Brown Sugar-Glazed Sweet Potatoes with Marshmallows

Brown Sugar-Glazed Sweet Potatoes with Marshmallows
Ingredients
  1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  2. 2/3 cup packed golden brown sugar
  3. 5 tablespoons butter
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. Pinch of ground ginger
  8. 2 cups miniature marshmallows
  9. 1/2 cup sliced almonds
Instructions
  1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  2. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
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Pie Crust Lard

Pie Crust w/ Lard
Ingredients
  1. 1-1/2 cups all-purpose flour
  2. Pinch salt
  3. 1/2 cup lard
  4. 3 to 4 tablespoons cold water
Instructions
  1. In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.
Notes
  1. Excellent. I doubled the recipe for 2 deep dish 10" pies. It was a tad short, barely enough for pans. I pre-baked 10 min @ 400. After allowing the crust to cool I added the pumpkin mix. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. Even with the pre-bake and long cooking time, the crust was golden. The family said this was best ever pumpkin pie crust crust
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roasted sweet potatoes

roasted sweet potatoes
Ingredients
  1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  2. 2/3 cup packed golden brown sugar
  3. 5 tablespoons butter
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. Pinch of ground ginger
  8. 2 cups miniature or regular marshmallows
Instructions
  1. Preheat oven to 375°F.
  2. Arrange potatoes in 13 x 9 x 2-inch glass or foil baking dish.
  3. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat.
  4. Bring to boil, stirring until sugar dissolves.
  5. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  6. Bake potatoes 50 minutes.
  7. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
  8. Increase oven temperature to 500°F. Top potatoes with marshmallows.
  9. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
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Biscuits

Biscuits
Ingredients
  1. 3 cups Flour
  2. 1 teaspoon salt
  3. 1 tablespoon baking powder
  4. 1 tablespoon sugar
  5. 6 tablespoons butter, at room temperature
  6. 1 to 1 1/8 cups cold milk (use whole milk for the most tender biscuits)
  7. Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer
Instructions
  1. Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
  2. Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
  3. Mix together the flour, salt, baking powder, and sugar.
  4. Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
  5. Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (1 ounce) to make it cohesive.
  6. Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
  7. Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
  8. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
  9. Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.
  10. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.
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Smoked Trout

Smoked Trout
Ingredients
  1. 5 to 7 lbs trout
  2. 2 Liters (1/2 Gallon) Water
  3. 120 mL (1/2 Cup) Sugar
  4. 120 mL (1/2 Cup) Brown Sugar
  5. 120 mL (1/2 Cup) Salt
  6. 30 mL (2 Tbsp) Garlic Powder
  7. 30 mL (2 Tbsp) Chili Powder
  8. 45 mL (3 Tbsp) Lemon Juice
Instructions
  1. soak 8 hours
  2. rinse
  3. smoke 1.5 to 4 hours
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USDA Complete Guide to Home Canning

Processing Jams and Jellies

Steps in Processing Jams and Jellies

Complete Guide To Home Canning
Guide1, Principles of Home Canning
Guide2, Selecting, Preparing, and Canning Fruit and Fruit Products
Guide3, Selecting, Preparing, and Canning Tomatoes and Tomato Products
Guide4, Selecting, Preparing, and Canning Vegetables and Vegetable Products
Guide5, Preparing and Canning Poultry, Red Meats, and Seafoods
Guide6, Preparing and Canning Fermented Foods and Pickled Vegetables
Guide7, Preparing and Canning Jams and Jellies

Peach Cobbler

Peach Cobbler
Ingredients
  1. Batter
  2. 1⁄2 cup melted butter
  3. 1 cup flour
  4. 1 cup sugar
  5. 2 teaspoons baking powder
  6. 1⁄4 teaspoon salt
  7. 2⁄3 cup room temperature milk
  8. room temperature egg
Filling
  1. 1 (28 ounce) cansliced peaches, drained
  2. 1 cup sugar
  3. 1 teaspoon cinnamon
  4. 1⁄2 teaspoon nutmeg
Instructions
  1. Melt butter in a 9 x 13 inch pan.
  2. Mix together flour, sugar, baking powder & salt.
  3. Stir in milk & egg.
  4. Pour evenly over melted butter.
  5. Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
  6. Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
  7. Serve warm with ice cream.
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Shrimp Cakes

Shrimp Cakes
Ingredients
  1. 1 lb large raw shrimp peeled and deveined
  2. 4 oz mozzarella cheese (1 1/2 cups shredded)
  3. 1 large egg
  4. 1/4 cup mayonnaise
  5. 2 Tbsp parsley finely chopped, plus more to garnish
  6. 1/2 tsp sea salt or to taste
  7. 1/8 tsp black pepper
  8. 1/4 cup all-purpose flour or gluten free flour
  9. 2 Tbsp light olive oil or high heat cooking oil of choice
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serve with Lemon Aioli Sauce

Lemon Aioli Sauce

Lemon Aioli Sauce
Ingredients
  1. 1/2 cup mayo
  2. 1 tsp lemon zest
  3. 2 Tbsp lemon juice
  4. 1 garlic clove pressed or finely minced
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