Sweet Potato, Peach, Cashew Bake - Darcy Reese

Ingredients:
1/2 cup packed brown sugar
1/3 cup broken cashew pieces
1/2 tsp salt
1/4 tsp ground ginger
2 lbs sweet potatoes cooked, peeled, and cut crosswise into thick pieces
1 (8 oz) can peach slices, well drained
3 Tbsp butter
Optional: ground cinnamon, ground allspice, minced orange peel, peach preserves

Directions:
Combine brown sugar, cashews, salt, and ginger.

In 10x6x2-inch baking dish, layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter.

Bake, covered, at 350 for 30 minutes. Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving (or top with marshmallows)

Jook - Darcy Reese

Ingredients:
1/2 cup rice (not quick-cooking)
3-4 cups water (may use vegetable/chicken broth)
2 pieces chicken breast or turkey meat pulled off the bones - great for leftovers!
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 Tbsp oyster sauce
1 Tbsp soy sauce
dash pepper
Optional: 2 Tbsp scallions, chopped; shiitake mushrooms, julienned; sesame oil

Directions:
Rice cooker - Dump all ingredients (except garnishes) into rice cooker. Turn it on and stir occasionally, until congee is smooth and no longer grainy.

Stovetop - Combine all ingredients (except garnishes) in a medium saucepan. Bring to a boil over medium head then turn down and let simmer until water has been absorbed.

Add more water/broth if necessary (for both methods)

Sprinkle with black/white pepper, a few drops of sesame oil, and chopped scallions just before serving.

Orange Rolls - Amanda Frost

Ingredients:
Rolls -
4 1/2 cups flour
3 tsp salt
2 Tbsp yeast
1/4 cup warm water
3 eggs
1 cup hot water
1/2 cup sugar
1/2 cup shortening (I always use butter)

Orange filling -
1/3 cup melted butter
2/3 cup sugar
2 Tbsp juice from an orange
Grated rind from one orange

Directions:
Dissolve years in warm water.
In separate bowls combine:
     Bowl 1: shortening, sugar, HOT water
     Bowl 2: beat eggs
     Bowl 3: stir flour together with salt
Make a little dent in the middle of the flour mixture and add all other ingredients. Mix with a spoon. Cover with plastic wrap and allow to rise 1 1/2 hours. Punch down. Cover and place in fridge overnight.

The next day...
Mix orange filling ingredients. Roll dough into large rectangle. Spread on filling. Roll up, seal the edges, and cut with dental floss (like cinnamon rolls). Place in greased muffin tins. Cover with plastic wrap (sprayed with pan) and a cloth. Let rise about 3 hours. Bake at 350 for 10-12 minutes.

Swiss Green Beans - Dani Lloyd

Ingredients:
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 cup minced onion
1 tsp sugar
1 cup sour cream
4 cups French cut green beans, cooked and drained
2 cups grated swiss cheese
1/2 cup corn flake crumbs

Directions:
Melt butter in a large saucepan. Saute onion until clear. Add flour, salt, pepper, and sugar. Stir in sour cream and stir until smooth. Increase heat to medium. Cook until sauce is bubbly and thickened, stirring constantly. Remove from heat.

Fold green beans into sour cream sauce; spread in greased 9x9-inch baking dish or casserole dish. Sprinkle cheese evenly over green bean mixture. Top with corn flake crumbs. Bake at 400 for about 20 minutes until heated through.

Yam Casserole - Elayna Carter

Ingredients:
1 1/4 cup flour
1 1/4 cup brown sugar
1 1/4 cup oats
2 1/2 tsp cinnamon
3/4 cup margarine
3 20-oz can yams, drained
1 package cranberries
1 1/2 cup mini marshmallows

Directions:
Mix flour, brown sugar, oats, cinnamon. Cut in butter. Cut yams into smaller pieces if they seem too large. Mix in about 1 1/4 cups of oat mixture. Mix in cranberries. Put in 9x13 pan (plus a smaller one). Evenly sprinkle the rest of the oats mixture on top. Bake at 350 for 40 minutes. Cover with marshmallows and broil for a few moments.

Pumpkin Cake with Cream Cheese frosting - Maria Schwab

Pumpkin Cake
Ingredients:
2 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp cloves
4 eggs, lightly beaten
15 oz can pumpkin
1 cup melted butter or coconut oil

Directions:
Preheat oven to 350

In a large bowl, stir together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and butter/coconut oil until combined. Pour batter into ungreased 15x10x1-inch baking pan, spreading evenly

Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread with cream cheese frosting

Cream Cheese Frosting
Ingredients:
8 oz cream cheese, softened
1/3 cup butter, softened
1 1/2 tsp vanilla
2 1/2 cups powdered sugar

Directions:
In a large bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to make a frosting of spreading consistency.

Rolls - Courtney Homer

Ingredients:
4 cups milk
1 cube butter
3 Tbsp yeast
1 cup sugar
2 tsp salt
2 cups potato flakes
8-9 cups flour
4 eggs

Directions:
Scald milk. Pour into bowl of kitchen aid and add the butter. Let milk cool until it is warm and won't kill the yeast. (Alternatively - I microwave milk and butter in a microwave bowl in 1-minute increments, stirring each minute, until the butter is about melted. Then pour it into the bowl of the kitchen aid and let the butter melt and milk cool).

Add yeast, sugar, and salt. Let yeast dissolve. Then add potato flakes and 4 cups flour. Mix with dough hook. Then add eggs and 4-5 more cups flour (until the dough pulls away from the edge of the bowl. Dough should still be sticky or the rolls will be dry). Cover with a towel and let rise about 40 minutes.

Preheat oven to 350. Spray counter, hands, and rolling pin with cooking spray. Divide dough into 4 parts. Take one quarter of dough and form into a ball. Roll out into a circle and then cut into triangles with pizza cutter. Roll up triangles into crescents and place on greased cookie sheets (each quarter should make about 12). Repeat until you have used up all the dough. Let rise until double. Then bake 12-15 minutes or until light brown.

NOTE: This makes a ton of dough and makes about 4 dozen rolls. You can easy halve the recipe, though.