Creamed Potatoes

6 or 7 potatoes

2 cartons of whipping cream

salt and pepper

 

Grate potatoes and place them in an 8 x 8 baking dish.  Pour whipping cream over potatoes and sprinkle with salt and pepper and garlic salt if desired.  Bake for one hour to one and half hours at 350 until golden brown.

Joy's Candied Yams

3 Cups mashed yams

3 eggs

1 Cup sugar

1 tsp vanilla

1 stick butter melted

TOPPING

1 Cup brown sugar

1/3 Cup flour

1/3 Cup butter to drizzle

1 Cup nuts

Mix the yams, eggs, sugar, vanilla and melted butter together.  Place in an 8 x 8" pan.  Make topping with brown sugar, and flour.  Drizzle 1/3 cup butter
over the entire mixture and top with chopped nuts if desired.  Bake at 350 for 30 minutes.

Apple Pudding Cake

 

Ingredients

• 1 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large apples, peeled and grated 
• Caramel Sauce
  
• 1/2 cup butter
• 1 cup sugar
• 1 cup whipping cream or evaporated milk
• Pinch of salt
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray.
2. With an electric mixer, cream sugar and butter together until light and fluffy. Add egg and vanilla, mix well. Mix in flour, baking soda, cinnamon, nutmeg and salt until just combined. Stir in grated apples and mix well.
3. Spread batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
4. Meanwhile, make the caramel sauce: in a medium saucepan, melt butter over medium heat. Add  sugar and whisk for 1 minute. Add the salt and milk or cream and bring mixture to a boil, stirring constantly. Boil for 4 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
5. Serve cake warm with dollop of whip cream and
   warm caramel sauce drizzled over the top.

Life-Changing Instant Pot Mashed Potatoes

 Ingredients

• 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
  
  
  
• 2 teaspoons coarse, kosher salt
• 1 cup milk, preferably not skim
• 4 tablespoons butter, cut into tablespoon-size pieces
• ½ teaspoon garlic powder
• ½ cup sour cream

Instructions 

• Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.
• Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
• Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
• While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
• When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
• Drain the potatoes in a colander over the sink, discarding the cooking liquid.
• Return the potatoes to the insert of the Instant Pot and coarsely mash.
• Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
• Add salt and pepper to taste.
• Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
• When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

Notes

Potatoes: my favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time.

Best-Ever Cinnamon Rolls

 2 TBS yeast

1/2 Cup Warm Water

1 TBS sugar

1 Cup warm milk

2 eggs, beaten

1/4 Cup sugar

2 TBS yeast

1/2 Cup warm water

1 TBS sugar

1 Cup warm milk

2 Eggs beaten

1/4 Cup sugar

1 1/2 tsp salt

1/2 Cup oil

4-5 Cups flour

Filling

1 Cup Brown Sugar

1/2 Cup sugar

1 Stick butter, softened

1 Cup chopped pecans

1/4 Cup cinnamon

Icing

4 Cups powdered sugar

1/2 Cup cream

Mix yeast with warm water and 1 TBS sugar; set aside.  In separate bowl, mix warm milk, eggs, sugar, salt and oil.  Now add yeast mixture, which should be foamy.  Mix well.  Add flour; knead well.  Cover and let rise for 30 minutes or until double in bulk.  Roll dough out on floured surface.  Spread softened butter, brown sugar, sugar, cinnamon and pecans if desired.  Adjust amounts to suit your taste.  Roll up dough and slice.  Place rolls on greased cookie sheet and let rise for 30 minutes more.  Bake for 10-12 minutes in 400 degree oven.  When cool, frost with mixture of powdered sugar and cream. 

Summer Orzo Salad

 INGREDIENTS

• 1 package (16 ounces) orzo pasta
• 1/4 cup water
• 1-1/2 cups fresh or frozen corn
• 24 cherry tomatoes, halved
• 2 cups crumbled feta cheese
• 1 medium cucumber, seeded and chopped
• 1 small red onion, finely chopped
• 1/4 cup minced fresh mint
• 2 tablespoons capers, drained and chopped, optional
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup sliced almonds, toasted

Directions

1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
2. In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
3. Just before serving, stir in almonds.

Fresh Peach Tart

 Ingredients

• 1 puff pastry sheet, thawed
• 1 egg
• 1 tablespoon sugar
• 2 fresh peaches
• 8 oz. cream cheese, softened
• ⅔ cup powdered sugar
• ½ teaspoon vanilla
• 1 tablespoon honey
• ½ teaspoon fresh thyme, minced (optional)
• 2 tablespoons apple jelly, warm(I used homemade peach jam)
  

Instructions

1. Preheat oven to 375°
2. On a floured surface cute (four) 4" squares out of the puff pastry
3. Place each square on a cookie sheet lined with parchment paper
4. Lightly score about ½" around each with a sharp knife being careful not to cut through the dough (square shape)
5. Beat an egg and brush the scored edge with egg mixture (will not need all mixture)
6. Sprinkle sugar on egg mixture and bake for about 20 minutes until golden brown
7. Remove from oven and re-score the edge and lightly push down the center of each square and cool completely on a wire rack
8. In a medium bowl combine the softened cream cheese, powdered sugar, vanilla, honey and thyme and beat until creamy
9. Slice a peach into 12 wedges (or 8 wedges - then will need 2 peaches)
10. Place about 2-3 tablespoons cream cheese mixture on each square
11. Top with 3 peach slices
12. Brush warmed jelly over the peaches
13. Cover and refrigerate until served or serve immediately
14. You will probably have some cream cheese mixture leftover.  Picture and recipe from Cooking On the Front Burners.