Sweet Potato, Mushroom, Red Pepper, Smoked Applewood Cheddar Frittata

• 1 tablespoon butter
• 3 tablespoons olive oil
• ¾ cup grated sweet potato
• 1/2 pound fresh mushrooms, sliced
• 1 sweet red pepper
• 6 eggs, chill taken off
• 1 tablespoon warm water
• ¼ cup milk chill taken off
• 1 teaspoon chopped fresh thyme
• ½ cup grated Smoked Applewood Cheddar
• 3 tablespoons freshly grated Parmesan cheese
 

Directions
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and grated sweet potato and cook until tender, about 8 minutes. Stir in the mushrooms, and red pepper continue cooking about 5 minutes.
In a medium bowl, whisk together eggs, water, milk and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with the both cheeses. Turn on the broiler, and broil until cheeses are melted and lightly browned.

This recipe is also nice served with my Cheddar, Chive Irish Soda Bread
 

IRISH SODA BREAD!!
 ~ 4 cup of flour ~
~ 3/4 cup of white sugar ~
~ 1/2 tsp. baking soda ~
~ 2 tsps...baking powder ~
~ 1/2 tsp. salt ~
~ 2 tbsps soft butter or margarine ~
~ 2 cups of buttermilk ~
(you can add 1 cup of grated cheddar, sun dried tomatoes with some herbs, raisins...be creative)
Heat oven to 350 degrees
Mix all ingredients in a large bowl together adding the milk last. Dough will be sticky but still manageable.
If too sticky flour your hands or add a little flour till a ball shape forms.
Butter a cookies sheet, place dough in center,
Take a serrated knife and make cross mark into dough but don't go all the way through.
Enjoy with a nice stew, chili or homemade soup ....
 

Grandma Deb’s Ginger Bread Cake in a Jar.

2 Eggs 2 tsp of soda
½ Cup of shortening (melted) 1 Cup of molasses
1 tbsp ginger ½ tsp of Salt
1 Cup of milk sour (buttermilk) 1 tsp of each, cinnamon, all spice, cloves
1 Cup of Brown Sugar
2 ¾ Cup of flour
Milk can be soured with 2 tbsp. white vinegar.

Preheat oven to 350 degrees. Beat eggs and add sugar. Mix well. Add molasses, then shortening. Mix flour, salt, ginger and spices. Add flour mixture alternating with buttermilk. Dissolve soda in small amount of warm water and add.

Wash WIDE MOUTH mason jars well, grease then fill HALF way up with batter.
Carefully place jars in 350 degree oven and bake 25-30 minutes.
While cakes are baking boil lids and sealers of mason jars.
When cake is done remove from oven and seal jars immediately.
To serve cakes just shake jar, slide cake out, and slice. In cake rises over top of jar just slice it off the jar and seal.

Recipe may also be made in cake pan and is delicious served warm with butter on Christmas Morning. These cakes make excellent gifts for teacher, secretary, and hostess ECT… Jars may be fancied with festive fabric and ribbon.
Will last up to 3 months.

Butter Rum Sauce

INGREDIENTS:1 cup light brown sugar, packed 

3 tablespoons flour
1/4 teaspoon salt
1/2 cup water
2 tablespoons butter
2 teaspoons rum (or brandy)
1/2 cup toasted pecans (optional)
 

PREPARATION:
In a heavy saucepan, combine brown sugar, flour, and salt; add water. Cook over low heat, stirring constantly, until smooth and thick. Add butter and flavoring. Cool. Stir in toasted pecans.
 

Whiskey Sauce

INGREDIENTS:
4 tablespoons butter, softened
1/2 cup sugar
1 egg, beaten
2 tablespoons whiskey, Bourbon, or brandy, or a little more

PREPARATION:
Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, Bourbon, or brandy.

Brown Sugar Vanilla Sauce

INGREDIENTS:
1/2 cup brown sugar, packed
2 tablespoons corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
 

PREPARATION:
Combine all ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently. Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools. This sauce is delicious with either of my fruitcakes, plum or bread pudding, plain unfrosted cakes and ice cream.

Brandy Butter

INGREDIENTS:
250g (1 c.) Unsalted Butter
250g (1 c.) White Sugar
50ml ( 1-1/2 oz.) Brandy
Grated zest of one orange (optional)
 

Serving - Cold Version (Hard Sauce)
Cream the butter and sugar together, add the brandy and the orange zest; chill in the refrigerator at least two hours before serving.  You can save time by preparing it the night before, being sure to wrap the brandy butter tightly to conserve all it's flavors.

Serving - Warm Version
In a small saucepan, melt the butter, whisk in the sugar, brandy and orange zest; keep warm over a pan of hot water.  Serve in a small dish set over a flame to keep it hot.