Chef Archive
Thread: All these chefs and yet we haven't shared recipes
pation.
Enjoy.
Ingredients:
2cupsall-purpose flour
1cupshortening
1teaspoonsalt
1/2cupwater
Preparation:
Cut shortening into flour and salt until dough appears crumbly.Add water a little at a time until it can be gathered into a ball.Roll out dough on a floured counter, don’t over work it.Use as directed in pie recipe, it will be very flaky.
Homemade Pumpkin Pie
Ingredients:
2 cups stewed pumpkin (slightly drier consistency than applesauce)
2 eggs
2/3 cup brown sugar
1 1/4 cups of whole milk or half-and-half
Pinch salt
Pinch pepper
2 Tablespoons butter
2 teaspoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
9-inch pie pan filled with your favorite crust
Preparation:
Cut pumpkin into slices 2 inches thick and pare off the skin.Dice the skinned pumpkin into 2-inch cubes, add to a skillet, and add enough water to steam.For a 10-pound pumpkin in a 12-inch skillet, I use 1 cup of water.Cover the skillet and steam on a medium heat for several hours.Keep an eye on the amount of water remaining and when it becomes soft mash it down.Remove the cover from skillet and then when it reaches the texture of applesauce, let it dry out another 10 minutes on a low heat.Measure out 2 cups and put into a bowl.Add 2 T butter to warm pumpkin puree and let it melt.
Preheat oven to 425 degrees (F).
In another bowl, beat the eggs well and beat in brown sugar, milk, salt, pepper, maple syrup, spices and finally the pumpkin mixture. Pour this into the pie shell and place in center oven rack at 425 degrees for 10 minutes.Reduce heat to 350 degrees and continue to bake until the custard is firm.This should take a total of forty minutes in all.Cool and serve.
CANDIED YAMS
Ingredients:
4-6 good sized yams
2 whole sticks of butter
1 cup brown sugar
1 cup water
1 bag of jumbo marshmallows
Preparation:
Preheat oven to 300.
Mix 1 stick of butter and ½ cup of brown sugar in a sauce pan until they make a thick syrup.Chop the yams into small pieces, no more than 1 inch cubes. Place these in a long glass baking pan. Pour the syrup over them and place the remaining butter and brown sugar in the syrup, NOT on the yams. Add in 1 cup of water.
Place this in the oven to warm, usually about 30-45 minutes, depending on your oven. When the yams are warm and can be smooshed with a fork, they’re ready. Place the marshmallows in a layer across the top of the yams, but leave about a half inch at the sides for expanding.
Place this back in the oven and let it go until the marshmallows start to get brown. Be very careful, they will light on fire if you leave them in too long. That’s great if you’re a pyro, not good if your mother-in-law is over. When they are a golden brown, pull it out, cool for about 20 minutes, and serve!
Tomorrow, I will teach you how I make turkey!!
Cendatinea wrote:
CANDIED YAMS
...
Place this back in the oven and let it go until the marshmallows start to get brown. Be very careful, they will light on fire if you leave them in too long. That’s great if you’re a pyro, not good if your mother-in-law is over. When they are a golden brown, pull it out, cool for about 20 minutes, and serve!
Tomorrow, I will teach you how I make turkey!!
"That’s great if you’re a pyro, not good if your mother-in-law is over." <-----LOL, now that's funny....my aunt makes a variation of this and it's super good...but this one sounds even better! I can't wait to try it!
oh....looking forward to the turkey recipe...bah - I'm going to the dentist in an hour and I'm thinking about Thanksgiving turkey and yams!!!!!!
my tummy thanks you for sharin'.