Sweet Potato Pie

With Thanksgiving coming up thought I would share with you my Mom's Sweet Potato Pie. I will enclose her homemade pie crust recipe also. But if you want to bypass homemade you can also use a frozen pie crust.

Busha's Pie Crust

8 or 9 inch crust

1 cup four
1/2 tsp. salt
1/3 cup lard
2 tbsp. water Mix flour and salt in a bowl. Cut in lard with pastry blender until
small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist.



Roll out with rolling pin. Try not to use too much flour because it makes the crust tough.



Sweet Potato Pie

2 cups mashed sweet potatoes
4 oz. cream cheese
1 cup sugar
1/4 c. half and half
4 tbsp. butter melted
2 large eggs. lightly beaten
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 9-inch Deep Dish pie crust

Preheat oven to 350
In a large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese
until smooth. Add sugar and half and half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, cinnamon, and beat until blended. Pour mixture into pie shell.

Bake 1 hour or until filling is puffed and set around edge but center is slightly jiggly. Cool completely on a wire rack.

My Mom, Adeline Otto 89 years young.

Sweet Potato Pie

Zucchini Walnut Bread

1 1/2 cups Whole Wheat Flour
1/4 cup turbinado sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup chopped walnuts
2 large eggs
2 tablespoons canola oil
1/4 cup applesauce
1 1/2 cup grated zucchini

Preheat oven to 350. Spray 4x6 in loaf pan with oil and set aside.
In a medium bowl, place the flour, sugar, baking powder, baking soda,
salt, cinnamon, nutmeg, and walnuts.

In a large bowl, combine eggs, oil, applesauce and zucchini and blend
together with a wire whisk. Using a spatula very gently fold the dry
ingredients into the wet mixture. Place the thick batter in the loaf pan.
Bake for 50 minutes or until a toothpick comes out clean. Cool and Slice.

Yummy Ham and Cheese

6 tbsp. butter- (Not Margerine)

2 tbsp. bown sugar

1 tbsp. worcestershire sauce

1 1/2 tsp. poppy seed

1 1/2 lb. ham (shaved)

1/3 lb. thin sliced salami

16 oz. sliced swiss cheese

20 medium buns

1. Bring butter, brown sugar, worcestershire sauce and poppy seed to a slight boil until thickens.

2. Cool Mixture

3. On a bun, layer ham, salami, cheese.

4. Place tightly together on a cookie sheeet.

5. With cooled sauce mixture, brush on top of buns.

6. Cover with foil and refrigerate overnight.

7. Bake covered @ 350 degrees for 25 minutes.

8. Uncover and bake an additional 10 minutes until top of buns are crisp.

Raspberry Beer Cocktail

Beat the heat with this fabulous cooler!!!!


3/4 cup frozen raspberries
3 1/2 (12oz) bottles of beer, chilled
1 (12 oz.) container frozen raspberry concentrate, thawed
1/2 cup vodka
Garnish with Lemon and lime slices

1. Stir together raspberries, beer, thawed concentrate, and vodka.

2. Served over ice and garnish with lemon or lime slices.

3. To make ahead, stir together concentrate and vodka in a large container.
chill up to 3 days. Stir in raspberries and beer just before serving.

Shrimp, Watermelon, and Avocado Salad

This is a sneek peak at a recipe from my new favorite cookbook.

Meals made Easy by Real Simple. Book is available at Saucy's Cottage at Shady Hollow Flee

Market in Detroit Lakes and Bungalow in Scottsdale, Az. You will love it to. Lots of amazing recipes that are sooooo simple and delicious. Come on in at take a look.

1 1-pound package frozen cooked shrimp, thawed

4 cups seedless watermelon, cubed

1 medium red onion, thinly sliced

2 avocados, cubed

2 jalapenos, seeded and finely chopped

1/2 cup fresh cilantro leaves, chopped

Juice of one lime

1 teaspoon honey

3 tablespoons extra-virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Place the shrimp, watermelon, onion, cilantro, jalapenos, and avocados in a large bowl.

In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper. Pour vinaigrette over the salad and toss gently. Set aside for 10 minutes before serving to allow the flavors to meld.

Serving suggestions: Chill. Serve in beautiful glass bowl, or in individual glass containers such as martini glasses, ramekins, 1/2 pint jars. Fun presentation for your next party.

My Favorite Cookbook

Mexican Chopped Salad with Honey Lime Dressing

2 1/2 cups chopped romaine lettuce

1 (15.5 oz) Can black beans, rinsed and drained

3/4 cup seeded tomato

3/4 cup corn (fresh, frozen or canned)

3/4 cup sliced radishes

1 red bell pepper sliced

3/4 cup cucumber, peeled and sliced (burpless unpeeled)

1/2 cup black olives, sliced

1/2 ripe avocado, sliced

1/4 cup crumbled feta cheese

Dressing:

1 clove garlic, minced

2 tbsp. finely chopped cilantro

1 tsp. chopped jalapeno pepper

1/4 cup fresh lime juice

1/4 cup olive oil

2 tbsp. honey

Toss Salad ingredients in a bowl. Mix dressing ingredients in a separate bowl; pour over salad

and toss. Add salt and pepper.

Summer Food Ideas

Look for me in the Lake and Home Magazine. August Issue. Will publish the recipes colorful summer menus.

Flee Market 2011 Come visit! Shady Hollow Detroit Lakes, MN

Hi Everyone! Wow it has been a long while since I posted. Sorry! Here is my 89 year old Mom. She is making a fabulous new Candy that I will share with you.
Almond-Joy Balls

2/3 cup cold mashed potatoes
12 oz package flaked coconut
1 lb. bag powdered sugar
1 teaspoon almond flavoring

Mix all together. Form small balls.

Melt: 1 12oz bag of chocolate chips
1/2 block of chocolate almond bark

Pour small amount of chocolate in mini paper liners, drop in a ball, add more chocolate to cover. Place an almond on top and put in freezer to set. (Takes only 10-15 minutes to set)

She is staying with me for a week and plan on making some more recipes from the past that I will share with you. My Moms name is Adeline. Look for more recipes soon.

New Years Day Brunch 2011

New Years Day Brunch at my friend JoAnne's.

We had a great time. People enjoyed the food which included:

Mini Bagels, cream cheese, smoked salmon.

Crostini with Avocado Salsa

Homemade Caramel and Orange Mini Rolls

Heath Bar Coffee Cake

Candied Bacon

Oven Roasted Rosemary Potatoes

Assorted Chicken Sausage Bites

Roasted Potato and Asparagus Frittata

Fruit and Yogurt Parfaits with Granola

Assorted Deviled Eggs

Platter of Pound Cake, Banana Nut Bread

Assorted Donut holes with Strawberries and Nutella

Top top it all off we served Bloody Mary's, Mimosa's and Coffee.

Holiday's are here!!!

Holiday's are here. Just wanted to post some helpful hints to make them a little easier on you.

Gobble, Gobble

If you have ever wondered how many mouthfuls a guest will eat from the appetizer tray, wonder no more, The average party-goer at a cocktail party (no meal included) will gobble-up 10-12 mouthfuls. If a meal is included you only have to figure 4-5 mouthfuls. If you are having a wine and cheese gathering, figure 4 ounces of cheese per person. If you are having a dip and crackers or chips you need to figure one cup will serve 8 people if you are serving other small goodies. One quart of dip will provide you with 150-170 cracker-size servings. 3 beers, wine, or soft drinks per person is standard. BUT depending on the guests, music and fun!! Maybe more drinks will be poured.

Happy Thanksgiving to you all. Your Saucy Chef, Cindy

Bruschetta

Use a good quality bread such as artisan, Italian, Sour Dough, or Baguette. Slice on a diagonal, place on a baking sheet and brush with olive oil. Place in a 425 degree oven and lightly toast. Approximately 5-6 minutes. You want it to be slightly chewy. Remove from oven and rub each slice with a clove of garlic and sprinkle with kosher salt. Yum! Eat plain of top with some favorite dips.

Brushetta Topping Ideas

Marinated artichokes hearts
Sauteed Mushrooms
Pesto
Olive Tapenade
Thin slivers of Parmigiano Romano
White Bean Dip
Mascarpone, figs or dates topped with prosciutto
Goat cheese and roasted red peppers
Cream cheese with a jalapeno jelly
Chopped tomatoes, fresh mozzarella, basil tossed with balsamic vinegar and olive oil.

Artichoke-Spinach Dip

This is a creamy, delicious, hot dip made from artichokes, spinach and Parmesan, with a little red peppers for color.

Artichoke-Spinach Dip

1 cup artichoke hearts, chopped (canned)
1/2 cup frozen chopped spinach, thawed and squeezed
8 ounces cream cheese
1/2 cup mayo,
1/2 cup sour cream
1/2 cup Parmesan cheese, grated
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon minced garlic
1/4 cup sweet red pepper, diced
Fresh ground pepper to taste

Thaw and squeeze spinach. Heat cream cheese in a small bowl in the microwave for about 1 minute on high. Add spinach and artichoke hearts and stir well. Add remaining ingredients to the cream cheese mixture. Bake in a ramekin or oven safe casserole. 350 degree oven for 30 minutes or until bubbly. Serve with Bruschetta, tortilla chips or sour dough bread chunks.

Chicken Hot Dish

When the temps start falling and wind is blowing a good comfort Hot Dish is in order. This is a classic and can be tweaked with just about anything. This is a recipe that will please anyone.

Chicken Hot Dish

4 cups roasted skinless chicken breasts, chopped ( you can use a pre-roasted chicken to save time)
1/4 cup green onion, sliced
1/4 cup red bell pepper, chopped
3/4 cup celery, diced
1 (8 oz) can sliced water chestnuts, drained and chopped
1 small can of mushrooms , drained or substitute fresh
1 can cream of mushroom soup
3/4 cup sour cream
1 tablespoon Dijon mustard
salt and pepper to taste
3/4 cup Swiss cheese, shredded
1 cup potato chips, crushed
1 cup cashews

In a large bowl: Combine chicken, green onions, red bell pepper, celery, water chestnuts, mushrooms. In a small bowl combine cream of mushroom soup, sour cream, Dijon mustard, salt and pepper. Mix into the chicken mixture and fold to moisten. Spray a 9x9 baking dish. Add mixture to baking dish and sprinkle the cashews on top. Add shredded cheese. Cover with foil. Bake in 350 oven for 20 minutes or until bubbly. Take out and add crushed potato chips and bake 5-7 minutes longer uncovered.

Mini Pies and Tarts

I wanted to tell you about my new great lady who makes wonderful mini homemade pies that are heavenly and beautiful to look at and are simply delicious. Her name is Glenda Michels and she is on board with me with the Saucy Chef. We are doing fabulous Cocktail Parties with Hors d oeuvres. We can do butler passed or set up a beautiful buffet table. I have added these mini homemade sweets and they have been sooo popular.

Glenda also does different baking such as Caramel Rolls, Cookies, Muffins and of course homemade pies of any flavor. Give me a call if you need anything.

Pumpkin Bread

Autumn is here and the pumpkins are really plentiful. Going to give you a few recipes you might enjoy.

Pumpkin Bread
2 2/3 c. Sugar
2/3 cup shortening
4 eggs, beaten
1 can pumpkin or cooked pumpkin
2/3 cup water
3 1/2 c. flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2/3 cup walnuts, chopped

Cream together sugar and shortening. Stir in eggs, pumpkin and water. Sift together flour and spices. Gradually stir dr ingredients into pumpkin mixture. Add nuts. Blend well. Turn batter into 2 greased loaf pans. Bake 350 degrees for about 1 hour and 15 minutes or until done.

Apple Crisp

Autumn is here and the apples are delicious and in season. What a wonderful dessert for any occasion or dinner party. Yum!! Serve with Whipped Cream, Vanilla Ice Cream, or even Cool Whip. Make sure it is warm when you serve it.

Apple Crisp

10 cups Granny Smith Apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon soda
1/2 cup melted butter


Preheat oven to 350 degrees F

Place the sliced apples in a 9x13 baking dish that has been well greased. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake 350 degrees F for about 45 minutes.

Serves 10-12. Enjoy!!!!