Recipe- Southern Sweet Potato Pie

Southern Sweet Potato Pie

Happy Fall, everyone.

This morning I am reposting my picture of the Sweet Potato Pie I made. My, Has it been that long??

Today is October 8, 2015.

Wishing good cheer to the lady from Arkansas  whom I spoke with last night on the Telephone who was baking a sweet potato pie. After the telephone survey, she share with me her baking secrets for this pie, a little different than my posted recipe. 

To the pleasant  Arkansas gal, ” I’m sure that piece of pie tasted good this morning with your first cuppa, cup of coffee!!!

SOUTHERN SWEET POTATO PIE

2 cups cooked, mashed sweet potatoes

1 cup firmly packed dark brown sugar

1/2 cup butter, softened

2 eggs, separated

1/4 cup ( =5 oz) can evaporated milk

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp slat

1/2 tsp cinnamon

1 tsp vanilla

1 unbaked 10 -inch pastry pie shell

whipped topping (optional)

Preheat oven to 425 degrees F.

Combine mashed sweet potatoes, brown sugar, butter, egg yolk, salt, and spices in a large bowl.  Beat with electric mixer until   light and fluffy.   Add evaporated milk. Mix just enough to combine.

NOTES: 

Beat egg whites in a separate bowl until foamy.  Gradually add sugar, beating until stiff.   Fold into the large bowl.  Bake for 10 minutes.

Reduce heat to 350 degrees F. and bake an additional 45 to 50 minutes or until set.  Cool.  Top with whipped topping, if desired.

Notes:

First peel the sweet potatoes, cut into quarters, and boil in pot filled with water until soft, 15 to 20 minutes. ; take care to drain all of the water out of the pot, and then mash.  I used a food mill since I have an antique one that my grandmother had purchased.  You can also use a ricer if you have one; this separates the strings from the sweet potato which is a little fibrous being a root vegetable.

Recipe from several sources:

CdDkitchen

http://www.southern food.about.com

Mississippi Sweet Potato Pie

http://www.mommyskitchen.blogspot.com

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Apple-Blueberry Crumble

APPLE-BLUEBERRY CRUMBLE:

A healthy dessert from the Moosewood cookbook that has anti-oxidant rich fruits and heart-healthy oats and nuts.  Considered  at home with many cuisines despite it’s reputation of an  all- American dessert.

SERVES 8

Baking time: 45 to 50 minutes

Hands -on time: 15 minutes

Fruit Filling:

3 cups peeled and sliced apples

3 cups fresh or frozen blueberries

1 tsp ground cinnamon

1 Tablespoon cornstarch

1/3 cup pure maple syrup (or one of the sweeteners-1/4 cup brown sugar, or 1/3 cup thawed frozen apple juice concentrate, or 1/4 tsp powdered stevia.)

Crumble Topping:

1/2 cup rolled oats

1/2 cup whole-grain cornmeal

1/2 cup chopped walnuts or pecans 1/4 cup brown sugar or one of the sweeteners listed above for fruit filling.

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup vegetable oil

Directions:

1.  In a bowl, stir together the apple slices, blueberries, cinnamon, cornstarch, and maple syrup.   Spread into an unoiled, nonreactive7 x 11 inch baking pan or a 9 inch square baking pan.

Bake in a preheated 375 degree Fahrenheit oven  until bubbling, about 30 minutes.

2.  While the fruit bakes, make the crumble topping.
In a bowl, combine the oats, cornmeal, chopped nuts, brown sugar, cinnamon, and salt.  Add the oil and stir until well mixed.

3.  When the fruit has baked for 30 minutes , remove it from the oven.   Stir the fruit to settle it into the dish a little, top with the crumble mixture, and return it to the oven for 15 to 20 minutes, until the fruit looks thick  and the topping has crisped and browned.

4.  Serve hot , warm or at room temperature.

VARIATIONS:

For the fruit filling: in place of maple syrup use 1/4 cup brown sugar, 1/3 cup thawed frozen apple juice concentrate, or about 1/4 tsp powdered stevia.

For the crumble topping:

in place of the brown sugar ,use i1/4 tsp powdered stevia, or 1/3 cup maple syrup, or thawed frozen apple juice concentrate.   I f you use maple syrup or apple juice concentrate, the crumble mixture will be quite moist.

Add 2 tablespoons of ground sunflower seeds or flaxseeds to the topping.


Nutrition Information Per 1 serving of ( 8):

Calories:  271

Protein:  3 grams

Carbohydrate:  40 grams

Dietary fiber:  4 grams

Total fat:  13 grams

Saturated fat:  1 gram

Monounsaturated fat:  5 grams

Cholesterol: o mg ( zero ).

Sodium:  80 mgs


Your COMMENTS are welcomed:   Please take a few moments to say hello and tell me how the baking of your apple blueberry pie turned out.   Thanks so much! Have a wonderful day! 

 

 

 

Happy Halloween

Fall pumpkin

Happy Halloween

Trick  or Treat

IMG_6722

Doesn't this front porch beckon you to sit for a spell?

Breast Cancer Awareness month in October, Recipe with Pink theme

Think Pink !  As many of you know, October is breast cancer awareness month. 

There are several places of business that are participating.

For those of you who have a Panera Bread franchise in your state:

Panera Bread is selling “Pink Ribbon Bagels” and donating twenty-five cents for each bagel sold to a specific Cancer Instituteor organization in that region.

I stopped by Panera’s last evening after work.   The bagel is baked in the shape of the ribbon used for Breast cancer awareness. Flavored with cranberries and dried cherries and cherry bits, it is delicious toasted.

Estee Lauder and Clinique each year sell products with the pink theme.  Stop by your favorite department store to check it out.  They usually have little pink ribbons to pin on your outfit.

Has anyone heard of a recipe themed contest .  With pink theme.  Possibilities could be endless.

Spaghetti Carbonara II                

                                                               4 servings

1/4 pound bacon, cut into one-inch lengths

3 Tablespoons olive oil

1 1/2 cups chopped onion

1/2 cup finely chopped parsley,preferably Italian

1 cup finely diced Fontina cheese

2/3 cupfinely shredded proscuitto or Virginia Ham

2 egg yolks, lightly beaten

hot red pepper flakes

1 pound Sphaghetti

Freshly ground pepper

1 cup freshly grated Parmesan cheese

1.  Heat the bacon pieces in a heavy skillet and cook, stirrring frequently, until crisp.  Using a slotted spoon, transfer the bacon to paper toweling andto drain.

2.  Pour off almost all the fat from the skillet, but do not wash the skillet.  Add the olive oil and onion.  Cook the onion until tender.

3.  Prepare the parsley, cheese, prosciutto, and egg yolks and keep these ingredients, plus the bacon bits and pepper flakes, close at hand.

Have a hot dish ready for tossing the spaghetti and hot bowls ready to receive the portions. 

4.  Cook the spaghetti in boiling salted water to the desired degree of doness ( 10-12 minutes or more).  The moment it is done , empty it into a colander.  Drain the spaghetti quickly , then pour the spaghetti into the hot dish.

5.Add the onion, bacon bits, parsley, Fontina cheese, prosciutto, beaten egg yolks and red pepper flakes to taste and toss quickly and thoroughly with a fork and spoon.  Serve in hot bowls and pass the pepper and Parmesean cheese.

Soup- Vermont Butternut Soup

Vermont Butternut Soup

One of my favorite culinary memories is dining out and eating butternut squash soup at a restaurant in Alexandria, Virginia called “Bilbo Baggins.”

This is not their recipe, however I like to read recipe books to replicate it.  Since then , I enjoy the taste of  butternut squash soup each fall season taking me through winter.

Prep: 20 minutes             Cook 45 minutes                                                            Serves 12

Maple syrup brings out the best butternut flavor. 

Ingredients:

3 Tablespoons butter or margarine

2 tablespoons chopped onion

1 medium carrot, peeled and chopped

3 tablespoons flour

4 cups warm chicken stock

1 pounds butternut squash, peeled, seeded, and cut in large cubes (about 9 cups)

1 clove garlic

1 tablespoon dried parsley

1  1/2 cups  milk

1/2 cup light cream

2 tablespoons maple syrup or to taste

Directions:

In a large kettle melt butter and add onion and carrot.  Cook over medium-low heat, about 5 minutes, until onions are tender. 

Sprinkle with flour and continue cooking for 3 minutes while stirring constantly.

Remove from heat and blend in warmed chicken stock.  

Add squash, garlic, and parsley, and simmer  covered for 45 minutes.  Cool.  Puree in batches in blender or food processor.

 

Transfer to kettle, add milk, cream, and syrup, and heat through.

 Make Ahead:

May be frozen in an airtight container after pureeing but before adding milk, cream, and syrup.  If not using full amount of frozen soup, or if planning to freeze some of it, use 1/2 cup squash puree, 1 teaspoon syrup, 2 tablespoons milk, and 2 teaspoons cream per person.

 

 

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Ovarian Cancer Awareness month and recipe

September is Ovarian Cancer awareness month and for the second year in a row, Sara of Ms Adventures in Italy and Michelle of Bleeding Espresso are hosting the O foods contest to raise awareness of this important health issue.

  One:                                                                                                        

   Post a recipe to  your blog that starts or ends with  the letter O (e.g. oatmeal, orange, okra, olive, potato, tomato, onion) .  Include this entire text box in the post and send your post url along with a photo 100 x 100 to o foods [at]gmail [dot] com by 1159 pm Italy time on Monday, September 28th, 2009.

Two: Or if not into recipes , post this entire text box into your blog to help spread the word and send your post url to O foods [at] gmail[dot] com. ,same deadline as above.

 La Vita E Bella’s Recipe entry for O foods:

Recipe:            OLIVE FOCACCIA

Prep: 30 minutes        Rise: 1 1/2 hours

Bake:  20 minutes        Cool : 20 minutes

Ingredients:

1 1/3 cups warm water (105 degrees to 115 defrees F. )

       1 pkg active dry yeast

        4 Tbsp extra-virgin olive oil

        1 tsp. sugar

    4 1/4 to 4 3/4 cups all-purpose flour

   1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary, crushed

1 tsp dried oregano, crushed

2 tsp. coarse sea salt or Kosher salt

1 cup pitted Kalamata olives, sliced

1 recipe Fresh Grape Chutney ( recipe)

Directions:

 

1.  In a small bowl combine warm water, yeast, 3 Tablespoons of the olive oil, and the sugar.  Let stand about 5 minutes until bubbly.  In a large bowl combine 4 cups of the flour, the rosemary, oregano, and 1 teaspoon of the salt.   Add olives and yeast mixture to the flour mixture.  Stir until a dough forms.  Turn dough out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough (5 to 8 minutes total).  Place dough in a lightly oiled bowl, turning once.  Cover, let rise in a warm place until double ( 1 to 1 1/2 hours ).

2.  Turn dough onto a lightly oiled  15 x 10 x 1 -inch  baking pan.  Press dough to fit pan.  Brush dough with remaining 1 tablespoon olive oil.  Sprinkle with remaining sea salt.  Cover and let rise 30 minutes. lo

3.  Meanwhile, prepare Fresh Grape Chutney.

4.  Preheat oven to 425 degrees F. Bake for 20 to 25 minutes or until golden.

Remove to wire rack; cool at least 20 minutes.  Cut into squares.

Serve with Fresh Grape Chutney if desired.  Makes 24 servings.

Each Serving:

105 Calories, 3 gram  Fat, (0 g. sat. fat), 0 mg cholesterol, 197 mg sodium, 16 gram carbo, 1 gram fiber, 2 g protein, Daily Values: 6 % Iron.

Fresh Grape Chutney

Start to Finish: 10 minutes

4 cups red seedless grapes ( about 1 1/4 lb.)

1 Tbsp butter

1/2 cup chopped red onion

1 tsp snipped fresh rosemary or 1/4 tsp dried rosemary, crushed

1/4 tsp dried oregano, crushed

2 Tbsp. red wine vinegar

1.  Place grapes in food processor bowl; process with 3 or 4 on-off turns until coarsely chopped; set aside. In  a large skillet melt butter; add onion and cook until  just tender.  Add rosemary and oregano .  Cook for one minute.  Add chopped grapes and vinegar;  cook 1 to 2 minutes more until heated through.  Transfer to serving bowl.  Serve using slotted spoon.  Makes 24 ( 2 tablespoon ) servings.  Each serving: 24 cal, 1 g fat  (o g sat fat), 1 mg chol, 4 mg sodium, 5 g carbo, 0 g fiber, 0 g protein.   In

 Both recipes from: Better Homes and Gardens November 2005 issue

I love the taste of Focaccia Bread and I saved a copy of this  recipe into one of my recipe folders  before I started using a computer.  There are many in my collection according to category I set-up, Dinners, Desserts, Holidays.

A word on Ovarian Cancer:

 

While on a mini vacation in the Lancaster are in August, we stayed at a B& B.  While eating breakfast, you have a chance to meet other travelers.    One woman  and her husband shared this.  She had just completed her rounds of chemotherapy for Ovarian ccancer.  Her story, whas that it was not diagnosed the first time that she went to the E.R.  S he first noticed gaining weight even though she was eating any more food than usual; she had retired as a teacher in June 2008, this  syptoms started in January 2009.  She noticed that she didn’t feel quite right and had some abd pain.  The E.R. , I recall did not find anything.  She went to her Gastro intestinal Dr., and he ordered diagnostic tests.  The G I Dr. is the one that found the cancer.  I said,” it in a way makes sense for him to find it”, because your ovaries and Female organs are in the same area as your intestines.   A word of advice that we all may have heard before.  Get a second opinion, if your syptoms do not go away and/ or you know that something is not feeeling right with your body. 

This lady said that all of the ovarian cancer cells and intestinal cells were gone after several rounds of chemotherapy.  She had lost all of her hair and was wearing a cute beige cap because she said she wasn’t comfortable with her look.  She said she appreciates each new day,even the everday

* Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
* The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose, but include bloating, pelvic and/or abdominal pain, difficulty eating or feeling full quickly; and urinary symptoms (urgency or frequency).
* There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
* In spite of this, patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
* When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.

And remember, you can also always donate to the Ovarian Cancer Research Fund at our page through FirstGiving!
Please help spread the word about ovarian cancer.
Together we can make enough noise to kill this silent killer.

 

The photo below is not mine……sorry Iva of Lucullian Delight , I don’t know how to delete it under the edit section.

Oatmeal Cake With Pears and Pinenuts

 

 

 

Italian White Bean Salad

Italian White bean salad is an excellent dish for a summer buffet.  It can be an accompaniment to cold grilled chicken , thin slices of a beef steak, or pork loin.

In Italy, these beans are paired with canned tuna ( an expensive tuna packed in oil) and served as a main course.  Simply chill both the beans and the tuna.

Italian White Bean Salad

Ingredients:

1 16-ounce package dried small white or navy beans

2 bay leaves

1 large onion,stuck with two whole cloves

3 cloves garlic, skinned and flattened

4 medium, ripe tomatoes, diced

1 cup of fresh parsley, chopped

Vinaigrette dressing ( see recipe below)

salt and pepper to taste

Whole lettuce leaves ( preferably butter or romaine)

Sliced tomatoes

Directions:

1.  RINSE THE BEANS IN COLD WATER.  PLACE THE BEANS, ONION STUCK WITH CLOVES. BAY LEAVES, GARLIC, AND PEPPERCORNS IN A 3- QUART SAUCEPAN AND COVER WITH 2 INCHES OF WATER.

2.  Bring to a rapid boil for 2 minutes.  Remove the mixture from the heat and let it stand 1 hour.

3.  Return the beans to the heat and bring them to a boil.   Reduce heat and let beans simmer for 1 to 1 1/2 hours, until they are tender but not mushy.

4.  Drain beans.  While they’r still hot, place them in a bowl with chopped tomatoes and parsley.  Add vinaigrette and mix well.  Cover and chill in refrigerator.  Just before servong, mix again.  Add additonal  vinaigrette if needed and salt and pepper to taste.

5.  Line a bowl with whole lettuce leaves.  Place bean salad on top of leaves and surround with thick slices of vine-ripened tomatoes.

    Serves   8 as a side dish

Vinagrette  recipe

Makes enough for a salad for 4 people

1/4 teaspoon of salt

a good gring of black pepper

2 tablespoons of red wine vinegar

6 tablespoons of good quality olive oil

1 tablespoon of water

2 teaspoons of Dijon mustard

Using a small glass jar with a tight fitting lid, put all ingredients into the jar, put lid in place and shake vigorously. 

Yo customize the vinaigrette, add 1/4 cup loosely packed fresh herbs-thyme, sweet marjoram, chives, parsley, salad burne, summer savory or basil- to the mixture. 

A pressed clove of garlic can also be added, as well as a teaspoon of fresh lemon juice or balsamic  vinegar.   Note: if you add the lemon juice or balsamic vinegar, subtract an equal amount of vinegar from the recipe.

Vinaigrette  in a larger amount- 2 cups recipe

keeps in the frig for a week or so.

1 teaspoon salt

several grinds of black pepper

1/2 cup of red wine vinegar

1 1/2 cup of good quality olive oil

4 tablespons of water

2 tablespoons of Dijon mustard

 Commments are welcomed:

Hello and thanks for stopping by.  Please take a few moments to say hello and tell me what you thought of these recipes.

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