Caramel-Pecan Pie

Ingredients

• 1/2  (15-ounce) package refrigerated piecrusts
• 28  caramels
• 1/4  cup  butter
• 1/4  cup  water
• 3/4  cup  sugar
• 2  large eggs
• 1/2  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 1  cup  coarsely chopped pecans, toasted
• Chocolate-Dipped Pecans (optional)

Preparation

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.

Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.

Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Sweet Potato-Buttermilk Pie

Ingredients

• 2  medium-size sweet potatoes (1 1/2 lb.)
• 1/2  (15-oz.) package refrigerated piecrusts
• 4  tablespoons  unsalted butter, melted
• 2  tablespoons  fresh lemon juice
• 1/2  teaspoon  freshly grated ground nutmeg
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  kosher salt
• 3  large eggs, separated
• 1/2  cup  sugar
• 2  tablespoons  all-purpose flour
• 3/4  cup  buttermilk
• Toppings: whipped cream, mint sprigs

Preparation

1. Bake potatoes at 400° for 1 hour or until tender; cool 10 minutes. Increase oven temperature to 450°.

2. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

3. Bake at 450° for 9 to 11 minutes or until lightly browned. Reduce oven temperature to 375°.

4. Cut potatoes in half lengthwise. Scoop out pulp into a medium bowl; mash until smooth. Stir in butter and next 4 ingredients until well combined.

5. Whisk egg yolks until thick and pale. Add sugar, and whisk 1 1/2 minutes or until lemon-yellow color. Stir egg yolk mixture into sweet potato mixture until well blended. Add flour, 1 tsp. at a time, stirring until blended after each addition. Add buttermilk, and stir until combined.

6. Whisk egg whites in a bowl until soft peaks form. Gently fold into sweet potato mixture until blended. Spoon sweet potato mixture into piecrust.

7. Bake at 375° for 35 to 40 minutes or until center is set. Let cool on a wire rack 1 1/2 hours or until completely cool. Serve at room temperature, or cover with plastic wrap, and chill 8 hours. Serve with desired toppings

Apple Upside-Down Pie

Ingredients

• 1  cup  chopped pecans
• 1/2  cup  firmly packed light brown sugar
• 1/3  cup  butter, melted
• 1  (15-oz.) package refrigerated piecrusts, divided
• 4  medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.)
• 2  large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)
• 1/4  cup  granulated sugar
• 2  tablespoons  all-purpose flour
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  ground nutmeg

Preparation

1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.

2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

Oven Fried Potatoes

Potatoes--your favorite kind Yukon, Russett washed, scrubbed and cut into chunks

Olive Oil

Garlic Powder

Onion Powder

Cayenne Pepper

Rosemary

Oregano

Season Salt

Place potatoes in pot with a dash or two of salt and boil for less than 5 minutes. Drain thoroughly until potatoes dry out. Spray your pan with non stick spray but use a pan big enough so they potatoes don't overlap. I used a pizza tray. Place potatoes on try and drizzle with olive oil. The oil doesn't have to be on every piece. A little goes a long way. Sprinkle the rest of the seasonings on the potatoes to your liking. Only you know how spicy you like your food. Roast in the oven on 400 degrees until they start to brown and sizzle. I use a spatula and flip them over a few times so they can get a nice crust. 

S/N I only cook these when we are ready to sit down and eat. They aren't good if they cool off nor if you put them in a pan and cover them. They will turn soft like. I hope you enjoy it.

Parker House Rolls

This is a recipe by Alex Guarnaschelli, host of Alex's Day Off but I soooooooooo want to make these for Thanksgiving. Who's willing to take up the challenge with me?

Ingredients

·                                 1 1/4-ounce packet active dry yeast

·                                 1/2 cup sugar

·                                 7 1/2 to 8 cups all-purpose flour, plus more for dusting

·                                 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing

·                                 2 cups whole milk, at room temperature

·                                 2 large eggs, at room temperature

·                                 1 tablespoon kosher salt, plus more for sprinkling

Directions

Bloom the yeast.

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

Make the dough.

Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let it rise.

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

Shape the dough.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

Cut the dough.

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough.

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls.

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

SWEET POTATO-PECAN SOUFFLE

Ingredients: 3 pounds baked, mashed sweet potatoes or yams 3 eggs, beaten 1/2 cup eggnog 1/2 cup milk 1/2 cup granulated sugar 1 1/2 teaspoons vanilla 1 teaspoon of lemon flavor 1 teaspoon of nutmeg 1 teaspoon of apple pie spice 1/4 teaspoon salt 1 stick of butter 2 splashes of mango rum Topping ¼ cup butter 1/2 cup flour 1/2 cup brown sugar 3/4 teaspoon ground nutmeg 3/4 cup chopped pecans Cooking Directions: Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla, lemon flavor, nutmeg, apple pie spice, salt, butter and rum mixing well until blended. Spoon into buttered 2 quart casserole. Cut butter into combined flour, sugar and nutmeg; stir in nuts. Sprinkle over sweet potato mixture. Bake at 375° F for 30 minutes or until top is crispy.

Gee's Beef Vegetable Soup

Beef Vegetable Soup

• 2 tablespoons vegetable oil (if using chuck roast)
• 2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
• 2 cans of Beef Broth
• 1 (28-ounce) can diced tomatoes
• 1 1/2 cups chopped red onion
• 3 tablespoons dried parsley
• 1 tablespoon dried Italian seasoning
• 1 tablespoon seasoned salt, plus extra for seasoning
• 2 tablespoons Worcestershire sauce
• 1 teaspoon of onion powder
• 1 teaspoon garlic powder
• 1 tablespoon of instant coffee
• 1/2 teaspoon black pepper, plus extra for seasoning
• 2 bay leaves
• 1 cup thinly sliced carrots
• 1 cup diced celery
• 1 bag green beans
• 1 bag corn kernels
• 1 cup diced potatoes

Brown meat in oil with black pepper, garlic powder, onion powder and seasoned salt until done. Add the rest of the ingredients to the pot and bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender.