Wednesday, September 19, 2012

Crash Hot Sweet Potatoes

My friend Martha raved about these sweet potatoes so I had to try them. They're pretty darn tasty!


I've made them twice, but I can't get them to be crispy/crunchy like the recipe and Martha said they get. they're still crazy delicious, so I'll be making them again. Farmer Bob RAVED about them to my mom when she came home from vacation.

UPDATE: I made these in mashed potato form recently and they were just as tasty, and a lot easier! Just boil chunks until tender, then add everything in the pot and mash! I did end up using garlic powder instead of Garlic Garlic though, since the Garlic Garlic really needs to cook and soften.

Ingredients

2 medium Sweet Potatoes
½ teaspoon kosher salt
2 quarts water
2 tablespoons melted butter
2 tablespoons olive oil


Topping
1 ½ tablespoons light brown sugar
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon smoked paprika
1/4 teaspoon onion powder
1/2 teaspoon Garlic Garlic
10 grinds black pepper – coarse



Directions

Peel the sweet potatoes and slice about 1¼ inches thick. Add ½ teaspoon salt to water in a saucepan and bring to a boil. Add potato slices and simmer for about 12 minutes, or until somewhat softened. Remove carefully to a wire rack and allow to cool for about 10 minutes.

Blend the topping ingredients together really well with a fork, making to sure to get the sugar completely incorporated.

Line a large, heavy sheet pan with parchment paper. Using a flat bottomed bowl, slightly mash each potato slice, taking care that they stay intact. Drizzle each slice with a mixture of the butter and oil and sprinkle slices evenly with ½ of the topping mixture. Make sure you avoid getting the topping on the sheet between the slices if possible – it will burn and smoke before the potatoes are done. Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings. Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.

Sunday, September 16, 2012

Sheila's Apple Pie

Went apple picking with the Little Ladies and Farmer Bob today (Farmer Bob is my mom's husband). Picked up some Cortland and Macintosh apples. The girls kept asking to make an apple pie, how could I say no???

As far as I know, I've never made an apple pie before. I've had the pleasure of eating many apple pies, but never actually making one. So I went to Facebook looking for help. My cousin Sheila came through with this recipe she got off of a pie dish she bought. It was pretty good! Farmer Bob said it was one of the best pies he'd ever eaten. He judges an apple pie contest every Fall, so I'll take that as a compliment!

The Little Ladies helped me mix the apples with the sugar and cinnamon mix and then helped pour them in to the pie plate. When the time came to eat the pie, they only wanted to have the vanilla ice cream, which Little Lady #1 said was the tastiest part ;-)


A watched pie never bakes.

Fresh out of the oven!

Ingredients
2 crusts for a 9" pie plate (I used Pillsbury, but you can use whatever you like!)
6 cups apples, cored, peeled and sliced
1/4 cup flour
3/4 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp butter

Directions
Preheat oven to 425. Place one pie crust in the bottom of the pie plate. Mix flour, sugar, spices and a dash of salt with apples until completely combined. Place apples in pie crust and dot with butter. Cover with top crust, crimping edges to seal in juices. Cut vents in the top using a knife.

Place strips of foil over edge of the crust to prevent burning. Remove foil shield about 15 minutes before pie is done.

Bake for 40-50 minutes.

Monday, September 10, 2012

Baked Pumpkin Donuts

Another recipe found on Pinterest. Seriously... that site is crazy addictive!!!

Original recipe is found at the King Arthur site.

The Little Ladies got me a donut pan for my birthday in June (with the help of their dad), and I finally decided to christen it. Little Lady #2 is down for a nap (which means it's quiet!!), so Little Lady #1 and I went to work!

It was a pretty easy recipe to make. We didn't have pumpkin pie spice, so we used the make-your-own method that's listed. I found that 12-13 minutes was a way better time than the 15-18 that's listed in the recipe. Speaking of... the recipe on Kind Arthur's site doesn't mention an oven temp (at least not that I saw), so I went with the 425 that's listed on the pan. I might try 400 next time though.

Little Lady #1





Place the following in a mixing bowl:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
Beat everything together until smooth.
Add 1 3/4 cups + 2 tablespoons (8 ounces) unbleached all-purpose flour, stirring just until smooth.
Lightly grease two standard donut pans. (I only had one pan, so I just kept re-using it)
If you don’t have doughnut pans, you can bake these in a couple of standard muffin tins; they just won’t be doughnuts.
Fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well; a tablespoon cookie scoop helps with this task. I found 4 scoops per donut well worked well.
If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re using self-rising flour, bake for the longer amount of time.
If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the aforementioned pumpkin pie spice (or substitute) with granulated sugar.
If you’ve made muffins, sprinkle their tops heavily with the spiced sugar of your choice.