Sweet Potato Casserole
from Allrecipes
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup brown sugar
1/2 tsp vanilla
2 eggs, beaten
Streusel topping:
1 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350. Grease a 9x13 baking dish.
In a large bowl, whisk together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla, and eggs. Spread into prepared baking dish.
In a small bowl, whisk together sugar, flour, and cinnamon. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over sweet potatoes.
Bake for 25-30 minutes until golden brown.
Wednesday, December 01, 2010
Pumpkin Pecan Pie
This allows me to avoid that uncomfortable feeling I get when I have to choose between 2 equally delicious things.
Pumpkin Pecan Pie
from Sue
1 (9 inch) pie shell, unbaked
Pumpkin Filling:
1 egg, lightly beaten
1 cup canned pumpkin
1/3 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground cloves
Pecan Layer:
2 eggs, lightly beaten
2/3 cup corn syrup
2/3 cup sugar
2 T butter, melted
1/2 tsp vanilla
1 cup pecan halves
In a small bowl stir together all ingredients for pumpkin filling until well blended (I subbed an equivalent amount of pumpkin pie spice for the spices because I am lazy.). Spread evenly into the bottom of pie shell. In another bowl, stir together pecan layer ingredients. If you store your nuts in the freezer like I do mine (and Bruce's), make sure they are at room temperature before using, because frozen nuts will ruin your cook times. Carefully spoon pecan filling over pumpkin layer. Bake at 350 for 1 hour or until filling is set around edge. Cool before serving.
Pumpkin Pecan Pie
from Sue
1 (9 inch) pie shell, unbaked
Pumpkin Filling:
1 egg, lightly beaten
1 cup canned pumpkin
1/3 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground cloves
Pecan Layer:
2 eggs, lightly beaten
2/3 cup corn syrup
2/3 cup sugar
2 T butter, melted
1/2 tsp vanilla
1 cup pecan halves
In a small bowl stir together all ingredients for pumpkin filling until well blended (I subbed an equivalent amount of pumpkin pie spice for the spices because I am lazy.). Spread evenly into the bottom of pie shell. In another bowl, stir together pecan layer ingredients. If you store your nuts in the freezer like I do mine (and Bruce's), make sure they are at room temperature before using, because frozen nuts will ruin your cook times. Carefully spoon pecan filling over pumpkin layer. Bake at 350 for 1 hour or until filling is set around edge. Cool before serving.
Pumpkin Bread Pudding
Pumpkin Bread Pudding
1 T unsalted butter
1 lb of bread, cubed (about 10 cups. Use something a little bit dense: no Wonderbread)
4 large eggs plus 2 large egg yolks
2 cups heavy cream
2 cups milk
1 (15 0z) can pumpkin puree
1 cup brown sugar
1 T pumpkin pie spice
2 tsp vanilla
1/4 tsp salt
Heat oven to 350. Grease a 9x13 baking dish with butter.
Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven.
In another bowl, whisk together eggs, cream, milk, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Add bread cubes, toss to coat. Pour mixture into prepared baking dish, cover, and chill overnight.
Heat oven to 350. Place uncovered baking dish in a large roasting pan and pour enough BOILING water into roasting pan to come halfway up sides of dish. (This is called a water bath, and it is absolutely necessary for this recipe, and the water must absolutely be boiling. That's why it's in CAPS.) Bake 50-60 minutes until a knife tests clean. Remove pudding from roasting pan and let cool until warm to serve.
Serve dusted with powdered sugar or whipped cream.
1 T unsalted butter
1 lb of bread, cubed (about 10 cups. Use something a little bit dense: no Wonderbread)
4 large eggs plus 2 large egg yolks
2 cups heavy cream
2 cups milk
1 (15 0z) can pumpkin puree
1 cup brown sugar
1 T pumpkin pie spice
2 tsp vanilla
1/4 tsp salt
Heat oven to 350. Grease a 9x13 baking dish with butter.
Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven.
In another bowl, whisk together eggs, cream, milk, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Add bread cubes, toss to coat. Pour mixture into prepared baking dish, cover, and chill overnight.
Heat oven to 350. Place uncovered baking dish in a large roasting pan and pour enough BOILING water into roasting pan to come halfway up sides of dish. (This is called a water bath, and it is absolutely necessary for this recipe, and the water must absolutely be boiling. That's why it's in CAPS.) Bake 50-60 minutes until a knife tests clean. Remove pudding from roasting pan and let cool until warm to serve.
Serve dusted with powdered sugar or whipped cream.
Cinnamon Roll Caramel Popcorn
This stuff is pure evil. Double it.
Cinnamon Roll Caramel Popcorn
12 cups popped popcorn (1/2 cup kernels or 2 reg size bags microwave popcorn)
1 cup pecan halves
1 cup brown sugar
1 tsp cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1 tsp vanilla
1/2 tsp baking soda
4-6 oz of your favorite white chocolate
Remove all un-popped kernels and place popcorn in a large bowl or on cookie sheets lined with parchment/waxed paper. Sprinkle with pecan halves.
In a large saucepan combine brown sugar, cinnamon, butter, and corn syrup. Bring to a good boil (Stir frequently, if not constantly) and boil for 2 to 2 1/2 minutes, until mixture looks a little bit thick and caramel-ly. Whisk in vanilla and baking soda. Mixture will foam and rise.
Pour caramel over popcorn and nuts and stir to combine.
If you like it crunchy: Pour out onto a foil/parchment lined jelly roll pan and bake for 30 minutes at 250, stirring every 10 minutes.
If you like it soft: Don't bake it.
Either way: spread mixed popcorn out onto a jelly roll pan (If you started in a jelly roll pan, like I did, you can just leave it in there). Melt white chocolate and drizzle over popcorn. Let chocolate harden before breaking up popcorn and putting into plastic bags or storage containers.
Cinnamon Roll Caramel Popcorn
12 cups popped popcorn (1/2 cup kernels or 2 reg size bags microwave popcorn)
1 cup pecan halves
1 cup brown sugar
1 tsp cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1 tsp vanilla
1/2 tsp baking soda
4-6 oz of your favorite white chocolate
Remove all un-popped kernels and place popcorn in a large bowl or on cookie sheets lined with parchment/waxed paper. Sprinkle with pecan halves.
In a large saucepan combine brown sugar, cinnamon, butter, and corn syrup. Bring to a good boil (Stir frequently, if not constantly) and boil for 2 to 2 1/2 minutes, until mixture looks a little bit thick and caramel-ly. Whisk in vanilla and baking soda. Mixture will foam and rise.
Pour caramel over popcorn and nuts and stir to combine.
If you like it crunchy: Pour out onto a foil/parchment lined jelly roll pan and bake for 30 minutes at 250, stirring every 10 minutes.
If you like it soft: Don't bake it.
Either way: spread mixed popcorn out onto a jelly roll pan (If you started in a jelly roll pan, like I did, you can just leave it in there). Melt white chocolate and drizzle over popcorn. Let chocolate harden before breaking up popcorn and putting into plastic bags or storage containers.
Chantilly Potatoes
I had a "Practice Thanksgiving" party a couple of weeks ago with some friends in the neighborhood. I got to try some new and delicious recipes!
Chantilly Potatoes
from My Kitchen Cafe/Cook's Country
3 pounds yukon gold potatoes, peeled, cubed, boiled, drained, and smashed (still hot)
1 tsp salt
1/2 tsp pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Season smashed potatoes with salt and pepper.
In a large bowl, beat the heavy cream until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes until the cream is mostly absorbed. Lightly grease a 2 quart baking dish. Carefully spoon the potatoes into the dish. Take care not to deflate the potatoes and don't stress about them being perfect on top. Fold all but 1/4 cup of the cheese into the remaining cream then spread that over the potatoes. Sprinkle with remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking. Preheat oven to 400 and bake uncovered for 20-25 minutes, until heated through and top is golden brown. If you are eating the potatoes immediately, preheat the broiler and broil on low until the top is golden, 2-3 minutes. Let rest for about 5 minutes before serving.
Chantilly Potatoes
from My Kitchen Cafe/Cook's Country
3 pounds yukon gold potatoes, peeled, cubed, boiled, drained, and smashed (still hot)
1 tsp salt
1/2 tsp pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Season smashed potatoes with salt and pepper.
In a large bowl, beat the heavy cream until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes until the cream is mostly absorbed. Lightly grease a 2 quart baking dish. Carefully spoon the potatoes into the dish. Take care not to deflate the potatoes and don't stress about them being perfect on top. Fold all but 1/4 cup of the cheese into the remaining cream then spread that over the potatoes. Sprinkle with remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking. Preheat oven to 400 and bake uncovered for 20-25 minutes, until heated through and top is golden brown. If you are eating the potatoes immediately, preheat the broiler and broil on low until the top is golden, 2-3 minutes. Let rest for about 5 minutes before serving.
Subscribe to:
Posts (Atom)