Ingredients
3 large sweet potatoes
1 cup sugar
1/2 stick butter
Boil sweet potatoes for an hour, or until completely soft. Cool, then gently pull peel off.
In a large bowl, combine potatoes with sugar and butter with mixer until creamy. (I use water from boiling as needed to cream - more nutrients! Milk may also be used, as needed)
You can bake in glass mixing bowl, or spread into a glass pan. Apply topping.
Topping ingredients
1 cup brown sugar
1/2 c. White Lily flour
1/2 stick butter
1 c. pecans (optional)
Place in 350 degree oven for 30 minutes, or until topping is golden brown and bubbly. Let cool approximately 10 to 15 minutes before serving. YUMMY - it's more like dessert than a vegetable. :)
Sunday, June 29, 2008
Sunday, June 22, 2008
Homemade Ice Cream
Ingredients
1 gallon whole milk
12 oz. can sweetened condensed milk
4 c. sugar (I use less than this recipe, but being two years since I've made it, I don't recall how much less)
Vanilla flavoring to taste
Place in electric freezer - cover with ice and rock salt. This is creamy and cold - simple and sweet! I grew up on this recipe - Candace
Delores, Alabama
1 gallon whole milk
12 oz. can sweetened condensed milk
4 c. sugar (I use less than this recipe, but being two years since I've made it, I don't recall how much less)
Vanilla flavoring to taste
Place in electric freezer - cover with ice and rock salt. This is creamy and cold - simple and sweet! I grew up on this recipe - Candace
Delores, Alabama
Sugar Cookies
Ingredients
1/2 c. shortening (haven't tried substituting oil or butter, not sure if they'd work?)
1 c. sugar
1 egg
2 Tbls. milk
1 tsp. baking powder
2 c. plain flour
1/2 tsp. salt
1/2 tsp. soda
Combine ingredients, mixing well. Place in a 350 degree oven for 8 to 10 minutes.
1/2 c. shortening (haven't tried substituting oil or butter, not sure if they'd work?)
1 c. sugar
1 egg
2 Tbls. milk
1 tsp. baking powder
2 c. plain flour
1/2 tsp. salt
1/2 tsp. soda
Combine ingredients, mixing well. Place in a 350 degree oven for 8 to 10 minutes.
Puppy Chow
Ingredients
3/4 c. peanut butter (Smart Balance or Smuckers - these don't have hydrogenated oils)
1 stick butter
1 - 12 oz. package butterscotch morsels
2 c. powdered sugar
1 - 12 oz. box Rice Chex cereal
Mix peanut butter, butter, and morsels together in large pot over medium heat. Stir in cereal.
In a paper bag (I use a LARGE Tupperware bowl with lid), alternate cereal mix with powdered sugar. Shake well, coating all the cereal.
This is a Christmas time favorite in our family. Special thanks to my aunt for sharing her recipe with me! - Candace
Dale, Alabama
3/4 c. peanut butter (Smart Balance or Smuckers - these don't have hydrogenated oils)
1 stick butter
1 - 12 oz. package butterscotch morsels
2 c. powdered sugar
1 - 12 oz. box Rice Chex cereal
Mix peanut butter, butter, and morsels together in large pot over medium heat. Stir in cereal.
In a paper bag (I use a LARGE Tupperware bowl with lid), alternate cereal mix with powdered sugar. Shake well, coating all the cereal.
This is a Christmas time favorite in our family. Special thanks to my aunt for sharing her recipe with me! - Candace
Dale, Alabama
Chocolate Chip Cookies
Ingredients
2 1/4 - 2 1/2 c. fresh ground whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/2 c. butter
2 large eggs
1 tsp. vanilla
2 c. chocolate chips
3/4 c. cane sugar
3/4 c. brown sugar or sucanat
Combine flour, soda, and salt in medium bowl.
In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine wet and dry ingredients - then stir in chocolate chips. Place tsp. amount on baking sheet 2" apart.
Bake at 375 for 8 to 12 minutes.
(These seem to be lacking a little something over the recipe on the Hershey's bag, but I'm thinking it's because they use 2 sticks of butter vs. this recipe using 1. They still don't last long around here though!)
Candace
Side note - Use more flour in this recipe over store bought flour due to the oils in fresh ground wheat. For each 1 c. store flour, use 1 1/4 to 1 1/2 fresh.
2 1/4 - 2 1/2 c. fresh ground whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/2 c. butter
2 large eggs
1 tsp. vanilla
2 c. chocolate chips
3/4 c. cane sugar
3/4 c. brown sugar or sucanat
Combine flour, soda, and salt in medium bowl.
In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine wet and dry ingredients - then stir in chocolate chips. Place tsp. amount on baking sheet 2" apart.
Bake at 375 for 8 to 12 minutes.
(These seem to be lacking a little something over the recipe on the Hershey's bag, but I'm thinking it's because they use 2 sticks of butter vs. this recipe using 1. They still don't last long around here though!)
Candace
Side note - Use more flour in this recipe over store bought flour due to the oils in fresh ground wheat. For each 1 c. store flour, use 1 1/4 to 1 1/2 fresh.
Monday, May 19, 2008
Stovetop Oatmeal
Special thanks to Missi for sharing with me how to make old fashioned oatmeal!
On oatmeal- put a handful of oats per person in the pot. Then add water, enough to cover the oats. You’ll know you added too much if you have runny oats in the end. =) You’ll know you didn’t add enough if your oats are chewy or sticky.
Cook on medium until you start getting bubbles and then turn it to low. It shouldn’t take more than 10 minutes to make.
If you add too much water, you can add more oats while it is cooking, and if your mix starts to get sticky looking and unappetizing, you probably need to add more water. It’s very easy. Just do it!
That’s it! Some people prefer to cover it while it’s cooking but I don’t. I can start it, change a diaper, come back, turn down the heat. Put away some dishes from the dishwasher, and it’s done.
After they are done cooking you can add brown sugar, maple syrup, honey, agave nectar, etc and raisins or blueberries or strawberries. Strawberries are especially yummy with a splash of milk. (Strawberries n’ cream) You can also add a tad bit of butter and salt to your oatmeal to try to get it tastier.
You can also make extra ahead of time and refrigerate it for later. I think it keeps well for about 3 days. Then all you have to do is warm it up.
Missi, Alabama
On oatmeal- put a handful of oats per person in the pot. Then add water, enough to cover the oats. You’ll know you added too much if you have runny oats in the end. =) You’ll know you didn’t add enough if your oats are chewy or sticky.
Cook on medium until you start getting bubbles and then turn it to low. It shouldn’t take more than 10 minutes to make.
If you add too much water, you can add more oats while it is cooking, and if your mix starts to get sticky looking and unappetizing, you probably need to add more water. It’s very easy. Just do it!
That’s it! Some people prefer to cover it while it’s cooking but I don’t. I can start it, change a diaper, come back, turn down the heat. Put away some dishes from the dishwasher, and it’s done.
After they are done cooking you can add brown sugar, maple syrup, honey, agave nectar, etc and raisins or blueberries or strawberries. Strawberries are especially yummy with a splash of milk. (Strawberries n’ cream) You can also add a tad bit of butter and salt to your oatmeal to try to get it tastier.
You can also make extra ahead of time and refrigerate it for later. I think it keeps well for about 3 days. Then all you have to do is warm it up.
Missi, Alabama
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