Sweet Potato Casserole

This Sweet Potato Casserole (made with Yams?) is compliments of Jason McKellar. I haven't tried it yet but I just know I'm going to love it and I want it in my recipe book! 

Base
3 c cooked (peeled, cubed, boiled then mashed) yams
1/2 c sugar
1/2 c soft butter
1 T vanilla
1/3 c heavy whipping cream
2 well beaten eggs

Mix well, then spread in a 13x9 baking pan

Topping
1/3 c melted butter
1 c brown sugar
1/2 c flour
1 c chopped pecans

Mix well, then spread on top of base

Bake at 350º for 25 minutes

Pecan Pie

Lots of people turn their nose up at Pecan pie. Not me! My daughter in law use to be one of those anti pecan pie people until she tasted this recipe. Now it's her favorite and now, having allowed others to taste it in her own family, she is required to make one every year on pie day to take with her when she leaves. The key to a good pecan pie is to not be cheap with the pecans. I always add more than it calls for. Try this recipe. You'll go nutty over it! Promise! And remember any pie is only as good as the ingredients you put in it. Always choose quality and fresh!

1 Single Crust prepared (rolled out and lined in pie pan.)

Slightly beat 3 eggs

Add

1 cup corn syrup
2/3 cup of sugar
1/3 cup softened butter
1 teaspoon vanilla
Pinch of Salt
2 cups or so Pecans

Mix Well

Stir in 2 cup of Pecans. (This is the tricky part. I don't like my filling as soupy so I add more pecans. I start with 1 and 3/4 cups to the mixture, then I place the mixture in the pie shell. I then add more pecans mixing them around a little with my spoon until the pecans touch each other across the top well.) After licking the bowl, the beaters, the spoon and possibly my fingers, I bake the pie at 350 degrees for 40 to 45 min. or until you can insert a knife and it comes out clean.

Very IMPORTANT NOTE HERE! I cut a 4 inch strip of tin foil to place around the edge so my edges don't over brown. I hate over brown edges! I remove the foil the last few minutes.

Now here's a new Sauce recipe I'm going to try making this year to go with my pecan pie. Like I said, I haven't tried it. I haven't tested it. But it sounds yummy so I'm putting the recipe on here and if it's good I'll leave it!

Maple Cream Sauce:

1 1/2 cups whipping cream
5 Tablespoons real maple syrup
3 tablespoons light corn syrup

Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 min. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie! ( Be Still My Heart!)

I use to live in Ohio. My favorite maple syrup in the whole wide world is made in Burton, Ohio. I've started a new tradition, every year I order myself a 1/2 gallon for Thanksgiving. It's tradition. When it comes in the mail, I try not to open it up and drink it! LOL!

Stop by and visit the Burton Log Cabin Sugar Camp for the purest most divine maple sugar you've ever tasted!

Freezer Brown and Serve Rolls

Are you like me? Sunday rolls around (hee hee no pun intended) and you'd like hot rolls fresh out of the oven for your lovely Sunday dinner but there just isn't enough time to make them. Here is a recipe you can make and freeze a head of time. They will last in your freezer about 2 months.


This recipe makes 24 rolls.

Ingredients:

• 4 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 3/4 cup warm water (120 to 130 degrees F)
• 3/4 cup warm milk (120 to 130 degrees F)
• 1/4 cup (butter flavored) shortening
• Butter, softened

Start by putting 2 cups of fluffed flour in a large bowl add sugar, salt, and active dry yeast package. Next add your water, milk, shortening, and mix well. Stir in your remaining flour one cup at a time while blending dough. In the end dough will be rather stiff. Place on well floured surface and kneed for five minutes. (I love this part. I can take out my frustrations for the day on the dough!) Shape round and place in a well greased bowl, cover with greased saran wrap, let raise for 1 and 1/2 hours. Now punch the dough down and get all the bubbles out. Now cut into small pieces for what ever type of roll you want. Round for muffin tins or folded in half for a nice flat cookie sheet. My sister loves to roll hers into small ropes and tie them in a knot. 

Now place on well greased pan, which ever one suits the type of roll you're making. Brush with a generous amount of real softened butter. Cover again with well greased saran wrap. Let rise in a warm place for 40 min.

To prepare for a later baking date:

Preheat oven to 275 degrees F. Bake 20 to 30 minutes until set,  but not browned. Remove rolls from pans and cool to room temperature. Then place rolls in freezer bags. They will keep in fridge for 8 days, or the freezer for 2 months. When ready to serve, remove from freezer and thaw to room temperature. Preheat oven to 400 degrees F, and bake on greased cookie sheet for 7 to 10 minutes or until golden brown.

To Bake Immediately:

Preheat oven to 400 degrees F. Bake 15 – 20 minutes or until golden brown.

Here's to busy days with hot rolls fresh out of the oven!