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
Store in the
refrigerator. Boiled peanuts can be frozen
blueberry picking friends......
||Sweet Potato Recipes for my Papa's Farm
3 cups all-purpose
1 ½ cup white sugar
1 teaspoon salt
4 teaspoons baking
2/3 cup vegetable
2/3 cup milk
1/2 cup white sugar
1/3 cup all-purpose
1/4 cup butter,
1 1/2 teaspoons
Preheat oven to 400
degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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
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
Bake for 20 to 25
minutes in the preheated oven, or until done.
Sweet Potato Pie
unbaked 9-inch deep-dish pie shell
2 large or 3 small eggs - slightly beaten
3/4 cup granulated sugar
2 1/4 cups
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
Serve immediately or refrigerate.
Sweet Potato Roll
1 cup sugar
3/4 cup sweet
1 teaspoon lemon
1/4 teaspoon salt
3/4 cup pecans --
1 teaspoon baking
1/4 cup margarine
or butter -- softened
4 ounces cream
cheese -- softened
1 cup powdered
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
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
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
2 to 4 cups of
Blueberries - fresh or frozen (without syrup)
2/3 cup granulated
Tablespoons corn starch 1/4 teaspoon
water 2 Tablespoons lemon juice
One unbaked 9 inch deep dish pie crust
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
1 lg can crushed
1 pint blueberries
1 box yellow cake
1 ½ cup pecans,
1 ½ sticks butter
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.
1 cup fat free
1 banana (frozen)
½ cup frozen
blueberries or strawberries
Process in blender
3 cups cooked, mashed
1 cup brown sugar
2 eggs, lightly
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
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.
(or any fruit) Cobbler
stick butter melted
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,
||Recipes straight from George Washington Carver! includes 2 recipes
for sweet potato biscuits.
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