Monday, November 24, 2008

Quick: Need two recipes...

For as long as I can recall, two things that I have never really participated in during the Thanksgiving season are Cranberry Sauce and Sweet Potatoes. Now, through the brilliance of getting older and being bold enough to be polite and eat stuff that people offer me, I have come to discover that I am digging me some of the aforementioned vittles. This Thanksgiving, I plan to make both dishes to take to my Mother-in-law's house, but I'm afraid I'll need a recipe. I have the required items (a can of Cranberry Sauce and a bunch of raw sweet potatoes), now I need a good recipe to work with, so quickly, send me your favorite or leave a comment so others can enjoy your family secret.
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12 comments:

  1. AlbatrossNovember 24, 2008 at 8:32 PM

    Aagh! Dump the cranberry sauce!

    Then bake the sweet potatoes and dress them up like regular baked potatoes. That's good eatin'!

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  2. Evil Twin's WifeNovember 24, 2008 at 10:23 PM

    I'm going out on a limb this year and trying this one for the cranberries (doesn't involve the can form, though):http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521668

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  3. AnonymousNovember 25, 2008 at 8:27 AM

    Slice the sweet potatoes, glob a bunch of butter and brown sugar over them, toss some mini marshmallows on top, bake at 350 till they're tender.

    Can't help you with the cranberry sauce.

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  4. AnonymousNovember 25, 2008 at 11:50 AM

    5 sweet potatoes
    1/4 teaspoon salt
    1/4 cup butter
    2 eggs
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/2 cup white sugar
    2 tablespoons heavy cream
    1/4 cup butter, softened
    3 tablespoons all-purpose flour
    3/4 cup packed light brown sugar
    1/2 cup chopped pecans

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
    Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
    In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
    In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
    Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

    ReplyDelete
  5. AnonymousNovember 25, 2008 at 11:53 AM

    1 cup (200 g) sugar
    1 cup (255 mL) water
    4 cups (1 12-oz package) fresh or frozen cranberries
    Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

    Directions
    1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

    2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

    3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

    Cranberry sauce base makes 2 1/4 cups.

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  6. DaveNovember 25, 2008 at 5:59 PM

    Nice work folks, keep 'em coming. I think the cranberry one I'm going to go with looks like this:

    CRANBERRY SALAD
    1 Pkg (3oz) raspberry or cranberry Jello
    1 can (16oz) jellied cranberry sauce
    1 can (med.) crushed pineapple, drained
    1/2 cup flaked coconut
    1/2 cup chopped pecans
    2 Tablespoons grated orange peel
    -
    Dissolve Jello in boiling water (as per Pkg).
    Stir jellied cranberry sauce until smooth.
    Blend in the Jello.
    Chill until slightly thickened.
    Fold in drained pineapple, coconut, pecans, and orange peel.
    Pour into mold and chill until firm.

    I like some of the others people have sent but they seem to involve real cranberries (as opposed to the can I bought already).

    Thanks for your e-mails and comments!

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  7. AnonymousNovember 25, 2008 at 6:04 PM

    ..well..get yourself 2 pie crust shells..peel and dice taters..bake like a baked tater..blend when soft with brown sugar and sugar to taste..get pie shells...fill with taters..baked till crust is done..cool and apply cool whip..top with mashmellows..how easy is that......................

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  8. AnonymousNovember 25, 2008 at 6:06 PM

    ....get rid of cran berry can...yuck.........and or blend can with sugar to taste and apple juice...a bitter-sweet tangy drink...enjoy...how easy was that.......................

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  9. AnonymousNovember 25, 2008 at 6:08 PM

    ...let us know which was the recipe you chose...or did you cheat and pick-up pecan pies.............how easy is that................

    ReplyDelete
  10. AnonymousNovember 25, 2008 at 6:48 PM

    You can't resist these sweet potatoes. Simple...and highly effective.

    4 lg. (or 3 c.) cooked sweet potatoes
    1 c. granulated sugar
    ½ c. butter
    2 lg. eggs
    1 tsp. vanilla extract
    2/3 c. evaporated milk or 1/3 c. milk

    Preheat oven to 325 degrees. Beat the cooked potatoes with electric mixer.
    Add sugar, butter, eggs, vanilla, and milk, and beat until smooth.
    Pour mixture into 13 x 9 pan.

    Topping:
    1 c. brown sugar
    ½ c. flour
    1/3 c. butter
    1 c. pecans chopped

    Combine all ingredients and sprinkle over potato mixture.
    Bake for 30-40 minutes or until golden.

    ReplyDelete
  11. DaveNovember 25, 2008 at 6:56 PM

    Rich - that is the exact recipe I'm looking for, for the Sweet Potatoes! Thanks.

    With my shopping list complete, I'm off to HEB!

    ReplyDelete
  12. AnonymousNovember 25, 2008 at 10:00 PM

    Eva says:)

    Wow Dave is running around like he has never eaten sweet taters before. With the exception of the last 4 years. I use to make sweet tater pies. Even last year I baked taters:) Guess he just wants to wear the apron this year. Hahahaha...Thanks for all the recipes.Happy Turkey to all and to all a goodnight :)

    ReplyDelete