Tuesday, November 23, 2010

Recipes for Thanksgiving week

Pumpkin bars.

2 c. flour
1 1/2 c. packed brown sugar
2 tbsp. baking powder
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 c. vegatable oil
1/2 cup apple juice
1  15oz can of plain pumpkin
2 eggs

1 container of cream cheese flavored frosting
nuts optional

Heat oven to 350 degrees, grease a cookie sheet with shortening (lard for us black folk lol)
In large bowl beat all ingredients with a mixer for 2 min. on medium speed. Spread the batter on the pan.
Bake 20-35 minutes or until a toothpick or knife comes out clean. Cool, frost and refrigerate 30 min. Cut into 8 row, then 6 rows and store in fridge.

Sweet-Potato Crunch
  • 3-1/2  lbs sweet potatoes, peeled and cut into chunks
  • 1  stick butter, softened, divided
  • 1  tbsp granulated sugar
  • 1/2  tsp grated orange peel
  • 1/2  tsp pumpkin-pie spice
  • 1/4  tsp salt
  • 1  cup corn flakes
  • 1/2  cup firmly packed brown sugar
  • 1/2  cup chopped pecans
Directions 1. Place sweet potatoes in a large saucepan; add enough salted water to cover them, and bring to a boil. Cook until tender, about 20 minutes. Drain, reserving 1/2 cup cooking liquid. Transfer to a large bowl. Using a hand mixer, beat in 1/2 stick butter, the granulated sugar, orange peel, pumpkin-pie spice, and salt. Transfer to a baking dish. Cover and refrigerate up to 3 days.
2. In a small bowl, mix together corn flakes, brown sugar, and pecans. Melt remaining 1/2 stick butter, and stir into corn-flake topping. Cover and refrigerate up to 3 days.
3. On Thanksgiving Day, remove potatoes and topping from refrigerator and bring to room temperature. Heat oven to 375°F. Heat sweet potatoes in microwave for 20 minutes at 50 percent power to warm. Stir. Sprinkle topping over potatoes and bake in oven for 20 minutes

No comments:

Post a Comment

Please leave a comment.

Note: Only a member of this blog may post a comment.