Nov 30, 2010

Mini Sweet Potato Pies

Mini Sweet Potato Pies. Perfect little bites. It's not like eating a whole slice of pie, it's just a bite.

get out a mini muffin pan



I made the pie filling the night before in the blender.


For pie crust I used a plain sugar cookie dough.



Make the crust as thin as you can and this can be tricky if you have any sort of finger nails. Don't give up you can do it.



Spoon in the pie filling.


And bake in the oven at 350 until you realize the house smalls REALLY GOOD! Then run to the oven and take them out quick.




the recipe is coming soon. I'm sorry, I just can' fine it anywhere.
I think it was
1 cup of sweet potato
1/2 cup of milk
1/2 cup Vermont Maple syrup
1 tbsp. Cinnamon

sugar cookie dough
I used This recipe from ThePioneerWoman.com

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Nov 22, 2010

Sweet Potato Crackers


Sweet Potato Crackers with sesame seeds.


The sweet potatoes did well even though they were planted in July.
I made sweet potato pie yesterday and today sweet potato crackers.


The stuff you'll need, plus milk. It didn't make it into the picture.


Flour, baking powder and salt together. Add butter and by hand work it until it becomes a coarse meal texture.


throw in the sweet potato puree. I spared you the pictures of making the puree in the blender.


I thought I had made a pile of crumbs here.


But it turned into some really nice dough.
take half.


stretch it out.


roll it out as thin as you can.


Sprinkle Sesame seeds on and then lightly roll them in.


Cut in what ever shapes you want. sprinkle salt and cayenne to taste.


Use a fork to make holes if you want, I tried some with and some without. The ones without puffed up like little pillows.



Ingredients:
  • 1 1/2 cups flour
  • 2 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 medium NC Sweet Potato (1 cup)
  • 1/4 cup milk
  • coarse salt
  • sesame seeds
  • cayenne pepper
Preparation:
Sift flour, baking powder and salt together into a large bowl. Add butter and by hand work it until it becomes a coarse meal texture.
Cook sweet potato in boiling water until softened. Cool, remove skin and purée with milk to make a smooth mixture. You will need 1 cup of sweet potato purée.
Beat sweet potato purée into flour and then turn out onto a lightly floured surface. Knead well or not, I didn't.
Divide dough into 4 pieces and roll each very thin.
Cut into rounds or squares. Sprinkle with salt, sesame seeds and a little cayenne, if desired.
Bake in a preheated 350 F oven on an ungreased cookie sheet for 10 minutes or until bottoms are slightly browned. Cool on rack .
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Nov 15, 2010

Spinach Quiche


Spinach Quiche



I like to get out everything for a group photo first.



Seven Fresh eggs from local Tennessee chickens somewhere around here but I forget who we got them from. Never mind about where the chickens live just beat the eggs and then set aside.



Slice the cheese, or crumble it if that's the way it's going to be. It really doesn't matter.



Wring out the cooked spinach so it looks like that green pile. Yes looks, Delicious right?



Chop the spinach.



Sprinkle in the sauteed onions. There were some red bell peppers in there too and that's OK unless you have something against red bell peppers and going outside of the recipe.



Don't be cheap with the cheese. it's a rule that can't be broken.

bacon

Bacon.



A layer of corn and then crumbled bacon.



Top with more cheese.



Pour in the eggs.



Ready to bake for 40 minutes or until done


Let cool for at least an hour before serving.

Quiche

Ingredients
• 7 eggs
• 2 tablespoons sautéed onions
• ½ cups cooked corn
• 6 oz. cheddar cheese
• ¼ cups cooked chopped spinach
• 3 tablespoons cooked bacon
• Salt and pepper to taste

Beat the eggs and set aside.


Sprinkle sautéed onions, a layer of cheese, corn, bacon crumbles, another layer of cheese, and spinach. Add salt and pepper and pour eggs in.
Bake for 40 minutes at 350



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Nov 7, 2010

Pesto II

Today I made pesto with the blender.

I put in enough olive oil to generously cover the blades. I add more once I start blending.

I pack in as much basil and parsley as I can.

I toss in pealed garlic, as much as I think I can handle, that was four. I was a little cautious.

Some of the Walnuts because it looks like I've got a pretty full blender already.

Well, there was a little bit of room so I put in more walnuts

Now that's pretty. I know, it looks like green slime. It pretty much is.
Once everything is finely blended add salt to taste and toss in some Parmesan.

I put it on top of hot noodles with fresh cherry tomatoes and avocado.

And the rest I put in the freezer for later.


1-2 cups of Basil and or Parsley
about a cup of Walnuts, Pecans, Pine nuts, or even almonds work too
4 cloves of Garlic, pealed
salt to taste
About 2 cups of olive oil
1/4 cup Parmesan cheese
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