Uncle Johns Sweet Recipes

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UNCLE JOHN'S BAKED BEANS



Uncle John's Baked Beans image

I bring this to every cookout and it never fails that I'm asked for the recipe. I never have any to bring home.

Provided by Bliss

Categories     Beans

Time 2h10m

Yield 4-5 serving(s)

Number Of Ingredients 10

4 cups pork and beans
1/3 cup ketchup
1/2 cup onion, chpd
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne
1/2 cup brown sugar
Tabasco sauce
1 dash black pepper
salt

Steps:

  • Pour beans into casserole dish and stir in ketchup, onions, Worcestershire, brown sugar, cayenne, Tabasco, salt and pepper.
  • Cover top of beans with strips of bacon if desired.
  • Sprinkle additional brown sugar on top.
  • Bake at 350°F for 2 hours.
  • Serves 4-6.

Nutrition Facts : Calories 411.4, Fat 4.2, SaturatedFat 1.6, Cholesterol 17.7, Sodium 1362, Carbohydrate 86.8, Fiber 14.6, Sugar 33, Protein 13.9

CHEF JOHN'S PUMPKIN PIE



Chef John's Pumpkin Pie image

After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.

Provided by Chef John

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon fine salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon Chinese 5-spice powder
1 9-inch unbaked pie crust (see footnote for recipe link)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
  • Fit pie crust in a 9-inch pie plate and crimp edges.
  • Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
  • Bake in the preheated oven for 15 minutes.
  • Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 41.9 g, Cholesterol 116.7 mg, Fat 14.2 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 5.4 g, Sodium 464.6 mg, Sugar 28.6 g

CHEF JOHN'S SWEET POTATO CASSEROLE



Chef John's Sweet Potato Casserole image

Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h

Yield 8

Number Of Ingredients 15

2 ½ pounds sweet potatoes, peeled and cubed
salt
2 tablespoons butter
2 large eggs
¼ cup maple syrup
¼ cup buttermilk
⅓ cup milk
½ teaspoon vanilla extract
½ teaspoon salt
1 pinch ground allspice
1 pinch cayenne pepper
½ cup chopped roasted, salted pistachios
½ cup light brown sugar
⅓ cup all-purpose flour
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
  • Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
  • Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
  • Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
  • Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 55.9 g, Cholesterol 70.5 mg, Fat 14 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 6.5 g, Sodium 353.4 mg, Sugar 26.8 g

UNCLE JOHN'S SWEET / HOT DIPPING SAUCE FOR MEAT



Uncle John's Sweet / Hot Dipping Sauce for Meat image

This is an attempt to duplicate a sauce sold locally here in my area called "J Lee Roy's Sweet/hot Dipping sauce". I have never been able to find a recipe, and long hours of experimentation has, I think, brought me pretty close. It is very good when you're serving fried pork or chicken I haven't tried it with beef. But it is also good with polish sausage.

Provided by Tiomarrano

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup vinegar (taste test at end to determine your taste)
2 cups sugar
3 cups tomato sauce
1 1/2 cups catsup
2 tablespoons molasses
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
2 -3 tablespoons dried red pepper flakes (less if your taste runs that way ( I like it hot)
1/2 teaspoon liquid smoke flavoring

Steps:

  • Place water, chili powder, cumin, garlic, sugar, molasses, salt and red pepper flakes into saucepan or in microwave. Heat until the mixture comes to a boil and completely dissolves into like a syrup-like consistency.
  • Then, lower heat to medium-low or even simmer.
  • Add tomato sauce and catsup, cover and let simmer, stirring occasionally, until the mixture turns a bit darker color. Don't heat on too high of heat or you may burn the tomato component of this sauce. Let simmer very low for long enough to make the sauce thicker (in other words on LOW heat reduce the sauce).
  • When done, remove sauce from heat and let cool to almost room temperature.
  • Add vinegar and smoke flavor. (Do not add while sauce is too hot as this destroys the vinegar's potency).
  • Stir well and test for final balance of
  • sweet/hot (sweet component should not be much in evidence, just add a tang to the sauce, the sour should not be pronounced. To adjust sweet, add sugar a tablespoon at a time if needed when you taste test it. To add tang, do the same with vinegar, spices, sweetness and heat. You can add a dash of Tabasco sauce.
  • If sauce still isn't hot (spicy) enough, rather than add more red flaked pepper, add a dash or two of Tabasco sauce or Sri Racha Asian hot chili sauce.
  • Place sauce in covered container to refrigerate.
  • **Note: The amount of heat you like (red pepper heat) varies from person to person. So before using the full amount of the pepper listed in the recipe, you might experiment first on a half batch or quarter batch of this sauce and start out small on hot pepper and increase to where you like it. You should be able to taste the 'bite' of the hot pepper through the sweetness of the sauce.

Nutrition Facts : Calories 392.2, Fat 0.8, SaturatedFat 0.1, Sodium 1715.8, Carbohydrate 97.7, Fiber 2.6, Sugar 89.7, Protein 3.1

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