pan, bake for 45 minutes on 350 F

Southern stye banana puddin Southern stye banana puddin Southern stye banana puddin Southern stye banana puddin Southern stye banana puddin Southern stye banana puddin Southern stye banana puddin Southern stye banana puddin The best thing about this recipe is the hint of pineapple and the homemade custard ! yum

Ingredients: 1 cup sugar – 3 eggs, beaten – 1 dash salt – 2 tablespoons cornstarch – 2 cups milk – 1 teaspoon vanilla – 2-3 ripe bananas, sliced – 1 can crush pineapple – box vanilla wafers. Directions: Mix sugar and eggs together. Add salt, cornstarch, and milk. Bring to a boil over medium-high heat, stirring constantly; cook until thickened. Remove from heat; add vanilla and mix well. In serving bowl, layer the wafers, pineapple, bananas, and pudding

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