Sweet Potato Pie

 Sweet Potato Pie
"The New Great American Writers Cookbook", Author: Dean Faulkner Wells
Makes 3 pies

 

 

Crust (Bottom only; no top crust):
2 1/2 cups flour
1 1/2 T. butter
1 cup Crisco shortening
1 tsp. salt
6 T. cold water
Cut the flour, butter and shortening together. Add salt. Add water, mixing in 1 tablespoon at a time. Divide the dough into thirds. Roll out each crust, after forming a ball, on wax paper or cutting board.
Filling:
4 sweet potatoes, average size
3 or 4 eggs
1 1/4 cups granulated sugar
2 T. brown sugar
1 1/2 cups butter (3 sticks)
1 tsp. nutmeg
1/3 cup Carnation milk
2 T. vanilla extract
The eggs and butter should be at room temperature. Boil the sweet potatoes, with the skins on. When soft enough to mash, remove from water and peel. Mash the potatoes, picking out strings if potatoes are stringy. This should yield about 2 1/2 cups. Add the eggs, stirring in 1 at a time, mixing thoroughly. Add the granulated sugar; mix. Add the brown sugar; mix. Stir in the butter. Add the nutmeg, milk and vanilla extract, stirring after each addition. Spoon the mixture into the 3 pie crusts.
Bake at 350 degrees until solid and brown, about 45 minutes to 1 hour. Serve hot or cold.
from the Dec. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

 

Billie C.

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Popcorn Balls

Popcorn Balls

 

 

 

Makes about 56

 

4 quarts popped popcorn
1/2 teaspoon salt
3 tablespoons unsalted butter
10 ounces marshmallows
6 ounces white chocolate
1/3 cup sliced almonds
Vegetable-oil cooking spray

 

Directions

 

Sprinkle popcorn with salt. Melt butter in a large pan over low heat. Add marshmallows and chocolate; cook, stirring until melted.
Remove from heat; stir in almonds and popcorn. Shape into balls using a 2-inch ice-cream scoop coated with cooking spray. Transfer to baking sheet lined with parchment paper. Let stand 30 minutes. Can be stored airtight up to 1 day.

Bread Pudding

Bread Pudding

1 slice white bread, cut into cubes
1 small apple, cored, pared, and diced*
1 cup skim milk
1 egg
1 teaspoon each granulated sugar and vanilla extract
1/4 teaspoon ground cinnamon das ground nutmeg

 

preheat oven to 350 f.

spray 2- cup casserole  with nonstick  cooking spray; arrange bread cubes and apple in dish and set aside. In small bowl combine milk, egg, sugar, and vanilla and beat until smooth. pour milk mixture over bread and apple, being sure bread is well moistened;  sprinkle with cinnamon and nutmeg. bake for 35 to 40 minutes until pudding is lightly browned and a knife, inserted in center, comes out clean. Remove from oven and let stand 15 minutes before serving.
makes 1 serving.

 

*substitute 2 tablespoons dark raisins for the apple.

 

from book, weight watchers favorite recipes

 

Billie C.

God brings me through every situation, whether large or small.

Microwave Rice Pudding

Microwave Rice Pudding

 

• 2 c Cooked rice

• 2 c Milk
• 3 Eggs
• 1/2 c Raisins
• 1/3 c Granulated sugar

• 1 tsp Vanilla extract
• 1/4 tsp Ground cinnamon or nutmeg

 

In microwave proof 2 quart casserole or baking dish, mix together eggs, milk & sugar. Stir in rice, raisins and vanilla. Cook uncovered on high 8 to 10 minutes. Stir every 1 to 2 minutes. Sprinkle with cinnamon or nutmeg & let stand about 30 minutes, without stirring. Serve warm or cold Serves
6 to 8.

 

Billie C.

God brings me through every situation, whether large or small.