Another sweet potato recipe - I really like this, although it is a little heavier than your typical waffle.
1 3/4 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs, yolks and whites separated
1 1/2 cups milk (room temperature)
1 to 2 tablespoons honey (optional)
6 tablespoons butter, melted
1 cup pureed sweet potatoes (I used 1 can cut sweet potatoes and blended them)
Heat waffle iron.
Whisk together: flour, sugar, baking powder, salt, cinnamon, nutmeg in a medium bowl.
In a small bowl put the egg yolks, milk, honey, butter and sweet potatoes. Blend together well. Pour into dry ingredients and mix with a spatula JUST until combined. Whisk egg whites until stiff peaks form. Fold gently into the batter. Put about a 1/3 cup of batter on each side of the waffle iron (I used the rectangle waffle iron). Cook according to manufacturers instructions.
Makes about 8 waffle squares.
Monday, December 27, 2010
Friday, December 17, 2010
Sweet Potato Bread
We were given several cans of sweet potatoes . . . I predict a few more sweet potato recipes coming up. This one is adapted from allrecipes.com version.
1/2 cup vegetable oil (or, substitute applesauce)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 cup mashed sweet potatoes (1 can, rinsed and mashed)
1/3 cup water
1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon allspice
1/8 teaspoon ginger powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Mix together sugar and oil. Beat in eggs, one by one. Stir in mashed sweet potatoes and water. In a separate bowl, whisk together dry ingredients. Stir into the sweet potato mixture 1/2 cup at a time, mixing well. Pour into 2 small greased loaf pans and bake at 350 for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
1/2 cup vegetable oil (or, substitute applesauce)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 cup mashed sweet potatoes (1 can, rinsed and mashed)
1/3 cup water
1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon allspice
1/8 teaspoon ginger powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Mix together sugar and oil. Beat in eggs, one by one. Stir in mashed sweet potatoes and water. In a separate bowl, whisk together dry ingredients. Stir into the sweet potato mixture 1/2 cup at a time, mixing well. Pour into 2 small greased loaf pans and bake at 350 for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Tomato Chutney
My mother-in-law makes this chutney to go with dosa or idli. Thanks to Shobana who gave me her version of the recipe! Delicious!
4 small onions, roughly chopped
2-3 small tomatoes, roughly chopped
3-4 cloves of garlic, roughly chopped
1/2 teaspoon salt
1 tablespoon oil
Heat oil in a frying pan. Saute onions, tomato, garlic, salt in pan until tomatoes are soft and pulpy. Allow to cool. Put in blender along with 1 red chili (if you don't have a whole red chili substitute red chili powder, to taste). Blend until smooth, set aside.
In a teaspoon of oil, temper:
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
1/4 teaspoon cumin seeds
When the seeds pop, switch off heat and add 6 or 7 curry leaves. Pour into the tomato puree. Tomato chutney is ready to serve!
4 small onions, roughly chopped
2-3 small tomatoes, roughly chopped
3-4 cloves of garlic, roughly chopped
1/2 teaspoon salt
1 tablespoon oil
Heat oil in a frying pan. Saute onions, tomato, garlic, salt in pan until tomatoes are soft and pulpy. Allow to cool. Put in blender along with 1 red chili (if you don't have a whole red chili substitute red chili powder, to taste). Blend until smooth, set aside.
In a teaspoon of oil, temper:
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
1/4 teaspoon cumin seeds
When the seeds pop, switch off heat and add 6 or 7 curry leaves. Pour into the tomato puree. Tomato chutney is ready to serve!
Wednesday, December 8, 2010
Gingerbread Men
1 cup butter
1 ½ cup sugar
3 T. molasses, light
1 egg
2 T milk
Cream all of the above together. Sift and add the following:
3 ¼ Cups flour
2 t. soda
½ t salt
2 t cinnamon
1 ½ t ginger
1 t. cloves
½ t cardamom
Roll the dough out and cut into shapes. Bake at 350 for 7-10 minutes.
1 ½ cup sugar
3 T. molasses, light
1 egg
2 T milk
Cream all of the above together. Sift and add the following:
3 ¼ Cups flour
2 t. soda
½ t salt
2 t cinnamon
1 ½ t ginger
1 t. cloves
½ t cardamom
Roll the dough out and cut into shapes. Bake at 350 for 7-10 minutes.
Candy Cane Cookies
Candy Cane Cookies
1 C shortening
1 C. powdered sugar
1 egg
1 ½ t almond extract
1 t vanilla
2 ½ C flour
1 t. Salt
½ t. Red food coloring
½ c crushed peppermint candy
½ c sugar
Heat oven to 375. Mix shortening, sugar, egg, and flavorings (vanilla and almond). Stir half of flour into shortening mixture. Work rest of flour in with hands. Divide dough in half. Blend food coloring in one half. Roll dough into snakes, how ever big you want, one at a time. Twist a red and white strip together and put into a candy cane shape. Place on an ungreased cookie sheet. Bake for 9 minutes. Mix together 1/2 cup sugar and 1/2 cup crushed peppermint. While cookies are warm sprinkle with this mixture.
1 C shortening
1 C. powdered sugar
1 egg
1 ½ t almond extract
1 t vanilla
2 ½ C flour
1 t. Salt
½ t. Red food coloring
½ c crushed peppermint candy
½ c sugar
Heat oven to 375. Mix shortening, sugar, egg, and flavorings (vanilla and almond). Stir half of flour into shortening mixture. Work rest of flour in with hands. Divide dough in half. Blend food coloring in one half. Roll dough into snakes, how ever big you want, one at a time. Twist a red and white strip together and put into a candy cane shape. Place on an ungreased cookie sheet. Bake for 9 minutes. Mix together 1/2 cup sugar and 1/2 cup crushed peppermint. While cookies are warm sprinkle with this mixture.
Peanut Brittle
Microwave Peanut Brittle
1 C. raw peanuts
1 C. sugar
½ C. white corn syrup
1/8 t. salt
1 T. butter
1 t. vanilla
1 t. soda
Stir first four ingredients in 1 ½ quart glass casserole dish. Cook 4 minutes on high (inmicrowave). Stir well. Cook 4 minutes on high. Add vanilla and butter. Blend well.Cook 1 minute. Peanuts should be lightly brown. Add soda carefully. Stir gently until light and foamy. Spread on a lightly greased cookie sheet. (Try to warm cookie sheet so brittle flows easier) Let cool. Break into pieces.
1 C. raw peanuts
1 C. sugar
½ C. white corn syrup
1/8 t. salt
1 T. butter
1 t. vanilla
1 t. soda
Stir first four ingredients in 1 ½ quart glass casserole dish. Cook 4 minutes on high (inmicrowave). Stir well. Cook 4 minutes on high. Add vanilla and butter. Blend well.Cook 1 minute. Peanuts should be lightly brown. Add soda carefully. Stir gently until light and foamy. Spread on a lightly greased cookie sheet. (Try to warm cookie sheet so brittle flows easier) Let cool. Break into pieces.
Dust Balls
Dust Balls or Russian Teacakes
1 C. Butter
¼ t Salt
1 t Vanilla
½ C. Powdered sugar
2 ¼ C Flour
¾ C Chopped nuts (opt’l)
Cream butter and sugar. Sift flour and salt. Add to the butter mixture. Work in well. Blend in vanilla and nuts. Form in 1 inch balls. Bake 14 minutes at 350. Roll in powdered sugar after removing from the oven. Cool.
1 C. Butter
¼ t Salt
1 t Vanilla
½ C. Powdered sugar
2 ¼ C Flour
¾ C Chopped nuts (opt’l)
Cream butter and sugar. Sift flour and salt. Add to the butter mixture. Work in well. Blend in vanilla and nuts. Form in 1 inch balls. Bake 14 minutes at 350. Roll in powdered sugar after removing from the oven. Cool.
Caramel Corn
Caramel Corn
Pop 9 quarts of popcorn.
Put in 2 9x13 pans.
Mix together and boil 5 minutes the following stirring occasionally:
2 C. Brown Sugar
½ C. White corn Syrup
1 C. Margarine
After 5 minutes are up add ½ t soda, pinch of cream of tartar, and a dash of salt. Pour over the popcorn (divide between the 2 pans) and mix well. Bake at 200 for 1 hour stirring every 15 minutes.
Pop 9 quarts of popcorn.
Put in 2 9x13 pans.
Mix together and boil 5 minutes the following stirring occasionally:
2 C. Brown Sugar
½ C. White corn Syrup
1 C. Margarine
After 5 minutes are up add ½ t soda, pinch of cream of tartar, and a dash of salt. Pour over the popcorn (divide between the 2 pans) and mix well. Bake at 200 for 1 hour stirring every 15 minutes.
Fudge
Fanny Farmer Fudge
4 ½ C sugar
1 (13oz) can evaporated milk
3 (6 oz) pkg Nestle Choc Chips
½ t salt
2 sticks butter
3 t. vanilla
1 C. Chopped nuts (opt’l)
Boil sugar and milk for 6 minutes. (Start timing when it starts boiling) STIR CONSTANTLY!! Remove from heat. Add remaining ingredients except nuts. Beat 1 minute. Fold in nuts. Spread in a 9x13 pan and allow to cool completely. Refrigerate.
4 ½ C sugar
1 (13oz) can evaporated milk
3 (6 oz) pkg Nestle Choc Chips
½ t salt
2 sticks butter
3 t. vanilla
1 C. Chopped nuts (opt’l)
Boil sugar and milk for 6 minutes. (Start timing when it starts boiling) STIR CONSTANTLY!! Remove from heat. Add remaining ingredients except nuts. Beat 1 minute. Fold in nuts. Spread in a 9x13 pan and allow to cool completely. Refrigerate.
Peanut Blossoms
Peanut Blossoms
3 ½ cups flour
2 t. soda
1 t. salt
1 C. Sugar
1 C. Brown sugar
1 C. shortening
1 C. peanut butter
2 eggs
¼ c. milk
2 t. vanilla
96 Hershey kisses
Cream shortening and peanut butter. Add the sugars. Add the eggs and vanilla and milk. Add the dry ingredients. Roll in balls. Roll the balls in sugar. Bake at 375 for 10 minutes. Remove from oven, immediately press a chocolate into the middle. Put on cooling rack.
3 ½ cups flour
2 t. soda
1 t. salt
1 C. Sugar
1 C. Brown sugar
1 C. shortening
1 C. peanut butter
2 eggs
¼ c. milk
2 t. vanilla
96 Hershey kisses
Cream shortening and peanut butter. Add the sugars. Add the eggs and vanilla and milk. Add the dry ingredients. Roll in balls. Roll the balls in sugar. Bake at 375 for 10 minutes. Remove from oven, immediately press a chocolate into the middle. Put on cooling rack.
Sugar Cookies
Sugar Cookies
1 1/2 cup butter, unsalted, room temperature
1 1/2 cup sugar
2 eggs
4 teaspoons lemon juice
4 teaspoons vanilla extract
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
In a medium size bowl, cream together the butter, sugar, eggs, lemon juice and vanilla together with a spoon (or hand mixer) until smooth. In a small bowl, mix together the flour, salt, baking soda and cream of tartar. Stir the flour mixture into the butter mixture until smooth. Chill in the refrigerator for about 15 minutes, then roll out on a floured board. Cut into shapes with a cookie cutter and put on a greased baking sheet. Bake in a 350 degree oven for 8 minutes. Cool completely. (For frosting, mix 2 cups powdered sugar with 2 tablespoons milk and half a teaspoon vanilla extract. Add a drop or two of food coloring as desired.)
1 1/2 cup butter, unsalted, room temperature
1 1/2 cup sugar
2 eggs
4 teaspoons lemon juice
4 teaspoons vanilla extract
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
In a medium size bowl, cream together the butter, sugar, eggs, lemon juice and vanilla together with a spoon (or hand mixer) until smooth. In a small bowl, mix together the flour, salt, baking soda and cream of tartar. Stir the flour mixture into the butter mixture until smooth. Chill in the refrigerator for about 15 minutes, then roll out on a floured board. Cut into shapes with a cookie cutter and put on a greased baking sheet. Bake in a 350 degree oven for 8 minutes. Cool completely. (For frosting, mix 2 cups powdered sugar with 2 tablespoons milk and half a teaspoon vanilla extract. Add a drop or two of food coloring as desired.)
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