sweet potato pie (video)

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here it is!!:

sweet potato pie!!!

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sweet potato pie

Ingredients

top tip: add whip cream on top for an extra yummy treat! 

• 2 cups mashed sweet potatoes
• 1/4 pound butter, softened
• 2 eggs, separated
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup evaporated milk
• 1/4 cup white sugar
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
3. Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
4. Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

cranberry cinnamon rolls

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cranberry cinnamon rolls

For dough

• 1/2 cup warm water (105–115°F)
• 2 (1/4-oz) packages active dry yeast (5 teaspoons)
• 1/2 cup granulated sugar
• 5 cups all-purpose flour plus additional for dusting
• 1 1/2 teaspoons salt
• 1 cup warm milk
• 2 large eggs at room temperature
• 1 stick (1/2 cup) unsalted butter, softened

For filling

• 1/4 cup water
• 1 1/3 cups granulated sugar
• 2 cups fresh or thawed frozen cranberries (9 oz)
• 1 stick (1/2 cup) unsalted butter, very soft
• 1/4 cup packed light brown sugar
• 1 teaspoon cinnamon
• 1 cup walnuts (optional), chopped

For glaze

The finished project. yummy!!

• 1 1/4 cups confectioners sugar
• 2 tablespoons milk

• Special equipment: a standing electric mixer fitted with dough hook; 2 (9- by 2-inch) round cake pans

Preparation

Make dough:
Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)

Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).

Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.

Prepare filling:
Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).

Form and bake buns:
Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.

Brush off excess flour, then spread evenly with butter with a small metal offset spatula.

Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.

Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.

Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 350°F while buns are rising.

Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.

Make glaze:
Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.

Serve buns warm or at room temperature.

Cooks' note: • Buns can be formed (but not allowed to rise and not baked) 1 day ahead and chilled, wrapped well in plastic wrap. Let rise at room temperature about 1 1/2 hours, loosely covered with plastic wrap, before baking.

pumpkin dinner.

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 Are you finished making your jack- o- lantern? Well don't let all those pumpkin insides go to waste. Here is a three course dinner meal that will have your little ghosts begging for more!

 

Roast Pumpkin with Cheese "Fondue"

yield: Makes 8 (main course) servings

active time: 25 min

total time: 2 hr

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety... more ›

Ingredients

• 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total)
• 1 (7-pound) orange pumpkin
• 1 1/2 cups heavy cream
• 1 cup reduced-sodium chicken or vegetable broth
• 1/2 teaspoon grated nutmeg
• 2 1/2 cups coarsely grated Gruyère (6 ounces)
• 2 1/2 cups coarsely grated Emmental (6 ounces)
• 1 tablespoon olive oil

Preparation

Preheat oven to 450°F with rack in lower third.

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.

Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled.

 

 

 Vegetarian Four Cheese Lasagna

Ingredients

• 2 cups peeled and diced pumpkin
• 1 eggplant, sliced into 1/2 inch rounds
• 5 tomatoes
• 1 pint ricotta cheese
• 9 ounces crumbled feta cheese
• 2/3 cup pesto
• 2 eggs, beaten
• salt and pepper to taste
• 1 (15 ounce) can tomato sauce
• fresh pasta sheets
• 1 1/3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Nutritional Information

Amount Per Serving  Calories: 451 | Total Fat: 29.5g | Cholesterol: 131

 

Pumpkin Apple Streusel Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 cups peeled, cored and chopped apple
•  
• 2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 teaspoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

sweet potato!!

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Sweet Potatoes

There is a fine line between a yam and a sweet potato, and from a culinary point of view, they are quite similar. The “yams” that are sold in the U.S. are actually a Louisiana variety of sweet potato with a moist texture and orange flesh. The USDA requires that sweet potatoes sold under the label “yam” always be accompanied by the words “sweet potato” to distinguish them from a true yam. Sweet potatoes look like potatoes with pointed ends. A true yam, from the species Dioscorea, is a starchy, less sweet edible root that looks more root like with twists and turns in its shape. Traditionally, sweet potatoes have white flesh. The orange-fleshed sweet potatoes grown in the U.S. have the variety name “yam”.

sweet potatoes: history

Sweet potatoes are believed to be native to the Americas. Both Louis XV’s and Empress Josephine's fondness of the sweet potato encouraged two short periods of popularity in the late 18th and early 19th centuries. African slaves in the South referred to the sweet potato as “nyami” because it reminded them of the starchy, edible tuber that was developed in their homeland. The Senegalese word “nyami” was eventually shortened to the word “yam”.

sweet potatoes: varieties/availability

Sweet potatoes are available year-round, with their peak season from September through December and in April and May. Most production is in the southern U.S. Approximately 40% of the U.S. crop is grown in North Carolina while another 40% is grown in Louisiana. California, Mississippi, Alabama and Texas make up the bulk of the remaining 20%.

sweet potatoes: selection

Choose sweet potatoes that are dry and show no signs of decay. Good potatoes will also be plump and smooth.

sweet potatoes: preparation/uses

Raw preparation
Sweet potatoes are not generally eaten raw. Before cooking, they should be washed thoroughly to rid them of all dirt. Use a stainless steel knife to cut sweet potatoes. Carbon knives cause sweet potatoes to darken.
Cooking
Sweet potatoes are a popular addition to soups and can be boiled and mashed. They can be grilled over medium coals for about 15 to 20 minutes, or until tender and browning. Sweet potatoes that have been cooked make a tasty baby food.
Baking
Sweet potatoes can be baked at 400 degrees for approximately an hour, depending on their size, or boiled for 20 to 30 minutes. A favorite recipe around the holidays is to mix syrup and brown sugar with cooked sweet potatoes and top with marshmallows to make a sweet potato casserole. Sweet potatoes can also be used in breads and muffins. Sweet potatoes can be cut into strips and baked for crispy fries.
Freezing
Sweet potatoes can be frozen sliced or mashed. They need to be boiled until tender. After boiling, slice or mash them and place them in freezer-safe containers. Add lemon juice to mashed sweet potatoes.

sweet potatoes: equivalents

1 lb. = 3 medium sweet potatoes
1 lb. = 1 3/4 cups mashed

sweet potatoes: handling, storage & care

Sweet potatoes should not be refrigerated. They should be washed thoroughly, only just before use.

sweet potatoes: nutrition

Sweet potatoes are a good source of beta carotene, calcium, iron, thiamine, fiber, vitamin E and vitamin C. Once baked, sweet potatoes provide twice the recommended daily allowance of vitamin A. They are low in sodium and cholesterol-free and are also free of fat and saturated fat.

Nutrition Facts Serving Size 1 medium, 5" long, 2" diam. (130g)

Amount Per Serving

Calories 100 Calories from Fat 0

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 70mg 3%

Total Carbohydrate 23g 8%

Dietary Fiber 4g 16%

Sugars 7g

Protein 2g

Vitamin A 120% * Vitamin C 30%

Calcium 4% * Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

sweet potatoes: fun facts

Studies have shown that sweet potatoes aid in steadying blood sugar levels and lowering insulin resistance, thus are a good food for diabetics despite its name “sweet”.

facts thanks to http://www.fruitandveggieguru.com

cranberries!

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 Here are some cool facts about cranberries:
Cranberries evoke feelings of the holidays for many people. Their short season peaks around Thanksgiving and Christmas, making them in plentiful supply for the holidays.

cranberries: history

Cranberries are native to North America. They have been part of the American diet since before the Pilgrims landed in Massachusetts. Cranberries were used in pemmican, a Native American high-protein combination of dried meat, melted fat and crushed cranberries. Cranberries are grown in bogs and harvested when the bogs are flooded.

cranberries: varieties/availability

Cranberries have a limited season and are available from September through December mainly from Massachusetts and Wisconsin.

While different varieties of cranberries exist, they are virtually indistinguishable to the consumer.

cranberries: selection

Most cranberries are sold bagged. Choose bags that do not have any moisture on them as moisture can cause cranberries to spoil. Choose cranberries that are firm.

cranberries: preparation/uses

Cranberries get lots of notice around the holidays, but they make a great addition to baked goods and meals year-round.
Raw preparation
Cranberries are rarely eaten raw. The hardness of the berries makes them difficult to eat. Cooking
Cranberries are most often turned into sauces or relishes. To make fresh whole cranberry sauce, boil cranberries in water and sugar until the berries pop open and the liquid around them has thickened. Refrigerate for several hours before serving. Cranberries can be used in smoothies or made into cordials.
Baking
Cranberries can be used in everything from cookies to muffins to breads. Cranberries’ tart flavor is a perfect complement to the sweetness of apples in pies and fruit crisps. Freezing
Cranberries can be frozen in resealable bags, which will prevent dehydration. Do not thaw cranberries when you are ready to use them. Just rinse with cold water and use them immediately after removing them from the freezer. Cranberries will lose their crispness when thawed.

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cranberries: equivalents

1 lb. cranberries = about 4 cups

cranberries: handling, storage & care

Cranberries can be stored in the refrigerator for two to three weeks. Before using, sort and rinse in cold water.

cranberries: nutrition

Cranberries contain nearly as much vitamin C as citrus. They are also rich in anthocyanins, antioxidants that appear to help prevent cancer and protect brain cells from damage.
A ½ cup serving of cranberries contains 30 calories and 10 percent of the U.S. Recommended Daily Allowance of vitamin C. They are low in sodium and contain fiber and pectin.

cranberries: fun facts

• Cranberries are nearly 90 percent water.
• Ripe cranberries will bounce.
• Some cranberry bogs have been producing berries for 100 years.

the fruit and veggie of the month

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the fruit of the month is ........ cranberry, and the veggie of the month is....... sweet potato !