Creamed Corn

Almost time for Thanksgiving!

Going to try this corn recipe from my friend Stacy Woods.

• 2 packages of petite white corn
• 4 tbsp butter
• 6 tbsp flour
• 16 oz whipping cream
• 10 oz milk
• 2 tsp salt
• 1 1/2 tsp pepper
• 4 tbsp sugar

1. Use flour and butter to make rue
2. In a separate saucepan, combine all other ingredients till melted
3. Add rue and cook till starts to thicken

Hasselback Garlic Cheesy Bread

From Lauren's Latest

yield: 2 LOAVES

INGREDIENTS:

1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter

DIRECTIONS:

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.

Yam Casserole

Yam Casserole: It’s a staple for us at Thanksgiving and Christmas

2 lbs yams (or 6 med)
1/3 C milk
¼ C brown sugar, packed
¼ C melted butter
1 t vanilla
½ t salt
1 egg
Topping :
4 T butter (melt in saucepan). Remove from heat and add:
1/2 C brown sugar (packed), 6 T flour, 2/3 C chopped walnuts or pecans. Stir until combined.

Cut off ends and woody portions of yams. Boil yams (I cut them into 2 inch round to cook them faster).
When fork tender , strain yams from water and cool. Remove skins.
Preheat oven to 350. In mixer combine yams, milk, brown sugar, butter, vanilla, salt and egg. Mix until
fluffy. Put into greased baking dish (I would use a 2 qt casserole dish). Top with topping mixture. Bake
for 30-35 minutes.