ake recipes that satisfy my sweet tooth with as little added sugar
Bake sweet potatoes; peel and mash in large mixing bowl.
Melt a few pats of butter into warm potatoes.
Break egg into mixture and beat potatoes, butter and egg at low speed.
Add sugar to taste.
Add some milk and continue to beat until the mixture is soft, smooth consistency.
Pour into greased casserole dish and bake for 15 to 20 minutes, just long enough for the milk and egg to cook.
Enjoy and remember my Dad's sweet-tooth.
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.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves
Dissolve jello in water.
Add bananas, pineapple and nuts. Mix well.
Pour 1/2 of mixture into an oiled 5 cup mold; Bundt pan is perfect.
Keep remaining 1/2 of mix at room temperature.
Put in freezer for 1 hour.
Remove mold and drop by spoonfuls the sour cream or whipped topping (careful not to spread too close to edges) onto frozen mixture.
Put back into freezer for 45 minutes. Remove and pour remaining mix on top.
Refrigerate until set. Double for large crowds.
Can also use sugar-free jello for this recipe.
pear sausages and figs on tooth picks and serve warm. After
ustard soaks into the stale Recipe #379727.
Remove the pudding
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
ay through. Check with a tooth pick.
*** It is important
icrowave-safe bowl, whisk the sweet potatoes with the whole milk
epper). Mix.
Put the sweet potato slices in a medium
Peel and quarter the sweet potatoes. Wash the leeks well,
Preheat oven to 425 Degrees and spray a 9 x9 inch pan with cooking spray.
In a medium bowl, sift together the first 7 ingredients.
With a pastry blender or 2 forks, blend in the margarine.
Stir the Sweet Potato into the dry ingredients.
Add the milk, egg and vanilla and stir with a whisk to combine.
Pour batter in to prepared dish and spread evenly.
Bake for 20 minutes or until a tooth pick inserted in the center comes out clean.
too. I recommend this basic recipe: Recipe #188835.
Cook beef, onion