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Ingredients
Directions Divide the dough in half. Roll each half into a circle and fit into a 9-inch pie pan, finishing the edge of each crust as desired. Refrigerate until ready to use. Rinse the sweet potatoes and place in a large pot. Add enough water to cover them. Over medium-high heat, bring the water to a boil. Cook until the sweet potatoes are completely tender, about 1 1/2 hours. Remove the potatoes from the water. Put the butter into the large bowl of a standing electric mixer. Carefully peel each potato (because they are hot), also removing any brown flesh. Add the hot potatoes to the butter and mash them until smooth. Preheat the oven to 250 degrees. Beat the sweet-potato mixture with the white and brown sugars until smooth. Add the sweetened condensed milk, nutmeg and cinnamon to taste and the lemon juice. Mix on low until thoroughly combined, adding the eggs until they are just combined. Divide the pecans between the two prepared crusts, reserving about 1/3 cup of the best-looking halves to garnish the pies. Pour the sweet potato filling over the nuts, dividing the batter between the two pies. Top each pie with the pecan halves, arranging them as desired. Bake the pies for 1 hour. Raise the heat to 350 degrees and bake until the pies are firm, the crust has begun to brown and the pies have puffed a little, 25 to 30 minutes. Servings: 20 Yield: Makes two 9-inch pies or 20 servings Source: "Christine Taylor's Sweet Potato and Pecan Pie" http://www.washingtonpost.com/recipes/christine-taylors-sweet-potato-and-pecan-pie/7639/?utm_term=.219f377abb63
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Carzalia Sweet Cobbler Ingredients: 1 cup sliced Carzalia Sweet Onions 1/2 cup butter 1 cup sugar 1 tsp ground cinnamon 4 cups fresh sliced peaches 2 unbaked pie crusts Directions: In a medium saucepan, saute onion, butter, and cinnamon until onion is tender. Add peaches and sugar to saucepan. Cook until peaches are soft. Line cobbler dish with pie crust. Pour filling into unbaked crust. Cut top crust into strips, then lay them in lattice or criss-cross across top of filling. Bake in pre-heated oven at 425 degrees for 50-60 minutes or until golden brown. From: Carzalia Valley Produce (www.carzaliavalley.com). This an easy desert that can be prepared ahead of time. Makes six servings.
Preheat oven to 350. Line a 9 inch cake pan
with parchment paper. Beat egg whites untill stiff peaks form. Stir 4 tablespoons of the honey and all the ricotta together in a bowl. Fold in egg whites. Spread mixture in a cake pan and bake for 40 minutes or till risen and golden. Meanwhile, gently heat the berries untill softened. Stir in remaining honey and simmer for 10 t0 20 minutes. Serve blueberry sauce over ricotta pie wedges. This is an easy and delicious dessert. Good way to use some of the left over sweet potatoes from your garden. Ingredients:
Directions:
Combine all ingredients and pour into pie shell. Bake at 350 for 50 to 55 minutes or until inserted toothpick comes out clean and pie is golden brown. This is a light, chilled desert that can be made ahead of time. Great after a summer evening BBQ. Ingredients
Preparation
Spread ice cream evenly over crust. Dip a large spoon in hot water and run it over ice cream to smooth the top. Place pie in freezer until solid, 2 hours or up to three days. Before serving, spray a border of whipped cream (about 1 cup) around edge of pie. Mound strawberries in center. Source: Epicurious.com This is the month of Chocolate, Happy Valentines Day! Pie Plate: 9 inch Recipe:
Directions:
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April 2022
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