FOODIE FRIDAY--Sweet Potatos with Pecan Topping

This recipe has become a Thanksgiving tradition with my family, instead of sweet potato with marshmallows on top. Now, I can’t take credit for this one as my sister, Carolyn, was the one who instigated this recipe into our traditions, and now, my brother Jim has taken over the preparation since C isn’t able to visit as much as she had in the past (the logistics of living in Michigan vs. Texas). The recipe was originally from a cookbook called BEST OF THE BEST FROM TEXAS.

I have never made this recipe so tweak it as necessary. And yes, I do believe that this recipe is at least tripled for our family gathering! But just looking at it, I would be tempted to add some ground spices to the sweet potatoes (nutmeg, cloves, cinnamon) and richen it by using half-and-half instead of the milk (since I don’t buy whole milk).  If you do make adjustments, then sample mixture PRIOR to adding the raw eggs.

Sweet Potatoes with Pecan Topping

3 cups sweet potatoes, cooked and mashed

¼ cup milk
1/3 cup butter, melted
1 tsp. vanilla
2 eggs, beaten
½ tsp salt

TOPPING:

1 cup pecans, chopped
1 cup brown sugar
3 Tbls flour
1/3 cup butter, melted
1 cup coconut, optional (the family had never prepared it with coconut)

Mix mashed sweet potatoes, milk, butter, vanilla, eggs and salt. Spoon into a 1 ½ quart oiled casserole.  

Combine topping ingredients and sprinkle over sweet potatoes. Bake at 375° degrees F. for 25 minutes.

Serves 6.

Enjoy!

FOODIE FRIDAY--Breakfast Apple Cake

Today I’m posting another breakfast item. I cut this recipe out of the newspaper in 2007--I actually wrote the date on the silly thing this time! Yay! And I have “Rachel loves it!” written on it. So if you have kids who are finicky, then this recipe might work for you!

I ran it through the Weight Watcher points plus recipe cruncher, using Splenda instead of sugar--the numbers are the same. Remember one of my blog posts where I said it didn’t matter if you used zero calorie sweeteners your body still gives the same insulin push? Well, the WW conversion proves that is true. So this has fewer calories, but your body will react as if it has had a shot of sugar.

I lightened up the original amount of butter by substituting half with applesauce.

Breakfast Apple Cake

1 cup Splenda

1 cup flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
Pinch of salt
¼ cup butter, melted
¼ cup applesauce
2 eggs, slightly beaten
1 cup raisins
1 cup chopped nuts (pecans)
2 ½ cup peeled and chopped apples
1 Tbls. vanilla

1. Mix together Splenda, flour, cinnamon, nutmeg, baking soda and salt.

2. Add melted butter, applesauce, eggs and raisins
3. Fold in nuts, apples and vanilla
4. Pour into 8 x 8-inch greased square pan. Bake at 350 degrees for 30-40 minutes.

Easy-peasy--enjoy!

Buttery Toffee recipe

I posted on Facebook that I was finishing up my candy making process and one of my FarmVille friends requested my toffee recipe.  As I mentioned, I don't mind sharing my recipes, so here is my revamped version of a Bon Appetit recipe.  Before attempting to make you MUST HAVE A CANDY THERMOMETER. 

BUTTERY PECAN TOFFEE

makes about 1.5 lbs.

Unsalted butter
1 1/4 cups (2 1/2 sticks) butter
1 cup sugar
1/4 cup firmly packed golden brown sugar
1/4 cup water
1 Tablespoon honey
1 cup coarsely chopped pecans, toasted

Unsalted butter (used to butter small baking sheet 9 X 13)
melted milk chocolate for dipping (pre-tempered is best--Merkens)
coarsely ground pecans

Butter small baking sheet, set aside. Melt butter in heavy 2 1/2-quart saucepan over low heat.  Add both sugars, water and honey and stir until sugar dissolves.  Increase heat to medium and cook until candy thermometer registers 290 F, stirring slowly, but constantly, and scraping bottom of pan with rubber spatula, about 15 minutes (but can take longer.  If taking too long, then slightly increase the heat). DO NOT WALK AWAY. Toffee and caramels seem to take forever to get to the appropriate tempurature or color, but will burn quickly.

Remove pan from heat.  Mix in 1 cup of chopped nuts.  Immediately pour mixture into prepared sheet: do not scrape pan.  Let stand about 2 minutes and then score the candy with knife or metal scraper into 1-inch pieces.  Let cool.  Slip spatula under candy and break along the scored lines.  Melt chocolate and dip toffee pieces in chocolate, flipping the candy until coated.  Using fork, lift candy out and tap off excess chocolate, scraping fork along edge of bowl.  Gently lay wet candy on a bed of ground pecans until dry.  Or you can sprinkle ground pecans on top.  When dry store in air-tight container until ready to package and give away.


I hope you all enjoy this recipe.  I usually make 3 batches (thus my candy making exhaustion) to give out to about 35 friends and family members, along with all the other stuff that I make. If you have any problems or questions, feel free to email me at:  margaret.golla (at) gmail.com