Recipes from Mrs

Recipes from Mrs. Barbara at Papa's Farm

How to boil green peanuts

3 to 4 lbs. fresh raw peanuts in shells

¾ cup salt (or to taste)

Wash peanuts (in shell) and place them in a large heavy pot.

Add enough water to nearly fill pot. (Some of the peanuts will float) Stir in salt.

Cover and cook over high heat until water is at a rolling boil, then reduce heat to keep water from boiling over. Add water as needed, keeping the water boiling.

Boil for 2 to 4 hours. (depends on how fresh the peanuts are – the fresher, the less time to cook) Test occasionally by removing a few peanuts from water. Allow to cool for several minutes, remove the shell and sample for tenderness. Boiled peanuts should be soft, not crunchy or hard. Continue to cook until they are as soft as you like them. At that point, if they are salty enough, remove from heat and drain. If you like them more salty, turn off heat, allow them to sit in the hot water, until they are salty enough, then drain the water. Be careful to test every 5 to 10 minutes, as they can quickly become too salty

Drain, rinse well and enjoy.

Store in the refrigerator. Boiled peanuts can be frozen

How to make Homemade Peanut Butter

For my friends at Bell Fork Elementary

Ingredients:1½ c. unsalted roasted peanuts 1 tbsp. peanut oil

Directions: For smooth peanut butter:

Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
Process the mixture until it's very smooth.
Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For chunky peanut butter:

Take about ¼ cup out of your 1½ cups of peanuts and set them aside.
Mix the rest of the peanuts with the oil, and pour the mixture into the food processor.
Process the mixture until it's very smooth, then stir in the peanuts that you had set aside.
Process a few seconds more to create the chunks in your chunky peanut butter.
Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For my blueberry picking friends......

Sweet Potato Recipes for my Papa's Farm Friends

Best Blueberry Muffins

INGREDIENTS :

3 cups all-purpose flour

1 ½ cup white sugar

1 teaspoon salt

4 teaspoons baking powder

2/3 cup vegetable oil

2 eggs

2/3 cup milk

2 cups fresh blueberries

Topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder.Place vegetable oil in a 2 cup measuring cup; add the eggs and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, until crumbly, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Sweet Potato Pie

1 unbaked 9-inch deep-dish pie shell
2 large or 3 small eggs - slightly beaten
3/4 cup granulated sugar
2 1/4 cups Carnation Evaporated Milk
1/2 cup (1 stick) butter - melted
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt (optional)
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 3/4 cups cooked sweet potatoes

Preheat oven to 425 degrees F

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in sweet potatoes and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate. 8 servings

Sweet Potato Roll

3 eggs

1 cup sugar

3/4 cup sweet potatoes, mashed

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons cinnamon

1/4 teaspoon salt

3/4 cup pecans -- chopped

1 teaspoon baking powder

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

powdered sugar

FILLING:

1/4 cup margarine or butter -- softened

4 ounces cream cheese -- softened

1 cup powdered sugar

1/4 teaspoon butter flavoring

1/2 teaspoon vanilla

pinch salt

Grease and flour bottom and sides of a 15x10x1-inch jelly roll pan; line bottom of pan with waxed paper.
Beat eggs at high speed of electric mixer until thick and lemon colored (about 5 minutes); gradually add sugar, beating 5 additional minutes. Continue beating and gradually add sweet potatoes and lemon juice. Combine flour, cinnamon, salt and baking powder, cloves and ginger. Stir into sweet potato mixture.
Pour batter into prepared pan, spreading evenly. Sprinkle with pecans.
Bake at 375 F for 12-15 minutes or until cake turns loose from sides of pan.
Sift powdered sugar in a 15x9-inch rectangle on a woven dish towel. When cake is done, immediately loosen from sides of pan; turn out on sugar. Peel off waxed paper.
Starting at narrow edge, roll up cake and towel together; cool on a wire rack, seam side down. When cool, unroll cake and remove towel.
Spread cake with filling; reroll. Chill until serving time. Yield: 8-10 servings.
Note: May be filled as long as 24 hours after baking.
Filling: combine butter and cream cheese, beating until light and fluffy. Add powdered sugar, flavorings and salt; beat until smooth.
This recipe can be doubled

Favorite Blueberry Pie

2 to 4 cups of Blueberries - fresh or frozen (without syrup)

2/3 cup granulated sugar 7 Tablespoons corn starch 1/4 teaspoon allspice 1 teaspoon cinnamon
3 Tablespoons water 2 Tablespoons lemon juice

One unbaked 9 inch deep dish pie crust

Crumb topping

¼ cup sugar 1/2 cup flour ¼ cup butter or margarine

Put Blueberries in piecrust, (I like to put them level with inside rim of pie crust, to help prevent pie boiling over) use more to make thicker pie

In separate bowl, mix together cornstarch, sugar, cinnamon and allspice, then stir in water and lemon juice. Pour this mixture over berries in crust

Mix flour and sugar for topping, cut in butter until crumbly, sprinkle evenly over blueberries.

Bake at 375 for 1 hour, or until bubbly and topping is golden brown.

Blueberry Dump cake or Blueberry Crunch

1 lg can crushed pineapple, drained

1 pint blueberries

1 box yellow cake mix

1 ½ cup pecans, chopped

1 ½ sticks butter

Spread pineapple over bottom of 8 ½ x 9 cake pan. Layer blueberries over pineapple. Spread dry cake mix over blueberries. Sprinkle with pecans. Pour melted butter over all, and bake at 350 until topping is nicely browned. approximately 1 hour.

Breakfast Smoothie

1 cup fat free vanilla yogurt

1 banana (frozen)

½ cup frozen blueberries or strawberries

Process in blender until smooth

Sweet Potato Casserole

Ingredients:

3 cups cooked, mashed sweet potatoes

1 cup brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup milk

1/2 cup melted butter

Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

Grandmama's Blueberry (or any fruit) Cobbler

1 stick butter melted

1 cup self rising flour

1 cup sugar

1 cup milk

1 1/2 to 2 cups blueberries (or desired fruit)

Pour melted butter in 8 x 8 baking pan. In separate bowl mix flour, sugar and milk until smooth. Pour over melted butter in baking pan. Do not mix. Pour fruit evenly over batter, do not mix. Bake in 350 degree oven, until golden brown.

recipe can be doubled.

Note: Our favorite is peach/blueberry. Use 1/2 fresh peaches, pealed & chopped, and 1/2 blueberries, YUM!!!

Recipes straight from George Washington Carver! includes 2 recipes for sweet potato biscuits. George W Carver bulletin

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