|
This sweet potato dish has become a standard at holiday time...delicious and easy!
3 lb. sweet potatoes, cooked and peeled
1 stick of butter, softened
1 cup brown sugar
2 eggs, lightly beaten
½ tsp. salt
1 tsp. vanilla
½ cup milk
½ tsp. cinnamon
½ tsp. freshly ground nutmeg
Topping:
1 cup brown sugar
1 cup chopped pecans
¼ cup flour
1/3 cup butter, softened
Mash sweet potatoes. Combine with ingredients butter through nutmeg in a large mixing bowl. Beat at medium speed of an electric mixer until smooth.
Spoon mixture into a lightly buttered 2-quart baking dish. Combine topping ingredients and sprinkle over sweet potato mixture. Bake at 350 degrees for 30 minutes or until thoroughly heated. Yields 8-10 servings.
A gratin is a simple dish that's finished under the broiler to create a golden crust. Sometimes the crust comes from breadcrumbs; sometimes it's merely cheese, as in this delicious dish...
2 1/2 pounds of fresh broccoli, cut into spears
3 Tbls. of butter
3 Tbls. unbleached all purpose flour
2 cups milk
2 Tbls. stone-ground mustard
1/8 tsp. salt
1/8 tsp. freshly grated nutmeg
1/8 tsp. freshly ground pepper
1 cup (4 oz.) shredded Gruyere cheese
Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just barely tender.
Transfer to a lightly buttered 2-qt. gratin dish or shallow baking dish.
To make the Bechemel sauce, melt butter in a heavy saucepan over medium heat; add flour stirring
until smooth. Cook roux for one additional minute to slightly brown and remove raw flour taste.
Using a whisk, gradually add the milk, whisking constantly. Cook until thickened, continuing to whisk.
Remove from heat; stir in mustard, salt, nutmeg and pepper. Pour sauce over broccoli; sprinkle with cheese.
Broil 5 1/2" from heat 6 to 8 minutes ir until lightly browned. Serve immediately. Serves 8.
Scones are a sweet biscuit, sometimes with bits of fruit to add color and
flavor. Festive and delicious as a Chrismas morning treat!
2 cups unbleached all-purpose flour, plus more for work surface
5 Tbls. sugar, plus 1 Tbls. for topping
1 Tbls. baking powder
1/2 tsp. salt
6 Tbls. chilled unsalted butter cut into small pieces
2/3 cup half-and-half, plus 1 Tbls.
1/2 cup dried cranberries
Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder
and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in 2/3 cup half-in-half until just moistened. Fold in cranberries.
On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into
8 wedges; place on baking sheet, 2 inches apart. Brush tops with remaining half-and-half; sprinkle with
remaining sugar. Bake until golden brown, 12 to 15 minutes. Cool on a wire rack. Serves 8.
|