Aunt Holly’s Homemade Happiness

Yacon Pie (Yucca Pie)

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yacon-pieIngredients needed:

2 cups of puree

2 eggs

1 cup of milk

¾ cup of brown sugar

2 teaspoons of maple extract

1 pie crust in 9 inch pie plate

Preheat oven to 425. You need 2 cups of yacon puree. 3 cups of chopped yacons before you peel them should be enough. Peel yacons. Boil yacons until they are soft. Mash into puree. In mixing bowl combine 2 cups of puree, 2 eggs, 1 cup of milk, ¾ cup of brown sugar and 2 teaspoons of maple extract. Pour into pie crust or graham cracker pie crust. Bake at 425 for 15 min, reduce heat to 350 and bake for 30-40 more min. the middle will be set when its done.


Super Easy Cheesecake

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Cheesecake is good.  Homemade cheesecake is better.  When it doesnt require too much work, homemade cheesecake is the best.  I made this easy cheesecake recipe and am always writing it down for people so I figured I’d post it here.  Its not too thick, very creamy, and mostly fool proof. cheesecake

What you need:

For the crust

24 graham crackers (any kind) made into fine crumbs – or 1 1/4 cup graham cracker crumbs

1 stick (1/2 cup) of butter – melted

For the cheesecake

4 – 8 oz blocks of cream cheese – room temperature

4 large eggs

1 cup of sugar

1 tablespoon vanilla extract

9 inch pie plate



Preheat oven to 325 degrees F

To make crust – mix graham cracker crumbs and melted butter until well combined.  Poor into pie plate, press into bottom.  You can press it around the sides too – I never do.  Just make sure its as even as possible.  Set aside.

In food processor or stand mixer combine cream cheese, eggs, sugar and vanilla.  Mix until well combined.  This will be thick, like brownie batter thick.  Thats why its delicious.  Pour and smooth over cracker crumbs.

Bake 45 to 55 minutes.  Check at 45 minutes.  Middle wont be set but edges will look golden brown just a tad.  If you have a meat thermometer you can check the temperature and 165 to 17o degrees is best.  If you dont, you want the sides to be set and the middle not to be set all the way. It will poof up a bit, but once you get it out of the oven for awhile it will settle down.

Cool for a couple hours, you can then chill in the fridge for a few more hours or eat at room temperature.  We can hardly wait so we usually each have at least one sligce while its room temp, then we let it cool in the fridge.  Some people add berries to the top, chocolate sauce, etc, but I enjoy the simplicity of the cheesecake with the graham cracker crust.

Give it a try and let me know what you think.

Brown Sugar Peach Jam (Low Sugar) – Canning What You Grow

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4 1/2 cups chopped peaches, fresh or frozen
1 cup unsweetened apple juice
5 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
1 ½ cups of brown sugar
3 tablespoons bottled lemon juice
Yields 6 half-pint jars
Prepare hot water bath, jars, rings and lids.
Combine peaches with apple juice and lemon juice in a non-reactive pot. Gradually stir in Ball® RealFruit™ Pectin.  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add brown sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Test and check set.
Ladle hot jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Place filled jars in canner, ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.