Friday, October 07, 2005

Pancakes, sweet potatoes

These have nothing to do with each other, I just got them both in the same e-mail from Monica:

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.

Eggnog Pancakes
2 eggs
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.

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