I make homemade dairy free mashed potatoes. They are really tasty and easy to make.
2 pounds (1kg) potatoes, (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)
1 teaspoon salt
1/2 cup of turkey or chicken broth
1/3 cup unsalted plant butter, softened (close to room temp is best)
6-8 cloves fresh garlic finely chopped
1/4 cup plant based sour cream (reduced fat)
1/4 cup plant based shredded cheese
Salt and Pepper, to taste
1 tablespoon fresh chopped parsley to garnish, optional to garnish
I usually make these fresh and add homemade gravy to them.
Here is the easiest caramel pie recipe that I have ever used. This is a super sweet dessert however, so it is not for everyone.
All you need is two 14 ounce cans of sweetened condensed milk, a prepared graham cracker pie crust (or make your own) and whipped topping.
Remove the labels from the cans of condensed milk and place in a large pot of water, covering the tops of the cans. Bring the water to a boil and continue boiling for two hours. Make sure the cans remain submerged. When the two hours is up turn off the burner and allow cans to cool. Once cool enough to handle, open cans and pour into pie crust. Refrigerate for at least a couple of hours (I usually let it sit overnight) and then top with whipped topping and serve!
This is a really simple recipe for a great side dish.
For the filling:
For the crust:
Pulse the flour, sugar, and salt together in the bowl of a food processor until combined. Add the butter and pulse until the smallest pieces are about the size of corn kernels, 10-12 pulses. Add 5 tablespoons of water and pulse until the dough is no longer dry (when squeezed in your hand, it should form a ball and hold its shape), 4-6 times (if the dough is still dry, add another tablespoon or two of ice water). Turn the dough out onto your work surface and form it into a disk. Wrap the dough in plastic wrap and chill for at least 1 hour or up to 3 days (or freeze for up to 1 month; defrost in the refrigerator overnight before using).
Heat the oven to 325 degrees. Remove the dough from the refrigerator (let it sit out at room temperature for 5 minutes to soften). Flour your work surface and roll the dough into a 12-inch circle, 1⁄8-inch thick. Fold the dough into quarters and transfer to a 9 ½-inch pie plate. Unfold the dough and fit it into the pie plate, then trim off all but ¼ inch of the overhang. Using your thumb and index finger, pinch the edge of the dough together to form a granny crimp. Chill while you make the filling.
For the filling:
Whisk the egg and the egg yolks together in a large bowl and set aside. Combine the cane syrup, sugar, cream, and salt in a medium saucepan. Add the butter and melt over medium heat. Once the butter has melted, continue to cook the mixture until it is hot but not bubbling, about 1 minute. Whisk the sugar mixture into the egg yolks a little at a time, just until the bottom of the bowl is warm to the touch, and then add the remaining sugar mixture. Stir in the vanilla and set aside.
Take the pie plate out of the refrigerator. Sprinkle the pecan pieces into the piecrust and pour the filling on top. Bake until the center has a little resistance, like a soft-setting custard, 30-40 minutes. Remove from the oven and cool for at least 1 hour before slicing and serving.