Tag Archives: recipes

Sweetest Potato Pie ever!!!

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I found this recipe on the web and it seemed easy enough even for me to try :->

And it was.

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Ingredients

1 (1 pound) sweet potato, with skin

 1/2 cup butter, softened

1 cup white sugar

½ cup milk

2 large eggs

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9-inch) unbaked pie crust

Directions

Place whole sweet potato in a pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Remove the sweet potato from the pot and run it under cold water. Remove and discard skin.

Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until the mixture is smooth. Pour filling into unbaked pie crust.

Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.

Remove from the oven and let cool before serving with a dollop of fresh whipped cream. Yummy!!!

English Crumpets #Recipe

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Crumpets are light and airy pan-fried yeast bread. The holes that permeate the crumpet are perfect for capturing melted butter and jam. Toasted crumpets are a perfect addition to any breakfast table.

Crumpets

You will need 4 crumpet ring molds for this recipe. Recipe makes 6 crumpets, fried in batches.

English Crumpets

Ingredients:
  • 1/2 cup Lukewarm Water, 104°F
  • 1 teaspoon Active Dried Yeast
  • 1 teaspoon Sugar
  • 1/2 cup Milk, room temperature
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 tablespoon Olive oil or 1 tablespoon melted Butter, for greasing the crumpet rings
Directions:
  1. In a medium size bowl, combine water, yeast, and sugar and stir to dissolve. Allow yeast to activate for 10 minutes until it foams up a bit.
  2. Add the milk, flour, and salt to the bowl. Sift in the baking powder, pushing any lumps through the screen. Use a wire whisk to beat the mixture for 2 minutes, scraping down the bowl halfway through the process.
  3. Scrape down the bowl, cover with a clean tea towel, and place in a warm spot for 45 minutes. The doughy batter should almost double in size.
  4. Heat a large nonstick frying pan over medium high heat, about 375°F.
  5. Grease the crumpet rings. Use a pastry brush to coat the inside wall of one of the rings with olive oil or butter. Place the ring into the hot pan.
  6. Spoon the bubbly crumpet batter into the hot ring until it is half full. Repeat, using 2 or 3 more rings. Don’t overcrowd the pan.
  7. After 5 minutes, the classic crumpet bubbles will start to appear around the edges. Use a knife to pop any un-popped bubbles. Once crumpets look dry around the edges, put on an oven mitt and lift off the rings.
  8. When the center of the crumpets are set, carefully turn them over. Fry until golden brown. Remove from the pan and cool just a bit on a wire rack. Serve warm with butter and jam.
  9. Leftover crumpets can be frozen up to 3 months, or keep them in the refrigerator for up to 7 days. Cold crumpets can be toasted in a slotted toaster or in a toaster oven and then served hot.

Crumpets 2

Vegetables and Salad Dressing #Recipe by @_NancyRadke

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Growing your own vegetables is a lot of fun and can be very rewarding. I wrote before about growing sprouts inside during the winter, to get fresh produce. Mungo bean sprouts make a great addition to omelets, and alfalfa sprouts add vitamins to a salad.

This month I was given a small cold frame along with potting soil. I just planted a tiny patch of onions, lettuce, radishes, and arugula. It’s cold outside, and if it continues to be cool, I should have some radishes to eat in a month. I look forward to the salads I’ll make from these.

Vegetables

A great salad dressing can be made with a few simple ingredients. I use fresh orange juice for this and the lightest olive oil I can find. You can fudge on the kind of mustard. I use raw honey for the health benefits and Bragg’s Vinegar. I feel that a good olive oil is the most important ingredient, as it makes a huge taste difference.

ORANGE SALAD DRESSING

  • 1/3 cup orange juice
  • 1/4 cup light olive oil
  • 1 T. Dijon mustard
  • 1 T. honey
  • 1 T. apple cider vinegar
  • pinch of salt + pepper

Put all in a small bottle, shake well. Use on both fresh fruit or vegetable salads.

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Bunnies, Colored Eggs, Peeps and Hunts – EASTER is Here!

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A little history first….  The first formal Easter celebration dates back to the 2nd century. But it is believed that Easter celebrations began earlier than that. The Christian holiday is to commemorate the resurrection of Jesus Christ who rose from the dead three days after his crucifixion 2,000 years ago.

Easter Bunny and Eggs

Bunny Rabbits and Easter Eggs

In the medieval era, Christians would decorate eggs and eat them on Easter to celebrate the end of the Lenten fast–eggs couldn’t be eaten during the Holy Week. The first instance of eggs being decorated dates to the 13th century. In Christian symbolism, eggs represent new life, paralleling the Resurrection of Jesus Christ.

Bunnies have been associated with Easter since around the 17th-18th century!

But that’s enough of history — let’s move on to the fun stuff!

Most American families start off with an Easter Egg hunt, that can be before or after church, if that is your tradition. Sometimes the fun filled egg hunt will take place at a park, or school ground, or church–where you will see lots of little munchkins running around like crazy, loving the excitement as much as their prized chocolates, I’m sure.

The Good Ol’ Days

I remember the good old days when my parents would take my sister and I to church in our pretty new dresses, and how proud I’d be. Years have gone by, but for me Easter holiday is a memory of hiding colorful blue, and pink Easter eggs, chocolates and bunnies and little surprises around the house for the children to discover. Not sure who enjoyed it more, the kids or us, the parents.  Those days are long gone too.

For grandmas like me, it’s become a wonderful family time, followed by a delicious brunch or Easter dinner. A spiral ham has become the traditional meat of choice, but also turkey or prime rib, better yet– my favorite roast or grilled lamb can make a delicious addition or a great substitute.

On that note — here is a recipe for a Butterflied Leg of Lamb.

Easter Butterflied Leg of Lamb

This recipe came from a great friend of mine and she is a wonderful cook. I’ve tried it several times, grilling not roasted, but it is so amazing!!  I’m sure it’ll be perfect either way, but the timing will be important. My mouth waters just thinking about it! So easy, too:

  1. 1 5-lb leg of lamb, deboned and butterflied (weight after deboning).
  2. 12 oz bottle of Heinz Chili Sauce, a 5.5 oz bottle of mint sauce (Crosse & Blackwell), 1/2 cup oil
  3. Look for a leg of lamb that is mostly flat with the least fat. Pound it good so it’s about an inch or two thick and I suggest slicing off the extra fat.
  4. Combine chili sauce, mint sauce, and oil in a glass bowl. Pour over the lamb and marinate up to two days, turning the meat every 12 hours.
  5. When ready to cook, remove lamb from the sauce and grill over hot coals, basting often with the marinade. For medium rare, total cooking time is around 25 minutes. If you don’t own a grill, then place the lamb in a pre-heated oven set to 325* F for around 90-120 minutes.
  6. Carve the lamb into thin slices and choose your favorite sides. This is one of my easiest and best dinners ever!

HAVE A WONDERFUL EASTER NO MATTER WHAT YOU DO! ALSO, DON’T FORGET TO CHECK OUT AUTHORS’ BILLBOARD FOR THE MONTH OF APRIL. GRAB THOSE BARGAINS! LEARN MORE ABOUT ME BY CLICKING HERE.