5 med sweet potatoes
1 c brown sugar
8 big marshmallows
1 tsp salt
3 tbs flour
1 c evaporated milk
Cook sweet potatoes and arrange in a greased baking dish. Mix salt, sugar, and flour. Pour mixture over potatoes. Pat with butter and pour milk over potatoes. Top with marshmallows.
Bake at 350 degrees for 45 minutes.
1/2 (15 oz) pkg refrigerated pie crust
1 cup sugar
4 lg eggs
1 (12 oz) can evaporated milk
3/4 cup water
1/4 cup light rum
1/8 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
whipped cream, for garnish
powdered sugar, for garnish
preheat oven to 350 degrees.
on a lightly floured surface, unroll pie crust. roll pastry into a 12″ circle. press pie crust into a 9″ deep dish pie plate, crimping edges, if desired. lightly poke holes into the bottom of the dough once it’s fitted firmly in the plate.
in a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. add evaporated milk, water, rum and salt. beat at low speed until combined. pour mixture into crust. sprinkle top of pie with nutmeg and cinnamon. place pie onto a rimmed baking sheet with a depth of 1/2″. add hot water to baking sheet.
bake for about 55 minutes, or until a toothpick inserted near the center comes out clean.
cut into desired sizes and garnish with whipped cram and powdered sugar.
makes 1 pie
4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 tsp freshly grated nutmeg
3 oz bourbon
in the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. set aside.
in a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. then return everything to the pot and cook until the mixture reaches 160 degrees. remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. chill the mixture in the refrigerator until it reaches a temperature of 40 degrees, approximately 4-6 hours.
once chilled, process in an ice cream maker according to the manufacturer’s instructions. serve as is for soft-serve, or place in an airtight container and put in the freezer for 2-4 hours for traditional ice cream.
makes 1 qt.
2 (16 oz) cans whole berry cranberry sauce
1 (16 oz) can chicken broth
2 tbs ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 orange, zested
1 (4 lb) boneless pork loin roast
1 tsp whole cloves
1 apple, sliced
preheat oven to 400 degrees.
place roast on a roasting pan and push cloves into the meat.
place apple slices over the roast.
mash cranberry sauce with chicken broth, cinnamon, nutmeg and ginger.
pour half of the mixture over the roast and cover with tin foil.
bake in the oven for 30 minutes and add remaining sauce.
bake until inside of roast reads at least 145 degrees. this should take an additional 30 minutes.
use drippings as glaze for the roast.
8-12 servings
1 (4 oz) jar maraschino cherries, with juice
1 fluid oz triple sec liqueur
1 (750 milliliter) bottle light rum
1 orange, sliced into rounds
1 lemon, sliced into rounds
1 (8 oz) can pineapple chunks
1 liter carbonated water
1/2 cup sugar
2 cups orange juice
2/3 cup lemon juice
ice
mix sugar, orange juice and lemon juice in a punch bowl. stir until sugar is completely dissolved.
pour triple sec, light rum, cherries, lemon slices, orange slices and pineapple chunks into punch bowl.
refrigerate for at least 2 hours and add carbonated water.
add ice and mix.
10 servings
4 cups milk
2/3 cup instant chocolate drink mix
5 chocolate mint candy canes, crushed
1 1/2 cups heavy whipping cream
1/4 cup 10x sugar
1/2 tsp vanilla extract
in a large saucepan, combine the milk and drink mix. cook and stir over medium heat until heated through. remove from the heat. set aside 1 tbs crushed candy canes for garnish. stir remaining candy canes into cocoa; keep warm.
in a small bowl, beat cream until it begins to thicken. add 10x sugar and vanilla; beat until stiff peaks form. ladle cocoa into mugs. top with whipped cream; sprinkle with reserved crushed candy canes.
4 servings
1 lg head cauliflower, broken into florets
1/4 cup chopped green pepper
1 (7.3 oz) jar sliced mushrooms, drained
1/4 cup butter, cubed
1/3 cup flour
2 cups 2% milk
1 cup (4 oz) shredded swiss cheese
2 tbs diced pimientos
1 tsp salt
paprika (optional)
place 1″ of water in a large saucepan; add cauliflower. bring to a boil. reduce heat; cover and cook for 6-8 minutes or until crisp-tender. drain and pat dry.
meanwhile, in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. add flour; gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in cheese until melted add pimientos and salt.
place half of the cauliflower in a greased 2 qt baking dish; top with half of the sauce. repeat layers. bake, uncovered, at 325 degrees for 25 minutes or until bubbly. sprinkle with paprika if desired.
8-10 servings
3 lbs Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries
preheat the oven to 375 degrees.
trim/clean the Brussels sprouts, the cut them in half. arrange on 2 baking sheets and toss with the olive oil. roast until brown, 25-30 minutes.
combine the balsamic vinegar and sugar in a saucepan. bring to a boil, then reduce heat to medium-low and reduce until very thick.
drizzle the balsamic reduction over the roasted sprouts then sprinkle on the dried cranberries.
10-12 servings
1 spiral-sliced half ham
1 (20 oz) can pineapple slices, juice reserved
15-20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tbs yellow mustard
preheat the oven as directed on the ham package and follow the instructions for baking the ham. remove the ham from the oven about 30 minutes before the end of the warming time.
decoratively arrange the pineapple slices on top of the ham with whole cloves, if using, or toothpicks. place a cherry in the center of each pineapple ring and secure with a clove or toothpick.
in a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. spoon the glaze over the ham and bake for the remaining 30 minutes. remove the ham from the oven, transfer to a cutting board and carve.
12 servings
1/2 cup butter OR margarine
1/2 cup brown sugar
1/2 cup sugar
1 egg, well beaten
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp baking powder
1 cup rolled oats
1 cup cornflakes
1/2 cup coconut
1/2 cup chopped pecans
cream butter; add sugars, then egg and vanilla. sift dry ingredients together and add to creamed mixture. add cornflakes, oats, coconut, and nuts. roll into small balls and place about 2″ apart on greased cookie sheets. bake at 350 degrees for 10-5 minutes.
makes approx 3 dozen cookies
