Meat Pie

Meat Pie (makes 2 pies)

2 lbs potatoes

4 cloves garlic minced

1 sweet onion diced

2 pkgs Pillsbury pie crusts

4 lb ground pork loin

allspice

1 tsp salt

1 tsp pepper

1 tsp crushed red pepper

2 Tbsp olive oil

Pre heat the oven to 350 degrees

Cook potatoes until mashable

Saute garlic and onion in 2 Tbsp olive oil until soft and translucent

Add pork break up clumps, cover while cooking until pork crumbles

Add pepper, salt, allspice and crushed pepper - continue to cook covered. Stirring pccasionally to break up clumps

Once potatoes have cooked drain and mash

Drain grease off pork mixture

Mix potatoes and pork mixture together until well mixed. Add additional spices to taste as needed

Unroll crusts into a greased pie pan

Spoon potato/pork mixture into the prepared crust. Cover w top crust and crimp

Cut slits to vent  and brush w milk to brown the crust

Cook for approx. 1 hr until crust is golden brown 

Roast Beef Sliders

The original recipe is here

Roast Beef Sliders

• 1 bag slider  rolls 
• 2 packages roast beef sliced
• Swiss cheese sliced

 SAUCE

• 1 stick butter melted
• 4 tablespoons worcestershire sauce
• 1 teaspoon garlic pepper

Preheat oven to 350 Place cut rolls in a greased pan. 

Top w one piece of roast beef folded in half 

and one piece of Swiss cheese into each roll 

Melt the butter. Mix all the sauce ingredients together. 

Brush the sauce mixture onto the tops of the rolls 

 

Cover pans with tinfoil and bake at 350 for 30 minutes. 

Serve warm.

 The sauce makes enough for 24 sammies

Massa Sovada Portuguese Sweet Bread

Massa Sovada (Portuguese Sweet Bread) 

Portuguese sweet bread is traditionally made in Madeira and the Azores 

around Christmas and Easter 

2 pkgs. Dry active yeast                                                                       1 C sugar 

½ C warm water                                                                                   1 tsp. Salt 

7 to 7 ½ C flour                                                                                     ¾ C milk 

1 stick of butter                                                                                     4 eggs 

 

Sprinkle yeast and 1 tsp. Sugar into the water in a 2-cup measure.

Stir until yeast is dissolved. Let stand undisturbed to proof

– until bubbly and doubled in size – about 10 minutes.

Heat remaining sugar with the salt, milk and butter

in a small saucepan stirring occasionally until the butter is melted.

Pour into a large bowl. Cool to lukewarm.

Beat eggs in small bowl to frothy – remove reserve 2 tablespoons

for brushing loaves. Add remaining beaten egg, yeast mixture

and 3 cups flour into the milk mixture. Beat until batter is smooth.

Add enough remaining dough to make a soft dough – about 4 cups.

Turn out and knead on a floured surface.

Flip and knead with floured hands.

Using up to ½ c remaining flour until it can be handled easily.

Knead 8-10 minutes or until the dough is smooth and elastic

– dough will be soft. Press dough into a large buttered bowl.

Turn to bring butter side up. Cover and place in a warm spot

away from any drafts.

Allow to set 1 –1 ½ hours or until doubled. Punch down dough.

Turn out onto a lightly floured surface. Let stand 10 minutes.

Divide dough in half. Shape into 2 loaves.

Place into 2 greased 9 x 5 x3 pans. (or you can do little loaves)

Let rise again in a warm place about 1 hour or until doubled.

Bake in a moderate oven 350 degrees for 25 minutes.

Brush tops with reserved egg. Return and cook for 10 minutes

or when the loaf sounds hollow to tap. 

Lather w butter and enjoy!

This also can be adjusted for a bread machine. 

 

Peanut Butter Frosting

Peanut Butter Frosting

This is the best PB frostingb I have made I did add more powdered sugar than it recommended. 

The recipe came from Sugar Spun Run

• 1 cup unsalted butter softened to room temperature 
• ▢1 cup creamy peanut butter 
• ▢3 1/2 cups powdered sugar
• ▢1 teaspoon vanilla extract
• ▢½ teaspoon salt
• ▢2 Tablespoons milk

• Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.  
• Gradually (about ⅓ cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. 
• Stir in milk, vanilla extract and salt.
• With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.  
• Spread or pipe frosting onto completely cooled cupcakes or cake.

This will frost a 9x13 sheet cake, a 2-layer round 8" or 9" cake, 24 cupcakes, or will generously frost 12 cupcakes