So when the Poulton side of the family gets together for the holidays you can bet that this dish will show up. My cousin-in-law Heather brings these tasty treats to tide us over until dinner is served. Everyone is thankful and you will be too this holiday season. Just note that this recipe is not fat friendly.
1 lb. bacon
little smokes
1/3 c. dry mustard
3/4 c. brown sugar
Roll the smokes in a strip of bacon and secure with a toothpick, continue until bacon is gone. Put into a slow cooker along with the remaining ingredients and heat on low until they are cooked through, stirring occasionally so spices mix well. Enjoy!
Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
Tuesday, November 25, 2008
Streuseled Sweet Potato Casserole
This is our family's Holiday dish. When we are asked to bring something this is the one that we choose. I found this recipe in a light cookbook, but I can tell you that it was never very "light" and after we got a hold of it it is now "not so good for you" but ooh so good!
Recipe adapted from Cooking Light
14 c. (1-inch) cubed peeled sweet potato (about 5 lb.)
1/2 c. whipping cream (in the original it called for half-and-half)
1/2 c. maple syrup
1 tsp. vanilla extract
3/4 t. salt
1 lg. egg, lightly beaten
Cooking spray
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. chilled butter, cut into small pieces
1/2 c. chopped pecans
Preheat oven to 375˚.
Place potato in dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine whipping cream (or half-and-half) and next 4 ingredients (syrup through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375˚ for 15 minutes. Uncover and bake an additional 25 minutes or until topping is browned and potatoes are thoroughly heated. Makes about 18 servings (serving size; about 1/2 cup).
made with the half-and-half: 250 calories; 6.3g. fat; 2.7g. fiber
Recipe adapted from Cooking Light
14 c. (1-inch) cubed peeled sweet potato (about 5 lb.)
1/2 c. whipping cream (in the original it called for half-and-half)
1/2 c. maple syrup
1 tsp. vanilla extract
3/4 t. salt
1 lg. egg, lightly beaten
Cooking spray
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. chilled butter, cut into small pieces
1/2 c. chopped pecans
Preheat oven to 375˚.
Place potato in dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine whipping cream (or half-and-half) and next 4 ingredients (syrup through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375˚ for 15 minutes. Uncover and bake an additional 25 minutes or until topping is browned and potatoes are thoroughly heated. Makes about 18 servings (serving size; about 1/2 cup).
made with the half-and-half: 250 calories; 6.3g. fat; 2.7g. fiber
Monday, November 24, 2008
Crunchy Caramel Apple Pie
This is a fun alternative to traditional apple pie.
1-9 inch pastry crust for a deep dish pie
1/2 c. sugar
3 Tbsp. flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 c. thinly sliced and peeled baking apples
1 recipe crumb topping (recipe follows)
1/2 c. chopped pecans
1/4 c. caramel topping
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell and sprinkle crumb topping (recipe below) over apple mixture. Place pie on a cookie sheet in the oven. Cover edges of pie with aluminum foil.
Bake in a pre-heated 375˚ oven for 25 minutes.
Remove from oven and sprinkle pie with chopped pecans, then drizzle with the caramel. Cool on a wire rack and enjoy warm or at room temperature.
Crumb topping:
1 c. packed brown sugar
1/2 c. flour
1/2 c. quick-cooking oats
1/2 c. butter
Stir together the brown sugar, flour and rolled oats. Cut in the 1/2 cup butter until topping is like course crumbs. Set aside.
1-9 inch pastry crust for a deep dish pie
1/2 c. sugar
3 Tbsp. flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 c. thinly sliced and peeled baking apples
1 recipe crumb topping (recipe follows)
1/2 c. chopped pecans
1/4 c. caramel topping
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell and sprinkle crumb topping (recipe below) over apple mixture. Place pie on a cookie sheet in the oven. Cover edges of pie with aluminum foil.
Bake in a pre-heated 375˚ oven for 25 minutes.
Remove from oven and sprinkle pie with chopped pecans, then drizzle with the caramel. Cool on a wire rack and enjoy warm or at room temperature.
Crumb topping:
1 c. packed brown sugar
1/2 c. flour
1/2 c. quick-cooking oats
1/2 c. butter
Stir together the brown sugar, flour and rolled oats. Cut in the 1/2 cup butter until topping is like course crumbs. Set aside.
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