Red Garnet Yams with Cranberries

3 lbs. Red Garnet Yams

12 oz. Cranberries

1 1-/2 cups sugar or sucanat®

1 tsp. nutmeg

1 Tbl. cinnamon

1/2 cup vegetable oil

1/2 tsp. Salt, or to taste

Cut yams into one-inch cubes. Combine all ingredients and bake at 350 degrees for 40-45 minutes. Serve hot or chilled.

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Cajun Sweet Potatoes

3 lbs. sweet potatoes

1/4 cup soy sauce

1/4 cup vegetable oil

1/4 cup Cajun seasoning

Cut sweet potatoes in wedges, 6 – 8 per potato. Mix remaining ingredients in shallow pan, marinate sweet potatoes for 2 hours. Separate potatoes on cookie sheet, bake at 350 degrees for 30 minutes, or until potatoes are tender and browned. Serve hot or chilled.

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Stuffed Mushrooms

3 lbs. mushrooms, stems removed

3 cups bread crumbs

1 medium yellow onion

1/4 cup chopped fresh parsley

2 Tbs. butter

1/4 cup olive oil

1/2 cup chopped black olives

1/2 cup grated Parmesan cheese

Sauté chopped onion, olives, and chopped mushroom stems in butter until onions are translucent, 3-5 minutes. Add parsley, stir, and remove from heat. Stir in breadcrumbs and cheese. Stuff mushrooms caps, drizzle with oil. Bake at 350 degrees for 20-25 minutes, serve hot.

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Apple Fritters

1 cup all-purpose flour

3 Tbls. granulated sugar

1/4 tsp. salt

1 cup cold beer (not dark)

10 cups vegetable oil

2 apples (1 lb.)

Confectioners sugar to dust

Stir together flour, granulated sugar, and salt; add beer and whisk to combine.
Heat oil in 5 Qt. Heavy pot until temperature reaches 375 degrees. Peel apples, cut lengthwise and core, slice 1/4 inch thick. Dip apple pieces in batter, fry until golden, about 90 seconds on each side. Transfer to paper towels to drain, Serve warm, dusted with confectioner’s sugar.

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Brown Sugar Ginger Crisps

1-1/2 cups all-purpose flour

3/4 tsp. baking powder

1/2 tsp. salt

2 sticks unsalted butter, softened

1 cup packed light brown sugar

1 egg yolk

1 tsp. vanilla

1/2 cup finely chopped crystallized ginger

1/4 tsp. ground ginger

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Add yolk, vanilla, and gingers. Ad flour mixture and mix at low speed until combined.

Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in the middle of the oven until golden, 13 to 15 minutes. Cool cookies on sheet racks 5 minutes, then transfer to racks to cool completely.

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Spaghettini with Garlic and Lemon

1 lb. Spaghettini or thin spaghetti

4 large garlic cloves, minced

1/2 tsp. dried hot red pepper flakes

1/2 cup extra-virgin olive oil

Lemon zest from 2 lemons

3 Tbls. fresh lemon juice

1-1/2 tsp. salt

1/2 tsp. pepper

1/2 cup chopped flat leaf parsley

Cook pasta al dente, drain pasta, reserving 1 cup cooking oil. While pasta is cooking, cook garlic and pepper flakes in oil until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup cooking water and bring to simmer. Toss pasta in sauce with parsley, adding more water if pasta seems dry.