Combine all ingredients and bring to a boil. Reduce heat, and simmer for 5 minutes, stirring constantly. Let cool. Brush on ham frequently during the last 30 minutes of baking.
NOTE: I put half of it on the ham put in the fridge to almost marinate for 2 hours and then 1/2 hour before pulling out I put the last half on the ham! This was amazing, I've never had this many compliments on my ham before!
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
- In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
- Bake 30 to 35 minutes, or until top is golden.
1 1/4 cup (285g) heavy cream
3/4 cup (170g) milk
1/4 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 1/2 teaspoon pure vanilla extract
5 egg yolks
1/2 cup granulated or superfine sugar
2 tablespoons brown sugar
1 cup (245g) pumpkin puree
2 tablespoons superfine sugar
1. Preheat the oven to 300 degrees (150 degrees Celsius). In a medium saucepan, set over medium heat, bring cream, milk, spices, and vanilla to almost boiling. Reduce heat to very low.
2. In a tea kettle or medium saucepan, start heating about a quart of water to boil.
3. In a mixer fitted with the whisk attachment, whip egg yolks, 1/2 cup granulated sugar, and brown sugar until thick and light yellow.
4. With mixer on low speed, slowly pour a cup of the hot cream mixture into the egg mixture. Mix until well incorporated, then add back into the cream mixture. Heat over medium-low heat, stirring frequently, until the mixture thickens and coats the back of a spoon. Stir in pumpkin puree.
5. Place a strainer over a large bowl and strain mixture. Use a wooden spoon to press it through.
6. Pour custard into a 9″ ceramic dish. Place dish into a roasting pan lined with a kitchen towel. Place in oven, and carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the baking dish. Bake for 60-70 minutes, or until the custard looks almost set. There will be some movement when you jiggle the pan, but it should not be liquid in the middle.
7. Remove from oven, and allow to cool in the roasting pan for 30 minutes. Remove custard from the roasting pan, and let cool completely on a cooling rack. Refrigerate until well-chilled, about 2-3 hours,
8. Sprinkle 2 tablespoons of superfine sugar evenly over the surface of the custard. Using a kitchen torch, or a propane blow torch from the hardware store, carefully melt the sugar until it caramelizes and hardens onto candy. Refrigerate for thirty minutes more. Serve.
NOTE: have a good water bath, mine didn't turn out too well. It was more custard like! Thank you to www.sophistimom.com for the recipe ;)
- 4 pounds sweet potatoes, quartered
- 1 1/4 cups margarine
- 1 1/4 cups brown sugar
- 3 cups miniature marshmallows, divided
- ground cinnamon to taste
- ground nutmeg to taste
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
- Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
- In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
- Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
- Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.
- 1 cup whole milk
- 2 pkg. dry yeast
- 1/2 cup butter, melted
- 1/4 to 1 tsp. salt
- 1/4 cup sugar
- 2 eggs
- 4-1/2 to 5 cups flour
- more melted butter
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)
Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls
Dad cutting the ham and the gang all here!