Wednesday, November 11, 2009


Yam Crisp--This was a yummy sweet yam with a nice pretty thick crunchy topping.
Yam mixture
3 cups yams cooked mashed by hand (peel off skin)
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs (well beaten)
1 stick butter (room temperature)

Crust mixture
1 cup brown sugar
1/3 cup flour
1 cup pecans (chopped)
1/3 stick butter

In mixing bowl, combine crust mixture ingredients and stir well. Set aside.

In another mixing bowl add all the ingredients listed above for yam mixture. Stir all ingredients together until well blended.

Pour yam mixture into a lightly buttered baking dish (9x9). Bake for approx 30 minutes at 350 degrees or until hot in the center.

Remove from oven and spread crust mixture over the top. Turn on the broiler and place dish back in over close to the top of the oven. Brown the crust mixture

Let stand 30 minutes, then enjoy.

Yam Filled Pumpkin--This one was a sweet yam mixture, and the topping on top reminded me of homemade german chocolate cake frosting. It was delicious.
**I personally would not make this in a pumpkin. I would make this in a 9x9 dish.

Yam mixture
3 cups yams cooked and mashed
1/2 cup sugar
1/3 cup butter, melted
1/4 cup milk
2 eggs, beaten
1 tsp vanilla
2 qt size pumpkin-cleaned and hollowed out

1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
1/3 cup flour
1/3 cup butter, melted

Combine all the ingredients for the yam mixture. Blend until smooth. Fill hollowed out pumpkin with the yam mixture.

Mix all the topping ingredients together. stir well. Sprinkle over the yam mixture.

Place the filled pumpkin in a greased baking dish. Top with the lid to the pumpkin and bake at 375 degrees for 45 minutes. Remove lid and bake an additional 15 minutes. Allow to cool for 15 minutes before serving.

Saturday, November 7, 2009

Potato Soup

5 cups cut red potatoes
2 1/2 cups water
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon black pepper
3 cups milk
1/2 teaspoon sugar
2 cups ham
1 cup shredded cheddar cheese + more for garnish.

In a large pot, cook potatoes in water until tender. Drain water from the potatoes, saving 1 1/2 cups of the water and returning to the pot with the potatoes.
In a small saucepan, melt butter over medium heat. Remove from heat and add pepper and flour and mix well.
Put all ingredients in with the potatoes and water and cook on medium-low, simmering for 25 minutes. Add cheese and simmer for 5 more minutes. Dish into bowls and sprinkle with cheese if desired. Makes about 5-6 servings.


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