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Apr 182015
 

                                                      Wallace’s Sweet Potato Shuffle

Southern cooking at it's best!!

Southern cooking at it’s best!!

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Wallace and Michelle Ausgood

I have been wanting some of our son-in-law’s recipes for quite some time now and got this one just in time for Easter. However, due to my daughter’s sending this recipe and not having her husband edit it before shipping it off to me, it was another problem for me when it came to cooking it without Wallace’s help and expertise. They were going to try to join us in the festivities, but due to circumstances beyond their control, it wasn’t meant to be…..
Okay two problems faced me:
1: She wrote down 8 to 10 fresh sweet potatoes, no size mentioned (Now when you read the recipe and see how long to cook it, you’ll see why I automatically had a red flag go up!)
2: Corn starch to thicken but no specific amount to be used?
So when it was time to prepare, I did what the recipe read (knowing damn well something was amiss!) You see, if you use fresh sweets, you were supposed to parboil them first per Wallace and depending on using fresh or canned this makes a HUGE difference, hence the red flag. Corn starch being second problem, I just kept adding, but it’s hard to determine the amount when the ingredients are cold as the corn starch thickens as it is heated! So here is the new revised version per Wallace and one I would try again as it was pretty tasty and won’t take the 3 hours in the oven like my daughter’s version, ha ha! Love ya Mish……………….

Wallace's Sweet Potato Shuffle
 
Author:
Ingredients
  • 1 cup orange juice, I used unsweetened
  • 1-1/2 cup pineapple juice, again I used unsweetened
  • 8 to 10 fresh sweet potatoes peeled, cut into 1-1/2 inch cubes and parboiled until just tender or 2 medium cans of sweet potatoes also diced into 1-1/2 inch cubes
  • ⅓ cup coke or coke zero which has less sugar
  • 1 teas vanilla
  • ¼ teas nutmeg
  • ½ cup brown sugar, not packed
  • ½ stick butter
  • Corn starch for thickening, about 3 tablespoons
Instructions
  1. Preheat oven to 325 degrees.
  2. Place butter in a 9x13 inch baking dish and melt in preheated oven.
  3. Whisk together the juices, soda, brown sugar, vanilla and nutmeg in a large bowl, whisk in the corn starch a little at a time to thicken??
  4. Pack potatoes in the dish with the melted butter; pour liquid mixture over and bake for 30 to 45 minutes or until potatoes are nice and soft.

For added delight, sprinkle 1/2 cup to 1 cup of your favorite chopped nuts before you pour the wet ingredients over potatoes. Daughter’s favorite are walnuts and cinnamon pralines, my choice would be pecans…………Hope you enjoy now that we have the recipe under Wallace’s control and not my daughter’s, ha ha again!!!

Thanks Wallace and hope you get us another recipe to try!

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Jun 062014
 

Orange And Pecan Breakfast Bread

A couple of weeks ago, I ran across the 1948 publication of the Rumford Complete Cook Book that first made it’s debut in 1908 and as a sucker for those old cookbooks, I couldn’t resist buying it to add to my collection. It’s in fairly good shape, had a couple of hand written recipes in it and the best part, it was only a buck! The very first page is an advertisement for Noctil which was a cleaning booster for just about anything from dishes to making woodwork shine without rubbing. It was manufactured by Rumford Chemical Works that was established in 1854 in Rumford, R.I. If it did what it says, I wish I could find some today! There’s also a little history about the man who started it and I will save that for another time as it is quite interesting….

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When I saw this recipe which they called Orange Sandwich Bread I knew I had to try it and with a little tweaking, we really enjoyed it this morning with our coffee and now Kenny is dying to have some with the homemade orange sherbert in the freezer. I think I would rather have it with vanilla ice cream myself, you know, more like a Creamsickle with nuts thrown into the mix! I don’t know why they called it sandwich bread as it is more like a cake bread and not something I would make a sandwich out of!

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Gotta buy a new camera!

 

Orange And Pecan Breakfast Bread
 
Ingredients
  • ¼ cup shortening at room temperature
  • 1 cup sugar
  • 1 egg at room temperature
  • 3 cups flour, sifted
  • 4 teas baking powder
  • ½ teas baking soda
  • 1 teas salt
  • ½ cup milk
  • ½ cup fresh orange juice
  • 1-1/2 tbls finely grated orange rind
  • 1 cup chopped pecans
Instructions
  1. Cream the shortening and sugar; add egg that has been slightly beaten.
  2. Sift together the flour with the next 3 ingredients.
  3. Alternately add the flour mixture, milk and orange juice to the creamed mixture.
  4. Add the orange rind and fold in the pecans.
  5. Pour batter into a greased and floured loaf pan (10x5 inches) and bake in a 350 degree oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

 

Oops, I forgot to mention, there were 3 four leaf clovers pressed in the book too, my lucky day! I just would like to know when they were put there. Hope you enjoy…………..

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