What's Cooking

Sesame Potatoes

4–6 medium white potatoes
1 c melted butter
1/4 c soy sauce
Crushed corn flakes
Sesame seeds

Slice potatoes thinly, put on baking sheet, pour over soy sauce and butter (mixed together), sprinkle flakes and seeds, bake at 400 til crispy.

Butter Swim Biscuits

2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 tablespoons granulated sugar
2 teaspoons salt
2 cups buttermilk
1/2 cup (1 stick) butter, melted

Mix together the dry ingredients; add buttermilk; stir just until the dough holds together.

Melt butter and pour into 8-inch square pan.  Turn dough into pan and spread to edges. Cut dough into portions.

Bake at 450 for 20-25 minutes.

Oriental Beef Brisket

1 lb baking potatoes
1 lbs sweet potatoes
1 3-lb brisket
½ c hoisin
½ c salsa
2 T quick-cooking tapioca
1 t garlic powder

Peel and cube potatoes, place in crockpot. Top with beef. Combine remaining ingredients and pour over top. Cook on low heat 10-11 hours or high heat for about 5 hours.

Lemony Oven Fries

1/3 c olive oil
1 large lemon, thinly sliced
¼ c fresh parsley

20 oz frozen French fries

Salt

In large skillet, heat olive oil over medium heat. Add lemon slices, cook for 3-5 minutes or until lemon begins to brown. Use tongs to turn lemon slices. Add parsley to the oil, cook 20-30 seconds more. Remove lemon and parsley using a slotted spoon, drain on paper towels. Toss fries in leftover lemony oil; place on a baking sheet and bake until brown and crisp. Salt the potatoes and serve as is, with lemon and parsley stirred back in, or with lemon juice squeezed over potatoes.

Pancakes

1-1/2 c four
2 t baking powder
1 t sugar
1 t salt
2 eggs
1-1/4 c milk
3 T shortening, melted

Sift flour, powder, sugar and salt together into bowl; add eggs, milk, and shortening and beat with paddle on speed 4 until ingredients are combined, about 30 seconds. Scrape bowl, and beat another 15 seconds.

Slowly heat ungreased griddle or heavy skillet; use 1/3 c batter for each pancake .Cook until bubbles form on surface and edges become dry. Turn, cook until golden brown on underside.

Makes 8 six-inch pancakes.

Sweet Potato Puff

2 medium sweet potatoes, cooked and peeled
½ c milk
¾ c sugar
2 eggs
1/3 c butter
½ t nutmeg
½ t cinnamon

Place sweet potatoes in bowl; whip on Speed 2 for 30 seconds. Add rest of ingredients and beat on Speed 4 for 1 minute. Spread into greased 9-inch pie plate. Bake at 400 for 20 minutes. Spread praline topping on top and bake and additional 10 minutes.

Praline Topping
1/3 c butter
¾ c cornflakes
½ c pecans
½ c brown sugar

Combine all on Stir speed using paddle for 15 seconds.

Sixty Minute Rolls

1 c milk
½ c water
¼ c butter
4-5 c flour
3 T sugar
1 t salt
2 packages yeast

Combine milk, water, and butter in small saucepan. Heat on low until liquids are very warm (120-130 degrees); butter does not need to melt.

Mix 3-1/2 c flour, sugar, salt, and yeast in bowl using dough hook on speed 2 for 30 seconds. Gradually add warm liquids, about 30 seconds, then mix on speed 2 for another minute. Continuing on speed 2, add remaining flour, ½ c at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes. Knead on speed 2 for 3-5 more minutes.

Place in greased bowl, turning to grease top. Cover, let rise in warm draft-free place until doubled in bulk, about 15 minutes.

Turn dough onto floured board and shape as desired:

Curlicues: Divide dough in half and roll each to a 12x9 rectangle. Cut 12 equal strips about 1 inch wide Roll each strip tightly to form a coil, tucking ends underneath .Place on greased baking sheets about 2 inches apart.

Cloverleaf: Divide dough into 24 equal pieces; form each into a ball and place in greased muffin pan. With scissors, snip top of dough in half and then in quarters.

Cover, let rise in slightly warm oven (90 degrees) for 15 minutes. Bake at 425 for 12 minutes or until done. Remove from pans immediately and cool on wire racks.

Buttermilk Mashed Potatoes

Peel 4 lb baking potatoes, cut into 2-inch pieces. Bring potatoes, 2 t salt, and water to cover to a boil in a large dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to dutch oven, reduce heat to low and cook, stirring occasionally, 3-5 minutes or until dry.

Mash potatoes with a masher to desired consistency. Stir in ¾ c warm buttermilk, ½ c warm milk, ¼ c melted butter, ½ t pepper, and 1 t salt until blended.

Corn Pudding

1 8-oz jiffy corn muffin mix
2 eggs
2 8-oz cans corn, 1 drained. 
1 15-oz can creamed corn
8 oz sour cream
2 T butter

Mix all ingredients. Dump in a greased 9x13 pan, dot with butter on top, and bake at 350 for one hour. 

Duchess Potatoes

3 T t kosher salt
2 lbs russet potatoes, peeled and cubed
1/4 c cream
4 T butter
3 large egg yolks

Boil potatoes 25 min. Drain, return to pan. Over medium-low heat, stirring often and gently, cook til dry, about 5 min.

Bring butter and cream to simmer, not a boil, Remove from heat.

In a large bowl, cream potatoes until smooth. Add hot cream mixture and egg yolks and stir til combined. Put into large pastry sack with star tip. Pipe 3” mounds 2” apart on parchment lined baking sheets. Bake at 425 for 20-25 min or until tops are browned.