Sweet Potato Pie
Ingredients: 1 1/4 'cup's sugar 1/2 teaspoon cinnamon 2 eggs 1 12-ounce can evaporated milk 1 teaspoon vanilla 1 1/2 'cup's mashed cooked sweet potatoes (You may use canned sweet potatoes if you wish.) 1 unbaked deep-dish pie crust
Topping: 1/3 'cup' butter 1/3 'cup' all-purpose flour 1/2 'cup' packed brown sugar 1/2 'cup' shredded coconut 1/2 'cup' chopped pecans
Method: Preheat oven to 425 degrees. Blend sugar and spices in large mixing bowl and set aside. Beat eggs in medium mixing bowl. Add milk and vanilla. Combine with sugar mixture. Stir in potatoes, beat until smooth. Pour into pie crust. Bake at 425 for 15 minutes. Reduce oven to 350 degrees, bake for 30 minutes. While the pie continues to bake, mix topping ingredients together. Spoon topping over pie; bake an additional ten to fifteen minutes.
Egg Casserole
Ingredients: 12 to 16 slices of bread 8 eggs (you can use Eggbeaters) 2 'cup's of milk 1 teaspoon salt 1/2 pound grated cheddar cheese 1 pound of Jimmy Dean pork sausage (cooked and drained), or you can use 2 'cup's of cubed ham 1/2 'cup' of melted butter
Method: Remove crust from bread and cut each slice in half (vertically). Cover bottom of a nine-by-thirteen-inch Pyrex dish with one layer of bread. Pour drained sausage (or ham) over bread, then cover with grated cheese, then cover with another layer of bread. Beat eggs, salt, milk, and butter. Pour very slowly over entire casserole, being sure to get in between everything. Refrigerate overnight. Bake uncovered, at 375 degrees for forty to fifty minutes, until golden brown.
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