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Old 11-11-2008, 02:26 PM
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LOL! Go, RZ!
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Old 11-11-2008, 02:27 PM
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My hubby has his "secret recipe" for sweet potatoes with brown sugar and pecans but will not give it to me! I suspect the topping has butter, chopped pecans and brown sugar while the casserole part is canned sweet potatoes sliced with maybe molasses.

I'm sure he can't resist my charm forever. I will do my best to weasel it out of him!

Love,

Lenina
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Old 11-11-2008, 05:41 PM
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I have been remiss in digging out my recipes! I am sorry, my Fellow Foodies. Once I get the little one in bed tonight, I will start sifting! Promise! (I have a pretty good idea of where they are, so it shouldn't take too long.)
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Old 11-11-2008, 05:49 PM
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chocolate yam whipped cream pie!
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Old 11-11-2008, 06:40 PM
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Originally Posted by Rusty Zipper View Post
chocolate yam whipped cream pie!
Very interesting P - want the recipe please.
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Old 11-11-2008, 06:52 PM
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Sweet Potato Casserole - Recipe #1

3 C mashed yams
1 C sugar
1/2 C margarine (or butter)
2 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 C raisins

Topping:
1 C light brown sugar
1 C chopped pecans (or walnuts)
1/4 C margarine (or butter)
1/2 C flour

Preheat oven to 350F.

Mix all casserole ingredients and pour into baking dish.

Mix topping ingredients and spread over casserole.

Bake for approximately 20 minutes.

Side note: I haven't used this recipe in years so I won't make any claims to how good it is.
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Old 11-11-2008, 07:00 PM
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Sounds delicious! I can't wait to try it, thanks!

Love,

Lenina
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Old 11-11-2008, 07:02 PM
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Yum! That's it! Thanks!
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Old 11-11-2008, 07:06 PM
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Glazed Sweet Potato Casserole

1 C light corn syrup
1/4 C butter
1/3 C pineapple juice
8 - 10 yams, halved note: if you use grocery-store sized sweet potatoes, you will probably only need 4
9 oz can pineapple tidbits
1/3 C pecan halves

Preheat oven to 375F.

Combine corn syrup, butter, and pineapple juice in saucepan. Simmer 5 minutes over medium heat. Place potatoes in greased 9x13" pan. Sprinkle with pineapple tidbits and pecan halves. Add syrup mixture.

Bake for 40 minutes or until potatoes are tender. Baste every 10 - 15 minutes with syrup.

Again, I haven't made this recipe in years. I remember it being good at the time, but I've since come across better recipes, which I will also post.
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Old 11-11-2008, 07:11 PM
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Pecan Pie - a true Southern Holiday Delight!

2 eggs, beaten slightly
1/2 C sugar
1/2 C Golden Eagle syrup (NOT CORN SYRUP) - you might not use the entire 1/2 C
2 - 3 TBSP white Karo syrup (light corn syrup)
1/4 stick butter, melted
1 tsp vanilla
1 C pecans

Preheat oven to 300F.

Mix all ingredients, adding pecans last. Pour into prepared pie crust (standard 9" pie).

Bake 30 minutes or until set. Cool to room temperature before serving so the middle firms up.

YUM!!!
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Old 11-11-2008, 07:21 PM
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Sweet Potato Gratin

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes

1 TBSP butter, plus 6 TBSP chilled and cut into small cubes
1 C orange juice
1/2 C brown sugar
1 tsp ground ginger (or 1 TBSP fresh ginger)
pinch nutmeg
salt and white pepper
1 12-oz can crushed pineapple with juice
4 lbs sweet potatoes, peeled and sliced into 1/8" pieces

Preheat oven to 350F.

Use one tablespoon of butter to grease a 9" x 13" baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used, ending with the pineapple mixture.

Bake in oven 40 - 45 minutes until potatoes are tender when a knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown too quickly or starts to burn, cover with foil and continue cooking until potatoes are done.

Courtesy of Food Network/Tanya Holland

My notes from when I made this dish: I cut this recipe in half to attempt to make 4 servings only. 2 pounds of sweet potatoes was A LOT. I had no extra juices with which to baste while it cooked.
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Old 11-11-2008, 07:27 PM
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Double Layer Pecan Pumpkin Pie

Prep Time: 20 minutes
Ready In: 4 hours, 20 minutes
Skill Level: Beginner

4 oz Philadelphia Cream Cheese, softened
1 TBSP milk or half & half
1 TBSP sugar
1 1/2 C thawed Cool Whip
1/4 C toasted, chopped pecans
1 graham cracker crumb crust (6 oz or 9")
1 C cold milk or half & half
1 16-oz can pumpkin
2 packages (4-serving size) Jello Vanilla Instant Pudding & Pie Filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 tablespoon milk, and sugar in large bowl with whisk until smooth. Gently stir in whipped topping and pecans. Spread on bottom of crust.

Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes, and spices. Beat with whisk 2 minutes (mixture will be thick). Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping and pecan halves. Store leftovers in refrigerator.
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Old 11-11-2008, 07:31 PM
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Scalloped Corn

1/2 C butter, melted
2 eggs, beaten
1 C sour cream (or low-fat sour cream)
8 1/2 oz package cornbread muffin mix
15 oz can creamed corn
15 oz can corn niblets, undrained

Combine all ingredients.

Pour into greased 9"x9"x2" pan.

Bake at 375F for 40 minutes or until center is set (no longer jiggles when pan is shaken).
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Old 11-11-2008, 07:37 PM
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Thumbs up Roasted Baby Pears with Herbed Goat Cheese

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy
Yield: 24 appetizer portions

1/2 pound goat cheese
1/4 C chopped mixed herbs, such as parsley, thyme, and chives
2 TBSP extra-virgin olive oil, plus more for drizzling
kosher salt and freshly ground black pepper
12 baby pears
12 slices bacon, about 1/2 pound, cut in half
2 TBSP honey
arugula for garnish

Preheat oven to 375F.

In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half wtih about a tablespoon of the cheese mixture. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper.

Bake until the pears are tender and the bacon is crisp, about 25 - 30 minutes. Place the pears on a platter, drizzle with honey, and garnish with arugula.

Courtesy Food Network/Tyler Florence.

My comments: OH MY GOD THESE ARE SO GOOD. They are so good that I made them for both Thanksgiving AND Christmas last year and had NO leftovers. Even my incredibly picky children ate them. REALLY, REALLY yummy. I didn't bother garnishing the platter with arugula, but definitely drizzle them lightly with honey or agave nectar.
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Old 11-11-2008, 07:39 PM
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I haven't found the sweet potato/regular potato layered au gratin recipe yet. I'm still looking! It's really tasty and will be worth the wait.
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Old 11-11-2008, 07:46 PM
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Sweet Potato Casserole - Recipe #2

3 large sweet potatoes
1/4 C sugar
1 TBSP cinnamon
1 tsp nutmeg
1 stick butter
2 eggs, beaten
1/2 C brown sugar
3 TBSP flour
3 TBSP butter
1/2 C chopped pecans

Cut sweet potatoes into quarters and boil until tender. Remove skins and mash. Combine hot sweet potatoes, approximately 3 cups, with next 5 ingredients and beat well. Put potatoes into 1 1/2 quart casserole dish. Mix remaining ingredients and sprinkle over top. Bake at 350F for 30 minutes.

Serves 8.
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Old 11-11-2008, 08:00 PM
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Important Facts/Tips for Cooking - Reminders

1. Measuring dry ingredients: spoon into a dry measuring cup then level the top with a knife. Unless the recipe specifically calls for sifted flour, do not sift before measuring.

2. Measuring liquid ingredients: use a liquid measuring cup, usually made of glass or plastic, with a spout. Read at eye level with the cup on a flat surface.

3. When instructions say to "grease" a baking dish, use a vegetable shortening such as Crisco, or butter. To "lightly grease" you may use a vegetable cooking spray.

4. When a recipe calls for butter, use unsalted butter that comes in sticks. Do not use whipped butter, butter spread, or light butter unless specifically called for. To soften, place butter on the counter for 30 minutes at room temperature.

5. If a recipe says "whisk", really use a whisk! It creates better texture and results than a spoon, fork, or spatula.

6. Get the temperature right. It never hurts to routinely calibrate your oven to ensure correct temperatures and baking time. Place an oven thermometer inside. Turn the oven on and set it to the desired temperature. When the oven has preheated, check your thermometer. Is it in sync with the temperature you set? If not, adjust your baking times accordingly.

7. Check the dates on your baking soda and baking powder. Smell oils to make sure they haven't turned rancid. Replenish dried herbs and spices after a year (they start losing potency after as little as 6 months).

8. Turn away from the dark side! Dark finishes on baking pans, baking sheets, and glass pans change the baking time of the items that bake in or on them. You're better off sticking with metal or clear glass.

9. Beat the heat. Preheat your oven for at least 10 minutes before baking anything.

10. Watch commas carefully!! Where a comma is placed in a recipe/ingredient list tells you the order in which to do things. For example:
1 pound fresh shrimp, cooked and peeled means you start with shrimp in the shell and then cook it and peel it yourself. 1 pound cooked and peeled fresh shrimp means the more pricey, precooked, pre-peeled shrimp may be purchased at the grocery store. The difference works out to about 1/2 pound of cooked shrimp, which is significant if you don't interpret the directions properly.

Hope these help!

Courtesy Secrets from the Southern Living Test Kitchens
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Old 11-11-2008, 08:16 PM
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TSH,

Thank you so much! My mouth is watering to the point of drooling!

Love,

Lenina
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Old 11-12-2008, 02:17 AM
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Chocolate Yam Pie

1 1/2 cup Cooked yams or sweet potatoes -- puree
1 1/4 cup Sugar
1/2 cup brown sugar
1/2 cup Butter or margarine -- melt
1/4 cup Evaporated skim milk
3 Eggs
1 teaspoon Ground nutmeg
1 teaspoon Vanilla
3/4 teaspoon Lemon extract
1 Unbaked deep-dish pie shell (9" size)

combine all ingredients until well-blended.

Pour into unbaked pie shell. Bake for 50 to 55 minutes or until knife inserted in center comes out clean and pie is golden-brown.

when cool, whip up some sweetened heavy cream, top the pie, then shave some semi-sweet chocolate on the top of the whipped cream...

enjoy!
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Old 11-12-2008, 05:49 AM
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My Mom is having Thanksgiving, but I am definitely bringing that with us. Thanks RZ for that recipe!! I think that will be a keeper.
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