Yummy Sweet Potato Casserole

Yummy Sweet Potato Casserole

 

Ingredients:

4 cups sweet potato, cubed (Please do not use canned or frozen sweet potatoes they will not taste the same)

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

4 tablespoons butter, softened

1/2 cup milk

1/2 teaspoon vanilla extract

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup chopped pecans

 

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Cream Cheese Mints

Cream Cheese Mints

 

Ingredients:

1 (3 ounce) package cream cheese, softened

1 tablespoon butter, softened

3 cups confectioners' sugar

2 drops peppermint oil

any color food coloring paste (optional)

 

Directions:

1. In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.

2. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

Scallops a la Peking House

Scallops a la Peking House

 

Ingredients:

1 tablespoon cornstarch

1/4 cup dry white wine

4 tablespoons peanut oil

2 green onions, minced

1 1/2 pounds scallops

1 cup clam juice

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

1/2 teaspoon ground ginger

1/3 (8 ounce) can sliced water chestnuts

 

Directions:

1. In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.

2. In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.

3. Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.

4. Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.

5. Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

Scallops with White Wine Sauce I

Scallops with White Wine Sauce I

 

Ingredients:

1/4 cup white wine

1/4 cup white wine vinegar

1 tablespoon shallots

1/2 cup heavy cream

3/4 cup butter

24 sea scallops

1 tablespoon olive oil

salt and pepper to taste

 

Directions:

1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

2. Preheat oven on broiler setting.

3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

Rum Cake

Rum Cake

Ingredients:

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup rum

1/2 cup chopped pecans

3 tablespoons butter

1/4 cup water

1 cup white sugar

1/2 cup rum

 

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

2. Combine cake mix and pudding mix.

3. In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

4. Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)

5. To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

No Bake Rum Balls

No Bake Rum Balls

 

Ingredients:

2 1/2 cups crushed vanilla wafers

1 cup confectioners' sugar

2 tablespoons cocoa powder

1 cup chopped walnuts

3 tablespoons dark corn syrup

1/4 cup rum

 

Directions:

1. In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.

2. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

Apple Crisp II

Apple Crisp II

 

Ingredients:

10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 cup water

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted

 

Directions:

1. Preheat oven to 350 degrees F (175 degree C).

2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.