Search This Blog

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



Instructions

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.