Ingredients

• 1 lb Sweet potatoes
• 1 cup Light brown sugar
• 2 large Eggs
• ½ cup Butter
• 1 (5-ounce) can Evaporated milk
• 1 tsp Ground cinnamon
• ¼ tsp Ground nutmeg
• ¼ tsp Ground ginger
• ¼ tsp Salt
• 1 tsp Vanilla extract

Directions

1. Preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil. Wash the sweet potatoes and prick them a few times with a fork. Place them on the baking sheet and bake for about 45 minutes or until tender. Remove from the oven and allow to cool enough to handle. Peel the potatoes when cool.
2. Using a mixer, mash the potatoes until smooth. Add the sugar, eggs, and melted butter and mix to combine. Add the evaporated milk, cinnamon, nutmeg, ginger, salt, and vanilla and mix until combined and smooth.
3. Reduce the oven temperature to 350°F. Pour the pie filling into the baking dish and bake in the center of the oven for 55 to 60 minutes, or until the filling is set and a toothpick inserted in the center comes out mostly clean. Allow the pie to cool. It may sink some as it cools. Refrigerate until ready to serve.

Ingredients

• ½ cup Sugar
• 1 ½ cups Raw Pecans halves
• ⅛ tsp Coarse salt

Directions

1. Preheat the oven to 350°F. Place the rack in the middle of the oven.
2. Lay the walnuts out on a baking sheet in a single layer. Bake for 5 minutes, until slightly darker in color and fragrant. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn them. Remove from the oven and let cool in the pan on a rack.
3. You’ll need to work quickly once the caramelized sugar is ready. So, be sure to have everything prepped and ready to go. Place the cooled walnuts in a bowl near the stove. Line a rimmed baking sheet with a silicon baking mat or parchment paper and place near the stove. Have two forks ready.
4. Pour the sugar into a medium saucepan with a thick bottom and place over medium heat. Stir with a wooden spoon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber, about 5 to 10 minutes.
5. As soon as the sugar has melted and the color is a medium amber, add the walnuts to the pan. Stir quickly and make sure each piece is coated with the liquid sugar. As soon as the walnuts are coated with the sugar mixture, spread them out on the prepared baking sheet. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with salt.

Ingredients

• 1 Bag Amish Pretzels
• 1 Box Graham Crackers

Directions

1. Combine and Pulse In Food Processor.  Should be “Chunky”.

Ingredients

• Nonstick cooking spray
• 1 c. Powdered sugar
• 3 (¼-oz.) packages Unflavored powdered gelatin
• 1 c. Cold water
• 1 ½ c. Granulated sugar
• 1 c. Light corn syrup
• ½ tsp. Kosher salt
• 2 tsp. Vanilla bean paste or extract

Directions

1. Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, sprinkle the gelatin over ½ cup of the cold water; whisk to combine. Let it stand to “bloom” the gelatin (aka let it thicken), about 10 minutes.
3. Meanwhile, in a small saucepan, combine the sugar, corn syrup, salt, and the remaining ½ cup water. Cook over medium-high, stirring often, until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240°F on a candy thermometer, about 10 minutes. Remove from the heat.
4. Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once all of the syrup is combined, gradually increase the mixer speed to high speed, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Stir in the vanilla.
5. Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let stand, uncovered, at room temperature, overnight.
6. Place powdered sugar in a medium bowl. Lift the plastic wrap to remove the marshmallow from the pan and transfer it to a cutting board; discard the plastic wrap. Using a large chef’s knife, cut the marshmallow into about 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. Working in batches, toss the cut marshmallows in the powdered sugar until no longer sticky; dust off the excess powdered sugar. Marshmallows can be stored in an airtight container at room temperature for up to 1 week.