Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
r overnight.
Strain the sangria into a pitcher. Peel, core
br>Mix pineapple juice and sangria. When the sugar has begun
An hour before serving:
Pour the wine into a large container (a large cooking pot will do).
Add sugar until the wine tastes as sweet as you desire.
Add the vodka, brandy, and orange juice, stirring well.
Add the sliced fruit and stir to mix.
Just before serving:
Add the Seven-Up, stirring gently.
Add ice cubes to chill.
00b0.
Peel and cut sweet potatoes into fries no thicker
/2 of the recipe as this recipe makes 2-9 inch
his recipe is simply a teaspoon full of the prepared sweet bean
Mix all ingredients except for ice.
Pour Sangria in glass and then add ice.
Make sure there is fruit in every glass. Maraschino cherries can also be added.
Mix honey into wine until smooth. Then add remaining ingredients to a large pitcher except club soda, and chill overnight.
The next day, add ice to pitcher and serve in wine glasses with some fruit added to each glass, and topping up with club soda or 7-Up to make the sangria sparkle.
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
This makes a gallon.
Mix all the ingredients (i used a plastic ice cream bucket), except for ice.
Let sit in refrigerator atleast 4-5 hours, if not overnight.
Pour sangria into serving glass, fruit and all, then add ice.
icrowave-safe bowl, whisk the sweet potatoes with the whole milk
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.
epper). Mix.
Put the sweet potato slices in a medium