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Showing posts with label Holidays. Show all posts
Showing posts with label Holidays. Show all posts

Sweet Potato Casserole

Comments (0) | Monday, October 17, 2011

Ingredients:

  • 4 lbs sweet potatoes, peeled and cut into quarters
  • 1 cup packed brown sugar
  • 1/2 cup butter, cut up
  • 1/4 cup milk
  • 4 eggs, lightly beaten
  • 3-4 Tbs lemon juice
  • stir ins and/or toppers (see below)
Directions:
  1. In a dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25-30 minutes or until tender; drain and return to pan.
  2. Preheat oven to 350*F.  Slightly mash potatoes with a potato masher.  Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined.  Transfer sweet potato mixture to a greased 3 qt. rectangular baking dish.  If desired, top with one of the toppings.
  3. Bake, uncovered, for 30-35 minutes or until heated through.  Makes 8-12 servings.
Stir-Ins: choose one if desired
  • 1/2 cup peanut butter (adds creaminess)
  • 2 Tbs orange peel (for tart flavor)
  • 2-4 tsp red curry paste (for Indian spice)
  • 4 tsp pumpkin or apple spice +1 tsp black pepper (for harvest flavor)
Toppers: choose one if desired
  • Peanuts and coconut (Far-East flair)
  • Bacon and Rosemary (Smoky depth)
  • Onion and garlic (earthy flavor)
  • Smoked almonds (salty crunch)


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Checkerboard Sweet Potatoes

Comments (0) | Sunday, October 9, 2011

Ingredients:

  • 3 lbs. sweet potatoes, peeled and cut into 2 inch chunks
  • 1/2 cup whole milk
  • 4 Tbs. butter
  • 1 can (8 oz.) crushed pineapple, drained
  • 1/4 cup brown sugar, packed
  • 1 tsp. pumpin pie spice
  • 1/4 tsp. salt
  • 20 marshmallows
  • 40 pecan halves
Directions:
  1. Cover sweet potatoes with cold water and bring to boil.  Reduce to a simmer and cook 12-15 minutes or until knife tender.  Drain and return to pot.  Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.
  2. Transfer mixture to a 2 1/2 qt. oval casserole dish; smooth out top.  Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered in a checker board pattern.
  3. Bake at 350* F for 25-30 minutes, or until marshmallows are browned and puffed.
Yield: 8 servings

Nutrition facts:
  • 343 calories
  • 11g fat (4g saturated)
  • 5g protein
  • 59g carbs
  • 6g fiber
  • 191mg sodium
  • 17mg cholesterol


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Whipped Sweet Potato Bake

Comments (0) | Wednesday, September 14, 2011


Prep: 10 min.      Serves: 10

Ingredients:
  • 3 cans (15 oz. each) sweet potatoes, drained
  • 1/4 cup butter, melted
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 3 cups mini marshmallows
Directions:
  1. Preheat oven to 350* F.  Beat sweet potatoes, butter, cinnamon, salt and nutmeg in medium bowl with electric mixer on medium until well blended.
  2. Spoon into lightly greased 1 1/2 qt. baking dish; top with marshmallows.
  3. Bake 15-20 min. or until sweet potato mixture is heated through and marshmallows are lightly browned.


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Party Punch

Comments (0) |

Ingredients:

  • 1 (46 oz.) can pineapple juice
  • 1 (46 oz.) can apricot nectar
  • 1 (6 oz.) can frozen limeade concentrate
  • 2 liters lemon-lime flavored carbonated beverage
Directions:
  1. In a punch bowl, combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda.
  2. As a suggestion, using a bundt pan, make an ice ring out of extra juice and nectar.  Float it in the center of the punch bowl to chill instead of ice cubes.


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Spiced Pumpkin Soufflé

Comments (0) | Monday, September 12, 2011

Ingredients:

  • 1/2 cup whole milk
  • 1 Tbsp. cornstarch
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • Pinch of ground cloves
  • 3/4 cup plus 1 Tbsp. granulated sugar, divided, plus additional for coating ramekins
  • 3/4 cup canned pure pumpkin (from 15 oz. can, not pie filling)
  • 10 large egg whites
  • 1/4 tsp salt
Directions:
  1. Whisk together milk, cornstarch, spices, and 1 Tbsp. granulated sugar in a small heavy saucepan.  Bring to a boil over medium heat, whisking, then simmer, whisking 2 minutes.
  2. Remove from heat and whisk in pumpkin.  Transfer to a large bowl and cool to room temperature.
  3. Preheat oven to 400* F with rack in lower third.  Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
  4. Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks.  Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1-2 minutes more.
  5. Fold one third of the whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly.  Divide mixture among ramekins, mounding it.
  6. Bake soufflés until puffed and golden, 18-20 minutes.  Dust with confectioners sugar and serve immediately.  You can also serve with a simple homemade caramel sauce and whipped cream.


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