CHUNKY GINGER - MANGO BARBECUE SAUCE WITH MIXED GRILL

 

 

 

 

 

 

Ingredients

• 1 tablespoon extra-virgin olive oil, plus some for drizzling
• 1 medium red onion, chopped
• 1 small red pepper, seeded and chopped
• 2 mangos, peeled and chopped
• Salt and freshly ground black pepper
• 1/4 cup tamari sauce
• 2 tablespoons Worcestershire sauce
• 1 (1-inch) piece ginger root, peeled
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 1/4 cup honey
• 1 cup chicken stock
• Hot sauce, a tablespoon or so
• 4 pieces boneless skinless chicken breasts or thighs
• 4 loin lamb chops
• 1 cup chopped arugula or frisee or mixed baby greens
• Handful basil or tarragon leaves, shredded or torn

Directions

Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.

Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

SAUCE FOR GRILLED LAMB CHOPS

Total time: 30 min PT1800S    Prep time: 10 min  Leite's Culinaria

Ingredients Serves  4 servingsChange ♥ Save @ Email 2 tsps fresh ginger 14 cup mint leaves 14 cup cilantro leaves 1 tbsp honey 14 cup rice wine vinegar 12 cup canola

BANANA OR CARROT CAKE

Tepung---------------------------------------------------------3 C
Parutan carrot/lenyetan pisang      -------------------------3 C
Gula-------------------------------------------------------------2.2 C 
Minyak sayuran-----------------------------------------------1.5 C

Telur-------------------------------------------------------------6 

Soda bikarbonat------------------------------------------------1.5 tsp

Baking powder--------------------------------------------------1.5 tsp

Vanilla------------------------------------------------------------1.5 tsp

Garam-------------------------------------------------------------1 tsp

SOUTZOUKAKIA ( GRILLED MEATBALL IN TOMATO SAUCE)

Soutzoukakia from Smyrna

For the meatballs, you need:
2 slices thick dense bread (crusts removed)
1/2 cup dry wine
Soak the bread in the wine for about 5 minutes, or until thoroughly softened. Then, squeeze out excess wine. In a large bowl, add:
1 lb ground lean meat (beef or veal)
1/2 cup finely chopped onions
2 garlic cloves, crushed
1 egg
2 tablespoons chopped parsley
2 tablespoons grated spicy cheese like the Greek kefalograviera (parmesan makes an excellent substitute)
1/2 teaspoon oregano
1/2 teaspoon ground cumin
salt and pepper

Combine the ingredients until thoroughly blended. Cover and chill for 1 to 2 hours. Dampen your hands, pinch off small portions of meat mixture and shape into approximately oval rolls (looks more like a short fat sausage than a meatball or meat pattie). At this stage, you can freeze them for later use. If you are going to cook them, dredge them in flour and fry them in a little olive oil until they are well browned and cooked all over.


For the sauce, you need:
some of the oil you fried the meatballs with
2 lbs fresh tomatoes (we still have some growing in the garden - in January, you exclaim? the last of summer's crops) - add a teaspoon of tomato puree if you haven't got enough fresh tomato
2 tablespoons of dry wine
1 tablespoon vinegar
1 garlic clove, chopped
1 bay leaf
3/4 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Strain the oil you fried the meatballs in through a fine sieve and pour some of it into a shallow frying pan. I didn't add too much oil, because the meatballs had enough in them. Add all the sauce ingredients, bring to the boil and simmer until the sauce is thick. Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.

When you've done all this, treat yourself to a glass of wine - you must be pooped! I'm just about to make myself a cup of coffee and help myslef to some melomakarona. I noticed that the Christmas tree is being taken down in Trafalgar Square, but here in Greece, Christmas holidays aren't over until after St John's (7th January).

Serve the soutzoukakia hot with rice, french fries, or mashed potatoes, a mixed salad and some peasant sourdough bread to mop up the juices. If you want to use the frozen soutzoukakia, you need to defrost them thoroughly before dredging them in flour, because they won't cook properly otherwise. Then you proceed with the frying and sauce as the recipe states.

 

 

     1 lb ground beef     1 lb ground lamb     2 cloves of garlic     1 cup breadcrumbs     1/2 tsp cumin     4 Tbsp red wine     1 tsp of salt     1 tsp of black pepper     3 Tbsp olive oil     Tomato Sauce         2 large tomatoes         2 large shallots         1 tsp tomato paste, diluted in 1 cup of water         1/4 cup olive oil         1 cup green olives         salt         pepper

 

 

 

Begin by preparing the ground lamb meatballs. This is incredibly simple: finely mince the garlic and combine that with all of the remaining meatball ingredients in a bowl until nicely mixed.

Shape the meat mixture into oblong ground lamb meatballs.

Heat up a large skillet (medium-high) and add a bit of olive oil. Brown the ground lamb meatballs on all sides (roughly 2 minutes per side). Don’t crowd the ground lamb meatballs – create additional batches if necessary. Remove the browned ground lamb meatballs from the pan and set aside for now.

Now, prepare the sauce. Very finely mince the shallots and sauté over medium heat. After about 5 minutes, add the very finely diced tomatoes and tomato paste mixture. Scrape any browned bits from the pan. Raise to a boil and then drop the temperature down to a simmer for about 10 minutes (or until the sauce has thickened to your liking).

With the sauce ready, return the ground lamb meatballs to the pan with the sauce. Also add the olives and allow this to simmer (loosely covered) for 10 minutes.

These ground lamb meatballs go great with either fried potatoes, rice, or buttered noodles. Enjoy!

APPLE CRUMB MUFFIN BY CRUMB BOSS

Ingredients:

Sugar 3/4c
AP Flour 1 1/2c
Cinnamon 2tsp
Baking Powder 2tsp
Salt pinch

Water 3/4c
Eggs lg 2
Oil 1/2c
Vanilla X 1tsp

Bake at 190 celcius for 15 minutes and lower the temperature to 163 celcius. Bake for 25 minutes.

APPLE CINNAMON MUFFINS WITH CRUMB TOPPING

Ingredients

For the muffins:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 6-ounce container Yoplait® Lactose Free Vanilla Yogurt
• 1 egg
• 1/4 cup vegetable oil
• 1 cup chopped apples
For the crumb topping:
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon vegetable shortening

Instructions

• Heat oven to 375°F. Spray 12 muffin cups with non-stick cooking spray. Set aside.
• In a medium bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, combine the yogurt, egg and vegetable oil. Pour the wet ingredients into the dry ingredients, and stir just until combined. Fold in the apples.
• In a small bowl, make the crumb topping. Combine the flour, brown sugar and cinnamon. Add the shortening, and using a fork or a pastry cutter, cut in the shortening until the mixture resembles coarse crumbs.
• Divide the muffin mixture between the 12 muffin cups. Sprinkle with the crumb topping.
• Bake muffins for 17-20 minutes, or until a toothpick inserted in the center comes out clean.

COCONUT MUFFINS

I’m a huge fan of coconut milk, and it’s one of my favorite ingredients to use in both sweet and savory recipes.  Since I tend to avoid baking with oil or margarine, the fat in coconut milk is also a great way to boost the richness in my baked goods.  This recipe for Coconut Muffins is very basic, but the end result is luscious and decadent without being too sweet.
The coconut flavor in the finished muffins is not overwhelming at all, so if you want a heavier coconut flavor, I would suggest substituting coconut extract for the vanilla.  Also, I usually use light coconut milk since it’s easier to find and moderately healthier, but if you prefer regular coconut milk then the muffins will still be delicious.  Also, if you like a sweeter muffin then it might be a good idea to increase the amount of sugar in the recipe to suit your preferences.
One of my favorite variations on this recipe is to make piña colada muffins by adding pieces of chopped pineapple to the finished batter (my sister said that this variation was her favorite out every muffin I’ve ever made).  Adding pineapple also helps to make the muffins a bit sweeter without requiring additional sugar.  If adding pineapple, it’s important to cut the pieces very small so that they don’t just sink in the muffin cups and make the bottoms of the muffins soggy.  Although I’ve never tried it, using dried pineapple pieces should also work well, though it would probably be best to partially rehydrate the pineapple pieces by soaking them in water before adding them to the muffin batter.  Another delicious variation is to add chocolate chips, melted chocolate, or ever cocoa powder to the batter to help satisfy chocolate cravings.
No matter how you choose to make these muffins, I hope that you’ll like them as much as I do!

Coconut Muffins
Yield: 1 dozen

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 14 oz. can of coconut milk (a generous 1 1/2 cups)
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup shredded coconut (plus more to sprinkle on top)

Preheat the oven to 400ºF.

In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl (or a liquid measuring cup), combine coconut milk, applesauce, and vanilla. Make a well in the dry ingredients, add the wet ingredients, and stir just to combine, then fold in the shredded coconut.  Spoon batter into muffin cups and sprinkle additional shredded coconut on top.

Bake for about 20 minutes and allow the muffins to cool before removing them from tin.  Enjoy!

MUFFIN SANTAN

Bahan:- 60g tepung beras
             180g serbuk cornmeal
             4 camt serbuk penaik
             1/2 camt garam
             250ml santan
            1 camb sirapo kencana ( golden syrup)
             2 biji telur
            2 camb minyak



Caranya :-campurkan tepung beras , serbuk cornmeal , serbuk
                penaik dan garam di dalam satu bekas .
              -masukkan santan , sirap kencana , telur dan minyak .
                gaul lagi hingga sebati.
             - tuangkan adunan ke dalam mangkuk muffin yang di    
                alas cawan kertas .
            - bakar 180c, 15-20 minit . hidangkan...
              selamat mencuba ....

MUFFIN COKLAT

Resepi Muffin Coklat

 

 

 

Bahan-Bahan

• ½  cawan mentega
• ½  cawan minyak jagung
• 1 ¼ cawan gula perang
• 3 biji telur
• 2 ½ cwn tepung gandum
• 1 sudu teh baking powder
• 1 sudu teh soda bikarbonat
• 3 sudu makan serbuk koko
• 200 ml susu segar ( vanilla atau coklat)
• Sedikit coklat chip untuk hiasan.

Cara-cara:

1. Panaskan oven terlebih dahulu pada suhu 180’C selama 15 minit.
2. Pukul mentega, minyak jagung dan gula perang dalam bekas adunan
3. Masukkan telur sebiji demi sebiji.
4. Tepung gandum, soda bikarbonat, serbuk koko dan baking powder perlu diayak bersama dan dicampur ke dalam adunan tadi.
5. Kemudian campurkan susu segar berselang-seli dengan tepung  sehingga sebati.
6. Paipkan adunan  ¾ ke dlm cup kertas dan letak sedikit coklat chip di atasnya.
7. Siap untuk di bakar. Bakar selama 20 minit.

Tips:

1. Oven perlu dipanaskan terlebih dahulu supaya adunan kita boleh naik  dengan sempurna.
2. Pukul adunan dengan menggunakan pemukul telur biasa (pemutar belon). Tak perlu guna mixer kerana adunan muffin berbeza dengan kek.
3. Jangan guna minyak masak yang berkacang  kerana ia member kesan pada rasa muffin anda. Minyak jagung adalah yang terbaik.
4. Untuk mendapatkan rasa coklat sebenar, guna susu segar perisa coklat (Dutch Lady).
5. Untuk mendapat muffin yang sedap, gantikan tepung gandum dengan Tepung Ros (ayak  terlebih dahulu) yang boleh didapati dikedai2 bakeri. Harga tepung ros ini mahal sedikit tetapi untuk hidangan sendiri  sangat berbaloi.
6. Muffin yang dibakar hendaklah dipusing kedudukan setiap 10 minit supaya adunan masak dengan sempurna.
7. Anda boleh mengguna kan cup kertas saiz 3 atau 8. Jumlah muffin yang akan diperolehi sekitar 35-38 biji (saiz 3) atau 17-20 biji (saiz 8).

BEEF STEW WITH BASIL

Olive oil to coat pan 

1 1/2 cups chopped onion

1/2 cup chopped carrot

3 cloves garlic

1/4 cup flour
2 lbs. boneless chuck roast, trimmed of fat, cut into cubes

3/4 tsp. salt, divided 

1/2 tsp black pepper

1 cup dry red wine (I used Yellow Tail Shiraz/Cabernet blend)

28 oz. diced tomatoes

1 1/2 cups beef stock

2 tsp. chopped fresh oregano

1/2 tsp. dry thyme

1 bay leaf

1 cup cubed potatoes

3/4 cup sliced carrot (separate from chopped carrot above)

2 tbsp. chopped fresh basil

1 tbsp. chopped fresh parsley

Place tomatoes, beef stock, oregano, thyme, and bay leaf in the crock pot. Sautee chopped carrot and chopped onion in olive oil. Add garlic for 45 seconds. Remove to crock pot. Add 1/2 tsp salt and 1/2 tsp pepper to beef, then dredge beef in flour. Add more oil to pan and brown beef. You'll have to do this in batches, and it'll take a while, but it's worth it. Remove beef to crock pot. Add wine to pan and scrape off all the little pieces of beef sticking to it, reduce to ~1/3 volume. Move to crock pot.

At this point, I moved the entire crock pot to the fridge overnight and took it out to cook the next day. You could start cooking immediately, though.

Cook on low ~6-8 hours. Add potatoes and sliced carrots. Cook another 1-2 hours, removing lid if you need to thicken your stew. Salt and pepper to taste. Stir in basil and parsley, and enjoy! Make sure you remove the bay leaf before eating.

BANANA CHOCOLATE MUFFINS

Talk about muffins and up pops an image of a small and dainty cupcake sitting pretty in its case, luring the onlooker with its smell, aroma and appeal. Banana chocolate chip muffins are no exception. One of the very first memories that we all associate with baking is possibly mom taking out nice little rounded balls of muffins from the oven and serving them hot and tasty to little hands waiting impatiently on the other side of the kitchen counter. Yes, most of us have at one time been obsessed with muffins and some of us still are. The craving for muffin can in fact never die and hence there is always an urge to find out easy and quick recipes for muffins that can be baked at home in quick time.

Bahan-bahannya
1/2 cawan mentega
1 cawan gula perang
1 biji telur
1 cawan pisang, dilecek
1 sudu teh baking soda
2 sudu besar air panas
1 1/2 cawan tepung serbaguna
1/2 sudu teh garam
1/4 cawan chocolate chips
pisang dipotong bulat dan chocolate chips untuk hiasan

Cara-caranya
1. Pukul mentega dan gula sehingga kembang. Masukkan telur dan pisang. Gaul sebati.
2. Campurkan baking soda dengan air panas dan masukkan pada adunan mentega.
3. Masukkan tepung dan garam kedalam adunan mentega dan gaul rata bersama chocolate chips.
4. Sendukkan adunan kedalam loyang muffin. Hiaskan diatas adunan dengan pisang yang dipotong bult dan taburkan chocolate chips. Bakar pada suhu 180 darjah C untuk 20 minit.

Vegan Chocolate Banana Cake Recipe

4.8 from 9 reviews

Print

Prep time: 15 Mins

Cook time: 1 Hr

Yields: Two 8-inch layers OR one 9×13 inch bundt cake

Have over-ripe bananas sitting in the counter and bored of preparing the same old banana bread once again? Then try this rich and moist vegan chocolate banana cake. The flavor of bananas is very mild that you will hardly notice it. Also a piece of this cake is a sinless indulgence because it is low in fat and 100% whole grain too.

Dry Ingredients:

• 2 cups Whole Wheat Pastry Flour
• 1 and 1/3 cup Granulated Sugar (See My Notes #2)
• 2/3 cup Cocoa Powder
• 1 and 1/2 teaspoon Baking Soda

Wet Ingredients:

• 1/4 cup Canola Oil
• 1 and 1/2 cups Hot Water
• 1 teaspoon Vanilla Extract
• 1 cup Mashed or Pureed Bananas

Procedure:

1. Preheat the oven at 350F/180C for 15 minutes. Spray a bundt pan with non stick cooking spray.
2. In a large bowl mix together the dry ingredients and keep it aside.
3. I pureed 2 small size bananas with little water to measure 1 cup of puree.
4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
5. Now add the pureed bananas and blend thoroughly.
6. The cake batter is quite “water-y”. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.
7. At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t frost mine.

My Notes:

1. The original recipe used all purpose flour but we did not realize that the cake was made with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky and not gritty. This can very well be a birthday cake; but I would use butter in that case.
2. You could also increase the quantity of sugar to 1 and 1/2 cups if you are not frosting this chocolate banana cake. You could also sprinkle some chocolate chips instead. Since I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and 1/3 cup was perfect.
3. The cake was surely moist but I felt that it did not taste rich. The original recipe uses 1/2 cup of melted butter for the fat which I replaced with 1/4 cup canola oil and some mashed bananas. So I think we could use 1/4 cup of melted butter or margarine instead to give that richness. If you want to use entire 1/2 cup butter, you can reduce the quantity of mashed bananas to 3/4th cup.
4. Update: I did try this recipe once again with all purpose flour and melted butter and it was definitely rich and good enough to qualify for a birthday cake.
5. The next time I try this recipe I’m going to use cooked beet puree instead of mashed bananas. I’m pretty sure that its going to be so good.

Banana Chocolate Chip Muffins – Why Are They Everyone’s Favorites?

Muffins containing the goodness of banana and the lure of chocolate chips cannot help but be the favorites as they beat all other cakes and breads in the race of supremacy. Crumbly in texture but not dry, warm and soft to taste but not brittle – they are just the perfect items that can make breakfasts more nourishing, snack times more exciting and picnics more frequent. Yes, they are the handiest ones to pack up in a picnic basket and set off to picnic feasts in a jiffy.

Banana Chocolate Chip Muffins – Some Great Tips

• These muffins are made with the “muffin method”, i.e. the dry and wet ingredients are mixed independently in separate bowls and then combined together. It is important that you keep a watch on the degree of mixing when combining the two mixes as over-mixing will surely make the muffins hard. Remember that the batter must not be free flowing but rather lumpy.
• Adjust your baking time as per the size of the banana chocolate chip muffins– smaller muffins will get baked faster and vice versa.
• The muffin cups must not be filled above ¾ of its capacity or else you will get flat top muffins.
• Ingredients need to be at room temperature when you start mixing the banana chocolate chip muffins recipe.

There is no better way to make the banana haters enjoy the goodness of banana than making muffins out of them. More so, if you are stuck with a couple of overripe bananas at home and nobody seems to be eager to have them.
Banana chocolate chip muffins can be whisked up in half an hour flat and if you are in a hurry to rustle up a lip-smacking after-school treat for your kids’ friends, this is the one that you must go for.
For added flavor, you can add cinnamon powder or any other essence when mixing the dry ingredients. An all-time kids’ favorite, these muffins can be made to score even more on the nutritional scale by adding apricots, walnuts and chopped almonds to the recipe.
Banana chocolate chip muffins are not only delicious to eat but also nutritious a snack for both adults and kids.

SWEET POTATO PIE TOPPING IDEAS

As gorgeous holiday dessert, sweet potato pies are versatile. This property enables them to be relished with various toppings, from the classic pecan to the exotic chocolate encrusted one. Here are some exciting sweet potato pie topping recipes for transforming these desserts into luscious delicacies…

 

 

 

Top 5 Toppings For Sweet Potato Pie 

 

1. Pecan Topping

This is the classic topping for a sweet potato-rich pie. The creamy and gooey base gets crunchiness with this topping. Flavored with brown sugar, the pecan blends with whipped cream making an alluring topping choice. Add handful semisweet chocolate chips for added flavors.

 

2. Marshmallow Sauce

This topping recipe adds a flavorful twist to the classic marshmallow meringue topping. Marshmallow crème blended with pineapple juice makes a wonderful topping for this Thanksgiving dessert. Sprinkle few caramelized walnuts atop the sauce just before you serve.

 

3. Peanut Butter Topping

This is my favorite. Be it cupcakes, muffins, or pies, peanut butter enhances the glamour of the desserts. This creamy topping can be prepared with fewer efforts. Just blend peanut butter, vanilla extract, sugar, cold milk, and dessert topping mix to a fluffy mixture. Spread this atop warm pie and serve immediately.

 

4. Butter Nut Crunch

Butter nut crunch is a dessert on its own. The combination of walnuts and chocolate is undeniably rich and luscious. The candy can be either used to top as such or just top the pie with a hazelnut-chocolate spread and then, embellish with the candy slices!

 

5. Maple Cream

This is actually a wonderful cocktail that can be enjoyed at any point of time. Once, I tried to use it as a glaze for this particular pie, and the result was fabulous. The flavors of brandy perfectly gels with the sweetness of this pie.

 

Every sweet potato topping idea is unique on its own. So, if you wish to add more glitter to your party, then be creative!

SWEET POTATOES PIE WITH PECAN MAPLE SYRUP

 

 

 

  Eggnog Sweet Potato Pie Re

Ingrediets

• 1 pound 3 ounces sweet potatoes, peeled and cubed
• 1 1/4 cups plain yogurt
• 3/4 cup packed, dark brown sugar
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 5 egg yolks
• Salt
• 1 (9-inch) deep dish, frozen pie shell
• 1 cup chopped pecans, toasted
• 1 tablespoon maple syrup
• Special equipment: steamer basket

Directions

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

SIMPLE POTATOES PIE

Ingredients:

1/4 cup butter, softened
2 eggs, separated
1 cup sugar
3/4 cup evaporated milk
1 1/2 cups cooked mashed sweet potatoes
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 unbaked 9-inch pie crust

Directions:
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar with an electric mixer. Beat until blended then add egg yolks and beat.
3. Stir in sweet potatoes, vanilla, milk, nutmeg, cinnamon, and ginger.
4. In a separate bowl, beat the egg whites. When foamy, slowly add 1/4 cup sugar and beat until stiff. Fold into the sweet potato mixture.
5. Place in pie crust, bake about 40 minutes until firm. Serve with whipped cream.

SWEET POTATOES PIE WITH PRALINE SAUCE

 SWEET POTATO PIE

Sweet potato pie is a staple in the deep South, differing from pumpkin pie by mere spices. Quick to make and paired with a sweet Praline Sauce, it's just the right dessert for any Cajun meal.
Sweet Potato Pie:
Hands-On Time: 20 minutes
Ready In: 2 hours
Yield: 8 servings

Ingredients

2 large sweet potatoes - about 1 pound 1 cup heavy cream 3 large eggs 1 cup packed light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon freshly grated nutmeg 1 9-inch pie shell, baked

Directions

1. Prick sweet potatoes and bake in a 450 degree F oven for 50 minutes or until soft. Cool and remove skins.
2. Combine potatoes with cream, eggs, sugar, vanilla and nutmeg in a blender or food processor and blend until smooth.
3. Pour into baked pie shell and bake in a 375 degree F oven for 50 minutes, or until center of pie is set.
4. Cool completely and serve topped with Praline Sauce.

Pralines (said like PRAW-leen if you're from the South) are the most commonly found and popular candy in New Orleans. There are candy shops devoted to the confection. This heavenly rich sauce has all the flavor of a true praline and is perfect drizzled atop Sweet Potato Pie.
Praline Sauce:
Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 2 cups

Ingredients

1 cup packed light brown sugar 1 can (12 ounces) evaporated milk 4 Tablespoons unsalted butter 1/2 cup chopped pecans 1/2 teaspoon vanilla extract

Directions

1. In a heavy bottomed sauce pan combine butter and brown sugar over medium-high heat. Stir until thick and sugar begins to dissolve.
2. Add evaporated milk and stir well. Heat untli bubbling. Continue to cook and stir for 10 minutes.
3. Remove from heat and add pecans and vanilla. Stir well and let cool for 10 minutes or until slightly thickened before serving.