Recipe: Assorted Recipes (28) - 07-03-97 Recipe Swap (updated)
Recipe Collections28 ASSORTED RECIPES
Recipe Swap - July 3, 1997
RECIPES IN THIS FILE:
Chocolate Muffins
Muesli Crunchies
Muesli
European Muesli
Blue Hill Granola
Tomato-Bacon Rabbit (Rarebit)
Grilled Ratatouille
Jane Gol's Hummus
Hummus
Baba Ganoush
Cake Mix Truffles
Thai Crispy Parcels
Broccoli Noodle Side Dish
Grilled Mushrooms with Herbs
Fish With Lemon Caper Sauce
Banana Boats for Camping
Fruit Smoothie
Banana Sweet Potato Puff Casserole
Pasta Con Quattro Fromaggi
Barbecued Alligator Tail
Unique Peach Barbecue Sauce
Sweet Potato Pie
Sweet Potato Or Pumpkin Pie
Sweet Potato Pie with Three Nut Topping
Sweet Potato Pie with Praline Topping
Sweet Potato Pie
Sweet Yam Pudding
Vanilla Custard Pie
CHOCOLATE MUFFINS
Adapted from source: ankkk, 1994
Makes 12 muffins
2 cups flour
1 tablespoon baking powder
Pinch salt
1/2 cup brown sugar
1/2 cup pecans, chopped
2 eggs
2/3 cups milk
1/3 cup butter, melted
3 1/2 ounces semi-sweet baking chocolate, melted
1 teaspoon vanilla
1/2 to 3/4 cup white chocolate chips
Heat oven to 400 degrees F. Grease 12 muffin pan cups or line with paper liners.
Sift flour, baking powder and salt into a bowl. Add brown sugar and pecans.
In another bowl, combine eggs, milk, butter, chocolate and vanilla. Stir dry mixture into wet mixture. Do not overmix. Lightly stir in white chocolate chips. Spoon batter into prepared muffin cups.
Bake for about 15 to 20 minutes, or until a cake tester inserted in the center comes out clean. Set pan on a rack to cool for five minutes. Remove muffins from pans and cool on rack. Serve warm or cold.
MUESLI CRUNCHIES
2 1/2 cups muesli
1/2 cup whole wheat flour
1 cup oats
3/4 cup coconut
3/4 cup sugar
1/2 tsp. salt
2 tsp. ground cinnamon
6 oz. margarine, melted
2 tsp. baking soda
1/4 cup milk
Mix all ingredients together except baking soda and milk.
Mix baking soda with milk and add to the muesli mixture; mix well. Press onto a greased baking sheet (it should be about 1/2-inch thick).
Bake in a 350 degree F oven for 25-30 minutes. Cut into squares, remove from baking sheet and allow to cool.
MUESLI
"Use as a cereal or topping for ice cream, etc."
6 cups uncooked oats
1 cup coconut
1 cup wheat germ
1 cup sunflower seeds
1/2 cup sesame seeds
1/4 cup oil
2 tsp. vanilla
1/2 cup honey
1 cup sesame seeds
1 tbsp. ground cinnamon
Raisins (to taste)
Mix all ingredients, except raisins, together well. Spread on greased baking pan.
Bake 1 hour at 250 degrees F, stirring frequently. Remove from oven and add raisins. Store in cool, dry place.
EUROPEAN MUESLI
Makes 7 cups
4 cups quick cooking oats, uncooked
1/2 cup each chopped almonds and hazelnuts
1 cup toasted wheat germ
1/2 cup each diced dried apricots, prunes and raisins (or to your taste)
Spread oats in a jelly roll pan. Toast 10 minutes in a 350 degree F oven.
Add nuts. Toast 10 minutes.
Stir in remaining ingredients. Cool, then store in covered jar at room temperature up to one month.
BLUE HILL GRANOLA
4 cups rolled oats, uncooked
1/4 cup brown sugar
1/2 cup walnuts, coarsely chopped
1/4 cup sunflower seeds or pumpkin seeds, roasted
2 teaspoons ground cinnamon
1/2 cup apple juice, frozen concentrate, thawed
2 tablespoons honey
2 tablespoons vanilla extract
1/2 cup dried blueberries or dried cranberries
1/3 cup raisins
1/3 cup thinly sliced dried apricots
Preheat ovent to 400 degrees F.
Stir together oats, brown sugar, walnuts, seeds and cinnamon.
In small bowl combine apple juice, honey and vanilla. Drizzle over cereal mixture and stir to coat. Spread onto large baking sheet with sides.
Bake 20-25 minutes, stirring every 5-7 minutes until granola is crisp and golden. Cool, transfer to mixing bowl add dried fruits. Package in airtight containers.
Carol,FL: Here is a recipe to warm you up Maryan. This looks good for a cool night. Hello Jude!
TOMATO-BACON RABBIT
1/2 cup beer or ale
1 teaspoon Tabasco pepper sauce
1 teaspoon Worcestershire sauce
8 ounce extra-sharp (orange) Cheddar cheese, shredded
1 teaspoon cornstarch
1 teaspoon dry mustard
1 egg yolk
3 strips bacon, cooked and crumbled
1 small tomato, seeded and diced
French bread slices, toasted (for serving)
In a 2-quart microwave safe bowl combine beer, pepper sauce and Worcestershire sauce. Microwave, uncovered at high power, 1 minute.
Meanwhile, in a medium-size bowl, toss shredded cheese, cornstarch and mustard. Whisk the cheese mixture into the beer mixture; microwave 1 minute. Stir; cook 30 seconds longer.
Whisk in egg yolk; microwave 1 minute, stirring occasionally, until smooth.
Stir in crumbled bacon and tomato. Serve immediately over slices of toasted French bread.
Risa G, NJ: I just pulled this from the Vegetarian Times site today. Looked good to me. I'll be trying this one soon:
GRILLED RATATOUILLE
Source: Vegetarian Times
Makes 4 servings
FOR THE MEDITERRANEAN MARINADE:
1/2 cup olive oil
1/4 cup white wine or balsamic vinegar
1/4 cup minced onion
1 clove garlic, minced
1 Tbsp. crumbled dried oregano
Salt and pepper
FOR THE VEGETABLES:
1 large eggplant, sliced 1/4-inch thick and quartered
12 cherry tomatoes
2 large zucchini, blanched and sliced 1-inch thick
2 onions, blanched and quartered
6 whole cloves of garlic
1 large red bell pepper, cut in 1/2-inch slices
1 large yellow bell pepper, cut in 1/2-inch slices
12 whole basil leaves
Mix the ingredients for the marinate together in a bowl. Marinate eggplant, tomatoes, zucchini and onions, covered and refrigerated up to 8 hours.
Soak 8 wooden skewers for at least 30 minutes before cooking.
Thread each skewer with a single type of vegetable (alternate tomatoes with basil leaves). Brush kebabs with marinade.
Grill, turning often, until veggies are lightly charred.
Remove veggies from skewers; mix together in a large bowl and serve.
Risa G,, NJ: Bubbles, hummus is served either an an appetizer (part of a really large meal) with warm pita bread and other appetizers like Babaghannough (eggplant) or as a dip. It is really delicious!! I also use it in sandwiches in pita bread with yogurt and tomatoes.
JANE GOL'S HUMMUS
Source: The New York Cookbook by Molly O'Neill
From: Risa G, NJ - 07-03-97
Makes about 2 cups
2 cups canned chickpeas, drained and rinsed
3 Tbsp. tahini paste (sesame paste)
1 clove garlic, minced*
Juice of 1 lemon
Salt, to taste
1/2 cup water
Olive oil
Combine all of the ingredients except for water and olive oil in food processor or blender. Add 1/2 cup water. Process to a thick puree.
Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use.
HUMMUS
From: Bubbles, NH
3 cups garbanzo beans, drained
1/2 cup water (more, if needed)
4 to 5 Tbsp. fresh lemon juice
1/2 cup tahini
3 cloves garlic, pressed
1/8 tsp. ground cayenne pepper
1/4 cup chopped fresh parsley.
Combine beans, 1/2 cup water, lemon juice in blender, in 2 or 3 batches or in food processor all together. Add more water if needed.
Add rest of ingredients and blend. Refrigerate. Freezes well.
Risa G,, NJ: Here's another mid eastern appetizer (if you like eggplant). It is usually ordered with hummus at restaurants and served with warm pita bread:
BABA GANOUSH
Makes about 2 1/2 cups
1 large eggplant
1/3 cup tahini paste
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Juice of 1 lemon
Preheat oven to 375 degrees F.
Prick the eggplant all over with a fork; wrap in foil.
Bake until fork tender, about 1 hour. Remove the eggplant from the oven; let cool.
Peel the eggplant and mash the pulp in a medium bowl. Add all of the remaining ingredients and stir to mix well.
This keeps for us to 1 week in a covered container in the refrigerator.
CAKE MIX TRUFFLES
1 (18.5 oz.) pkg. cake mix*
1 stick (1/2 cup) butter, softened
1 (3 oz.) pkg. fruit flavored Jello
1/2 cup confectioners (10x) sugar
1/2 cup preserves (raspberry, strawberry, apricot, etc.)
1 tsp. vanilla
2 pkgs. (8 oz. each) chocolate chips
1 tsp. Crisco vegetable shortening (coconut oil should work too)
Make cake mix as package directs, cool.
In 3 quart saucepan, over medium heat, melt butter; add Jello powder and sugar, stir until smooth. Add preserves and vanilla. Stir until smooth. Remove from heat.
Crumble cake into Jello mixture. Mix until well blended and moist. Roll into 1-inch balls. Chill in freezer, approximately 1 hour.
Melt chocolate chips and Crisco over water, low heat. Stir until smooth.
Dip balls in chocolate, cool on wire racks until chocolate sets. Refrigerate on wax paper.
*Use cake mix to match Jello and preserves: strawberry cake, strawberry Jello and strawberry preserves; orange cake, orange Jello and apricot preserves; chocolate cake, raspberry Jello and raspberry preserves (for more chocolate taste, substitute 1/2 cup unsweetened cocoa, instead of Jello.)
Maryan, NZ: This is one of my major favorites, I can't stop making them. I do them for an entree or nibbles before dinner and people always rave over them. The dipping sauce is the perfect accompaniment for these.
THAI CRISPY PARCELS
9 oz (250g) ground pork
9 oz (250g) finely chopped prawns or shrimp (cooked or raw)
2 to 3 cloves garlic, crushed
2 tbsp chopped fresh cilantro (coriander)
1 tsp salt
1 tsp ground black pepper
1 tbsp cornmeal
Filo pastry
Melted butter (for brushing)
Dipping Sauce (for serving, recipe follows)
Combine all ingredients except pastry in a deep bowl; mix well.
Cut two sheets of filo pastry in 3-inch squares. Brush each sheet with melted butter. Place a tablespoonful of mixture in the center of squared sheets and gather the corners to meet in the middle and "scrunch" into a pouch.
Bake in a moderate oven 350 degree F (180C) until golden brown.
Serve with dipping sauce.
DIPPING SAUCE
(Please note: the fraction measurements in this recipe didn't appear correctly. The sugar, vinegar and salt amounts are a guess - adjust according to your taste. - Betsy)
1/2 cup sugar
1/4 cup vinegar
1/2 teaspoon salt
2 red chillies, minced (or a couple dried chiles, ground up)
2 cloves garlic, crushed
Chopped fresh cilantro (coriander), for garnish
Simmer vinegar, sugar and salt together until the sugar dissolves. Set aside and when cool.
Pour into a small bowl, add minced chillies and garlic. Garnish with cilantro leaves.
BROCCOLI NOODLE SIDE DISH
Source: Louise Saluti, Sandwich, MA
From: Kathy/MA
6 cups (8 oz.) uncooked wide noodles
3 or 4 garlic cloves, minced
oil (as needed)
4 cups broccoli florets (1 lb.)
1/2 lb. fresh mushrooms, thinly sliced
1/2 tsp. dried thyme
1/4 tsp. ground black pepper
1 tsp. salt
Cook noodles according to package directions; drain.
In skillet, saute garlic in oil until tender. Add broccoli, saute for 4 minutes. Add mushrooms, thyme, pepper and salt. Saute for 2-3 minutes.
Add noodles to broccoli mixture; Stir gently over low heat until heated through.
GRILLED MUSHROOMS WITH HERBS
Source: Patticara
1/3 cup fat-free Zesty Italian dressing
3 Tbsp lemon juice
1/4 tsp dried, crushed oregano leaves
1/4 tsp dried thyme leaves
1 garlic clove, crushed
1 lb portabella mushrooms, sliced 1/2-inch thick
1/8 tsp ground black pepper
Mix Italian dressing, lemon juice, oregano, thyme, and garlic in large glass or plastic bowl.
Add mushrooms; stir to coat with marinade. Cover and let stand for 1 hour.
Remove mushrooms from marinade.
Grill mushrooms about 4-inches from medium coals* for 15-20 minutes turning 2-3 times, until tender. Sprinkle with pepper.
*In the winter I broil them in my oven!
Maryan, NZ: My husband goes snapper fishing regularly in our local harbor. I do them like this:
FISH WITH LEMON CAPER SAUCE
Fresh white fish fillets
Flour
Grated Parmesan cheese
Salt and pepper
Clarified butter
2 tblsp finely chopped capers
Chopped fresh parsley or chives (for garnish)
Coat fish fillets in a mixture of flour, parmesan cheese, salt and pepper.
Pan fry fillets 2 minutes on each side (put the side into the pan first that you wish to serve uppermost on the plate.
Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil.
Serve the fish with the pan juices poured over and a garnish of parsley or some chopped chives.
BANANA BOATS FOR CAMPING
Source: Jo Anne Merrill
Fun to serve on camping trips or backyard grills. This recipe is for 1 serving; make as many as you wish.
1 banana, unpeeled
Semisweet chocolate chips
Miniature marshmallows
Brown sugar
Slit each banana lengthwise but not all the way through. Leave the skin on (do not peel).
Put 1-2 teaspoons each of the marshmallows and chocolate chips in the opening. Sprinkle lightly with brown sugar.
Wrap tightly in foil, being sure to seal ends. Place on grill over campfire or coals, seam side up. Takes about 7 minutes to cook.
DC: I freeze ripe bananas (skin and all). I use them for fruit shakes. Run under warm water to peel...add 2 cups low fat milk 1 to 2 bananas, some berries, ice and blend.
Velma , TN: Maryan, Try freezing bananas if you have room in your freezer. I had been freezing mine with the skin on, but I read that it was better to take the skin off and freeze them. I'd put plastic wrap around the.. You have to peel the skin off with a knife otherwise. They can be used while still frozen with other frozen fruit to make a 'smoothie' - in my case blueberries for I have lots of them. If both are frozen then you don't have to add ice. You can then use them in breads, etc., too.
Janet: Hi, everyone! :) ... I just made a "smoothie" with a frozen banana. It's like adding ice cream. You can also puree them, measure for recipes and bag. Oh, I freeze them without peel .. but today Sara Moulin showed them frozen with peel ... your choice, I'd say. steve, that's common now .. architectural presentation
FRUIT SMOOTHIE
From: steve fr fla
I use this recipe almost every other day substituting all different types of fruit. Try it first thing in the morning, it is a great pick-me-up!!
1 (16-18 oz) can pineapple chunks, in their own juice
1 cup finely sliced strawberries
Crushed ice as you wish (i like 3 or 4 cups)
Put all ingredients in the blender and blend on high for 3 to 4 minutes or until smooth.
BANANA SWEET POTATO PUFF CASSEROLE
Makes 4 to 6 servings
2 cups mashed cooked sweet potatoes
1 cup mashed ripe bananas (3 medium)
1/3 cup sour cream
3/4 teaspoon curry powder
1/2 teaspoon of salt
1 egg
In a large bowl, combine all ingredients. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish.
Bake in a 350 degrees F oven for 20 minutes or until puffed and lightly browned.
PASTA CON QUATTRO FROMAGGI
(macaroni and cheese)
Adapted from source: Ken Hinds
"This is a great combination of cheeses. I had a helping of broccoli to go with it. Dessert was a banana. What's nice about this dish is now I have leftover cheese which I will have to munch on lest it go bad."
8 ounces ziti, uncooked
2 Tbsp butter
2 Tbsp flour
2 cups of milk
1 cup shredded Fontina
1 cup shredded Gouda
3/4 cup diced Gorgonzola
3/4 cup grated Parmesan
Cook pasta according to package directions. Drain and put in an ungreased casserole dish.
In the meantime, make a thin white sauce by melting the butter, whisking in the flour and stirring in the milk and cooking, while stirring, until thickened. Stirred in the cheeses until melted.
Pour the cheese sauce over the pasta.
Bake in a 350 degree F oven for 30 minutes.
BARBECUED ALLIGATOR TAIL
Milk (for marinade)
1 tablespoon rosemary
Red pepper flakes (to taste)
4 Alligator tail steaks, about 3/4-inch thick
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Place milk in a deep bowl, add rosemary and pepper flakes.
Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate in refrigerator for 3-4 hours.
Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the meat, if desired, with black and red peppers. Add salt to taste, if desired.
Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning.
ArtDC: Re: Cooking alligator tail - I like to pan fry it best. Clue - when you get your gator tail, soak it in brine in the refrigerator overnight. Pour off the brine and replace with fresh water and leave ten or twelve hours in the fridge. Then prepare any way you like. It will have a much purer taste this way.
UNIQUE PEACH BARBECUE SAUCE
Source: Jo Anne Merrill
Makes 6 servings
"Use this sauce on a variety of meats and poultry."
1 (16 ounce) can peach halves, drained*
1/2 cup packed brown sugar
1/3 cup catsup
1/3 cup vinegar
2 tablespoons soy sauce
2 garlic cloves, chopped
2 teaspoons chopped fresh ginger root
1 teaspoon salt
1 dash freshly ground black pepper
Put all the ingredients in a blender and run on high speed until smooth.
Spoon sauce over meat, basting every 15 minutes with the drippings in pan. (If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.)
*Use peaches canned in syrup (or in its own juice for a less sweet sauce).
SWEET POTATO PIE
Source: Sybil Walker
"Laura, your request for a recipe for sweet potato pie made an interesting discussion during dinner last night. It seems that sweet potato pie is mostly a southern/south eastern U.S. dessert treat. I have fond memories of my grandmother and mother making this. Here's their recipe."
3 eggs
1 1/4 cups sugar (you can reduce this to 3/4 cup if you prefer not so sweet)
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 cup heavy whipping cream
3 cups cooked mashed sweet potatoes (approx. 6-8 med size)
1 unbaked pie shell*
Beat eggs well; add sugar and spices and mix thoroughly. Add heavy cream and stir. Add mashed potatoes and mix well. Pour into pie shell.
Bake in a preheated 350 degree F oven for 1 hour or until the pie is firm in the middle.
*I just use a 10-inch deep dish pie shell from the frozen pastry section of the grocery store.
SWEET POTATO OR PUMPKIN PIE
Source: Ron and Sally Hartman
"This is a good Sweet Potato Pie recipe that easily adapts to being a Pumpkin Pie. Beating the egg whites gives this pie a light texture. It's delicious!"
1/4 cup butter or margarine, softened
1 cup sugar, divided use
2 eggs, separated
1 1/2 cups cooked mashed sweet potatoes or pumpkin (fresh or canned)
3/4 cup evaporated milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 unbaked 9-inch pie shell
Whipped cream (optional, for serving)
Preheat oven to 350 degrees F. Cream butter with a mixer and add 3/4 cup sugar; beat until blended. Add egg yolks; beat.
Stir in sweet potatoes, evaporated milk, vanilla, cinnamon, nutmeg and ginger.
Beat egg whites. When foamy add the remaining 1/4 cup sugar a little at a time. Beat until stiff. Fold into sweet potato mixture. Put in pie shell.
Bake about 40 minutes. Make sure it's set before removing from oven. Cool.
It's great topped with whipped cream.
SWEET POTATO PIE WITH THREE NUT TOPPING
Source: Louise Gray
Makes 8 servings
Three Nut Crust (recipe follows)
FOR THE FILLING:
18 oz. sweet potatoes
3 large eggs
3 Tbsp butter
1/2 cup firmly packed dark brown sugar
2 Tbsp honey
1 tsp pumpkin pie spice
1/2 cup heavy whipping cream
FOR THE TOPPING:
1/4 cup unsalted butter
1/4 cup firmly packed dark brown sugar
2 Tbsp honey
1/3 cup whole almonds, toasted
1/3 cup whole hazelnuts, toasted
1/3 cup walnuts, toasted
Preheat oven to 350 degrees F.
Bake sweet potatoes until tender, about one hour.
Meanwhile, prepare the crust; set aside.
Cool potatoes, then peel. Puree cooked potatoes in food processor. Transfer potatoes to a bowl and whisk in eggs.
Cook 3 tablespoons butter in heavy medium skillet over medium heat until melted and lightly browned. Add 1/2 cup brown sugar, 2 tablespoons honey and pumpkin pie spice; boil one minute, stirring constantly. Whisk in heavy cream.
Add butter mixture to potato puree; blend until smooth. Pour filling into prepared crust.
Bake about 40 minutes or until center moves only slightly when pan is shaken, covering edges with foil if crust browns too quickly.
Meanwhile prepare the topping. In a heavy medium-size saucepan over low heat stir together 1/4 cup butter, 1/4 cup brown sugar and 2 tablespoons honey until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
Spoon hot nut mixture over pie. Return to oven and continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.
THREE NUT CRUST
1/3 cup walnuts, toasted
1/3 cup hazelnuts, toasted
1/3 cup almonds, toasted
1 cup graham cracker crumbs
1/4 cup firmly packed dark brown sugar
1/2 tsp pumpkin pie spice
5 Tbsp. unsalted butter, melted
Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar, and pumpkin pie spices. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep dish glass pie dish.
SWEET POTATO PIE WITH PRALINE TOPPING
Source: Sandy Mitchell
"This experience will lengthen your life. I promise."
1 (16 oz.) can yams
1 (14 oz.) can sweetened condensed milk
2 eggs, beaten
1/2 Tbsp. ground nutmeg
1/2 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 pie shell, unbaked
FOR THE PRALINE TOPPING:
1/2 cup dark brown sugar
1/4 cup evaporated milk
1 cup pecan halves
Whipped cream or vanilla ice cream (for serving)
Preheat oven to 350 degrees F.
TO FILL AND BAKE THE PIE:
Mash, (do not puree the yams) until they are well smushed but not devoid of fiber. Mix in sweetened condensed milk, eggs, and spices and pour into an unbaked pie shell, either your own or one of those pre-done things (perfectly decent crusts) in your grocer's cold section.
Bake for about 50 minutes. Look at it - use mitts and potholder and give it a little shake. If it's done, the middle will not jiggle at all. Or you could do the toothpick thing.
TO PREPARE THE PRALINE TOPPING:
Mix dark brown sugar and evaporated milk in a medium-sized teflon skillet. Throw in pecan halves, Turn heat up to medium, and stir constantly. The sugar will melt, and begin to bubble. Keep cooking, for around five minutes and don't let up on that stirring, otherwise the pecans will burn. And, by the way, so will you if you get any of this stuff on you, so be careful - it is like molten lava, only stickier. Turn off the heat, and let it cool five minutes.
Pour it out on waxed paper, and kind of spread it out. It will harden pretty quickly.
Put the candied pecans on top of the pie. Top with whipped cream or really good vanilla ice cream.
SWEET POTATO PIE
Source: Mrs. S.O. Henry, Jr. Columbia, La.
From: ArtDC
1 1/2 cups mashed sweet potatoes
1/2 cup sugar
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp salt
3 eggs
1 cup milk
2 tbsp butter, melted
1 (9-inch) unbaked pastry shell
Cash sweet potatoes until free of lumps. Add sugar, cinnamon, allspice and salt.
Beat egg; add to potato mixture and cream well. Add milk and butter; mix well. Pour into pastry shell.
Bake in a 350 degree F oven for 40-45 minutes.
SWEET YAM PUDDING
From: Janet, CA
"Notice this is vegan, and has no processed sugars, or processed items at all. And we all know how good yams are for us! It is also very easy (the skins really do fall off) and keeps well in the refrigerator
for a few days. Enjoy!"
3 or 4 large red garnet yams*
1/4 cup fresh-squeezed orange juice
1 tsp ground nutmeg
Slices of blood oranges (or other citrus), for garnish
Individually wrap yams in heavy duty aluminum foil and bake at 350 degrees F for 3 hours. This will caramelize the pulp giving it a smooth, sweet flavor. Cool yams overnight in refrigerator. (I put the yams on a non-stick pan; they seem to "leak" no matter how tightly I wrap them.)
Remove foil and yam skins (they should fall off) and put pulp in food processor. Add juice and spices and blend 8-10 minutes, until pudding is light and fluffy.** Refrigerate.
Serve chilled in individual dessert dishes garnished with fruit.
*3 medium yams seems about the right ratio for the amount of other ingredients.
**You really do need to blend for a while to make it light and fluffy. This makes a big difference as to whether you get sweet yams or a sweet fluffy pudding.
ArtDC: Here's our favorite custard pie - very basic but real comfort food. I remember copying this recipe from a cookbook at my Aunt's farmhouse when I was a teenager (unfortunately I don't remember the name of the cookbook). My Aunt and her farm are long gone but making this recipe always brings me back to that cozy kitchen.
VANILLA CUSTARD PIE
1 (9-inch) pie shell (unbaked)
2 2/3 cups milk, scalded to 180 degrees F (5-7 minutes in microwave)
4 eggs (I've used 2 eggs plus 1/2 cup Eggbeaters with success)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Ground nutmeg for sprinkling (freshly ground if you can)
Preheat oven to 425 degrees F.
Beat together eggs, sugar, salt and vanilla.
Slowly stir into scalded milk (stir a little of the milk into the egg mixture to warm it first).
Pour into pie crust. Sprinkle with nutmeg.
Bake 15 minutes at 425 degrees F. Reduce oven to 350 degrees F and bake about 35 minutes longer or until knife inserted off-center comes out clean.
Recipe Swap - July 3, 1997
RECIPES IN THIS FILE:
Chocolate Muffins
Muesli Crunchies
Muesli
European Muesli
Blue Hill Granola
Tomato-Bacon Rabbit (Rarebit)
Grilled Ratatouille
Jane Gol's Hummus
Hummus
Baba Ganoush
Cake Mix Truffles
Thai Crispy Parcels
Broccoli Noodle Side Dish
Grilled Mushrooms with Herbs
Fish With Lemon Caper Sauce
Banana Boats for Camping
Fruit Smoothie
Banana Sweet Potato Puff Casserole
Pasta Con Quattro Fromaggi
Barbecued Alligator Tail
Unique Peach Barbecue Sauce
Sweet Potato Pie
Sweet Potato Or Pumpkin Pie
Sweet Potato Pie with Three Nut Topping
Sweet Potato Pie with Praline Topping
Sweet Potato Pie
Sweet Yam Pudding
Vanilla Custard Pie
CHOCOLATE MUFFINS
Adapted from source: ankkk, 1994
Makes 12 muffins
2 cups flour
1 tablespoon baking powder
Pinch salt
1/2 cup brown sugar
1/2 cup pecans, chopped
2 eggs
2/3 cups milk
1/3 cup butter, melted
3 1/2 ounces semi-sweet baking chocolate, melted
1 teaspoon vanilla
1/2 to 3/4 cup white chocolate chips
Heat oven to 400 degrees F. Grease 12 muffin pan cups or line with paper liners.
Sift flour, baking powder and salt into a bowl. Add brown sugar and pecans.
In another bowl, combine eggs, milk, butter, chocolate and vanilla. Stir dry mixture into wet mixture. Do not overmix. Lightly stir in white chocolate chips. Spoon batter into prepared muffin cups.
Bake for about 15 to 20 minutes, or until a cake tester inserted in the center comes out clean. Set pan on a rack to cool for five minutes. Remove muffins from pans and cool on rack. Serve warm or cold.
MUESLI CRUNCHIES
2 1/2 cups muesli
1/2 cup whole wheat flour
1 cup oats
3/4 cup coconut
3/4 cup sugar
1/2 tsp. salt
2 tsp. ground cinnamon
6 oz. margarine, melted
2 tsp. baking soda
1/4 cup milk
Mix all ingredients together except baking soda and milk.
Mix baking soda with milk and add to the muesli mixture; mix well. Press onto a greased baking sheet (it should be about 1/2-inch thick).
Bake in a 350 degree F oven for 25-30 minutes. Cut into squares, remove from baking sheet and allow to cool.
MUESLI
"Use as a cereal or topping for ice cream, etc."
6 cups uncooked oats
1 cup coconut
1 cup wheat germ
1 cup sunflower seeds
1/2 cup sesame seeds
1/4 cup oil
2 tsp. vanilla
1/2 cup honey
1 cup sesame seeds
1 tbsp. ground cinnamon
Raisins (to taste)
Mix all ingredients, except raisins, together well. Spread on greased baking pan.
Bake 1 hour at 250 degrees F, stirring frequently. Remove from oven and add raisins. Store in cool, dry place.
EUROPEAN MUESLI
Makes 7 cups
4 cups quick cooking oats, uncooked
1/2 cup each chopped almonds and hazelnuts
1 cup toasted wheat germ
1/2 cup each diced dried apricots, prunes and raisins (or to your taste)
Spread oats in a jelly roll pan. Toast 10 minutes in a 350 degree F oven.
Add nuts. Toast 10 minutes.
Stir in remaining ingredients. Cool, then store in covered jar at room temperature up to one month.
BLUE HILL GRANOLA
4 cups rolled oats, uncooked
1/4 cup brown sugar
1/2 cup walnuts, coarsely chopped
1/4 cup sunflower seeds or pumpkin seeds, roasted
2 teaspoons ground cinnamon
1/2 cup apple juice, frozen concentrate, thawed
2 tablespoons honey
2 tablespoons vanilla extract
1/2 cup dried blueberries or dried cranberries
1/3 cup raisins
1/3 cup thinly sliced dried apricots
Preheat ovent to 400 degrees F.
Stir together oats, brown sugar, walnuts, seeds and cinnamon.
In small bowl combine apple juice, honey and vanilla. Drizzle over cereal mixture and stir to coat. Spread onto large baking sheet with sides.
Bake 20-25 minutes, stirring every 5-7 minutes until granola is crisp and golden. Cool, transfer to mixing bowl add dried fruits. Package in airtight containers.
Carol,FL: Here is a recipe to warm you up Maryan. This looks good for a cool night. Hello Jude!
TOMATO-BACON RABBIT
1/2 cup beer or ale
1 teaspoon Tabasco pepper sauce
1 teaspoon Worcestershire sauce
8 ounce extra-sharp (orange) Cheddar cheese, shredded
1 teaspoon cornstarch
1 teaspoon dry mustard
1 egg yolk
3 strips bacon, cooked and crumbled
1 small tomato, seeded and diced
French bread slices, toasted (for serving)
In a 2-quart microwave safe bowl combine beer, pepper sauce and Worcestershire sauce. Microwave, uncovered at high power, 1 minute.
Meanwhile, in a medium-size bowl, toss shredded cheese, cornstarch and mustard. Whisk the cheese mixture into the beer mixture; microwave 1 minute. Stir; cook 30 seconds longer.
Whisk in egg yolk; microwave 1 minute, stirring occasionally, until smooth.
Stir in crumbled bacon and tomato. Serve immediately over slices of toasted French bread.
Risa G, NJ: I just pulled this from the Vegetarian Times site today. Looked good to me. I'll be trying this one soon:
GRILLED RATATOUILLE
Source: Vegetarian Times
Makes 4 servings
FOR THE MEDITERRANEAN MARINADE:
1/2 cup olive oil
1/4 cup white wine or balsamic vinegar
1/4 cup minced onion
1 clove garlic, minced
1 Tbsp. crumbled dried oregano
Salt and pepper
FOR THE VEGETABLES:
1 large eggplant, sliced 1/4-inch thick and quartered
12 cherry tomatoes
2 large zucchini, blanched and sliced 1-inch thick
2 onions, blanched and quartered
6 whole cloves of garlic
1 large red bell pepper, cut in 1/2-inch slices
1 large yellow bell pepper, cut in 1/2-inch slices
12 whole basil leaves
Mix the ingredients for the marinate together in a bowl. Marinate eggplant, tomatoes, zucchini and onions, covered and refrigerated up to 8 hours.
Soak 8 wooden skewers for at least 30 minutes before cooking.
Thread each skewer with a single type of vegetable (alternate tomatoes with basil leaves). Brush kebabs with marinade.
Grill, turning often, until veggies are lightly charred.
Remove veggies from skewers; mix together in a large bowl and serve.
Risa G,, NJ: Bubbles, hummus is served either an an appetizer (part of a really large meal) with warm pita bread and other appetizers like Babaghannough (eggplant) or as a dip. It is really delicious!! I also use it in sandwiches in pita bread with yogurt and tomatoes.
JANE GOL'S HUMMUS
Source: The New York Cookbook by Molly O'Neill
From: Risa G, NJ - 07-03-97
Makes about 2 cups
2 cups canned chickpeas, drained and rinsed
3 Tbsp. tahini paste (sesame paste)
1 clove garlic, minced*
Juice of 1 lemon
Salt, to taste
1/2 cup water
Olive oil
Combine all of the ingredients except for water and olive oil in food processor or blender. Add 1/2 cup water. Process to a thick puree.
Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use.
HUMMUS
From: Bubbles, NH
3 cups garbanzo beans, drained
1/2 cup water (more, if needed)
4 to 5 Tbsp. fresh lemon juice
1/2 cup tahini
3 cloves garlic, pressed
1/8 tsp. ground cayenne pepper
1/4 cup chopped fresh parsley.
Combine beans, 1/2 cup water, lemon juice in blender, in 2 or 3 batches or in food processor all together. Add more water if needed.
Add rest of ingredients and blend. Refrigerate. Freezes well.
Risa G,, NJ: Here's another mid eastern appetizer (if you like eggplant). It is usually ordered with hummus at restaurants and served with warm pita bread:
BABA GANOUSH
Makes about 2 1/2 cups
1 large eggplant
1/3 cup tahini paste
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Juice of 1 lemon
Preheat oven to 375 degrees F.
Prick the eggplant all over with a fork; wrap in foil.
Bake until fork tender, about 1 hour. Remove the eggplant from the oven; let cool.
Peel the eggplant and mash the pulp in a medium bowl. Add all of the remaining ingredients and stir to mix well.
This keeps for us to 1 week in a covered container in the refrigerator.
CAKE MIX TRUFFLES
1 (18.5 oz.) pkg. cake mix*
1 stick (1/2 cup) butter, softened
1 (3 oz.) pkg. fruit flavored Jello
1/2 cup confectioners (10x) sugar
1/2 cup preserves (raspberry, strawberry, apricot, etc.)
1 tsp. vanilla
2 pkgs. (8 oz. each) chocolate chips
1 tsp. Crisco vegetable shortening (coconut oil should work too)
Make cake mix as package directs, cool.
In 3 quart saucepan, over medium heat, melt butter; add Jello powder and sugar, stir until smooth. Add preserves and vanilla. Stir until smooth. Remove from heat.
Crumble cake into Jello mixture. Mix until well blended and moist. Roll into 1-inch balls. Chill in freezer, approximately 1 hour.
Melt chocolate chips and Crisco over water, low heat. Stir until smooth.
Dip balls in chocolate, cool on wire racks until chocolate sets. Refrigerate on wax paper.
*Use cake mix to match Jello and preserves: strawberry cake, strawberry Jello and strawberry preserves; orange cake, orange Jello and apricot preserves; chocolate cake, raspberry Jello and raspberry preserves (for more chocolate taste, substitute 1/2 cup unsweetened cocoa, instead of Jello.)
Maryan, NZ: This is one of my major favorites, I can't stop making them. I do them for an entree or nibbles before dinner and people always rave over them. The dipping sauce is the perfect accompaniment for these.
THAI CRISPY PARCELS
9 oz (250g) ground pork
9 oz (250g) finely chopped prawns or shrimp (cooked or raw)
2 to 3 cloves garlic, crushed
2 tbsp chopped fresh cilantro (coriander)
1 tsp salt
1 tsp ground black pepper
1 tbsp cornmeal
Filo pastry
Melted butter (for brushing)
Dipping Sauce (for serving, recipe follows)
Combine all ingredients except pastry in a deep bowl; mix well.
Cut two sheets of filo pastry in 3-inch squares. Brush each sheet with melted butter. Place a tablespoonful of mixture in the center of squared sheets and gather the corners to meet in the middle and "scrunch" into a pouch.
Bake in a moderate oven 350 degree F (180C) until golden brown.
Serve with dipping sauce.
DIPPING SAUCE
(Please note: the fraction measurements in this recipe didn't appear correctly. The sugar, vinegar and salt amounts are a guess - adjust according to your taste. - Betsy)
1/2 cup sugar
1/4 cup vinegar
1/2 teaspoon salt
2 red chillies, minced (or a couple dried chiles, ground up)
2 cloves garlic, crushed
Chopped fresh cilantro (coriander), for garnish
Simmer vinegar, sugar and salt together until the sugar dissolves. Set aside and when cool.
Pour into a small bowl, add minced chillies and garlic. Garnish with cilantro leaves.
BROCCOLI NOODLE SIDE DISH
Source: Louise Saluti, Sandwich, MA
From: Kathy/MA
6 cups (8 oz.) uncooked wide noodles
3 or 4 garlic cloves, minced
oil (as needed)
4 cups broccoli florets (1 lb.)
1/2 lb. fresh mushrooms, thinly sliced
1/2 tsp. dried thyme
1/4 tsp. ground black pepper
1 tsp. salt
Cook noodles according to package directions; drain.
In skillet, saute garlic in oil until tender. Add broccoli, saute for 4 minutes. Add mushrooms, thyme, pepper and salt. Saute for 2-3 minutes.
Add noodles to broccoli mixture; Stir gently over low heat until heated through.
GRILLED MUSHROOMS WITH HERBS
Source: Patticara
1/3 cup fat-free Zesty Italian dressing
3 Tbsp lemon juice
1/4 tsp dried, crushed oregano leaves
1/4 tsp dried thyme leaves
1 garlic clove, crushed
1 lb portabella mushrooms, sliced 1/2-inch thick
1/8 tsp ground black pepper
Mix Italian dressing, lemon juice, oregano, thyme, and garlic in large glass or plastic bowl.
Add mushrooms; stir to coat with marinade. Cover and let stand for 1 hour.
Remove mushrooms from marinade.
Grill mushrooms about 4-inches from medium coals* for 15-20 minutes turning 2-3 times, until tender. Sprinkle with pepper.
*In the winter I broil them in my oven!
Maryan, NZ: My husband goes snapper fishing regularly in our local harbor. I do them like this:
FISH WITH LEMON CAPER SAUCE
Fresh white fish fillets
Flour
Grated Parmesan cheese
Salt and pepper
Clarified butter
2 tblsp finely chopped capers
Chopped fresh parsley or chives (for garnish)
Coat fish fillets in a mixture of flour, parmesan cheese, salt and pepper.
Pan fry fillets 2 minutes on each side (put the side into the pan first that you wish to serve uppermost on the plate.
Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil.
Serve the fish with the pan juices poured over and a garnish of parsley or some chopped chives.
BANANA BOATS FOR CAMPING
Source: Jo Anne Merrill
Fun to serve on camping trips or backyard grills. This recipe is for 1 serving; make as many as you wish.
1 banana, unpeeled
Semisweet chocolate chips
Miniature marshmallows
Brown sugar
Slit each banana lengthwise but not all the way through. Leave the skin on (do not peel).
Put 1-2 teaspoons each of the marshmallows and chocolate chips in the opening. Sprinkle lightly with brown sugar.
Wrap tightly in foil, being sure to seal ends. Place on grill over campfire or coals, seam side up. Takes about 7 minutes to cook.
DC: I freeze ripe bananas (skin and all). I use them for fruit shakes. Run under warm water to peel...add 2 cups low fat milk 1 to 2 bananas, some berries, ice and blend.
Velma , TN: Maryan, Try freezing bananas if you have room in your freezer. I had been freezing mine with the skin on, but I read that it was better to take the skin off and freeze them. I'd put plastic wrap around the.. You have to peel the skin off with a knife otherwise. They can be used while still frozen with other frozen fruit to make a 'smoothie' - in my case blueberries for I have lots of them. If both are frozen then you don't have to add ice. You can then use them in breads, etc., too.
Janet: Hi, everyone! :) ... I just made a "smoothie" with a frozen banana. It's like adding ice cream. You can also puree them, measure for recipes and bag. Oh, I freeze them without peel .. but today Sara Moulin showed them frozen with peel ... your choice, I'd say. steve, that's common now .. architectural presentation
FRUIT SMOOTHIE
From: steve fr fla
I use this recipe almost every other day substituting all different types of fruit. Try it first thing in the morning, it is a great pick-me-up!!
1 (16-18 oz) can pineapple chunks, in their own juice
1 cup finely sliced strawberries
Crushed ice as you wish (i like 3 or 4 cups)
Put all ingredients in the blender and blend on high for 3 to 4 minutes or until smooth.
BANANA SWEET POTATO PUFF CASSEROLE
Makes 4 to 6 servings
2 cups mashed cooked sweet potatoes
1 cup mashed ripe bananas (3 medium)
1/3 cup sour cream
3/4 teaspoon curry powder
1/2 teaspoon of salt
1 egg
In a large bowl, combine all ingredients. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish.
Bake in a 350 degrees F oven for 20 minutes or until puffed and lightly browned.
PASTA CON QUATTRO FROMAGGI
(macaroni and cheese)
Adapted from source: Ken Hinds
"This is a great combination of cheeses. I had a helping of broccoli to go with it. Dessert was a banana. What's nice about this dish is now I have leftover cheese which I will have to munch on lest it go bad."
8 ounces ziti, uncooked
2 Tbsp butter
2 Tbsp flour
2 cups of milk
1 cup shredded Fontina
1 cup shredded Gouda
3/4 cup diced Gorgonzola
3/4 cup grated Parmesan
Cook pasta according to package directions. Drain and put in an ungreased casserole dish.
In the meantime, make a thin white sauce by melting the butter, whisking in the flour and stirring in the milk and cooking, while stirring, until thickened. Stirred in the cheeses until melted.
Pour the cheese sauce over the pasta.
Bake in a 350 degree F oven for 30 minutes.
BARBECUED ALLIGATOR TAIL
Milk (for marinade)
1 tablespoon rosemary
Red pepper flakes (to taste)
4 Alligator tail steaks, about 3/4-inch thick
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Place milk in a deep bowl, add rosemary and pepper flakes.
Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate in refrigerator for 3-4 hours.
Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the meat, if desired, with black and red peppers. Add salt to taste, if desired.
Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning.
ArtDC: Re: Cooking alligator tail - I like to pan fry it best. Clue - when you get your gator tail, soak it in brine in the refrigerator overnight. Pour off the brine and replace with fresh water and leave ten or twelve hours in the fridge. Then prepare any way you like. It will have a much purer taste this way.
UNIQUE PEACH BARBECUE SAUCE
Source: Jo Anne Merrill
Makes 6 servings
"Use this sauce on a variety of meats and poultry."
1 (16 ounce) can peach halves, drained*
1/2 cup packed brown sugar
1/3 cup catsup
1/3 cup vinegar
2 tablespoons soy sauce
2 garlic cloves, chopped
2 teaspoons chopped fresh ginger root
1 teaspoon salt
1 dash freshly ground black pepper
Put all the ingredients in a blender and run on high speed until smooth.
Spoon sauce over meat, basting every 15 minutes with the drippings in pan. (If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.)
*Use peaches canned in syrup (or in its own juice for a less sweet sauce).
SWEET POTATO PIE
Source: Sybil Walker
"Laura, your request for a recipe for sweet potato pie made an interesting discussion during dinner last night. It seems that sweet potato pie is mostly a southern/south eastern U.S. dessert treat. I have fond memories of my grandmother and mother making this. Here's their recipe."
3 eggs
1 1/4 cups sugar (you can reduce this to 3/4 cup if you prefer not so sweet)
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 cup heavy whipping cream
3 cups cooked mashed sweet potatoes (approx. 6-8 med size)
1 unbaked pie shell*
Beat eggs well; add sugar and spices and mix thoroughly. Add heavy cream and stir. Add mashed potatoes and mix well. Pour into pie shell.
Bake in a preheated 350 degree F oven for 1 hour or until the pie is firm in the middle.
*I just use a 10-inch deep dish pie shell from the frozen pastry section of the grocery store.
SWEET POTATO OR PUMPKIN PIE
Source: Ron and Sally Hartman
"This is a good Sweet Potato Pie recipe that easily adapts to being a Pumpkin Pie. Beating the egg whites gives this pie a light texture. It's delicious!"
1/4 cup butter or margarine, softened
1 cup sugar, divided use
2 eggs, separated
1 1/2 cups cooked mashed sweet potatoes or pumpkin (fresh or canned)
3/4 cup evaporated milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 unbaked 9-inch pie shell
Whipped cream (optional, for serving)
Preheat oven to 350 degrees F. Cream butter with a mixer and add 3/4 cup sugar; beat until blended. Add egg yolks; beat.
Stir in sweet potatoes, evaporated milk, vanilla, cinnamon, nutmeg and ginger.
Beat egg whites. When foamy add the remaining 1/4 cup sugar a little at a time. Beat until stiff. Fold into sweet potato mixture. Put in pie shell.
Bake about 40 minutes. Make sure it's set before removing from oven. Cool.
It's great topped with whipped cream.
SWEET POTATO PIE WITH THREE NUT TOPPING
Source: Louise Gray
Makes 8 servings
Three Nut Crust (recipe follows)
FOR THE FILLING:
18 oz. sweet potatoes
3 large eggs
3 Tbsp butter
1/2 cup firmly packed dark brown sugar
2 Tbsp honey
1 tsp pumpkin pie spice
1/2 cup heavy whipping cream
FOR THE TOPPING:
1/4 cup unsalted butter
1/4 cup firmly packed dark brown sugar
2 Tbsp honey
1/3 cup whole almonds, toasted
1/3 cup whole hazelnuts, toasted
1/3 cup walnuts, toasted
Preheat oven to 350 degrees F.
Bake sweet potatoes until tender, about one hour.
Meanwhile, prepare the crust; set aside.
Cool potatoes, then peel. Puree cooked potatoes in food processor. Transfer potatoes to a bowl and whisk in eggs.
Cook 3 tablespoons butter in heavy medium skillet over medium heat until melted and lightly browned. Add 1/2 cup brown sugar, 2 tablespoons honey and pumpkin pie spice; boil one minute, stirring constantly. Whisk in heavy cream.
Add butter mixture to potato puree; blend until smooth. Pour filling into prepared crust.
Bake about 40 minutes or until center moves only slightly when pan is shaken, covering edges with foil if crust browns too quickly.
Meanwhile prepare the topping. In a heavy medium-size saucepan over low heat stir together 1/4 cup butter, 1/4 cup brown sugar and 2 tablespoons honey until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely.
Spoon hot nut mixture over pie. Return to oven and continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely.
THREE NUT CRUST
1/3 cup walnuts, toasted
1/3 cup hazelnuts, toasted
1/3 cup almonds, toasted
1 cup graham cracker crumbs
1/4 cup firmly packed dark brown sugar
1/2 tsp pumpkin pie spice
5 Tbsp. unsalted butter, melted
Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar, and pumpkin pie spices. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep dish glass pie dish.
SWEET POTATO PIE WITH PRALINE TOPPING
Source: Sandy Mitchell
"This experience will lengthen your life. I promise."
1 (16 oz.) can yams
1 (14 oz.) can sweetened condensed milk
2 eggs, beaten
1/2 Tbsp. ground nutmeg
1/2 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 pie shell, unbaked
FOR THE PRALINE TOPPING:
1/2 cup dark brown sugar
1/4 cup evaporated milk
1 cup pecan halves
Whipped cream or vanilla ice cream (for serving)
Preheat oven to 350 degrees F.
TO FILL AND BAKE THE PIE:
Mash, (do not puree the yams) until they are well smushed but not devoid of fiber. Mix in sweetened condensed milk, eggs, and spices and pour into an unbaked pie shell, either your own or one of those pre-done things (perfectly decent crusts) in your grocer's cold section.
Bake for about 50 minutes. Look at it - use mitts and potholder and give it a little shake. If it's done, the middle will not jiggle at all. Or you could do the toothpick thing.
TO PREPARE THE PRALINE TOPPING:
Mix dark brown sugar and evaporated milk in a medium-sized teflon skillet. Throw in pecan halves, Turn heat up to medium, and stir constantly. The sugar will melt, and begin to bubble. Keep cooking, for around five minutes and don't let up on that stirring, otherwise the pecans will burn. And, by the way, so will you if you get any of this stuff on you, so be careful - it is like molten lava, only stickier. Turn off the heat, and let it cool five minutes.
Pour it out on waxed paper, and kind of spread it out. It will harden pretty quickly.
Put the candied pecans on top of the pie. Top with whipped cream or really good vanilla ice cream.
SWEET POTATO PIE
Source: Mrs. S.O. Henry, Jr. Columbia, La.
From: ArtDC
1 1/2 cups mashed sweet potatoes
1/2 cup sugar
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp salt
3 eggs
1 cup milk
2 tbsp butter, melted
1 (9-inch) unbaked pastry shell
Cash sweet potatoes until free of lumps. Add sugar, cinnamon, allspice and salt.
Beat egg; add to potato mixture and cream well. Add milk and butter; mix well. Pour into pastry shell.
Bake in a 350 degree F oven for 40-45 minutes.
SWEET YAM PUDDING
From: Janet, CA
"Notice this is vegan, and has no processed sugars, or processed items at all. And we all know how good yams are for us! It is also very easy (the skins really do fall off) and keeps well in the refrigerator
for a few days. Enjoy!"
3 or 4 large red garnet yams*
1/4 cup fresh-squeezed orange juice
1 tsp ground nutmeg
Slices of blood oranges (or other citrus), for garnish
Individually wrap yams in heavy duty aluminum foil and bake at 350 degrees F for 3 hours. This will caramelize the pulp giving it a smooth, sweet flavor. Cool yams overnight in refrigerator. (I put the yams on a non-stick pan; they seem to "leak" no matter how tightly I wrap them.)
Remove foil and yam skins (they should fall off) and put pulp in food processor. Add juice and spices and blend 8-10 minutes, until pudding is light and fluffy.** Refrigerate.
Serve chilled in individual dessert dishes garnished with fruit.
*3 medium yams seems about the right ratio for the amount of other ingredients.
**You really do need to blend for a while to make it light and fluffy. This makes a big difference as to whether you get sweet yams or a sweet fluffy pudding.
ArtDC: Here's our favorite custard pie - very basic but real comfort food. I remember copying this recipe from a cookbook at my Aunt's farmhouse when I was a teenager (unfortunately I don't remember the name of the cookbook). My Aunt and her farm are long gone but making this recipe always brings me back to that cozy kitchen.
VANILLA CUSTARD PIE
1 (9-inch) pie shell (unbaked)
2 2/3 cups milk, scalded to 180 degrees F (5-7 minutes in microwave)
4 eggs (I've used 2 eggs plus 1/2 cup Eggbeaters with success)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Ground nutmeg for sprinkling (freshly ground if you can)
Preheat oven to 425 degrees F.
Beat together eggs, sugar, salt and vanilla.
Slowly stir into scalded milk (stir a little of the milk into the egg mixture to warm it first).
Pour into pie crust. Sprinkle with nutmeg.
Bake 15 minutes at 425 degrees F. Reduce oven to 350 degrees F and bake about 35 minutes longer or until knife inserted off-center comes out clean.
- Read Replies (3)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Recipe: Assorted Recipes (28) - 07-03-97 Recipe Swap (updated) |
| Betsy at Recipelink.com | |
| 2 | ISO: Smoothie Help |
| Marjorie McVernon | |
| 3 | smootie ideas |
| Emilee(Alberta) | |
| 4 | Recipe: Smoothies - Tropical Cooler, Grape-Cherry Cooler |
| Carolyn-NJ | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute