Monday, October 31, 2005
2 large sweet potatoes or yams, peeled and sliced
5-6 apples, peeled and sliced
3/4 cup brown sugar
orange juice (optional**)
Preheat oven to 350 degrees. Lightly grease a 9x13" pan. Place a layer of sweet potatoes and a layer of apples in the pan. Mix the brown sugar, allspice, cinnamon and nutmeg in a bowl. Sprinkle half the mixture on top of the apples. Dot with butter. Repeat with another layer of sweet potatoes and apples, then the remaining sugar mixture. Cover and bake for 15 minutes. Baste with the pan juices. Return to oven, uncovered, continue baking for 15-30 minutes more, or until apples and sweet potatoes are tender.
*I had to bake for a total of one hour in order for all the sweet potatoes to be tender.
** You can also add a little bit of orange juice to the dish to add another flavor and to create more liquid as it's cooking (maybe 1/4- 1/2 a cup of orange juice).
Sunday, October 23, 2005
from Quick Vegetarian Pleasures
1/4 c. olive oil (I usually use much less, though, just a couple of swirls around the pan)
1 medium onion, chopped finely
1 can tomatoes, finely chopped and well drained
1 medium eggplant, peeled and diced
1 green pepper, diced
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. sugar
black pepper to taste
Heat oil over medium high heat in a skillet, add onions, and saute for 5 min. Add tomatoes and saute another 5 min, stirring often. Lower heat to medium, then stir in the rest of the ingredients. Cover the pan and cook until soft, about 20 minutes. Stir periodically. Remove the cover and cook until all the juices have evaporated, about 5 min. Puree have the mixture and return to pan. Stir well to mix, then scrape into a serving bowl. Serve at room temperature.
2 lb sweet potatoes, peeled and shredded
1/4 c. firmly packed light brown sugar
1/4 c. unsweetened shredded coconut
1/4 tsp. ground cinnamon
1/2 c. chopped or canned pineapple (I'm using crushed)
1/4 tsp pure coconut extract (I don't have any of this, so I'm going without)
1/4 tsp. vanilla extract
Lightly oil the insert of the slow cooker. Add the sweet potatoes, brown sugar, coconut and cinnamon and stir to combine. Cook on low for 6 hours.
Shortly before serving, stir in the pineapple and the extracts.
Sunday, October 16, 2005
1/3 cup seasoned bread crumbs, Italian-style
1 Tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium eggplant
2 large egg whites, lightly beaten
1 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
Preheat oven to 350°F. Coat an 8 x 8 x 2-inch baking dish with cooking spray; set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Saturday, October 15, 2005
Thursday, October 13, 2005
Rachel Keller's mom's Chocolate Whoopie Pies
2 cups sugar
1 cup shortening
1 cup cocoa
2 egg yolks and 2 whole eggs (save the egg whites for the filling)
2 teaspoons vanilla
1 cup sour milk or buttermilk
2 teaspoon baking soda
1/2 teaspoon salt
4 cups flour
Cream sugar and shortening together in a large bowl. Add eggs and mix. Sift dry ingredients together and add to the creamed mixture alternatively with milk. Batter will be stiff. If it is too thin, add more flour. Drop by tablespoon onto greased sheets. Bake at 350 for 8 to 10 minutes, until a toothpick inserted in the cookies comes out clean.
2 egg whites
1 box 10X sugar
1 cup shortening
4 tablespoons milk
1 teaspoon vanilla
Beat egg whites till stiff. Add shortening and vanilla and blend. Add milk and then add the sugar. Beat until smooth. Spread some filling on the bottom side of one cookie; top with a second cookie. Repeat with the remaining cookies and filling. Store in the refrigerator or freezer. Yields approximately 5 dozen.
Note: You can buy a powdered buttermilk mix to make your own buttermilk or you can substitute 1 cup yogurt for either the buttermilk or sour milk. To make sour milk, place 1 tablespoon lemon juice (or vinegar) and fill with milk to make 1 cup. Let stand for 5 minutes.
Friday, October 07, 2005
Here are some recipes I saw in an issue of Home Cooking I picked up. I have
not tried them yet, but they look yummy.
1 3/4 cups eggnog
1/4 cup oil
1 1/2 tsps vanilla
1 3/4 cups flour
1 tbsp sugar
4 tsps baking powder
1/2 tsp salt
1/2 tsp nutmeg
In a large bowl, combine eggs, eggnog, oil and vanilla. Sift together flour, sugar, baking powder, salt and nutmeg; add to eggnog mixture and mix just until blended. (Add additional eggnog if needed to make batter the proper consistency.) Pour by 1/4 cupfuls onto heated griddle; turn when bubbles form around edges of pancakes. Serve warm. Makes about 15 pancakes.
(I like my eggnog with a little Southern Comfort. I wonder how that would taste...mmmm...)
Basil & Pecan Sweet Potato Bake
3 (15-ounce) cans sweet potatoes
1/2 cup half-and-half
2 tbsps butter, softened
2 tbsps chopped fresh basil
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
salt and pepper to taste
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease a 9 x 9-inch baking dish. In medium mixing bowl, combine sweet potatoes, half-and-half, butter, basil, cinnamon, nutmeg, salt and pepper; blend with an electric mixer or in a food processor. Transfer mixture to prepared dish and smooth the surface.
Top with chopped pecans. Cover and bake 20 minutes; remove cover and bake an additional 10 minutes. Serves 5 to 7.