NOV-DEC_flipbookupdated

the Holiday issue

Sweet Potato Pie WHAT YOU WILL NEED 3

medium-size sweet potatoes (about 1¼ pounds)

4 tablespoons unsalted butter, softened ½ cup (packed) light brown sugar 2 eggs, beaten ½ teaspoon pure vanilla extract ½ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground ginger ⅛ teaspoon ground nutmeg ⅛ teaspoon ground allspice ⅛ teaspoon ground mace Pinch of salt ½ cup evaporated milk Flaky Pie Crust (recipe follows), unbaked Whipped cream HOW TO PREP In a medium-size saucepan of boiling water, cook sweet potatoes until tender, about 30 minutes. Drain, let cool, then peel and mash. You should have about 3 cups. Preheat the oven to 350 degrees. In a medium-size bowl, beat together the butter and brown sugar until creamy. Add the eggs, vanilla, cinnamon, cloves, ginger, nutmeg, allspice, mace and salt. Stir in the mashed sweet potatoes and add the evaporated milk. Beat with an electric mixer until smooth. Pour the filling into the unbaked pie shell and bake on the bottom rack of the oven until the center is firm, 50 to 60 minutes. Remove and serve warm or at room temperature. Garnish with a dollop of whipped cream. (Makes 1 pie)

Rum-Glazed Sweet Potatoes WHAT YOU WILL NEED 3 pounds sweet potatoes,

Sweet Potato Pudding WHAT YOU WILL NEED 3 cups drained and mashed sweet potatoes (or one 29-ounce can)

1 cup sugar ¼ cup butter, softened 2

pricked several times with a fork Golden Delicious apples, peeled, cored and sliced lengthwise

3

large eggs, lightly beaten

1

cup grated coconut

¼ cup fresh lemon juice 1

½ cup milk 1

cup roasted pecan halves

teaspoon vanilla

8 tablespoons (1 stick) butter ½ cup firmly packed light brown sugar ½ cup honey 2 tablespoons dark rum ½ teaspoon ground cinnamon

1 1

cup firmly packed light brown sugar

cup chopped pecans ½ cup all-purpose flour ½ cup butter, melted Pinch of salt HOW TO PREP Preheat the oven to 350 degrees.

Flaky Pie Crust WHAT YOU WILL NEED 1½ cups all-purpose flour ¼ teaspoon salt ½ cup vegetable shortening 3 to 4 tablespoons ice water HOW TO PREP

¼ teaspoon ground ginger ¼ teaspoon ground mace HOW TO PREP

In a large mixing bowl, beat together the sweet potatoes, sugar, butter, eggs, coconut, milk and vanilla. Pour into an 8x8-inch buttered baking dish. Combine the brown sugar, pecans, flour, butter and salt until well mixed. Spoon the mixture over the sweet potatoes. Bake for one hour. (Makes 10 to 12 servings) We Make The Holidays Easy As Pie! Our Southern pecan pie is made the old fashioned way with corn syrup and Louisiana pecans from New Iberia. We bake dozens

Bake the sweet potatoes in a 400-degree oven for 45minutes, or until tender. Let cool and peel. Cut the potatoes crosswise into ¼-inch slices. Toss the apples in the lemon juice. Arrange the sweet potatoes and apples in a buttered baking dish. Sprinkle with the pecans. In a saucepan, combine the butter, sugar, honey, rum, cinnamon, ginger, and mace. Cook the mixture over medium heat, stirring until the sugar dissolves. Spoon the syrup over the potato and apple mixture. Bake for 30 minutes at 400 degrees, basting occasionally with the butter sauce. Then place the pan under the broiler, about 4 inches from the fire, until the edges of the potatoes and apples are slightly brown. ( Makes about 8 servings )

In a medium-size bowl, mix the flour and salt together. Cut in the shortening until the mixture resembles coarse meal. Add three tablespoons water, one tablespoon at a time, stirring lightly with a fork after each addition. Add one more tablespoon of water, if needed, so that the dough holds together. Gather into a bowl and flatten slightly. On a lightly floured surface, roll out the dough until it is about ⅛-inch thick. Transfer the dough to a 9-inch pie pan and fit it against the bottom and sides without stretching. Trim to ½-inch of the edge, fold the extra dough under and crimp decoratively.

of pie flavors and combinations for the holidays, from traditional sweet potato, apple and pumpkin, to fancy custards, creams and meringues. ​

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MY ROUSES EVERYDAY NOVEMBER | DECEMBER 2016