Pea and Ham soup

I didn't think I would like this, but boy was I wrong! Worm and salty! Mmmmm....so good!

Serves 4
907 g bag frozen Peas
50 ml grapeseed oil
65 g unsalted butter
75 g sliced shallots
1 clove garlic, peeled and chopped
160 g unsmoked streaky bacon, cut into strips
180 g pulled ham hock

1. Spread the peas out on a baking tray lined with kitchen paper and allow to defrost completely.
2. Melt 25 g of butter in a saucepan and add the shallots, garlic and bacon. Cook for 5 min. over medium heat until soft but not colored.
3. Add the stock and simmer for 5 min.. Add all but 75 g of the peas and the remaining butter and remove from the heat immediately. Liquidize this mixture until smooth in food processor or blender (cool it off first if you are using blender)
4.With a hand-held blender, blits the soup till foamy, then add the ham hock and remaining peas.
ENJOY!

The best sweet potatoes

Got this recepie from a friend, Nakole. From here.It is the best! Thanks for sharing girl.


4 Pounds Yams
2 Eggs
1 1/2 Cups Brown Sugar
12 T. Butter
1 t. Salt
2 T. Cinnamon
1 t. Allspice
1/2 t. Nutmeg

Boil yams until soft. When cool remove skin and place in large bowl. Beat until smooth adding one egg at a time. Add the rest of the ingredients and beat until combine and smooth. Spread in baking dish. Then sprinkle with 1/2 cup Brown Sugar and 1/2 cup melted Butter.
Bake @ 375 for 25 minutes.

These are our family favorite. We all love them even the kids.
They are our Thanksgiving must have.

Pecan Pie

* 1 (15-ounce) package refrigerated piecrusts
* 3 large eggs
* 1 cup sugar
* 3/4 cup light corn syrup
* 2 tablespoons butter or margarine, melted
* 2 teaspoons vanilla extract
* 1/4 teaspoon salt
* 1 1/2 cups pecan halves*

Preparation

Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Stir together eggs and next 5 ingredients; stir in pecans.

Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold.

* Chopped pecans, a less expensive choice, may be substituted for the pecan halves.

Blueberrie pancakes

* 2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 large eggs
* 2 1/2 cups buttermilk (I use yogurt if I don't have buttermilk)
* 1/4 cup (1/8 lb.) butter or margarine, melted
* 1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained
* Salad oil

Preparation

1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

3. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes

*Yield: Makes about 20 pancakes; 5 to 6 servings

Diner rolls & Sweet rolls

1 Cup Worm mil
2 Tbsp Butter/margarine
1 Egg
1/4 Cup Sugar
1 tsp Salt
2 tsp Yeast
3 Cups flour you may want to add additional 1/8 and 1/4 cups
Let rise for 1 to 1 1/2 hr
Take dough out and roll into 12x8 cut into tri-angles and roll it into croissant shape rolls
Let rise for 30 min or so
Bake @350 for 10-15 min.
For sweet rolls:
after rolling dough into 12x8
A)spread soft margarine mixture of 1/4 cup sugar and 1 graded orange pill. Roll up the dough and cut into slices. Let rise up for 30 or so min.
Bake @350 for 10-15 min
B)brown sugar, raisins, cinnamon for cinnamon rolls
Glaze:
2cups of Powdered sugar
1/2 tsp orange extract or what ever flavor you want
1/4 cup worm water.

Potato-leek soup

2 tbsp Olive Oil
2 Whole Leeks, cleaned and sliced (some people use only the white part, but I use the whole thing)
2 Large Cloves Garlic, chopped
4 Large Potatoes
1 tsp Dried Thyme
1 Bay leaf
1/4 cup White Wine (optional)
1 Liter Chicken Stock
Salt and Pepper to taste

In a large pot over medium heat, add olive oil, leeks, garlic, potatoes, and thyme. Cook for about 4-5 minutes. Add a pinch of salt and pepper, the bay leaf, and the white wine. Cook for a couple of minutes, stirring. Add the stock, bring to a boil, then reduce to a simmer. Simmer for about 20 minutes, until the potatoes are soft.

Remove from heat. Remove the bay leaf. Puree the soup using either a hand blender or by pouring the soup in batches into a blender. Season with salt and pepper to taste.

Pumpkin Soup

1 sugar pumpkin (3lbs-cooked soft) or
4 cups canned pumpkin
1T salt
1/4 t pepper
4T butter
1 C. chopped onion
1/2 C red pepper
large jalapeno-quarter, seed and mince
4 C chicken broth
1/4 C creamy peanut butter
1/2 C cream or milk (I use milk)
2T fresh lime juice (I use bottled sometimes)
green onion (if desired)
To roast your pumpkin, turn oven to 350 degrees and bake pumpkin, cut in half and seeded) for 1 hour.Remove from skin.
In soup pot, melt butter, saute onions. Add pumpkin, red pepper, jalapeno and broth. Bring to a boil and let simmer 20 minutes. Stir to break up pumpkin. Next, remove all but one cup of soup and put in to food processor o blended and puree. Pour back in to pot and add peanut butter and cream or milk. stir until peanut butter is melted. Add lime juice and salt and pepper to taste.
Thanks Nakole for sharing this fantastic recipe.