Green Beans Casserole

I become to like this dish after I make some changes. I did like it at first because the green beans had no good taste and it took away from the dish and the sauce was not flavorful. If you feel the same way about this dish...try this recipe for the Holidays and tell your family and friends you are being the Green Beans Casserole.

For the Topping:

3 cups canned fried onions (about 6 ounces)

4 slices white bread, each slices torn into quarters

2 tablespoons unsalted butter, softened

¼ teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

1 Tablespoon parmase cheese

Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

Green Beans cooking...

In a frying pan add three teaspoon bacon dripping

Add a cup of chopped onion

Add 1 1/2 lb fresh Green Beans

Add 2 cups chicken broth salt and pepper to taste

Cover and cook for 20 mins

 Mushroom Sauce

 4 T. olive oil

2-3 c. sliced mushrooms baby bellas

3 cloves garlic, minced

Salt, Pepper and Thyme to taste

2 T olive oil

2 T. flour

¾ c. half and half milk

½ c. vegetable broth

¼ c. white wine or cooking wine

1 pinch salt

Pepper to taste
Sauté the mushrooms and garlic in a large sauté pan in olive oil until soft.  Season with salt, pepper and thyme. Remove to a bowl.

In the same pan, heat the butter and/or olive oil on medium heat. Add the flour and whisk to form a roux.

Continue whisking for about 2 minutes. Slowly add the liquids while continuing to whisk, making sure there are no lumps. Salt and pepper to taste. Remove from heat when the sauce is thick and stir in mushrooms.

Combine Green Beans and Mushroom Sauce together

Pour in a baking dish and add Topping Mixture

Bake in oven 250 until bubbly

You can do this recipe the old other way (But Why???).

Sweet Potatoe Pie Recipe

Sweet Potato Pie has to be my all time favorite dessert. I can make it any day of the week and absolutely love it. I like the regular  pie crust not the graham cracker crust. Sometimes it’s hard to find a good sweet potato pie.

But guess what??? I am going to share with you my simple recipe. This sweet potatoe recipe with make you a star in the kitchen. WOW!


Ingredients:

2 large sweet potatoes or yams (I like yams better)

2 whole eggs

2 egg yolks

1/3 cup evaporated milk (use less if you what your pie thick)

1  stick of unsalted butter

1 tablespoon of vanilla extract

1 teaspoon lemon extract

1 tablespoon  nutmeg

dash salt 

1 cup sugar

1 deep dish pie crusts

Directions:

Preheat oven to 425°

Boil potatoes with skin on in water until fork tender.

 Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until  smooth. Mix nutmeg and add sugar. Mix well. (you may use a  mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.

Pumpkin Pie Recipe

This Thanksgiving year, take it easy on yourself. Come On Open up the Libby's can pure Pumpkin, buy the crust in the red box and just have fun!

Happy Holidays!

Libby’s Pumpkin Pie Recipe from the back of the can.

Ingredients:

    3/4 cup granulated sugar

    1 teaspoon ground cinnamon

    1/2 teaspoon salt

    1/2 teaspoon ground ginger

    1/4 teaspoon ground cloves

    2 large eggs

    1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

    1 can (12 fl. oz.)  Evaporated Milk

    1 unbaked 9-inch (4-cup volume) deep-dish pie shell
   
Whipped cream (optional)


Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
(let set over night in refrigerator this will help make favor of the pie really good).

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Bread Pudding

This Is the Best Bread Pudding Recipe ever.... It is based on a cafe in New Orleans so you know it's got to be good. when I tried it...I deleted the bread pudding I had for years and now this one is in my recipe box. I am giving you four sauces recipes to uses on top


1). Lemon pie filling Or instant vanilla pudding ready made

2)  Pecan-Praline Sauce

2 cups unsalted butter, cubed
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan.

Add the remaining 1 cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well.

3) Bourbon Sauce

1 stick butter, melted
1 cup sugar 
1 egg
1 cup bourbon whiskey

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be smooth.


Ingredients

Bread Pudding:

    1 loaf day old French bread, cut into 1-inch squares
    1 qt half and half milk
    3 eggs, lightly beaten
    2 cups sugar
    2 Tbsp vanilla
    1 cup raisins (soaked overnight in 1/4 cup bourbon) or soaked in 1/4 cup water
    1/2 cup roasted pecans
    1 teaspoon cinnamon
    6 Tbsp unsalted butter, melted

One Loaf french Bread

Cut day old french bread in cubes

Soak the bread in milk in a large mixing bowl.

 Press with hands until well mixed and all the milk is absorbed.

In a separate bowl, beat eggs, sugar, vanilla, pecans and cinnamon together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

Coat the bottom and the sides of the pan well with the butter.

Pour in the bread mix and bake at 350°F for 35-45 minutes, until set.

The pudding is done when the edges start browning and pull away from the edge of the pan.

German Chocolate Cake

My Dear Sister Marlyn Went To Live With The Lord This Month November 4 2013. She Will Always Be A Part Of Me In Cooking And Sharing Recipes. Times With Her Was Treasure Moments. One Of The Moments Our Family Share. Is An Unforgettable Moments Of Her In The Kitchen Cooking The Holidays Dinner With Our Mother.

This Will Remind In My Heart Forever. My Dear Sister Marlyn Bake The German Chocolate Cake For Our Holiday Meals. I Am Dedicating This Recipe To Her With All My Love.
.

Cake Ingredients

This recipe calls for:

1 (4-oz.) package of Baker's Sweetened Chocolate (No other will do).

1/2 cup boiling water

1 cup butter or margarine

2 cups sugar

4 egg yolks

4 eggs whites

1 teaspoon Vanilla

2 1/2 cups sifted cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Melting Chocolate

Take one package of Baker's sweetened chocolate and mix it with 1/2 cup of boiling water. You are done mixing the chocolate once it is all dissolved (as seen in the lower left picture). Let this cool before adding it to the mixture in step four.

You will want to go ahead and preheat the oven to 350F so it will be ready when you need it.

Mixing Butter

 Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes.

 Add Egg Yolks

Slowly add in your egg yolks while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed in well enough.

Add Melted Chocolate

Add Chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.

Sift Flour

It is important to sift the flour in order to remove all the lumps. This is the time when you add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour. You may want to do step nine now so that you don't have your cake batter sitting out of the oven too long


 Adding Milk and Flour

Add the milk and flour to the mixture at the same time, but alternating between the two (milk, flour, milk, flour...) Don't stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.

Egg Whites Fluffy Egg Whites
   

Beating Egg Whites

If you have never beaten egg whites before; it can be tricky, so pay close attention.

Take your four egg whites and beat them at a high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. They should look exactly like the ones in the lower left picture of this step. This process should take about 5 minutes.

You will want to move quickly on to the next step to keep the egg white fluffy.

Make sure that there is no egg yolk mixed into your egg whites.

Adding Egg Whites Folding Egg Whites Keap Folding Egg Whites Cake Batter

Folding in Egg Whites
   
Fold in Egg Whites

Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake!
Marking Wax PaperCutting Wax PaperFloured Cake Pan

Cake Pan
   


Use a knife, or a pen to mark a sheet of wax paper around the exterior of the pan. Then cut on the line you just drew. Coat the inside of the pan with shortening. Then put flour on the inside and shake it till the sides and bottom are cover.

Do this for each of the three cake pans.

Pouring Cake Batter in Pans

Pour Cake Batter

Pour equal amounts of batter into each 8 inch cake pan.

Cake in Oven
   
Step Eleven: Baking German Chocolate Cake


Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it will fall in the middle.  Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five don't over bake keep checking.


Cake Layers
   
Cake Flipping

Once your cake layers have cooled for 15  minutes you will need to remove them from their cake pans. Using a knife cut the cake away from the sides of the cake pan. Then flip it over on a cooling rack and remove the wax paper from the bottom.

For The Frosting:

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla

1 1/3 cup Baker's Angel Flake Coconut

1 cup chopped pecans (roasted)

Mix the following ingredients on a stove set on medium heat for 12 minutes:

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla

Once you are done stirring in the above ingredients add the coconut and roasted pecans

Adding Coconut

Adding Pecan

This is the finish product let it cool

frosting your cake

You can frosting you cake many ways

Or

 And With Chocolate

Here A Piece To You My Dear Sister Rest In Peace.

Pumpkin Cheese Cake

Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well and no worry about the dark round circle on the Pumpkin Pie.Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.

Recipes

 How to make Graham Cracker Crust

Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.

Graham Cracker Crust

Makes one 9-inch pie crust
What You Need

Ingredients
1 3/4 graham crackers
1/2 teaspoon cinnamon
1 stick butter
3 tablespoon brown sugar
Equipment
Food processor OR a rolling pin and a plastic bag
9-inch spring pan
Instructions

1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.
2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.
3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.

FILLING:

Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.

 NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.

 Add to spring pan

Bake 1 hour let rest in pan for 15 mins