Some of these are family recipes and others are going to be if they are good this year.
Candied Yams
3 good sized sweet potatoes
1/2 tsp. salt
1 c. brown sugar
1 sticks butter
1/2 tsp. salt
1 c. brown sugar
1 sticks butter
Mini marshmallows
Cut potatoes into about 1 inch chunks. Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter. Bake at 350 degrees for about 2 hours. Do not stir potatoes after they begin to get soft. Baste with butter every so often. They are finished when soft all the way through. Top with mini marshmallows and broil a few minutes until they start to brown.
Pecan Pie
Pastry for 9- inch One-crust pie
3 eggs
2/3 cup sugar
½ teaspoon salt
1/3 up margarine or butter, melted
1 cup corn syrup
1 cup pecan halves or broken pecans
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, margarine and syrup with hand beater. Stir in pecans. Pour into pastry-lined pie plate.
Bake until set, 40-50- minutes. Cool slightly. Serve warm or refrigerate.
Do-ahead tip: After baking, cool pie 2 hours. Freeze uncovered at least 3 hours. Wrap and return to freezer. Store no longer than 1 month. Unwrap pie and thaw in refrigerator 20 minutes.
Cranberry Salad
1 bag fresh cranberries
1 cup sugar
1 bag mini marshmallows
Grate Cranberries. Add the sugar and marshmallows and refrigerate overnight. Drain 1 can crushed pineapple. Add to cranberry mixture and add 1 tub cool whip.
Baked Mashed Potatoes
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
8oz Pancetta cooked, diced and drained
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan and Pancetta. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill. Bake, uncovered, until the topping is golden brown, about 20 minutes.
Green Bean Casserole
Kosher salt
1 1/2 pounds fresh French green beans, ends trimmed
4 tablespoons butter, divided
2 tablespoons finely chopped Vidalia onion
4 ounces baby Portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Freshly ground black pepper
1 1/2 cups Corn Flakes
1/2 pound grated mozzarella cheese
Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and sauté until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and sauté about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning. Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resalable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
Pumpkin Banana Pie
2 whole sugar pumpkins
6 bananas
3 large eggs, plus 1 egg white
1/2 cup sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
Pinch kosher salt
Preheat the oven to 350 degrees F. Split the pumpkins down the middle and scoop out the seeds. Arrange on a roasting tray, cut side up, and roast for 20 minutes. Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves. Return to the oven and roast for another 10 minutes. Remove from oven and let cool slightly before handling, about 5 minutes. Scoop out the pumpkin flesh and add to a food processor. Peel the bananas and add the flesh to food processor as well. Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt. Puree until smooth. Put a baking sheet on the bottom oven rack and preheat to 375 degrees F. Pour the filing into the prepared pie shell. Lightly beat the egg white. Brush the pastry edges with the egg white and sprinkle with a bit of sugar. Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees F and bake it until the pie is set but still jiggles slightly, about 50 minutes. Remove from the oven and let cool completely.
Jamie
