Pam Cooking

2020 Thanksgiving- definately would double the filling next year....not enough!!!! 2 cups all-purpose flour 1 cup shortening, chilled ½ cup cold water 1 pinch salt 2 cups pitted sour cherries 1 ¼ cups white sugar 10 teaspoons cornstarch 1 tablespoon butter   ¼ teaspoon almond extract Step 1 Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour. Step 2 Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate. Step 3 Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat. Step 4 Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum...

4 1/2 corn bread  7 cups white bread crumbs 1 1/2 c. onions 1 1/2 c. celery 1/2 c butter 1/2 c/ chicken broth. Add more broth (like at least 2 cups if not going in the turkey.)  2020...I added 3 cups and it was not enough....next year maybe 4.  And definately baked covered! 1/2 tsp. pepper 1/2 tsp. thyme 1 tsp. sage 1 1/2 tsp. salt 1/3 fresh parsley or 2 tbs. dry cut celery and onion and butter. Saute, add to breads and spices. Stop now, don't add chicken broth until day you cook. Unless going in the turkey, bake covered 45 minutes at 325.

6 large sweet potatoes 1/2 cup butter 2 cups white sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 tablespoon vanilla extract Stick in a crock pot for 8 hours on low. Eat as is, or Dump in oven proof dish and add marshmellows.

Grandpa Ed Brown’s Yams Cut up about 4-6 yams in 2 inch slices Boil until done but still very firm and not at all soggy because they cook for 2-3 hours more in the syrup. Maybe I should say par-boil, but it is a little more than par-boiled. Cool so you can peel off the skin with a knife and put them in a dish which has been sprayed with cooking oil. Syrup: 1 cube butter 1 + cup brown sugar 1/3 cup Karo light corn syrup Dash salt Micro the above until hot and stir well. I am guessing at the measurements because I never measure the brown sugar. You want it to look like thick caramel sause. Add: ½ teaspoon vanilla Pour over the potatoes. Bake at 275° for 2 ½- 4 hours basting every once and a while. The potatoes absorb the syrup and turn dark golden brown. I used canned yams for Thanksgiving at your Grandma’s the last time and I was not happy with the results, but that is a fast way to save time. You drain the yams well, and use those just the same as fresh Yams. There is a difference betw...