Honey-Roasted Yams or Sweet Potatoes

I have listed the reasons why this dish is an excellent choice for you and your family, anytime of the year.

Honey-Roasted Yam or Sweet Potatoes

3 large sweet potatoes/yams (about 2 pounds) peeled and cut into 1 inch slices

2 Tab. Olive oil

2 Tab. Honey

1 Tea. fresh lemon juice

1/2 Tea. Salt to taste

Preheat oven 350 degrees

Place the potatoes in a 9 x 13 inch baking dish

Mix rest of ingredients and pour the mixture over the potatoes.

Toss to coat.

Bake about 1 hour until tender , stirring occasionally

Enjoy!!!

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Yams are a good source of vitamin B6. Vitamin B6 is needed by the body to break down a substance called homocysteine, which can directly damage blood vessel walls. Individuals who suffer a heart attack despite having normal or even low cholesterol levels are often found to have high levels of homocysteine. Since high homocysteine levels are signficantly associated with increased risk of heart attack and stroke, having a good supply of vitamin B6 on hand makes a great deal of sense. High intakes of vitamin B6 have also been shown to reduce the risk of heart disease.
Yams are a good source of potassium, a mineral that helps to control blood pressure. Since many people not only do not eat enough fruits and vegetables, but also consume high amounts of sodium as salt is frequently added to processed foods, they may be deficient in potassium. Low intake of potassium-rich foods, especially when coupled with a high intake of sodium, can lead to hypertension. In the Dietary Approaches to Stop Hypertension (DASH) study, one group ate servings of fruits and vegetables in place of snacks and sweets, and also ate low-fat dairy food. This diet delivered more potassium, magnesium and calcium. Another group ate a "usual" diet low in fruits and vegetables with a fat content like that found in the average American Diet. After eight weeks, the group that ate the enhanced diet lowered their blood pressure by an average of 5.5 points (systolic) over 3.0 points (diastolic). Dioscorin, a storage protein contained in yam, may also be of benefit to certain individuals with hypertension. Preliminary research suggests that dioscorin can inhibit angiotensin converting enzyme, which would therefore lead to increased kidney blood flow and reduced blood pressure.

Wonderful Old-Fashioned Buttermilk Pie

Wonderful Old-Fashioned Buttermilk Pie

Unbaked 9" pie *

2/3 cup sugar

3 tab. flour

1/4 teas. salt

3 eggs

2 teas. Mexican Vanilla (regular vanilla will work just fine too!!)

2 cups buttermilk (Knudsen's is preferable)

1/4 cup butter - melted

Heat oven to 425 degrees

Whisk together all ingredients

Pour into shell

Bake @ 425 degrees for 10 minutes, then reduce to 325 degrees for 30 minutes or until knife inserted in center comes out clean.

Cool then refrigerate- Tastes the best cold

It has a surprisingly cheese cake flavor without all the fat.

* Make your own or buy one from Whole Foods. Now I usually have made my own in the past, but you can get either a whole wheat or unbleached flour crust. Divinely delicious either way. It is so easy to make a last minute dessert and you can keep a few pie shells frozen for handy use. They come 2 to a package.

Lemon Cheese Stars

Lemon Cheese Stars
Filling:
2-3oz pkgs cream cheese, softened
1 egg, separated
3 tablespoons sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
Prepare Basic Sweet Dough. (see below)
Grease 2 baking sheets.
On a lightly floured board, roll out dough to a 12" x 9" rectangle.
Cut rectangle into 12 -3 inch squares. Cut squares diagonally from each corner to about 1/2 inch from center.
Place squares on the greased baking sheets about 1 inch apart.

In a medium bowl, beat cream cheese, egg yolk, sugar, lemon juice and lemon peel with electric mixer on high speed until light and fluffy.
Spoon about 1 tablespoon cream cheese mixture onto center of each square.
Bring every other corner to the center of the square: pinch points securely in center to seal.
Repeat with remaining squares.
Cover and let rise in a warm place about 30 minutes or until double in bulk.
Preheat oven to 400 degrees.
In a small bowl, beat egg white with a fork. Brush stars with egg white. Bake 10 minutes or until golden brown. Remove from baking sheets. Cool on rack . Makes 12 stars

Basic Sweet Dough
1/2 cup milk
4 tablespoons butter
2 tablespoons water
2-3/4 to 3 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 pkg. active dry yeast
1 egg

Grease a large bowl: set aside.
In a medium saucepan, mix milk, butter and water.
Heat only until warm. the butter does not need to melt.
In a large bowl, mix 1 cup flour, sugar, salt and yeast.
Add warm milk mixture.
Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
Add egg and 1/2 cup flour.
Beat with electric mixer on high 2 minutes, scraping bowl occasionally. By hand, stir in enough of the remaining flour to make a moderately stiff dough.
On a lightly floured board, knead dough 3 to 5 minutes or until smooth and elastic.
Place in the greased bowl, turning once to grease top.
Cover and let rise in a warm place about 1 hour or until double in bulk.
To test if dough is ready to punch down, press your finger in the center. If the hole made remains and an air bubble forms to the side, it is ready.
Punch down: turn out onto a lightly floured board.
Cover and let stand 10 minutes. Makes enough dough for 1 recipe.

Spanish Roasted Potatoes

Spanish Roasted Potatoes

Preheat over to 425 Degrees

2 pounds of small white potatoes

2 Tablespoons butter

Kosher salt and pepper

Wash potatoes.

Split length wise

Melt butter in 9 x9 inch pan

Sprinkle with Smoked Spanish Paprika (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysspanishpaprika.html) or I believe Whole Foods has this item but call first!)

Salt and pepper

Place potatoes face side down in butter and seasoning.

Roast in over for 25-30 minutes depending on how large the potatoes are.

Serve hot!!!

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Broccoli Soup

Broccoli Soup

Ingredients
4 tablespoons butter, room temperature
3 pounds fresh broccoli ( a bag of broccoli at Costco will do this trick.- Then you will have some to give away!! Although you might think twice as this is such a tasty soup!!)
1 large onion, chopped

5 shallots chopped
Kosher Salt and freshly ground black pepper
4 tablespoons all-purpose flour
6 cups low-sodium chicken broth
1 cup cream or milk. (make it as low fat as you want)

Directions
Melt 4 tablespoons butter in heavy medium pot over medium-high heat.

Add broccoli, onion, salt and pepper and saute until onion is translucent, about 6 minutes.

Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes.

Pour in cream.

With an immersion blender, puree the soup.

Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot and with an artisisan bread of your choice

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CRANBERRY AND APPLE HARVEST PIE

Just because the winter holidays are over, there is still plenty of time to add more antioxidents and fiber to your diet and not worry about the calories- these are the good ones.

I am for quick, easy and nutricious- Whole Foods has the most delicious frozen 100% whole wheat pie crusts. 2 to a package- no kidding good-for- you!!!

Cranberry and Apple Harvest Pie

3/4 cups lightly packed golden brown sugar

5 Tablespoons cornstarch

1 Teaspoon Cinnamon(I prefer Extra Fancy Vietnamese Cassia Cinnamon Ground - it has a higher oil content for a more richer and deeper flavor) http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvietnamesecinnamon.html-- (they have a location in Menlo Park, Ca. now)

Pinch of Kosher salt

2 pounds of tart apples, peeled cored and cut anyway you like it. ( I have an onion cutter that made mine into elongated rectangles)

1 3/4 cups of frozen cranberries

2 Tablespoons fresh lemon juice

1 9-inch deep-dish frozen pie shell thawed

Topping

1/2 cup (1 stick) unsalted butter

3/4 cup lightly packed golden brown sugar

2 Tablespoons evaporated milk

1 teaspoon vanilla extract ( I love Mexican Vanilla-of course the regular will do as well!!)

1 cup chopped walnuts (about 4 ozs)

Preheat oven to 350 degrees. Mix first 4 ingredients in a large bowl to blend. Add apples, cranberries and lemon juice and toss well. Transfer mixture to pie shell, mounding in center. Bake until apples are almost tender, about 1 1/2 hours. Cover with foil and bake 15 minutes longer. Transfer to rack and cool.

TOPPING:

Melt butter with sugar and milk in heavy medium skillet over low heat, stirring frequently. Increase heat and bring to simmer, stirring constantly. Mix in vanilla, then walnuts. Remove from heat and let stand until just cool, stirring occasionally, about 10 minutes ( this is not rocket science- 3 minutes work just fine!)

Spoon topping over pie, covering completely- or as best you can. Perfection not important here.

Let stand until topping set about 30 minutes. Cut into wedges.

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Aebleskiver A-Ha!!

Don't let the name scare you. This is a fun tradition to have with family at Christmas or anytime you want something special. The pan for the Aebleskiver is a must- check with Amazon they have some good prices. I like cast iron- but probably any Aebleskiver pan will work.

AEBLESKIVER

2 EGG WHITES

2 CUPS ALL-PURPOSE FLOUR

2 TEASPOONS BAKING POWDER

1 TABLESPOON SUGAR

1/2 TEASPOON BAKING SODA

1/2 SALT

4 TABLESPOONS BUTTER, MELTED

2 CUPS BUTTERMILK

1 CUP VEGETABLE OIL (FOR FRYING)

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• BEAT WHITES UNTIL STIFF
• MIX TOGETHER THE FLOUR, BAKING POWDER, SALT, BAKING SODA, SUGAR, MELTED BUTTER AND BUTTERMILK AT ONE TIME AND BEAT UNTIL SMOOTH
• GENTLY FOLD IN THE EGG WHITES

• PUT ABOUT 1 TABLESPOON OF VEGETABLE OIL IN THE BOTTOM OF EACH AEBLESKEVER PAN CUP AND HEAT UNTIL HOT.
• POUR IN ABOUT 2 TABLESPOONS OF THE BATTER INTO EACH CUP.
• AS SOON AS THEY GET BUBBLY AROUND THE EDGE, TURN THEM QUICKLY. CONTINUE COOKING, TURNING THE BALL TO KEEP IT FROM BURNING.(I ACTUALLY FEEL YOU ONLY NEED TO TURN ONCE)
• SERVE WITH POWDERED SUGAR, MELTED FRUIT JAM EG. RASPBERRY AND OR MAPLE SYRUP.
• MY TURNING UTENSILS OF CHOICE ARE WOODEN SKEWERS, BUT A FORK WILL WORK QUITE WELL.
• IF YOU HAVE YOUNG CHILDREN THEY CAN ALWAYS BE THE HELPER TO SERVER THE AEBLESKIVER TO THE TABLE.

5 MINUTE CHOCOLATE MUG CAKE

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

a small splash of vanilla extract

1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Yams and Winky Dinks

Winky Dink And Yams
Ain’t dead yet. I know I am still alive because I still get worked up about rocky road ice cream and standing with an umbrella in a big rain storm. I can still remember my age, my middle name, my phone number and my children’s birthdays. I can remember using my Winky Dink coloring kit to write on our small black and white TV set when Arthur Godfrey came on.
Ok, I have now lost most of my audience.
My mother was an excellent cook. Always from scratch. Even when Swanson came out with the first boxed cake the only place I saw the box was on the store shelf.
Along with my remembrances came Thanksgiving Family Dinners and Yams.
My mother had a way to make this dish that even the finickiest of eaters in our family would come back for seconds.
Unlike the Winky Dink that remains in the archive of my memory, my Mom’s Yams At Thanksgiving can still be enjoyed today.
Mashed Maple-Orange Yams (Sweet Potatoes)
2 pounds sweet potatoes , peeled, quartered lengthwise and cut crosswise into ¼ inch thick slices-(important for cooking evenly)
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1 teaspoon sugar
½ teaspoon salt
2 tablespoons pure maple syrup
1 tablespoon orange zest (if you can find a Valencia Orange- I believe they have the best orange flavor)
Pinch ground black pepper
1. Combine sweet potatoes, butter, cream, sugar and salt in 3 to 4 quart saucepan; cook, covered over low heat, stirring occasionally, until potatoes fall apart when poked with fork , 35-45 minutes. (you read correctly- NO WATER!!)
2. Remove from heat, mash in saucepan with potato masher.
Add maple syrup , orange zest and pepper.**
And Serve.
And He walks with me, And He talks with me, And He tells me I am His own, And the joy we share as we tarry there; None other has ever known
Happy Joyful Thanksgiving to you and your family as we tarry together making fond memories!!!

**Recipe from Cooks Illustrated and my Mom who did it long before they did!!!

Red Velvet Cake

Southern Red Velvet Cake

Vegetable oil for the pans 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting, recipe follows Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
1 pound cream cheese, softened 4 cups sifted confectioners' sugar 2 sticks unsalted butter (1 cup), softened 1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake