3 lbs sweet potatoes, peeled,cooked and pureed
1/4 cup bourbon
1 tablespoon butter, melted
1 tablespoon light brown sugar
1 tablespoon fresh ginger, finely chopped
1 teaspoon salt
8 walnuts or pecan halves
1. Preheat oven to 350° F.
2. Stir: bourbon,butter, sugar, Ginger& salt into the pureed potatoes.
3. Using pastry bag fitted with a lsrge star, pipe the potatoe mixture into 8 large swirls in a 1 1/2 quart shallow baking dish Bake potatoes for 30 minutres or until hot.
4. Garnish each swirl with a half nut, serve.
Cranberry Orange Glazed Ham
1 (16-18 pound) smoked fully cooked ham
Whole cloves
2 1/2 cups firmly packed brown sugar, divided
1 1/3 cups cranberry juice cocktail
1/2 cup honey
1/4 cup cider vinegar
1 1/2 tablespoons all-purpose flour
3 tablespoons prepared mustard
3 tablespoons butter or margarine
2 to 3 oranges, sliced
About 6 maraschino cherries, halved
Slice skin from ham. Score fat on ham in a diamond design, and stud with cloves. Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer,
making sure it does not touch fat or bone. Bake at 325° F for 3 to 3 1/2 hours.
Combine ½ a cup sugar, cranberry juice, honey, cider vinegar, flour, mustard, and butter in a saucepan, mixing well. Bring to a boil, and cook 1 minute.
Coat exposed portion of ham with remaining sugar. Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed. Place cherry half on each pick.
Pour hot cranberry mixture over ham; bake an additional 1 hour or until thermometer registers 140° F, basting ham with pan juices twice.
Mousseline Sauce
3 egg yolks
1/8 teaspoon salt
Dash of red pepper
2 tablespoons lemon juice
1/2 cup butter or margarine
1/4 cup whipping cream
Beat egg yolks, salt, and red pepper in top of a double boiler: gradually add lemon juice, stirring constantly. Add about one third of butter to egg mixture and cook over hot, not
boiling water, stirring constantly, until butter melts. Add another third of butter stirring constantly: as sauce thickens, stir in remaining butter. Cook until thickened.
Let cool until room temperature, if desired. Beat 1/4 cup whipping cream until soft peaks form. Fold whipping cream into sauce. Serve hot or cold. Makes about one cup of sauce.
Great served over steamed broccoli, or other vegetable of your choice.
Recipe by Ruth Brister
Crunchy Pear Pie
Crust:
½ cup butter
¼ cup brown sugar
½ cup coconut
1 cup flour
Filling:
½ cup brown sugar
1/3 cup flour
¾ cup pear juice (from a 16-ounce can pear halves in syrup)
¾ cup milk
2 eggs, beaten
2 tablespoons butter
½ teaspoon vanilla
Combine all the crust ingredients in a 13x9-inch baking pan. Bake at 400° F for about 15 minutes, stirring occasionally. Remove from oven and stir again. Press this mixture against
the bottom and up the sides of a 9-inch pie plate.
For filling, combine the brown sugar and flour in a saucepan. Blend in the pear juice and milk. Cook over medium heat until it thickens and comes to a boil – boil one minute. Gradually stir
in the beaten eggs and boil one minute longer. Turn off the heat and stir in the vanilla and butter. Pour into the coconut crust and chill for at least 4 hours.
To serve: Dip the pear halves in a mixture of ¼ cup sugar and 1 teaspoon cinnamon. Top individual pieces of pie with a pear halve and a dollop of whipped cream.
To keep eggs from “scrambling” when adding them to the hot filling, take about ½ a cup of the hot mixture out and combine with the eggs in a separate bowl. Then add them to the saucepan.
Recipe by Donna Smith
Eggnog
2 large eggs
1 quart nonfat milk
1/4-1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Optional: 1/2 teaspoon imitation rum or brandy flavoring
Beat eggs in a saucepan until blended. Add the remaining ingredients, stirring to combine. Bring to a boil over medium-high heat while stirring. Pour through a wire mesh strainer to remove
any solids. Cool and refrigerate until ready to serve. Makes 8 1/2-cup servings.
Mix sugar and honey in saucepan; cook over low flame for 10 minutes, stirring constantly with wooden spoon. Cover saucepan and remove from fire. Sift together flour, cocoa and cinnamon in a
bowl. Gradually stir into honey and sugar mixture. Place over very low flame; stir in candied fruit and citron. Fold in nuts and orange rind. Blend; remove from heat. Pour quickly into buttered
10-inch pie plate. Bake in slow oven (275° F degrees) for 30 minutes, or until firm. Remove from oven and cool. Sprinkle heavily with powdered sugar. Cut into serving pieces.
Cheese Blintzes
Blintzes are really easy to make. For the filling, mix 1 pound of dry cottage cheese with an egg and 1/2 teaspoon of salt. For the blintz batter, beat 2 eggs and 1/2 cup of milk together;
then blend in 3/4 cup of flour and a dash of salt. Drop a tablespoon of batter into a frying pan. When one side is done, remove it, and keep going until you’ve used up all the batter.
Then drop the cheese mixture, by tablespoons, onto the blintzes and roll them up. Fry these little packages in melted butter until browned, and serve with sour cream.
