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Wednesday, November 27, 2013

Sweet Potato Pie

3 lbs. Sweet Potatoes, canned or roasted and mashed
1.5 cups Sugar
1 Can Sweetened Condensed Milk
1 tsp Allspice
1 tsp Cinnamon
2 tsp Vanilla
3 sticks of Butter, melted
3 Tbsp Self-Rising Flour

Combine all ingredients in a large bowl. Mix on high speed until everything is incorporated and smooth.
Bake for 1 Hr. at 325 degrees AND THEN
Bake 30 mins. more at 350 degrees

Use your favorite pie crust recipe or store-bought pie dough.

Rosemary Dinner Rolls

2 packages active dry yeast
2 1/2 cups warm milk
1/2 cup butter, melted
2 eggs
1/4 cup sugar
1 teaspoon salt
2 tablespoons minced fresh rosemary
7 cups flour

Dissolve yeast in 1/2 cup warm water. Set aside while you warm the milk and melt the butter together. Combine 2 cups flour, yeast mixture, sugar, salt, rosemary, beaten eggs, and warm milk with butter. Mix with a mixer until smooth. Gradually add and mix in the rest of the flour. Knead 6 minutes, set aside to rise in a covered bowl in a warm place til doubled (approx. 1.5 hours). Punch down. Tear off pieces of dough to form rolls, placing in greased baking pan with torn edges tucked under. Cover and let rise again til doubled (approx. 20-30 minutes). Bake at 375 approx. 15 minutes til golden brown.

Lyn Proctor's Cherry Pie

¾ C sugar
3 tablespoons flour
2 cans OregoN Red Tart Pie Cherries,
1/2 tsp almond extract (optional)
½ tsp cinnamon
1 tablespoon butter or margarine

Pastry for two-crust 9-inch pie


Preheat oven to 400 degrees F.  In a saucepan, stir the cherry juice into the combined mixture of the flour and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and optional ingredients. Remove from heat. Pour filling into pastry lined pie pan. Dot with butter or margarine. Place the second pie crust on top. Adjust crust, seal and vent. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

Tuesday, October 29, 2013

Rolo Stuffed Ritz Crackers

  • Rolo Candies
  • Ritz Crackers

Preheat oven to 350 degrees F. 

Place Ritz crackers on a cookie sheet face side down, and top each one with a Rolo candy.

Bake for 3-5 minutes to soften (but not fully melt) the Rolos, Remove from the oven and immediately top  the Rolos with a second Ritz cracker. Cool completely before storing in an airtight container. 

NOTE: There are about 55 Rolos candies per bag. 

Wednesday, July 17, 2013

Peanut Butter Cream Cheese Frosting

Great with chocolate cake or brownies

8 oz 1/3 fat cream cheese, room temperature
3/4 cup natural creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

Mix all together then spread on top cake.

Strawberry Rhubarb Topping

Strawberry Rhubarb Topping for Cheesecake

1 lb strawberries, hulled and quartered
1 lb rhubarb, sliced in 1/2 inch slices
4 tbsp (or more) lemon juice
1/4 cup (or more) sugar
1 tbsp cornstarch
1/2 cup water

Place all of the ingredients in a medium saucepan. Boil. Cook for an additional four or five minutes or until it looks like it’s starting to thicken. Taste for lemon juice and sugar (how much of this you need will depend on how sweet your strawberries are and how tangy your rhubarb is) Remove from heat. Cool completely.

Tuesday, July 16, 2013

Nellie: Pinto Beans

I use pinto beans in lots of dishes, but my favorite way to eat them is just a bowl of pinto beans topped with fresh chopped onion and served with cornbread.

I usually cook my pinto beans with the following:

chopped bacon, bacon grease, or olive oil 
             (just a couple of tablespoons for a 1-lb bag of dried beans)
1-2 tablespoons of chili powder

In a large pot, boil them and boil them some more. Cooking time depends on whether you pre-soaked them or not.  If you didn't pre-soak, you'll have to add extra water because the bean will absorb a lot of it.

When they start getting soft, I usually take a potato masher and mash up some of them to make a thicker, more stew-like pot liquor.

Once they're soft enough to chew, they're done.

Garnish with your favorite toppings.


The following information, including how to cook pinto beans, came from The World's Healthiest Foods web site.

Health Benefits of Pinto Beans

Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, manganese, and potassium.

(for more information on the health benefits of pinto beans, go to

Tips for Preparing Pinto Beans

Before washing pinto beans, spread them on a light-colored plate or cooking surface to check for small stones, debris or damaged beans. Then, place the beans in a strainer, rinsing them thoroughly under cool running water.

To shorten cooking time and make them easier to digest, pinto beans should be presoaked (presoaking has been found to reduce the raffinose-type oligosaccharides, sugars associated with causing flatulence.) There are two basic methods for presoaking. For each, start by placing the beans in a saucepan with two to three cups of water per cup of beans.

The first method is to boil the beans for two minutes, take the pan off the heat, cover and allow to stand for two hours. The second method is to simply soak the beans in water for eight hours or overnight, placing the pan in the refrigerator so beans will not ferment. Before cooking, regardless of method, drain the soaking liquid and rinse the beans with clean water.

The Healthiest Way of Cooking Pinto Beans

To cook the beans, you can either cook them on the stovetop or use a pressure cooker. For the stovetop method, add three cups of fresh water or broth for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil, then reduce to a simmer, partially covering the pot. If any foam develops, simply skim it off during the simmering process. Pinto beans generally take about one to one and one-half hours to become tender using this method.

They can also be cooked in a pressure cooker where they take about one-half hour to prepare. Regardless of cooking method, do not add any seasonings that are salty or acidic until after beans have been cooked; adding them earlier will make the beans tough and greatly increase the cooking time.

A Few Quick Serving Ideas

- Use pinto beans in chili recipes in place of kidney beans.  [Or in Tortilla Soup]
- Blend together pinto beans with sage, oregano, garlic and black pepper for a delicious spread that can be used as a crudité dip or sandwich filling.
- Layer cooked pinto beans, chopped tomatoes and onions and shredded cheese on a tortilla. Broil in the oven until hot and cheese melts. Top with chopped avocado and cilantro.
- Add pinto beans to vegetable soups.
- Heat pinto beans together with cooked rice. Add cooked chopped vegetables such as carrots, zucchini and tomatoes. Season to taste and enjoy this simple-to-prepare one pot meal.