Recipes

Butterbean or Pea Recipe

Ingredients
Fresh Shelled or Frozen Butterbeans (Call store for availability) 
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste

Instructions
1. If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them.  (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2. Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety).  Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties. 
3. Add your flavoring.  That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon.   Season them to your personal tastes. 
4. Once they are finished cooking, remove them from the heat and serve.  They should be tender and not hard or crunchy. 
​IngredientsFor the Mashed Sweet Potatoes:
  • 4 large sweet potatoes
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup unsalted butter, melted
For the streusel topping:
  • 1 cup light brown sugar, packed
  • ½ cup all-purpose flour
  • 1 cup chopped pecans
  • ½ cup unsalted butter, melted
Instructions
  1. Cook sweet potatoes in desired manner, until soft. See notes.
  2. Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray (I use coconut oil spray). Set aside.
  3. In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth.
  4. Pour into prepared dish. Bake for 25 minutes.
  5. While baking, prepare streusel topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside.
  6. Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned. Serve immediately or cover with foil and serve in 30 minutes.
IngredientsFrench Toast Casserole
  • 1 15-18 oz loaf of stale white bread* such as challah, French bread, or Brioche
  • 1 ½ cups milk
  • 1 cup pure pumpkin not pumpkin pie filling
  • 5 large eggs
  • ¼ cup white sugar
  • 1 tablespoon pumpkin pie spice or make your own - see recipe notes
  • 2 teaspoons vanilla extract

Streusel Topping
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon pumpkin pie spice
  • ⅓ cup chopped pecans
  • ⅓ cup unsalted butter melted
InstructionsFrench Toast Casserole
  • Lightly grease a 9x13 inch (23 x 33 cm) glass baking pan.
  • Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.
  • In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.
  • Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.

Streusel Topping
  • In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.
  • Stir in the melted butter.

If Baking Immediately
  • Preheat the oven to 350F (180C) degrees.
  • Sprinkle/crumble the streusel over the French toast casserole.
  • Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.

If Baking the Next Morning
  • Cover the pan with aluminum foil and place in the fridge overnight.
  • Cover the bowl of streusel with plastic wrap and place in the fridge.
  • When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.
  • Sprinkle the streusel over the French toast casserole.
  • Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.
Notes*To make your own pumpkin pie spice, use 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger powder, and ¼ teaspoon ground cloves. Store leftovers covered in the fridge. Then warm up in the microwave before enjoying. Leftovers can also be frozen. Cut into pieces, place in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight, then warm up in the microwave to enjoy. Recipe can also be halved and prepared in an 8x8 or 9x9 inch pan (just ensure the sides are high).