Glazed Sweet Potatoes

Today's recipe is a sweet addition to your holiday feast.

Glazed Sweet Potatoes

1 cup frozen apple juice concentrate, thawed
2 tsp. cornstarch
1/3 cup Equal Spoonful
1 tsp stick butter or margarine
1 tsp maple extract
1 tsp vanilla
2 pounds sweet potatoes, peeled, sliced into 1-inch slices, cooked, kept warm

Heat apple juice concentrate, cornstarch and Equal to boiling in small saucepan; boil, stirring constantly, until thickened. Remove from heat; stir in butter, maple extract, and vanilla. Pour glaze over potatoes in serving bowl and toss gently.


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Easter Rolls

Today's recipe will be a perfect accompaniment to your holiday dinner feast.

Easter Rolls

2 pkg. dry yeast with 1/2 c. warm water
2/3 c. margarine
2/3 c. sugar
1 1/2 c. hot water
2 beaten eggs
1 tsp. salt
6 c. flour

Mix yeast with 1/2 cup water. Cream together margarine and sugar. Add yeast to water, eggs, salt, margarine and sugar. Add flour until goopy. Cover with towel 2 hours. Punch once in middle. Cover with plastic wrap. Refrigerate overnight. Shape into rolls. Let rise 30 minutes in greased muffin pans. Bake at 375 degrees for 15-20 minutes


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Baked Ham With Golden Raisin Glaze

Today's recipe is a delicious version of baked ham, a traditional meal served during Easter in the United States.

Baked Ham With Golden Raisin Glaze

1 (10 lb.) ham
1/2 c. golden raisins
1/2 c. rum
1/2 c. apple jelly
1/2 c. orange juice
2 tbsp. cornstarch
2 tbsp. brown sugar
1 tbsp. mustard

Bake ham according to the oven temperature and cooking time indicated on the label. While the ham bakes, prepare the glaze. In saucepan combine raisins, rum, apple jelly and orange juice. Cook until jelly melts. Mix together cornstarch, brown sugar, and dry mustard and blend into the rum mixture. Cook and stir over low heat until is thickened. Spoon glaze over top and sides of ham during the last 30 minutes in the oven. Serve warm. Serves 10 people.


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Week in Review

Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!

This Week in Review:

Baked Pizza Sandwich
Almond Poppy Seed Muffins
Sour Cream Potatoes
Pennsylvania Dutch Peach Cobbler
Ham And Bean Soup

New Images Submitted This Week:

You can submit images on any of the recipes that you make from Alicia's! Just go to that recipe and click Upload Your Own Image. Upload yours and we'll feature yours too!

More scrumptious daily recipes coming next week! Visit Alicia's Recipes if you just can't wait :)

Ham And Bean Soup

Today's recipe is perfect for that leftover ham in the freezer.

Ham And Bean Soup

1 pound of white beans like Great Northern
2 quarts of water
2-3 pounds of ham shanks or leftover ham pieces, each shank cut into 2 or 3 sections
1 cup of diced onions
1 cup chopped celery
2/3 cup chopped carrots
2 cloves garlic, diced
Tabasco sauce
1/4 cup Fresh parsley, chopped
Salt and pepper to taste

Soak the beans in at least 2 quarts of cold water for about 2 hrs. Drain the water. Put the ham shank pieces in a large pot and cover with water. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone. Add 6 drops of Tabasco sauce and the parsley. Add salt and pepper to taste. Serves 8.


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Pennsylvania Dutch Peach Cobbler

Today's recipe comes from Amish country. Make this delicious cobbler for tonight's dessert!

Pennsylvania Dutch Peach Cobbler

1 stick margarine
1 c. sugar
1 c. flour
2 1/2 tsp. baking powder
3/4 c. milk
1 lg. can sliced cling peaches

Melt margarine in long baking dish. Sift dry ingredients together. Stir in milk and pour over melted margarine (do not stir; it's better to spoon batter over evenly). Lay peach slices on top. Pour peach juice over top. Bake at 350 degrees for 40 minutes until brown. Makes 10 servings.


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Sour Cream Potatoes

Today's recipe makes a great side dish!

Sour Cream Potatoes

2 lbs. frozen hash browns
8 oz. cheddar cheese, grated
1 can cream of chicken soup
1 lg. container sour cream
1 tsp. salt
1 med. onion, diced
2 c. crushed sour cream & onion potato chips, crushed
1 stick butter or margarine

Mix all ingredients except chips and butter. Place in 3 quart casserole and bake 45 minutes at 350 degrees. Remove from oven and top with chips and dot with butter. Return to oven and bake 15 minutes longer.


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