br>Add sugar if making sweet scones.
Rub (mix) butter into
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.
for the chocolate chip scones:
Preheat oven to 425\
rust. If you use my Easy Vegan Spelt Pie Crust you
asic Recipe).
Lightly
br>Boil, steam or microwave sweet potato until tender; drain. Cool
Mix all ingredients together with pastry blender.
Drop by big spoon onto greased cookie sheet.
Bake 20 minutes at 400\u00b0.
Makes 6 to 8 scones.
Serve warm with jam, jelly or honey.
Quick, easy and good.
They freeze well.
Heat in microwave a few seconds.
haped wedges.
Place the scones on the baking sheet and
urface and cut or shape scones of desired size. I often
or 12 tartlets).
DIFFICULTY: Easy.
MAKE AHEAD AND STORAGE
00b0F).
Place the herb scones on top of meat and
as been used.
Place scones on ungreased baking sheet, leaving
ith parchment paper (if baking scones freeform). Or, spray six to
Scones: Preheat oven to 350%, making
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
Preheat oven to very hot- 225 degrees C.
Mix flour, cheese, milk and salt together until combined.
The mixture is fairly moist and sticky.
Put about a rounded tablespoon of mixture onto a greased tray.
Makes 10- 12 scones approx.
Sprinkle on the paprika if you wish.
Bake for about 15 minutes.
I turn the tray round half way through cooking for an even result.
Best served warm- split and serve with butter (optional).
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves