Friday, November 23, 2007
2 lg eggs, lightly beaten
4 fist sized sweet potatoes, baked, skinned and mashed
6 Tbs. butter, melted
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon
Preheat oven to 400F. Lightly grease an 8x8-inch baking dish or casserole dish and set aside. In a large bowl mix all ingredients together. Pour into prepared baking dish and bake for 25 to 30 minutes, until center is almost set but still jiggles.
For the Topping:
8 Tbs. butter, warm and very soft
1/2 c. dark brown sugar, packed
3/4 c. corn flakes (1 c. corn flakes if omitting the pecans)
1/2 c. pecans, chopped (optional)
In a bowl, mix the butter and brown sugar until smooth. Gently mix in the corn flakes and optional pecans. Spread evenly over baked casserole. Return casserole to the oven and bake for 10 minutes. Let cool 5 minutes before serving.
*** This can be made partially a couple of days ahead. Make the casserole part, spread into baking dish, cover with plastic wrap put directly onto the potato mix and refrigerate. On the day you want to serve it, remove from refrigerator and allow the casserole to sit out for an hour to warm up before baking for the recommended time, followed by adding the topping, etc.
3 Tbs. butter, softened
1 c. sugar
2 c. flour
3 tsp. baking powder
1 tsp salt
1 c. evaporated milk
2 c. fresh cranberries
In a large bowl, cram butter and sugar together, Sift in all dry ingredients and add evaporated milk and blend well. Add cranberries and fold to mix. Pour into a greased 8x8-inch baking dish. Bake at 350F for about 40 minutes until a knife inserted into the center comes out clean.
Cake may be served warm or at room temperature.
1/2 c. butter
1 c. sugar
1/2 c. whipping cream
1 tsp. vanilla extract
In medium sauce pan combine butter, sugar and whipping cream. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in vanilla. Serve hot over the cake.
2/3 cup walnuts
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces
2 1/4 pounds Granny Smith apples (about 6 medium), peeled, quartered, cored, cut into 1/2-inch-thick wedges
1/2 cup sour cream
1/4 cup sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor. Using on/off turns, process until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)
For filling: Position rack in center of oven and preheat to 375°F. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl. Sprinkle mixture over apples and toss to coat.
Transfer filling to greased casserole dish. Sprinkle streusel over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting with foil if streusel browns too quickly, about 1 hour. Transfer to rack and cool slightly.
Serve slightly warm or at room temperature with vanilla ice cream or whipped cream.
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup plus 1 Tbs. extra-virgin olive oil
Preheat oven to 450F. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour.
Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the 1/3 c. oil. Season the vinaigrette to taste, with salt and pepper. Add the beets and toss to coat. Place the beets on a foil lined and greased baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
1 (8oz.) package cream cheese
1 cup sour cream
1/2 cup milk
2 tsp. garlic powder
salt & pepper to taste
Combine all ingredients and mix well and place into a large greased casserole dish. If making ahead, refrigerate. Otherwise, cover and bake at 325F for 45 minutes. If refrigerated, first let stand at room temperature for 30 minutes and then bake as directed.
Thursday, November 22, 2007
Not a fabulous picture but this this Corn Soufflé is absolutely delightful and it makes an appearance on our table each Thanksgiving, Christmas and any other time I want a special corn dish. What I love about this dish is that the taste is light, creamy and just a bit sweet, like the best fresh picked corn of the summer. I also love that I can mix everything up a day or two ahead and just pour it into my prepared dish and bake it when needed. Even better, it reheats beautifully so make this dish, you and your guests will be delighted.
- 5 lg. eggs
- 2 c. frozen white baby corn kernels, thawed & well drained
- 1 (15-oz.) can cream style corn
- 1 1/4 c. whole milk
- 1 1/4 c. heavy whipping cream
- 1/3 c. all-purpose flour
- 1 Tbs. sugar
- 1/2 tsp. baking powder
- 1/2 tsp sea salt
Preheat oven to 375F. Position rack in the center of the oven. Butter an 8"x8"x2" glass baking dish. In a large bowl, whisk eggs then add remaining ingredients mixing until well blended. Pour into prepared dish. Bake until top is golden brown and knife inserted into the center comes out clean, about 70 minutes.