Monday, January 18, 2010

Gullivers Cream Corn

This is my families staple recipe. We eat it each year for Thanksgiving and Christmas. It is divine. I love the taste of the creamy corn on my taste buds. It is the BEST!

2 20oz packages frozen corn kernels, thawed
8oz 1/2 pint whipping cream
8oz 1/2 pint whole milk
1 teaspoon salt
6 teaspoon sugar
Pinch of white or cayenne pepper
2 tablespoons flour
2 tablespoons butter, melted

Combine all ingredients except the last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.

Hamiltons Sweet Potatoes

This is seriously the best sweet potato recipe EVER! It is so yummy! I really do not like sweet potatoes, this is the only recipe that I will eat. It is so so good!

  • 4 or 6 sm. yams or sweet potatoes ( I like yams better)
  • 1 1/2 tbsp. butter
  • 1/8 tsp. cinnamon
  • 6 tbsp. milk
  • ¼ c - ½ c sugar, depending on sweetness
  • 1egg
  • Brown sugar crust
  • ½ c brown sugar
  • 1 tbsp flour
  • 1/8 tsp cinnamon
  • ¼ c melted butter

Peel and boil sweet potatoes. When tender, pour off water. Add butter, milk, sugar, egg and cinnamon and whip with mixer.

Pour mixture in a 9x9 square baking dish and smooth out. Combine flour, brown sugar, and cinnamon. Spread melted butter evenly over sweet potato mixture. Sprinkle topping over butter and bake for 20 - 25 minutes @ 375ยบ to create a nice crust. Top with chopped pecans

Pecan Pie

This is honestly the best pecan pie that you will ever eat...ever! It is so delicious, whenever I make it people always ask for the recipe! It is perfect for Thanksgiving or Christmas. I got the recipe from my mom who got it from Better Homes and Garden.

1 pie crust
3 eggs, slightly beaten
1 cup light-colored corn syrup
2/3 cup sugar
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1 14 cups pecan halves

1. Preheat oven to 350 degrees. Prepare and roll out pastry for the 9 inch pie plate.

2. For filling, in a medium bowl combine eggs, corn syrup, sugar, butter, and vanilla; mix well. Stir in pecan halves.

3. Place the pastry lined pie plate on the oven rack. Carefully pour the filling into the pastry shell. To prevent over browning, cover edge of pie with foil. Bake about 25 minutes. Remove foil. Bake for 20-25 minutes more or until knife inserted near the center comes out clean. Cool on wire rack. Cover and chill within 2 hours.