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.