Sweet Potato Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 unbaked pastry shell, preferably deep dish
• 1 1/2 cups mashed cooked sweet potatoes (boil in skin til fork tender, cool, peel, and mash)
• 1 cup evaporated milk
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon vanilla
• 3 eggs, slightly beaten

Recipe

• 1 combine mashed sweet potato, milk, sugar, spices, vanilla, and eggs in bowl; stir til blended. (i use a hand mixer.).
• 2 turn into pie shell.
• 3 bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes.
• 4 cool on rack; refrigerate.

Mexican Poached Guavas

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs ripe guavas
• 1 1/3 cups sugar
• 1 cinnamon stick (4 inches long)
• 8 cloves
• 2 strips lime zest (green only-2 inches long by 1 inch wide)
• 2 teaspoons fresh lime juice
• 1/4 teaspoon vanilla (if using mexican vanilla-1/2 t. for "regular")

Recipe

• 1 peel guavas, cut in half, scoop out the seedy center and leave the shells.
• 2 set aside.
• 3 in a large saucepan combine the sugar, cinnamon, cloves, zest, juice and 2 1/2 cups water.
• 4 simmer and stir.
• 5 cover and simmer 20 minutes.
• 6 uncover, strain, return syrup to pan and bring to temp over medium heat.
• 7 add the fruit.
• 8 poach to tender but firm.
• 9 around 8 minutes.
• 10 remove fruit and boil the syrup to reduced to 1 cup.
• 11 remove, stir in vanilla and pour over fruit-cool and serve.

Sweet Potato Krispies Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 cups cooked mashed sweet potatoes
• 1 cup sugar
• 1/2 cup melted butter
• 2 eggs, well beaten
• 1 teaspoon vanilla
• 1/3 cup milk
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 2 cups rice krispies
• 1 cup chopped pecans
• 1 cup brown sugar
• 1/2 cup butter, melted

Recipe

• 1 combine all sweet potatoes ingredients and spoon into 9x13 baking pan or casserole.
• 2 mix all ingredients for topping and spoon over casserole.
• 3 bake casserole at 400° for 30 minutes .

Fresh Blueberry Cobbler With Blueberry Sauce

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 pint fresh blueberries (or frozen)
• 14 ounces sweetened condensed milk (you can use fat free)
• 2 teaspoons lemon zest
• 3/4 cup cold butter, plus
• 2 tablespoons cold butter
• 2 cups bisquick, divided
• 1/2 cup brown sugar
• 1/2 cup nuts, chopped
• vanilla ice cream
• 1 pint blueberries or 16 ounces frozen blueberries
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup hot water
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon

Recipe

• 1 combine blueberries with sweetened condensed milk and lemon peel; set aside.
• 2 in a large bowl cut in 3/4 cups of butter into 1 1/2 cups of bisquick until crumbly. stir in blueberry mixture and spread in the bottom of an 8 x 8 inch baking dish coated with nonstick cooking spray.
• 3 cut remaining 2 tbsp of butter into remaining 1/2 cup of bisquik and 1/2 cup brown sugar until crumbly. add nuts and then sprinkle mixture over top of cobbler.
• 4 bake in preheated 325 degree oven for 1 hour and 10 minutes. remove from oven and serve warm with ice cream and blueberry sauce.
• 5 for sauce:.
• 6 in a saucepan mix 1/2 cup of hot water with 1 tbsp cornstarch.
• 7 whisk until all lumps are dissolved.
• 8 add remaining ingredients and cook until thickened.
• 9 serve warm over cobbler and ice cream.

Oatmeal Buttermilk Muffins

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 egg
• 1 cup quick-cooking oatmeal
• 1 cup buttermilk
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (optional)

Recipe

• 1 cream butter and sugar.
• 2 add egg.
• 3 add oatmeal.
• 4 add buttermilk.
• 5 then add flour.
• 6 salt baking powder and baking soda.
• 7 mix well.
• 8 bake in greased muffin tin 350 for 20 to 25 minutes.

Sweet Potato Pecan Cinnamon Rolls

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 1/4-4 3/4 cups all-purpose flour
• 2 (1/4 ounce) envelopes instant yeast
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon freshly grated orange peel
• 1/2 cup water
• 1/2 cup buttermilk
• 1/4 cup butter or 1/4 cup margarine
• 1 cup mashed sweet potato
• 1 egg
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 cup chopped pecans
• 1/4 cup butter or 1/4 cup margarine, softened
• 2/3 cup powdered sugar
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 egg
• 2 tablespoons light corn syrup
• 1/2 cup chopped pecans
• 2 cups powdered sugar
• 2 -3 tablespoons milk
• 1 teaspoon vanilla extract

Recipe

• 1 combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixer bowl.
• 2 heat water, buttermilk and butter until very warm (120° to 130°f) and add to bowl.
• 3 add sweet potato and egg; beat on high for 3 minutes.
• 4 stir in enough flour to form a soft dough.
• 5 knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
• 6 cover and let rest for 10 minutes.
• 7 (or, put ingredients into bread machine pan in recommended order, set on dough cycle, and let it do its thing).
• 8 to prepare the filling:.
• 9 combine brown sugar and cinnamon in a small bowl.
• 10 stir in pecans.
• 11 reserve 1/4 cup butter.
• 12 to prepare the topping:
• 13 mix together powdered sugar, butter, egg and corn syrup until smooth.
• 14 stir in pecans.
• 15 roll dough into a 10 x 18-inch rectangle. spread evenly with reserved 1/4 cup butter.
• 16 sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges.
• 17 roll up dough starting at one long side, like a jelly-roll. place the roll seam side down.
• 18 cut roll into 12 equal slices and place in a greased 13 x 9-inch baking pan. evenly spread topping over rolls.
• 19 (at this point, you can cover with plastic wrap - spray with a little oil - and refrigerate for 12 to 24 hours. remove from fridge and let stand 30 minutes before baking).
• 20 cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
• 21 bake in a preheated 350°f oven for 30 to 35 minutes, or until golden brown.
• 22 let rolls cool for 5 minutes. stir together glaze ingredients until smooth, drizzle evenly over rolls.

Iced Cinnamon Bun Scones

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2/3 cup light brown sugar
• 2 tablespoons unsalted butter, softened
• 1/2 cup cold unsalted butter, cut into 1/2-inch dice
• 1 1/4 teaspoons cinnamon, divided
• 3 cups all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup cream cheese, softened
• 1 teaspoon fresh lemon juice
• 2 cups confectioners' sugar

Recipe

• 1 preheat the oven to 425°. line a large, heavy baking sheet with parchment paper. in a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. transfer the mixture to a bowl.
• 2 in the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. add the cold diced butter and pulse until the mixture resembles small peas. transfer the mixture to a large bowl and make a well in the center.
• 3 add the cream, egg and vanilla to the well and stir to combine. using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
• 4 lightly dust a work surface with flour. turn the dough out onto it and knead 3 times. pat or roll the dough into an 8-inch round, about 1 inch thick. cut into 8 individual wedges, then transfer the scones to the baking sheet and refrigerate for 20-30 minutes (may be frozen and and baked directly from the freezer). bake for 18 to 20 minutes or until browned. let cool slightly on the sheet, then transfer to a wire rack.
• 5 in a medium bowl, beat the cream cheese with the lemon juice. beat in the confectioners' sugar until smooth. (note: if the icing is too thick, add about 1 tablespoon milk). spread the icing over the warm scones.

Sweet Potato Pie

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• pastry dough, for single-crust 9-inch pie
• 3 medium sweet potatoes
• 1/4 cup unsalted butter
• 16 packets truvia natural artificial sweetener
• 3/4 cup skim milk
• 3 eggs, large
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/8 teaspoon allspice, ground
• whipped cream (optional)

Recipe

• 1 assemble all ingredients; preheat oven to 400°f.
• 2 prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature.
• 3 scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth.
• 4 melt butter and add to sweet potatoes.
• 5 in a separate small bowl, whisk together truviaâ„¢ natural sweetener, eggs, vanilla, salt and spices.
• 6 add egg mixture to potatoes.
• 7 mix until well combined smooth mixture.
• 8 carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool.
• 9 garnish with whipped cream, if desired.

Tiramisu Baked Oatmeal

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 1/2 cup voskos nonfat greek yogurt (divided)
• 1/3 cup old fashioned oats
• 1/4 cup egg substitute or 2 egg whites
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon lorann oils butternut vanilla extract or 1/2 teaspoon vanilla extract
• 1/2 tablespoon instant coffee
• 1/2 teaspoon baking powder
• 1/4 teaspoon butter flavor extract
• 2 tablespoons low-fat ricotta cheese
• 1/2 teaspoon unsweetened cocoa powder
• 1/2 teaspoon rum extract (increase to your liking)
• sugar artificial sweetener
• 1 dash cinnamon, for sprinkling
• water, only as needed

Recipe

• 1 mix all the above using only 1 tbs of the greek yogurt in an oven proof bowl. sprinkle top with dash of cinnamon. bake in a preheated 350 degree oven for 30 minutes. mix remaining yogurt with sweetener of choice and add to top of oatmeal, and serve.

Texas Sheet Cake - Lighter Version

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• cooking spray
• 2 teaspoons all-purpose flour
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup butter
• 1/4 cup unsweetened cocoa
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs
• 6 tablespoons butter
• 1/3 cup nonfat milk
• 1/4 cup unsweetened cocoa
• 3 cups powdered sugar
• 1/4 cup chopped pecans, toasted
• 2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 375 degrees.
• 2 to prepare cake, coat a sheet pan with cooking spray and dust with the 2 teaspoons flour.
• 3 combine 2 cups flour, granulated sugar, baking soda, cinnamon, and salt in a large bowl. stir well with a whisk.
• 4 combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan. bring to a boil, stirring frequently. remove from heat, pour into flour mixture. beat with a mixer at medium speed until well blended. add buttermilk, 1 teaspoon vanilla extract, and eggs. beat well.
• 5 *if you do not have buttermilk, you can substitute nonfat milk and mayonnaise. in a half cup measuring cup, fill halfway with milk and then spoon in mayonnaise until full.
• 6 pour batter into prepared pan and bake at 375 degrees for 17 minutes or until a wooden toothpick inserted in center comes out clean. place on a wire rack.
• 7 to prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan. bring to a boil, stirring constantly. remove from heat. gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla extract. spread over hot cake. cool completely on wire rack.
• 8 you can also make this cake in a 13x9 baking pan. bake at 375 degrees for 22 minutes.

Crock-pot Chai Tea

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 8 cups water
• 8 black tea bags
• 3/4 cup sugar
• 16 whole cloves
• 5 cinnamon sticks
• 8 slices fresh ginger
• 1 cup milk

Recipe

• 1 combine water, tea, sugar, cloves, cinnamon & ginger in crock pot.
• 2 cover; cook on high 2 to 2-1/2 hours.
• 3 strain mixture; discard solids. stir in milk just before serving. serve warm or chilled.

Oatmeal Breakfast Smoothies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup old fashioned oats
• 6 cups milk, plus more if needed
• 2 tablespoons sugar
• 1 medium banana
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla extract

Recipe

• 1 bring the oats and milk to a rapid simmer over medium-high heat. reduce heat to medium-low and cook, stirring constantly, about 10 minutes, until the oatmeal is thickened. add sugar to taste and set aside to cool slightly.
• 2 transfer the oatmeal to a bowl; cover and refrigerate at least two hours or overnight.
• 3 process in blender with sliced banana and cinnamon. strain the liquid and add the vanilla. if desired, add more milk for a thinner consistency.

Iced Banana Cream

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 2 large mashed ripe bananas
• 1/2 cup caster sugar (superfine sugar)
• 1/4 teaspoon cinnamon
• 2 tablespoons lemon juice
• 1 (300 ml) chilled cream, beaten thick

Recipe

• 1 sprinkle bananas with sugar, cinnamon, and lemon juice. fold into cream. freeze, covered, in 6-8 small pots or 2 ice cream trays for at least 4 hours. serve from freezer.

Texas Sheet Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• cooking spray
• 2 teaspoons all-purpose flour
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup unsweetened cocoa
• 1/2 cup low-fat buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs
• 6 tablespoons butter or 6 tablespoons margarine
• 1/3 cup nonfat milk
• 1/4 cup unsweetened cocoa
• 3 cups powdered sugar
• 1/4 cup chopped pecans, toasted
• 2 teaspoons vanilla extract

Recipe

• 1 to prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. set prepared pan aside.
• 2 lightly spoon flour into dry measuring cups; level with a knife. combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. remove from heat; pour into flour mixture. beat at medium speed of a mixer until well-blended. add buttermilk, 1 teaspoon vanilla, and eggs; beat well. pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. place on a wire rack.
• 3 to prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. spread over hot cake. cool completely on wire rack.
• 4 note: you can also make this recipe in a 13 x 9-inch baking pan. bake at 375º for 22 minutes.

Pineapple Cinnamon Stuffed Acorn Squash

Total Time: 1 hr 7 mins Preparation Time: 15 mins Cook Time: 52 mins

Ingredients

• 1 large acorn squash
• 2 teaspoons ground cinnamon
• 1/2 cup crushed pineapple, drained
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger

Recipe

• 1 preheat oven to 350*.
• 2 cut the squash in half, and remove the seeds and any excess membrane. place cut side up in a baking dish. cover the dish and bake for 45 minutes.
• 3 meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. when squash has been cooked, remove from oven. let cool for 10 minutes.
• 4 carefully scoop out the pulp from both halves and combine with pineapple and cinnamon mixture. replace mixture into shells and return to the oven and bake for 7 minutes until pineapple is hot and bubbly.

Summer's Harvest Apricot Chutney

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 2 lbs fresh apricots, pitted and roughly chopped
• 1 large red onion, diced (or 2 small or med ones)
• 1 cup unsulphured dried cranberries (or sub raisins)
• 2 cups brown sugar
• 2 cups apple cider vinegar
• 1 teaspoon mustard seeds
• 1 teaspoon sea salt (to taste, i added more like 2 tsp)
• 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground allspice (or sub cinnamon)

Recipe

• 1 place all ingredients into a large, heavy bottomed, pot. stir over medium heat until the sugar dissolves.
• 2 bring to a boil then reduce heat to a low simmer. let it simmer away for about an hour until it's nice and thick. keep an eye on the heat and stir often so it doesn't burn.
• 3 fill sterilized canning jars to within 1/2 inch of the top. screw on sterilized bands and lids securely.
• 4 process in a boiling water bath for 5-10 minutes.

Revel Buns

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1/2 teaspoon saffron
• 3 tablespoons milk, warmed
• 8 ounces flour
• 1 pinch salt
• 1/2 teaspoon ground cinnamon
• 2 ounces butter
• 2 ounces currants
• 1 ounce yeast
• 1 teaspoon caster sugar
• 2 ounces clotted cream
• 1 egg, beaten to glaze

Recipe

• 1 stir saffron in to warm milk, cover and let stand overnight.
• 2 next day, sift flou, salt and cinnamon well, rub in butter.
• 3 add currants and make a well in the center.
• 4 reheat the saffron milk just until warm to touch.
• 5 cream yeast and sugar, proof until frothy.
• 6 add saffron milk, including strands of saffron, the cream and almost all the egg.
• 7 pour into the well and mix to a soft dough.
• 8 turn out on floured surface and knead 2 to 3 minutes.
• 9 return to bowl, cover with clean tea towel, leave until doubled.
• 10 punch down, divide into 8 and shape into buns.
• 11 grease baking sheet, place buns on sheet and let rise for another 20 minutes.
• 12 set oven to 375 or mark 5.
• 13 brush buns lightly with remaining egg and bake for 15 to 20 minutes, or ntil golden brown.
• 14 cool on wire rack.

Sweet Potato Pie

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2 pie crusts, sto' bought, deep dish, room temperature
• 3 sweet potatoes, large
• 1/2 cup butter
• 1/2 cup sugar, light brown
• 1/2 cup sugar, granulated
• 1 tablespoon vanilla extract
• 1 tablespoon cinnamon
• 1 tablespoon nutmeg
• 2 cups water
• 1 cup milk, evaporated

Recipe

• 1 preheat oven to 350 degrees. wash potatoes. leave peelings on.
• 2 boil in water until tender. cool for 30 minutes. remove peelings and mash potatoes with bottom of large spoon until creamy. add butter, milk, and sugars. blend well. add cinnamon,nutmeg,and vanilla extract. taste and add additional seasonings as desired. pour batter into pie shells. bake for 30-45 minutes.

Pineapple Cobbler

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 cups fresh pineapple, cubed
• 1 cup coconut pineapple juice or 1 cup unsweetened pineapple juice
• 1 cup chopped dates
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 1/2 cups rolled oats
• 1/2 cup flour
• 1/2 cup coconut pineapple juice or 1/2 cup unsweetened pineapple juice
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup butter
• 3 tablespoons coconut oil

Recipe

• 1 preheat oven to 375.
• 2 coat 8" square dish with non stick spray.
• 3 filling:.
• 4 stir pineapple cubes, juice, dates, vanilla, cinnamon, nutmeg, allspice in a medium sauce pot and bring to a boil.
• 5 cook 10 minutes or until dates break apart, stirring frequently.
• 6 topping:
• 7 combine oats, flour, juice, brown sugar, cinnamon, nutmeg in a bowl.
• 8 melt butter.
• 9 stir melted butter and coconut oil into oats.
• 10 pour filling into greased baking dish.
• 11 top with topping.
• 12 bake at 375 for 35-40 minutes or til golden.

Sweet Potato Pie

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• 19 ounces sweet potatoes, peeled & cubed
• 1 1/4 cups plain yogurt
• 3/4 cup packed dark brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 5 egg yolks
• salt
• 1 frozen deep dish pie shell (9 inch)
• 1 cup chopped pecans, toasted
• 1 tablespoon maple syrup

Recipe

• 1 put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than two inches from the bottom of basket.
• 2 allow to steam for 20 minutes or until the potatoes are fork tender. (you can boil them, but sweet potatoes, when boiled, can become waterlogged. you also loose more nutrients and flavor; i prefer to steam them.).
• 3 mash with potato masher and set aside.
• 4 preheat the oven to 350°f.
• 5 place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment.
• 6 add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined.
• 7 pour this batter into the pie shell and place onto sheet pan.
• 8 sprinkle pecans on top and drizzle with maple syrup.
• 9 bake for 50 to 55 minutes.
• 10 remove from oven and cool.
• 11 keep refrigerated after cooling.

Sweet Potato Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 unbaked 9-inch deep dish pie pastry
• 1 (15 ounce) can sweet potatoes
• 2 eggs, beaten
• 1 cup sugar
• 3/4 teaspoon nutmeg
• 3/4 teaspoon cinnamon
• 1 tablespoon brown sugar
• 2 tablespoons flour
• 1/2 cup butter, melted
• 1/2 cup milk
• 3 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1 tablespoon honey

Recipe

• 1 preheat oven to 375 degrees. pull out pie shell and let thaw.
• 2 mash sweet potatoes in a large bowl. put the 2 beaten eggs in the potato mixture & mix until well blended.
• 3 in a separate bowl, mix together sugar, nutmeg, cinnamon, brown sugar, & flour. pour into the potato mixture & blend. add in milk & mix until well blended.
• 4 in a separate bowl, blend together melted butter, corn syrup, vanilla, & honey. add to the potato mixture & blend.
• 5 pour potato mixture in pie shell. bake in oven for 50 minutes, or until set.

Texas Sheet Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• cooking spray
• 2 teaspoons all-purpose flour
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup unsweetened cocoa
• 1/2 cup buttermilk, low fat is fine
• 1 teaspoon vanilla extract
• 2 large eggs

Recipe

• 1 preheat oven to 375.
• 2 coat a 15 x 10 in jelly roll pan with cooking spray, and dust with 2 tsp flour.
• 3 set pan aside.
• 4 lightly spoon flour into dry measuring cups; level with a knife.
• 5 combine 2 c flour and next 4 ingredients (2 c flour through salt) in a large bowl; stir well with a whisk.
• 6 combine water, 1/2 c butter, and 1/4 c cocoa in a small saucepan; bring to a boil, stirring frequently.
• 7 remove from heat; pour into flour mixture.
• 8 beat at medium speed unti well blended.
• 9 add buttermilk, 1 tsp vanilla, and eggs; beat well.
• 10 pour batter into prepared pan; bake at 375 for 17 minutes or until wooden toothpick comes out clean.
• 11 place on a wire rack.

Ginger Biscuits

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 100 g plain flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon freshly grated nutmeg
• 50 g soft brown sugar
• 50 g unsalted butter, softened
• 1 tablespoon milk

Recipe

• 1 preheat the oven to 150c/300f/gas mark 2.
• 2 place all the ingredients except the butter and milk in a bowl and mix.
• 3 add the butter and milk to the dry ingredients and work together to a smooth dough.
• 4 roll out on a floured surface to one large round and cut into 8 wedges, or 12-16 rounds or ovals.
• 5 place on greased baking sheets and bake in the preheated oven for 20 minutes.

Sweet Potato Latkes (pareve)

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 2 lbs sweet potatoes or 2 lbs yams
• 2 tablespoons matzo meal or 2 tablespoons flour
• 2 eggs
• 1 teaspoon baking powder
• 1 -2 teaspoon cinnamon (to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove

Recipe

• 1 peel and grate sweet potatoes and remove any excess moisture.
• 2 beat eggs and add one at a time, mixing well. see note at end of instructions.
• 3 add matzoth meal or flour and baking powder.
• 4 add spices and mix well.
• 5 heat oil until hot and put large spoonful for each pancake.
• 6 cook until brown and flip.
• 7 note: for fluffier pancakes, separate eggs.
• 8 add egg yolks into the potatoes.
• 9 then, beat the egg whites until stiff.
• 10 fold in egg whites after all other ingredients have been mixed inches.

Grand Central Bakery Scones

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold unsalted butter
• 1 cup dried fruit
• 1/2 cup nuts, lightly toasted and coarsely chopped
• 2 eggs
• 1/2 cup buttermilk
• 1/4 cup turbinado sugar
• 1 egg
• 1 tablespoon water
• salt, a pinch

Recipe

• 1 preheat oven to 350°; line a baking sheet with parchment paper.
• 2 measure the flour, sugar, baking powder, salt, and cinnamon into a bowl with high sides or the bowl of a stand mixer; whisk to combine.
• 3 dice the butter into 1/2-inch cubes.
• 4 use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the pieces of butter are the size of almonds.
• 5 add the dried fruit and nuts.
• 6 whisk the eggs and buttermilk together, then add two-thirds of the mixture to the dry ingredients.
• 7 gently mix the dough just until it comes together, then add the remaining buttermilk mixture; the dough will look rough.
• 8 scrape the dough from the sides and bottom of the bowl and mix again to incorporate any floury scraps.
• 9 the majority of the dough will have come together, on the paddle if using a stand mixer.
• 10 stop mixing while there are still visible chunks of butter and floury patches.
• 11 the dough should come out of the bowl in one piece, leaving only some small scraps and flour on the sides.
• 12 turn the dough out onto a lightly floured surface.
• 13 gather it and pat it just a few times to get it to come together.
• 14 the top won't be smooth, but the rough surface creates a crunch that is part of the scone's charm.
• 15 gently form dough into a 7-to 8-inch disk.
• 16 make egg wash-whisk all ingredients together; brush dough disk with egg wash, sprinkle with turbinado sugar.
• 17 cut the disk into 6 wedges, like a pie.
• 18 place the scones on the prepared pan; bake for 30-35 minutes, rotating the pan halfway through the baking time.
• 19 the scones will be golden brown.

Polenta-stuffed Poblano Peppers

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 plum tomatoes, halved
• 1 red onion, cut into wedges
• 1 tablespoon olive oil
• 4 poblano peppers, halved lengthwise and seeded
• 1/4 teaspoon ground cinnamon
• kosher salt and pepper
• 1/2 cup instant polenta
• 1 (10 ounce) package frozen corn
• 1/4 cup soft fresh goat cheese (2 ounces)
• 4 scallions, sliced

Recipe

• 1 heat broiler. on a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. place the peppers on the sheet, cut-side down. broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
• 2 heat oven to 400°f in a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. spread half the sauce in a 9-by-13-inch baking dish. arrange the peppers in the dish, cut-side up.
• 3 in a medium saucepan, bring 2 1/4 cups water to a boil. add 1/2 teaspoon salt. gradually whisk in the polenta. cook, whisking constantly, until thickened, 3 to 4 minutes. stir in the corn, cheese, and all but 2 tablespoons of the scallions.
• 4 divide the polenta among the peppers. top with the remaining sauce and bake until heated through, 5 to 10 minutes. sprinkle with the remaining scallions before serving.

Fresh Blueberry Sour Cream Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 8 tablespoons unsalted butter, room temperature
• 1 cup sugar plus 1 tbls. sugar
• 2 large eggs
• 1 teaspoon vanilla (use pure!)
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 1/2 cups fresh blueberries
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 350*f.
• 2 line a 12 cup muffin tin with paper liners.
• 3 in the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. with the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
• 4 in a separate bowl, sift flour, baking powder, baking soda, and salt together. with the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. fold in the blueberries gently with a spatula, and make sure batter is well mixed.
• 5 in a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of sugar together.
• 6 scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
• 7 remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
• 8 enjoy!

(non-food) Cinnamon And Cloves For The Car - K

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 5 old cinnamon sticks (expired)
• 10 old cloves (expired)

Recipe

• 1 toss cinnamon and cloves into old nylon sock.
• 2 put a rubberband around it and toss it in the back of your car.
• 3 works better than the chemical car fresheners you buy at the store.

Sweet Potato Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 cups cooked mashed sweet potatoes
• 1/2 cup butter, softened
• 2 egg yolks
• 1 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 cup milk
• 2 egg whites
• 1/4 cup sugar
• 1 (9 inch) pie crusts, unbaked

Recipe

• 1 mix the first 8 ingredients together while potatoes are still warm.
• 2 beat egg whites until stiff, gradually adding sugar.
• 3 fold into potato mixture and pour into unbaked pie shell.
• 4 bake at 400 degrees for 10 minutes, then lower temperature to 350 and bake until set.
• 5 serves 6-8.

Orange 'n' Spice 'n' Everything Nice Smoothie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1 cup fresh orange juice
• 1 cup cranberry juice
• 1 cup peach
• 1 cup strawberry
• 1 cup orange sherbet
• 1 cup ice, crushed
• 1 dash cinnamon or 1 dash nutmeg

Recipe

• 1 blend ingredients well in electric blender and serve immediately.
• 2 (can add dash of holiday spice such as cinnamon, nutmeg, etc. and/or 1 tablespoon soy protein powder if desired.).

Sweet Potato Pecan Pie 1975

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2/3 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• 2 large eggs
• 1 1/2 cups cooked mashed plain sweet potatoes or 1 1/2 cups pumpkin
• 2/3 cup evaporated milk
• 1/2 cup brown sugar
• 6 tablespoons melted butter
• 1 cup chopped pecans
• 1 9 inch pie shell
• whipping cream, for garnish,only if desired

Recipe

• 1 line pie pan with unbaked crust and flute edges.
• 2 combine all ingredients for the filling and stir well.
• 3 pour into pastry lined pan.
• 4 bake 15 minutes at 425 degrees.
• 5 bake 30- 35 minutes or until almost done at 350 degrees.
• 6 ten minutes before pie is completed-- combine pecans, brown sugar, and melted butter.
• 7 pour over top of pie evenly.
• 8 bake for the last ten minutes.

Fresh Blueberry Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups fresh blueberries
• 1/4 cup water
• 1 cup orange juice
• 3/4 cup sugar
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cinnamon

Recipe

• 1 in a saucepan over medium heat, combine blueberries, 1/4 cup water, orange juice, and sugar; stir gently.
• 2 bring to a boil.
• 3 in a small bowl, mix cornstarch and 1/4 cup cold water.
• 4 gently stir into the blueberry mixture, so as not to mash the blueberries.
• 5 simmer gently until thick enough to coat the back of a metal spoon; 3-4 minutes.
• 6 remove from heat, and stir in extract and cinnamon.
• 7 sauce can be thinned with water if too thick.

Sweet Potato Loaves

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1/4 cup butter or 1/4 cup margarine, softened
• 1/2 cup sugar
• 1 egg
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup cold mashed sweet potatoes
• 2 tablespoons milk
• 1/4 cup raisins

Recipe

• 1 in a small mixing bowl, cream butter an sugar add egg, mix well combine the flour, baking powder, cinnamon, ginger and salt, add to creamed mixture just until blended (batter will be thick).
• 2 combine sweet potatoes and milk, stir into batter until blended.
• 3 fold in raisins.
• 4 transfer to two greased 5-3/4-in.
• 5 x3-in.
• 6 x2-in.
• 7 loaf pans.
• 8 bake at 350 for 35-40 minutes or until lightly browned and a toothpick inserted near the center comes out clean.
• 9 cool for 10 minutes before removing from pans to wire racks.
• 10 an 8-in.
• 11 round baking pan may be used instead of the loaf pans.
• 12 bake for 20-25 minutes at 350.

Sweet Potato Pecan Bread Pudding

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 8
• 3 medium sweet potatoes, washed
• 4 egg yolks
• 6 egg yolks
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 1 1/2 teaspoons salt
• 2 cups milk
• 2 cups whipping cream
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 cup raisins
• 1/2 cup pecan pieces
• 1/4 cup butter, melted
• 8 cups crusty french bread, cut into 2-inch cubes
• 2 cups well-chilled whipping cream
• 1/4 cup good-quality maple syrup

Recipe

• 1 preheat oven to 350 degrees f. pierce potatoes with a small knife or fork. place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes.
• 2 (or, to microwave, pierce potatoes and place in a microwave-safe dish; microwave on high about 6 minutes per pound.) do not overcook. let cool. when cool enough to handle, peel potatoes then cut them into 1- to 1 1/2-inch pieces. there should be about 4 cups. reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher.
• 3 in a large bowl, combine mashed sweetpotatoes, milk, cream, sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well. add reserved potato pieces and bread cubes; mix gently just until moistened.
• 4 pour into a buttered 11 x 7 x 2-inch baking pan. cover with foil. set a larger pan on middle rack of oven and place filled baking pan in it. add enough hot water to larger pan to come halfway up the sides of the smaller pan.
• 5 bake in 350 degree f. oven until knife inserted in the center of pudding comes out clean, about 45 minutes. remove foil and let top brown slightly, about 5 more minutes. remove from water and cool to room temperature, or keep warm until ready to serve. cut into squares; if desired, top each portion with a dollop of maple whipped cream.
• 6 in medium bowl, beat cream with an electric mixer on high speed until soft peaks form. (it helps to chill bowl and beater before whipping). add syrup; whip until incorporated. refrigerate until ready to serve or up to 1 hour.

Tezón Caramel Apple Pie Jam

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 6 cups apples (i used diced, peeled, cooking 5 granny smiths and 4 fuji apple)
• 1/2 cup apple cider
• 1 teaspoon fruit fresh (optional)
• 1 teaspoon butter
• 1/2 teaspoon ground cinnamon
• 2 cups brown sugar, packed
• 1 (1 3/4 ounce) package powdered fruit pectin
• 3 cups sugar
• 1/4 cup tequila (tezon or any smooth you enjoy)
• 1/4 cup butterscotch schnapps

Recipe

• 1 in an eight cup bowl add apple cider and fruit fresh.
• 2 as you dice add the apples stirring them in so they don`t discolor.
• 3 add them to a large pot, with the brown sugar, cinnamon and butter. cook and stir over low heat until apples are soft, the small dice they should only take 10 minutes.
• 4 stir in pectin and bring to a rolling boil, stirring constantly. add the sugar and return to a rolling boil. boil for 1 minute, stirring constantly.
• 5 turn heat off and add tequila and buttershots.
• 6 remove from the heat and skim off any foam. ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. adjust caps. process for 10 minutes in a boiling-water bath.

Sweet Potato Marmalade Muffins

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup drained canned sweet potatoes
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup buttermilk
• 1/3 cup orange marmalade
• 1/2 cup vegetable oil
• 3/4 cup powdered sugar
• 1 tablespoon orange marmalade
• 1 tablespoon buttermilk
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 400°; grease a 12-cup muffin pan.
• 2 in a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
• 3 in a medium bowl, using a potato masher or fork, mash sweet potatoes.
• 4 whisk in brown sugar, egg, buttermilk, marmalade, and oil until well blended.
• 5 add the egg mixture to the flour mixture and stir until just blended.
• 6 divide batter equally among prepared muffin cups.
• 7 bake in preheated oven for 18-22 minutes or until tops are golden and pick comes out clean.
• 8 let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool while you prepare the icing.
• 9 icing-in a small bowl, whisk together powdered sugar, marmalade, buttermilk, and vanilla until smooth.
• 10 spoon or drizzle over tops of the warm muffins and let cool.

Strapple Smoothie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 (6 ounce) container strawberry yogurt
• 1 (4 ounce) cinnamon applesauce
• 1/2 cup milk
• 10 ice cubes, divided

Recipe

• 1 using a blender, add yogurt, apple sauce, and milk.
• 2 add 5 icecubes on top, and blend for 30 seconds. then add the remaining icecubes and blend until smooth. push the pulse button for 30 seconds to get an even consistency.
• 3 you may adjust the thickness by adding more icecubes for a thicker smoothie or make it thinner by using less icecubes.

Sweet Potato Pecan Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 (9 inch) unbaked pie crusts
• 2 tablespoons unsalted butter, melted
• 1 cup mashed sweet potatoes
• 2 eggs, beaten
• 3/4 cup light brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup dark corn syrup
• 1 cup evaporated milk
• 1 1/2 cups chopped pecans
• 2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1/4 cup hazelnut liqueur
• 1/4 cup pecan halves

Recipe

• 1 preheat oven to 375 degrees f (190 degrees c).
• 2 prepare dough for one 9 inch pie. refrigerate until ready to bake.
• 3 blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk.
• 4 pour filling into crust and sprinkle with chopped pecans.
• 5 bake for 40 to 45 minutes, or until inserted knife comes out clean. set aside to cool.
• 6 beat together whipping cream, sugar and liqueur until soft peaks form.
• 7 top pie with whipped cream and pecan halves.

Oatmeal Carrot Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 cup oatmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 eggs
• 1/2 cup vegetable oil
• 1 1/2 cups plain yogurt
• 1 teaspoon vanilla extract
• 1 cup carrot, grated

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
• 3 mix the eggs, oil, yogurt and vanilla in a large mixing bowl.
• 4 stir in the carrots and then the dry ingredients.
• 5 spoon into 6 jumbo or 12 regular-sized muffin cups.
• 6 bake for 30 minutes.

Iced Almonds

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup butter
• 2 1/2 cups unblanched whole almonds
• 1 cup sugar
• 1/4 teaspoon cinnamon (optional)
• 1 teaspoon vanilla extract

Recipe

• 1 melt butter over medium-high heat.
• 2 add sugar and almonds and cinnamon if using.
• 3 stir constantly for around 10 minutes or till the sugar turns golden brown.
• 4 (i kept stirring till the nuts were coated and the sugar was almost all dissolved: about 15 mins but i used the smallest gas burner) remove from heat.
• 5 add extract.
• 6 immediately drop in clusters or separately nuts on greased baking pan.
• 7 cool.
• 8 enjoy.

Decadent Banana Crepes

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 cup flour
• 1/4 cup confectioners' sugar
• 2 eggs
• 1 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/3-1/2 cup butter
• 1/2 cup packed brown sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup half-and-half
• 4 -5 bananas, sliced 1/2-inch thick
• 1 1/2 cups whipped heavy cream
• 1 pinch cinnamon

Recipe

• 1 sift flour and powdered sugar into a mixing bowl.
• 2 add eggs, milk, butter, vanilla, and salt; beat until smooth.
• 3 heat a lightly greased 6-inch skillet.
• 4 add about 3 tablespoons batter.
• 5 tilt skillet so that batter spreads to almost cover the bottom of skillet.
• 6 cook until lightly browned; turn and brown the other side.
• 7 repeat process with remaining batter, grease skillet as needed.
• 8 to make sauce:.
• 9 melt butter in a large skillet.
• 10 stir in brown sugar, cinnamon and nutmeg. stir in cream and cook until slightly thickened.
• 11 add bananas; cook for 2 to 3 minutes, spooning sauce over them.
• 12 remove from heat.
• 13 spoon banana slices on crepe, roll up and place on serving platter.
• 14 spoon sauce over crepes.
• 15 top with whipped cream and garnish with a pinch of cinnamon.

Sweet Potato Pound Cake

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon mace (optional)
• 1/4 teaspoon cinnamon (optional)
• 1 cup unsalted butter, softened
• 2 1/2 cups cooked mashed sweet potato
• 4 eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 cups granulated sugar
• 1/4 cup packed light brown sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease and dust with flour two 8 1/2 x 4 1/2 x 2 5/8 (larger) loaf pans.
• 3 mix flour, baking powder, baking soda, nutmeg, mace, and cinnamon in a medium sized bowl.
• 4 in a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.
• 5 at low speed, add sweet potato and eggs one at a time until well mixed.
• 6 beat flour mixture into the sweet potato mixture.
• 7 add vanilla and mix.
• 8 pour batter equally divided into 2 loaf pans.
• 9 bake for approximately 55 minutes.
• 10 serve warm or cold and can be frozen.
• 11 enjoy!

Sweet Potato Pecan Bread (abm)

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• 3/4 cup water
• 2/3 cup mashed sweet potato
• 2/3 cup chopped apple
• 1/4 cup nonfat dry milk powder
• 1 1/2 teaspoons salt
• 3 tablespoons sugar
• 3 tablespoons vegetable oil
• 3 3/4 cups bread flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/4 teaspoons instant yeast
• 1/2 cup chopped pecans
• 1/3 cup raisins

Recipe

• 1 place all ingredients except pecans and raisins in machine in order recommended by the manufacturer. select sweet cycle.
• 2 add pecans and raisins at the “add ingredient” signal.

Sweet Potato Pudding

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 4 cups cooked peeled sweet potatoes
• 1 lime, juice and zest of
• 3/4 cup brown sugar
• 2 large eggs
• 2 tablespoons unsalted butter, softened
• 1/2 cup coconut milk
• 1/3 cup dark rum
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup raisins
• 1/4 cup coconut flakes

Recipe

• 1 preheat oven to 350°f.
• 2 place all ingredients except raisins. blend well till nice and smooth.
• 3 mix in raisins and coconut.
• 4 pour into a buttered casserole pan and bake 50 minutes.
• 5 chill and serve with whipped cream.

Sweet Potato Pie I

Total Time: 2 hrs 20 mins Preparation Time: 30 mins Cook Time: 1 hr 50 mins

Ingredients

• Servings: 8
• 1 (1 lb) sweet potato
• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 cup evaporated milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie shells

Recipe

• 1 1. boil sweet potato whole in skin for 40 to 50 minutes, or until done. run cold water over the sweet potato, and remove the skin.
• 2 2. break apart sweet potato in a bowl. add butter, and mix well with mixer. stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. beat on medium speed until mixture is smooth. pour filling into an unbaked pie crust.
• 3 3. bake at 350*f. for 55 to 60 minutes, or until knife inserted in center comes out clean. pie will puff up like a souffle, and then will sink down as it cools.
• 4 my notes: don't store the boiled sweet potatoes in the fridge when you don't have time to make the pie right then -- it separates a bit and makes the pie grainier than it needs to be. it's much smoother when the directions are followed and it's mixed right after boiling and peeling. i use evaporated milk instead of regular milk. i add a 1/4 tsp of cloves and ginger and 2 tbsp of lemon juice. the lemon enhances the tast of the potatoes. i also add a 1 tbsp flour to the mixture to thicken up a bit. last, i i halve the sugar and replace with brown sugar. try this and you won't be disappointed.
• 5 if you didn't have an hour to bake or boil the potatoes, so i used a 17.2 oz can of sweet potatoes instead of 1 pound of fresh. i didn't even warm them so they would be similar to the cooked, fresh sweet potatoes! i just opened the can, drained them, and threw them in the mixing bowl with the softened butter. i had to mix with electric mixer for a while until most of the lumps were out, but then just followed the recipe as written. i added just a little more milk since the can was a little over 1 lb. the pie was great, and saved me over an hour of prep time.

Lebanese Style Tabouli

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 8
• 1 cup bulgar wheat, dry
• 2 -3 cups cold water
• 1 1/2 teaspoons salt
• 1/4 cup fresh lemon or 1/4 cup lime juice
• 1 teaspoon fresh garlic, crushed
• 1/2 teaspoon dried mint
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 cup olive oil
• fresh black pepper
• 1 cup parsley, freshly chopped and packed
• 1/2 cup scallion, chopped (include the greens)
• 2 medium tomatoes, diced

Recipe

• 1 prepare the bulgur by soaking it for 2-3 hours in cold water.
• 2 when it reaches the "al dente" stage, drain it thoroughly in a fine-mesh strainer. while preparing the other ingredients, let the damp wheat sit for another hour, stirring and tossing it from time to time, to fluff it and dry it.
• 3 add the lemon juice, garlic, oil, mint and seasonings and mix thoroughly.
• 4 add the chopped parsley and onions and toss everything together.
• 5 just before serving, add the chopped tomatoes. correct the seasonings.

Pineapple Chutney

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 4 fluid ounces wine vinegar
• 1 1/2 ounces sugar
• 1 lb fresh pineapple, small diced
• 1 jalapeno chile, seeded and chopped
• 1/2 ounce fresh gingerroot, peeled and grated
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pepper

Recipe

• 1 combine vinegar and sugar in large saucepan.
• 2 simmer and stir until sugar dissolves.
• 3 add pineapple and simmer until soft.
• 4 strain pineapple and set aside, return juices to pan.
• 5 add chile, ginger and spices to pan.
• 6 simmer and reduce au nape.
• 7 mix spiced syrup with pineapple.
• 8 refrigerate immediately.

Sweet Potato Pie

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 1 cup sweet potato, mashed, cooked
• 2/3 cup sugar
• 2 eggs, beaten
• 1 cup evaporated milk
• 1/2 teaspoon lemon extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie shells

Recipe

• 1 scald the milk and mix everything together.
• 2 pour into the unbaked pie crust and bake at 425 degrees for 20 minutes, reduce to 350 degrees and continue another 20 minutes or until toothpick inserted in the center comes out clean.
• 3 cool before serving.
• 4 its best served warm.

Polenta French Toast

Total Time: 13 hrs 15 mins Preparation Time: 12 hrs Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 6 1/2 cups water
• 1/2 teaspoon kosher salt
• 2 cups polenta (medium grind cornmeal)
• 1/2 cup pure maple syrup
• 2 teaspoons ground cinnamon
• 1 orange, zest of, grated
• 1 pinch freshly grated nutmeg
• 1 cup milk
• 6 tablespoons butter
• 1/2 cup all-purpose flour or 1/2 cup semolina flour or 1/2 cup fine cornmeal
• powdered sugar

Recipe

• 1 bring water and salt to a boil in a medium saucepan over medium heat. add cornmeal in a slow steady stream, whisking constantly. cook until beginning to thicken, stirring frequently, about 4 minutes. reduce heat to low and cook, stirring often, 30 minutes.
• 2 add syrup, cinnamon, orange zest, nutmeg, and milk; stir well. cook another 30 minutes on low. pour into parchment-lined 13x9 baking dish and cool to room temperature. cover with plastic and refrigerate overnight.
• 3 cut polenta into squares, then cut each square diagonally into triangles. melt butter (2 tbsp per 4 triangles) in a large skillet. dip both sides of each triangle in flour, patting off excess, then fry until crisp and brown on both sides. dust with powdered sugar and serve with maple syrup and fruit.

Eggplant Bharta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 medium onion, cut into long slices
• 2 garlic cloves, chopped
• 1 teaspoon ginger powder
• 1/2 teaspoon cayenne powder
• 1 teaspoon cumin powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper (optional)
• 1/2 teaspoon turmeric powder
• 2 medium tomatoes, cut into half inch pieces
• 1 medium eggplant, cut into 1 inch pieces
• 1/2 teaspoon salt
• 4 tablespoons chopped coriander leaves or 4 tablespoons cilantro

Recipe

• 1 heat oil in a saucepan on medium flame.
• 2 add onion and saute until it turns transparent (takes about 2 minutes).
• 3 fold in garlic and saute for 2 minutes or until the raw smell is gone.
• 4 stir in all the spice powders (masalas).
• 5 saute for 2 minutes.
• 6 now add half a cup of water and the tomatoes and cook for 5 minutes.
• 7 fold in eggplant and salt.
• 8 cook for 10 minutes or until the eggplant is well cooked. it should be dry (no gravy/curry is present).
• 9 garnish with chopped cilantro.
• 10 serve hot with rotis and raita.
• 11 enjoy!

Sweet Potato Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 ounces unbleached all-purpose flour
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 3 ounces cold unsalted butter, cut into 1/2-inch pieces
• 1 ounce cold vegetable shortening, cut into 1/2-inch pieces
• 3 1/2 tablespoons ice water, more as needed
• 2 medium-to-large sweet potatoes (12 to 14 oz. each)
• 1 cup half-and-half
• 3 large eggs
• 3/4 cup packed light brown sugar
• 2 teaspoons dark rum
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cloves
• freshly grated nutmeg, one pinch
• freshly ground black pepper, one pinch
• lightly sweetened whipped cream, for serving (optional)

Recipe

• 1 make the pie dough: combine the flour, sugar, and salt in a large bowl. add half of the butter. using your hands, gently toss the butter to coat each piece with flour. using a pastry cutter or 2 knives, cut the butter into the flour until the mixture has the texture of coarse oatmeal. add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of kidney beans.
• 2 while tossing the mixture with your hand, sprinkle the ice water on top. continue to toss between your fingers until moistened evenly. the dough should look shaggy but hold together when gently squeezed in the palm of your hand. if not, add a little more water. gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. press the dough into a flat disk and wrap tightly in plastic. refrigerate for at least 2 hours or up to 2 days.
• 3 on a lightly floured surface, roll out the dough to a 1/8-inch-thick round, 12 to 13 inches in diameter. gently fit the dough into a 9-inch pie plate, being careful not to stretch it. trim the edge to a 1/2-inch overhang. fold the overhang under to create a thick edge—if some areas are sparse, use the trimmings to bulk them up. crimp the edge. prick the dough all over with a fork. cover and refrigerate until firm, at least 1 hour or overnight.
• 4 position a rack in the center of the oven and heat the oven to 425°f.
• 5 line the pie shell with parchment or foil and fill with pie weights or dried beans. bake until the edges are just beginning to turn golden, about 15 minutes. carefully remove the parchment and weights and reduce the oven temperature to 375°f continue to bake until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. cool completely on a wire rack.
• 6 make the filling: raise the oven temperature to 400°f prick each potato once and roast on a rimmed baking sheet until tender, about 1 hour. let cool. when the potatoes are cool enough to handle, peel them and cut away any dark spots. pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (the potatoes can be prepared to this point up to a day ahead. refrigerate and return to room temperature before continuing with the recipe.).
• 7 put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes. transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°f) over medium-low heat, stirring constantly, about 2 minutes. pour the filling into the baked pie shell and bake at 400°f until just set in the center, 25 to 30 minutes. transfer to a wire rack and let cool completely. slice and serve with a generous dollop of whipped cream (if using).

Polenta Bake With Plums And Berries (gluten-free)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 plums (240 g)
• 160 g red fruit jelly (or mixed berries)
• 2 eggs
• 50 g butter (plus a bit more for greasing)
• 70 g sugar
• 1 1/2 teaspoons cinnamon
• 100 g vanilla yogurt
• 90 g polenta
• 80 g milk

Recipe

• 1 wash and pit the plums and cut into eight pieces. place in a greased oven-proof dish. add the red fruit jelly or fruit respectively.
• 2 preheat the oven to 180°c.
• 3 divide the eggs. cream egg yolks with butter, sugar and cinnamon. add polenta, yogurt and milk.
• 4 beat the egg whites into peaks and fold into the polenta mixture.
• 5 pour on top of the fruit and bake for 40-45 minutes.
• 6 after 25-30 minutes you might need to cover the dish for the rest of the baking time to prevent it from browning too much.
• 7 serve warm with vanilla ice-cream or whipped cream.

Revised Betty Crocker Pineapple Chutney

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 2 (20 ounce) cans crushed pineapple in juice, undrained
• 1 cup cider vinegar
• 1 1/2 cups brown sugar, packed
• 2 cups raisins
• 1 tablespoon salt
• 1/4 cup ginger paste (or 1 tablespoon ground)
• 4 garlic cloves, crushed (or 3/4 teaspoon granulated)
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

Recipe

• 1 prepare jars in boiling water bath, keep hot.
• 2 in large, heavy saucepan, stir together all ingredients.
• 3 heat to boiling then reduce heat to low.
• 4 stirring frequently, simmer slowly 40 to 55.
• 5 minutes until chutney turns deep brown.
• 6 fill and seal jars.

Sweet Potato Pudding

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 3 -4 large sweet potatoes
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 1/4 teaspoon clove
• 1 cup water
• 1 -2 cinnamon stick
• 1/4-1/2 cup cup butter or 1/4-1/2 cup cup margarine
• 1/2 cup karo syrup
• 1/2 cup brown sugar
• 1 pinch salt

Recipe

• 1 while grating sweet potatoes, bring to a slow boil all the spices in 1 cup of water.
• 2 put the sweet potatoes into a large mixing bowl.
• 3 just before removing the pot of spices from the stove, add butter or margarine, karo syrup, brown sugar, and salt.
• 4 stir while the butter melts.
• 5 remove the cinnamon sticks.
• 6 pour this mixture over the grated sweet potatoes.
• 7 blend well together.
• 8 put in a well-buttered casserole dish and place in a preheated 350 degrees oven.
• 9 bake, stirring well two or three times, until the sweet potatoes are tender and the top is lightly browned.
• 10 this takes about 1 hour.
• 11 remove from the oven and let stand about 5 minutes before serving.
• 12 when stirring you may decide extra spices are needed or more water so mix up more water and spice and add them.
• 13 you may add more karo syrup or butter as well as spices.

Sweet Potato Pie

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup light brown sugar
• 1 large egg
• 1 tablespoon fresh orange juice
• 1 tablespoon honey
• 1 large sweet potato, cooked and mashed
• 0.5 (12 ounce) can evaporated milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 9 inches refrigerated pie crusts

Recipe

• 1 heat oven to 350°f.
• 2 in a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 minutes.
• 3 add the egg, orange juice, and honey and beat for 2 minutes.
• 4 add the sweet potato, evaporated milk, vanilla, salt, cinnamon, and nutmeg and combine.
• 5 pour the sweet potato mixture into the crust. bake until the filling is set, 50 to 60 minutes.
• 6 let cool for at least 30 minutes. serve at room temperature.

Reveler's Relish

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 cucumber (peel if waxed)
• 1/2 cup red onion, finely chopped
• 1/2 cup cider vinegar
• 1/4 cup honey
• 1/2 teaspoon sea salt
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon ground celery seed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice

Recipe

• 1 remove seeds from the peppers. finely chop the peppers and the cucumber.
• 2 combine chopped vegetables with the remaining ingredients.
• 3 this relish can be eaten right away but it is better if allowed to sit for several hours. store it in a covered container in the refrigerator.

Sweet Potato Panna Cotta

Total Time: 49 mins Preparation Time: 45 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 1 1/2 teaspoons unflavored gelatin powder
• 2 tablespoons water
• 1 cup mashed sweet potatoes
• 1 cup whole milk
• 1/4 cup heavy cream, plus 2 tablespoons
• 1/4 cup sweetened condensed milk
• 1 tablespoon light brown sugar
• 1 pinch salt
• vegetable oil, for rubbing
• 1/3 cup whole cranberry sauce
• 2 tablespoons cranberry juice
• 1/2 cup cinnamon toast crouton, for garnish

Recipe

• 1 in a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 3 minutes. in a large microwave-safe bowl, whisk the sweet potatoes with the whole milk, heavy cream, condensed milk, brown sugar, and salt. microwave the sweet potato mixture at high until warm, about 1 minute. microwave the gelatin mixture at high until melted, about 10 seconds, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
• 2 lightly rub 6 - 1/2"-inch ramekins with vegetable oil. pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 2 hours.
• 3 in a small bowl, combine the cranberry sauce and cranberry juice. run the tip of a paring knife around the inside of the ramekins.
• 4 to unmold, dip a ramekin into a shallow bowl of hot water for 30 seconds; dry off the ramekin and invert the panna cotta onto a plate. spoon the cranberry sauce on top and garnish with the cinnamon toast croutons.
• 5 note: the panna cottas can be refrigerated in the ramekins for up to 2 days. prepare half of the recipe for cinnamon toast crumb crust through step 2 for cinnamon toast croutons.

Summertime Soy Granita

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• 1/3 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 1/2 cups vanilla-flavored soymilk
• 1/3 cup slivered almonds, toasted
• mint sprig (optional)

Recipe

• 1 combine sugar and water in a small saucepan. bring to a boil, and cook 1 minute or until sugar dissolves. remove from heat and whisk in vanilla, cinnamon and soy milk.
• 2 cool mixture completely; pour into an 8-inch square baking dish. cover and freeze at least 8 hours or until firm.
• 3 remove from freezer; scrape entire mixture with a fork until fluffy. spoon into a freezer-safe container; cover and freeze for up to 1 month. when ready to serve, scoop into dessert cups, sprinkle with almonds and garnish with mint sprigs.

Iced Chai Tea

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 1/2 cups 2% low-fat milk
• 1 tablespoon sugar or 1 tablespoon artificial sweetener
• 2 chai tea teabags
• ground cinnamon (to garnish)

Recipe

• 1 combine all the ingredients, except the cinnamon in a saucepan, bring to a boil stirring frequently.
• 2 remove from heat, let stand 3-4 minutes, remove the tea bags.
• 3 chill in the fridge.
• 4 serve over ice cubes with a sprinkle of cinnamon.