Sounds like something they made w/ katie couric & al a while ago...
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Sounds like something they made w/ katie couric & al a while ago...
:D
Apple Bread Pudding With Caramel Apple Sauce
• 2 large Granny Smith apples
• 3 tbsp. butter
• 11/4c. plus 2 tbsp. sugar, divided
• 1 tsp. cinnamon
• 4 c. half-and-half
• 4 eggs plus 5 egg yolks
• Pinch of salt
• 11/2tsp. vanilla
• 5 c. diced sturdy bread
• Caramel Apple Sauce (see recipe)
Preheat the oven to 300 degrees. Lightly grease 8 (8-ounce) ramekins or oven-safe cups or mugs. Peel and slice the apples, and sauté them in the butter and 2 tablespoons of sugar 5 minutes or more, until they are tender. Toss with the cinnamon and set aside.
Put the half-and-half in a saucepan and bring just to a boil. Meanwhile, in the large bowl of a mixer, beat together the eggs, egg yolks, salt and 11/4cups of sugar until well-mixed. While beating at low speed, slowly add about a cup of the hot half-and-half to warm the mixture. Continuing to beat, add the remaining hot half-and-half more quickly. Stir in the vanilla and set aside.
Divide half the bread among the prepared cups, then layer with half of the apples. Repeat. Pour the custard over the bread and apples, covering them. Let rest 5 minutes, occasionally pressing the bread and apples down into the liquid if needed.
Put the cups in a roasting pan, set it on an oven rack and put hot water in the pan to halfway up the depth of the puddings.
Bake about 1 hour, until no custard appears if the center of a pudding is gently pressed. Remove from the pan and let cool 15 minutes (or longer) before serving. Serve with caramel apple sauce
:D
Caramel Apple Sauce
• 11/2c. sugar
• 1 c. apple cider
• 1 c. heavy cream
• 1 tbsp. Bourbon or apple brandy, optional
• 1 tbsp. butter
Put the sugar in a large, heavy saucepan. Add the cider slowly and stir together well, taking care not to splash the sides of the pan. Cook over high heat, without stirring, until any part of it starts to turn brown, then swirl the pan to even the color and cook until the mixture is golden brown, a minute or two longer.
Remove from heat and slowly and carefully add the cream (it can bubble up violently). With similar care add the Bourbon or brandy, if using. Stir carefully, taking care not to splash the sides of the pan. Cook over medium-high heat, without stirring, 5 minutes or more (watching carefully and lowering heat as necessary to control how far it boils up), until the mixture is a medium golden brown. Remove from heat and add the butter, stirring until it is melted in. Sauce thickens as it cools. Serve warm or at room temperature. If needed, rewarm in a heavy saucepan over low heat or in a microwave on low power
:D
:D
Braised Spinach
• 1 (2-lb.) bag fresh spinach, destemmed
• 1 onion, diced
• 3 strips bacon, diced
• 2 cloves garlic, minced
• Salt and pepper
Store the prepared ingredients in two containers, one with the onion, bacon and garlic, and the other with the prepared spinach.
In a large skillet, sauté the onion, garlic and bacon until the bacon is tender and the onion is translucent. Pile on all the spinach, even though it looks like it won't fit into the pan. Be warned that you won't get as much as you think you will. Toss it carefully as it cooks down, and cook until the leaves are thoroughly wilted. Salt and pepper to taste.
:D
Roasted Winter Vegetables
1 large orange-fleshed sweet potato
• 1 large rutabaga
• 4 medium turnips
• 6 medium fresh beets
• 1 onion, sliced
• 1 whole head of garlic, peeled
• 1 sprig rosemary, chopped
• About 1/4c. olive oil
• Salt and pepper to taste
• 1/2c. kalamata olives
On Wednesday, peel and chop root vegetables into ½ -inch cubes. Toss with onion, garlic and rosemary, and enough olive oil to coat. Refrigerate in a sealed container.
About 90 minutes before dinner, arrange the mixture on a cookie sheet with raised sides or roasting pan, scatter olives over vegetables and add to the oven with the turkey. When you take the turkey out, crank up the oven to 400 degrees. Roast until tender.
:D
Salad
• 2 oranges
• 2 apples
• 3 heads Boston lettuce, torn and cleaned
• 1 c. chopped walnuts
Dressing:
• 1/2c. extra-virgin olive oil
• 1/4c. balsamic vinegar
• 2 tbsp. Dijon mustard
• 2 tbsp. apricot jam
• Dash of chile oil or cayenne pepper
• Salt and pepper to taste
Peel oranges with a knife, removing as much of the pith as possible, then slice out each section, discarding the leftover membrane. Slice apples and set fruit aside.
To prepare the dressing, combine olive oil, vinegar, mustard, jam, chile oil, salt and pepper.
:D
Mashed Potatoes With Leeks
• 1 bunch leeks, cleaned
• 1 tbsp. olive oil
• 10 lb. red potatoes
• 1/2c. (1 stick) butter
• 1/2c. warm milk
• Salt and pepper to taste
On Tuesday, trim the root end and the dark green end off leeks. Thinly slice the white part and rinse thoroughly. Drain on a clean dishcloth.
Heat olive oil in a heavy cast-iron pan. Add the leeks and cook on low heat for about 30 minutes, stirring and scraping frequently, until they are limp and sweet to taste. Refrigerate.
On Wednesday, peel the potatoes and cut into uniform pieces, about 2 inches. Put them in the pot you're going to cook them in, cover with cold water and refrigerate.
About two hours before you're going to cook them, take them out of the refrigerator and add new water to help them come to room temperature.
About an hour before you need them, bring them to a boil and cook until they are fork-tender. Drain completely and throw in the butter to melt. Cover and let sit for a couple of minutes. Meanwhile, warm the milk and the leeks. Combine all the ingredients and mash, using an old-fashioned potato masher. Yes, small lumps are perfectly fine. (Otherwise, your guests might think you used instant potatoes.) Add salt and pepper, cover and put into the warm oven until dinner is ready.
:D
MACARONI AND CHEESE
7 tablespoons unsalted butter
1 cup fresh French bread crumbs (tear bread into chunks and grind in food processor)
2½ cups milk (low-fat is fine)
¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon cayenne
Freshly ground pepper
2¼ cups (9 ounces) grated Cheddar cheese
1 cup (4 ounces) grated Gruyere cheese
½ pound elbow macaroni or penne
Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
Melt 2 tablespoons butter in a small skillet over low heat. Add the bread crumbs and saute, stirring constantly, until moistened but not browned. Set aside.
Heat the milk in a saucepan over medium heat. In large saucepan, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour and cook, whisking constantly, 1 minute. Continue whisking and slowly pour in hot milk. Cook, still whisking, until the mixture is bubbly and thick.
Remove pan from heat and stir in salt, nutmeg, cayenne, freshly ground pepper to taste, 1 cup Cheddar cheese and ½ cup Gruyere. Set aside.
Bring a large pot of salted water to a boil. Cook macaroni 2 to 3 minutes less than package instructions. Drain in a colander, rinse with cold water and drain again, well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining cheeses and bread crumbs over the top. Bake until browned on top, about 30 minutes.
Here are tips for making excellent mac and cheese:
• It all begins with a bechamel (white) sauce. After whisking the flour into the melted butter to make the loose paste called a roux, cook it for a minute to eliminate the raw-flour taste.
• Heat the milk before whisking it in; it blends more readily than cold milk.
• Once the sauce is thick and creamy, stir in any herbs or spices before removing the pan from the heat and stirring in the cheese.
• The white sauce and pasta absorb a lot of flavor, so use pungent cheeses; I like sharp cheddar mixed with a little Gruyere for extra bite.
• Choose a quality brand of Italian pasta made from durum wheat for the best consistency.
• Undercook the pasta so the center is still firm. The pasta will finish cooking as it bakes.
• Although pasta is not usually rinsed, I recommend it when making macaroni and cheese to rinse away excess starch that can give the sauce a mealy texture.
• Serving suggestion:
Toss in tomatoes, herbs, onions, sausage, or mushrooms. Sprinkle the top with cooked, crumbled bacon instead of the breadcrumbs. Just use your imagination.
:D
Pumpkin Cheese Ball
1 8-oz. package cream cheese, softened
1 8-oz. can crushed pineapple, well drained
2/3 cup canned pumpkin
1 and 1/2 cups sharp cheddar cheese, shredded
1 jar 2.5-oz. dried beef, minced
1/2 tsp. seasoned salt
Combine all ingredients and mix well. Shape into a ball and chill for at least 1 hour before serving. Serve with crackers and/or cut vegetables.
Au Gratin Peas
1 small onion, chopped
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
3 cups frozen peas, thawed
1/2 cup seasoned bread crumbs
2 cups cheddar cheese, shredded
Melt butter in a skillet and add onion and saute until tender. Sprinkle with flour and stir until thickened. Add cold milk and stir until mixture thickens. You may need to add more milk or four to achieve desired consistency. Place peas in a lightly greased baking dish. Pour milk mixture over peas. Sprinkle with bread crumbs and cheese and bake at 350 degrees for 35 minutes.
Stuffed Acorn Squash
3 - 4 acorn squash, sliced in half
3 tart apples, peeled, cored and diced
3 pears, peeled, cored and diced
1/4 cup orange juice
1/4 cup raisins (optional)
1/3 cup butter
1/3 cup brown sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg
Place acorn squash in a baking dish cut side down. Fill baking dish with 1-inch of water. Bake at 400 for 45 minutes. Remove squash from water and set aside. Meanwhile, melt butter in a large saucepan and saute apples and pears until tender. Add orange juice, raisins, sugar and spices and cook for several minutes. Place some of the apple/pear mixture in each half of the acorn squash and bake at 350 degrees for about 30 minutes.
Mashed Sweet Potatoes
3 - 4 pounds sweet potatoes
1/3 cup brown sugar
1/3 cup buttermilk
1/4 cup bourbon (optional)
1/3 cup butter
Salt and pepper to taste
Bake potatoes for about 1 hour at 400 degrees. Allow to cool enough so you can handle them. Slice in half and scoop out pulp. Place pulp in a large saucepan and add remaining ingredients. Cook over low-medium heat for several minutes
Additional recommendation for pre-Holiday nerves: Have a little bourbon before the guests arrive. ;)
Fresh Cranberry Relish
2 cups fresh cranberries
2/3 cup brown sugar
1/4 cup orange juice
1 Tbsp. grated orange zest
1 Tbsp. grated lemon zest
1 Tbsp. lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
Combine all ingredients in a blender or food processor and blend until mixed and coarsely chopped. Refrigerate until ready to serve.
Cranberry Coffee Cake
2/3 cup butter, softened
2/3 cup sugar
2 eggs
1 and 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 8-oz. container sour cream
1/2 tsp. almond extract
1 tsp. vanilla
1 16-oz. can cranberry sauce
1/3 cup pecans, chopped
Cream together butter and sugar. Add eggs and mix well. Add flour, baking soda, baking powder, and salt and mix. Add sour cream and almond and vanilla flavorings. Place one third of batter in a 9-inch greased baking dish. Spread one-third of the cranberry sauce over batter and repeat this step twice. Sprinkle with pecans and bake at 350 degrees for about 1 hour.
:D
Pumpkin Gooey Butter Cakes
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
:D
BUTTERNUT SQUASH WITH TANGERINE AND SAGE GLAZE
8 pounds butternut squash with long necks
1 cup fresh tangerine juice, divided
1/2 cup whipping cream
1/4 cup (1/2 stick) butter
2 tablespoons grated tangerine peel
Fresh sage leaves (about 30)
Preheat oven to 375°F. Cut neck off each squash. Peel necks and cut crosswise into generous 1/3-inch-thick slices. Overlap slices in 2 large baking dishes. Sprinkle with salt and pepper. Spoon 6 tablespoons tangerine juice over squash. Spoon cream over squash; dot with butter. Bake squash until beginning to brown, about 30 minutes. Mix tangerine peel into remaining 10 tablespoons juice; drizzle over squash. Place 1 sage leaf atop each squash round. Bake until squash are very tender and tops are browned in spots, about 30 minutes longer (do not turn squash over at any point). (Can be prepared 4 hours ahead. Let stand at room temperature. Before serving, heat in 375°F oven until warm, about 15 minutes.)
:D
Roasted Sweet Potato Salad with Warm Chutney Dressing
4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper
Dressing:
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil
Make the Salad: Preheat oven to 425 degrees F.
In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds
:D
Garlic-Roasted Asparagus
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Preheat the oven to 425 degrees F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.
:D
:D
APPLE-WALNUT CAKE
2 cups diced peeled tart green apples (such as Granny Smith; about 1 1/2 large)
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted, cooled
1 large egg
1 1/4 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts
Preheat oven to 375°F. Butter and flour 8x8x2-inch baking pan. Mix diced apples, sugar, butter and egg in large bowl to blend. Sift flour, cinnamon, baking soda and salt over. Add chopped walnuts; mix thoroughly. Transfer mixture to prepared pan.
Bake until cake is brown and crusty on top and tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
:D
PUMPKIN-CHOCOLATE CHIP LOAF CAKE
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely
:D
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar
Sweetened Whipped Cream
bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
and a large dolop of sweetened whipped cream
:D
SPICED PUMPKIN BREAD
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
:D
FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
Cake
1 cup (2 sticks) butter, cut into pieces
8 ounces semisweet chocolate chips (about 1 1/2 cups)
1 1/4 cups sugar
1 cup sifted unsweetened cocoa powder
6 large eggs
Caramel sauce
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
Vanilla ice cream
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
For caramel sauce:
Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.
:D
:D
Ginger Cranberry Sauce
Canola oil, to cook in
1 large red onion, 1/4-inch dice
1 tablespoon minced ginger
1 pound fresh cranberries
Zest and juice 3 oranges
2 tablespoons brown sugar
Salt and black pepper, to taste
In a non-reactive saucepan, coated lightly with oil on medium heat, saute the onions, ginger and zest until soft, about 3 minutes. Add the cranberries, juice, sugar and season. Simmer for 30 minutes until very soft. Check for seasoning and serve warm.
:D
CRANBERRY SAUCE WITH ROASTED SHALLOTS AND PORT
18 large shallots, peeled, quartered lengthwise through root end
1 tablespoon vegetable oil
5 teaspoons minced fresh thyme
5 tablespoons balsamic vinegar
1 tablespoon plus 1/2 cup sugar
1 2/3 cups ruby Port
1/3 cup (packed) golden brown sugar
1 12-ounce bag cranberries
1/4 cup dried currants
1 tablespoon chopped fresh marjoram
Preheat oven to 400°F. Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
Bring Port, brown sugar, 4 tablespoons vinegar, and 1/2 cup sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries and currants; cook until berries pop, stirring occasionally, about 8 minutes. Mix in marjoram and 2 teaspoons thyme. Mix in shallots. Transfer to bowl. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
:D
Uncooked Cranberry and Orange Relish
1 bag (12 ounces) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless oranges, well washed and dried
1 cup sugar
Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks
:D
Cranberry Relish
2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier liqueur
1 orange, zested and juiced
Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.
:D
:D
CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES
3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
1 1/2 cups apple cider or apple juice
1/3 cup (packed) golden brown sugar
5 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup finely chopped green onions
Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with green onions.
:D
Sweet Potatoes with Brandy and Raisins
1/2 cup raisins
1/4 cup brandy
4 medium sweet potatoes, boiled until just tender then peeled and sliced into 1/4 inch slices
2/3 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons water
1/4 cup butter
Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices
:D
Caramelized Cane Syrup Sweet Potatoes
2 pounds sweet potatoes, cut crosswise and cubed into 3/4-inch pieces
1 stick butter
1 cup 100 percent Pure Cane Syrup
1/2 cup brown sugar
3 cups pecan pieces
1 teaspoon salt
Preheat the oven to 400 degrees F. Place the sweet potatoes in a large saucepan and cover with water. Bring the water up to a boil and blanch the potatoes for 3 to 5 minutes. Remove the potatoes from the stove and drain. In a large saute pan, melt the butter. Stir the cane syrup and brown sugar into the melted butter. Add the pecan pieces and cook for 3 minutes, stirring constantly. Turn the potatoes into a mixing bowl. Fold the pecan mixture into the sweet potatoes. Season the potatoes with salt. Blend to coat the potatoes evenly. Pour the potatoes onto a parchment lined 1/2 sheet pan and roast the potatoes for 15 to 20 minutes or until the potatoes are caramelized and tender.
:D
MASHED SWEET POTATOES AND BANANAS WITH PECAN STREUSEL
10 medium-size tan-skinned sweet potatoes (about 6 pounds), scrubbed
4 bananas, unpeeled
1 cup (2 sticks) butter, room temperature
1/3 cup honey
1 1/2 cups pecan pieces
3/4 cup (packed) golden brown sugar
1/2 cup all purpose flour
Preheat oven to 400°F. Pierce sweet potatoes with fork. Place on rimmed baking sheet or in roasting pan and bake until almost soft, about 40 minutes. Add bananas to roasting pan alongside sweet potatoes and bake until banana skins brown, about 10 minutes. Let sweet potatoes and bananas stand at room temperature until cool enough to handle, about 15 minutes (maintain oven temperature). Cut sweet potatoes in half. Scoop flesh from sweet potatoes into large bowl. Peel bananas; add to bowl. Add 1/2 cup butter and honey; beat with wooden spoon until blended and fluffy. Season to taste with salt. Transfer to 8- to 10-cup ovenproof baking dish.
Mix nuts, sugar, and flour in bowl. Add 1/2 cup butter; mix with fingertips until coarse crumbs form. (Potatoes and streusel can be made 1 day ahead. Cover separately; chill. Before continuing, preheat oven to 400°F.) Sprinkle streusel over potatoes. Bake until top is golden brown and potatoes are hot, about 25 minutes.
:D
Sweet Potato Gratin
3 pounds sweet potatoes, pricked several times with a skewer
3 ounces (3/4 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
Preheat oven to 400 degrees F.
Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices, and place them in a buttered 14-inch gratin dish. In a stainless steel or enameled saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes.
The uncooked gratin, can be assembled 1 day ahead and kept refrigerated, and covered. Put the gratin under a preheated broiler about 4 inches from the heat until the edges are browned lightly.
:D
:D
Sour Cream Cherry Cake
19 oz package yellow cake mix
1 egg
1 1/2 cups lowfat milk, divided
3 1/2 cups package vanilla pudding mix
1/2 cups dairy sour cream
1/2 tsp grated lemon peel
2 cups pitted Northwest fresh sweet cherries
2 tbsp currant jelly, melted
Mint sprigs
1 cups sweetened whipped cream
Prepare yellow cake according to package directions using egg and l cup milk.
Pour batter into flan pan and bake according to package directions.
Prepare vanilla pudding according to package directions using 1 cup milk; remove from heat and stir in sour cream and lemon peel.
When cake is cool fill with vanilla pudding Top with cherries; brush with melted jelly.
Garnish with mint.
Serve with whipped cream
Tips
If flan pan is not available, bake in a 9-inch cake pan.
Completely cool pudding; spread pudding on cake and top with cherries as above.
A purchased 8 or 9-inch sponge shortcake may be used.
One package (18.25 oz) yellow cake mix may be used.
Prepare and bake according to package directions using 2 eggs and 1 cup milk.
Use one layer and reserve second layer for another use.
:D
:D
CARROT AND CELERY SALAD
3 med carrots, finely cut or grated
2 stalks celery, finely sliced
2 tbsp choose of either : walnuts, coconut, raisins, toasted sesame, sunflower or pumpkin seeds
Dressing:
2 tbsp oil
2 tbsp lemon juice
1 tsp sugar
freshly ground black pepper
Place the carrot, celery and selected seeds, nuts or raisins in a bowl.
Blend the dressing ingredients together
Pour over the salad, toss gently.
Garnish with celery leaves
:D
Basil Tomato Salad
2 tbsp olive oil
2 tbsp cider vinegar
2 tsp chopped fresh basil leaves*
1/2 tsp salt
1/4 tsp ground black pepper
3 cups cooked rice, cooled
2 med tomatoes, chopped
1 med cucumber, peeled, seeded and chopped
1 small red onion, chopped
Whisk together oil, vinegar, basil, salt and pepper in large bowl.
Add rice, tomatoes, cucumber and onion; toss.
Serve chilled.
*Substitute 1 teaspoon dried basil for fresh.
:D
sweet and sour cucumber salad
3 large Cucumbers
1 med Onion
1 Thai Chile
DRESSING
1/4 cup Vinegar, White
1/4 cup Oil
1/2 tsp Salt
2 tsp Sugar
1/2 tsp Garlic Powder
Peel and thinly slice the cucumbers.
Slice the onion thinly.
Seed and thinly slice the chile.
Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices.
Combine all the ingredients with the dressing, mixing well.
Taste and adjust seasoning with salt.
Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend
:D