RECIPES:
2 large North Carolina sweet potatoes, shredded and pared (4 cups)
2 TB margarine
1/2 cup raisins
2 TB maple syrup
In a food processor, shred sweet potatoes and set aside. Melt margarine in a large, non-stick skillet. Add sweet potatoes and cook over medium-high heat 3 minutes, stirring constantly. Add raisins and maple syrup; saute 1-2 minutes or until sweet potatoes are tender.
Makes 4-5 servings.
Variation: Add 1 unpared, diced apple with the shredded sweet potatoes and cook as directed.
6 medium sweet potatoes
2 t grated orange rind
3 TB melted margarine
1/4 C granulated sugar
1C orange juice
1 TB cornstarch or plain flour
1/4 cup brown sugar
Pinch of salt
Heat oven to 350 degrees. Boil the unpared sweet potatoes until tender, about 30 minutes. Drain, peel and place in a shallow baking dish. Cook remaining ingredients and pour over sweet potatoes. Bake 30 minutes.
Yield: 8 servings
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6 medium sweet potatoes
1/2 cup orange juice
3 TB margarine
1 t salt
1- 8 ounce can crushed pineapple, drained
Bake sweet potatoes at 375 degrees for 1 hour or until tender. Cut a 1 inch lengthwise strip from the top of each sweet potato and carefully scoop the pulp from the shell. Combine sweet potato pulp, orange juice, margarine and salt. Beat until fluffy. Stir in pineapple. Stuff shells with sweet potato mixture and sprinkle with pecans if desired. Bake at 375 degrees for 10 minutes.
Yield: 6 servings
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3 C. cooked sweet potatoes (mashed)
1 C. sugar
2 Eggs
1/2 C. Milk
1/4 C. Butter, melted
1 tsp. Vanilla
1/2 tsp. Salt
Topping
1/2 Stick butter
1 C. brown sugar
1/2 C. self-rising flour
1 C. pecans, chopped
Mix ingredients for casserole together until well blended. Pour into
a buttered baking dish. For topping, melt butter and stir in brown
sugar. Add self-rising flour and then nuts. Sprinkle topping over
casserole and bake for 30 minutes at 350 degrees.
Serves 10
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1 (18.25-ounce) package reduced-fat yellow cake mix
1 (15 1/4-ounce) can crushed pineapple, drained well
1 (15-ounce) can sweet potato pieces, drained & mashed
1 1/3 C. Water
3 Large eggs
2 tbls. Canola or vegetable oil
1 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
1 tsp. Vanilla extract
Cream Cheese Frosting
Cream Cheese Frosting:
1 (8-ounce) package light cream cheese,
softened
3 tbls. Butter or margarine
1 (16-ounce) box powdered sugar
1 tsp. Vanilla extract
Beat first 9 ingredients at low speed with an electric mixer until blended. Pour into
three 9-inch round cakepans coated with vegetable cooking spray and dusted
with flour.
Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and
cool on wire racks.
Beat cream cheese and butter at medium speed with an electric mixer until
creamy. Gradually add powdered sugar, beating until smooth. Add vanilla;
beat until blended.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Makes 1 (3-layer) cake & Frosting makes 3 cups.
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1 1/2 C. All-purpose flour
3/4 C. Firmly packed light brown sugar
2 tsp. Baking powder
1 tsp. Baking soda
3/4 tsp. Ground cinnamon
1/4 tsp. Salt
1 1/2 C. cooked mashed sweet potatoes*
1/2 C. Buttermilk
1/2 C. Vegetable oil
1/4 C. Maple Syrup
2 Large Eggs, lightly beaten
1/2 C. Chopped Pecans, toasted
1/2 C. Currants or coarsely
chopped raisins
Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Stir together sweet potatoes and next 4 ingredients; add to dry ingredients, stirring
just until moistened. Stir in pecans and currants. Spoon into greased muffin pans,
filling three-fourths full.
Bake at 375 degrees for 15 minutes. Remove from pans immediately. Serve
warm.
*1 1/2 cups canned mashed sweet potatoes may be substituted.
Makes 1 1/2 dozens.
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Cake:
Butter-flavored cooking spray
1 reduced-fat yellow cake mix
1 (3.4-ounce) package vanilla instant
pudding mix
4 Large eggs
2 tsp. Cinnamon
1/2 tsp. Nutmeg
2 tsp. Vanilla
1 tsp. Butter flavoring
1 (15-ounce) can sweet potatoes,
drained and mashed
1 C. Crushed pineapple, packed in juice, well-drained
Frosting:
1 (8-ounce) package reduced-fat
cream cheese
1 (7-ounce) jar marshmallow crème
1 tsp. Vanilla
1 tsp. Butter flavoring
2 tbls. Walnuts, finely chopped
Preheat oven to 350 degrees. Lightly spray 9-inch-by-13-inch baking pan with
cooking spray (see Note). Set aside.
Cake: Combine cake mix, pudding mix, egg whites, 2/3 cup water, oil, cinnamon,
nutmeg, vanilla and butter flavoring in a large mixing bowl. Mix with electric mixer
for 3 to 5 minutes or until batter is smooth. Add sweet potatoes and pineapples,
and continue to mix until sweet potatoes and pineapple are well-combined. Pour
mixture into prepared pan and bake for 30 to 35 minutes or until cake tests done.
Allow cake to cool before frosting.
Frosting: While cake bakes, combine cream cheese, marshmallow crème,
vanilla and butter flavoring. Mix on high speed of an electric mixer until mixture
is light and fluffy. Frost cake when cool, and garnish with walnuts sprinkled evenly
over top of cake.
Note: You may prepare this recipe using 3 (9-inch) round baking pans. Reduce
cooking time to 22 to 25 minutes or until cake tests done.
Makes 16 servings.
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2 Medium sweet potatoes
1 tbls. Dried marjoram, crushed
1/2 tsp. Ground nutmeg
1/4 tsp. Salt
1/8 tsp. Freshly ground black pepper
1/8 tsp. Crushed red-pepper flakes
1 tbls. Extra-virgin olive oil
Preheat oven to 400 degrees. Wash and dry the sweet potatoes and poke holes
in them with tines of a fork. Place them on a baking sheet and bake for 1 hour, or
until cool enough to handle. Remove and discard the skins. Place potatoes in a
food processor. Add marjoram, nutmeg, salt, black pepper and red-pepper flakes.
Blend until satin smooth. With the processor running, slowly add the oil through the
feed tube.
Makes 1 3/4 cups or 7 serving.
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2 (9-inch) frozen pie crusts
Butter-flavored vegetables cooking
spray
2 C. Cooked sweet potatoes, mashed
3/4 C. Fat-free half-and-half
1/4 C. Frozen egg substitute, thawed
1 C. Light brown sugar
1/3 C. Fat-free buttery spread
1 tsp. Ground cinnamon
3/4 tsp. Ground allspice
1/2 tsp. Ground nutmeg
1 tsp. Imitation butter flavoring
1 tsp. Vanilla extract
1/2 tsp. Salt
Preheat oven to 450 degrees. Lightly spray pie crusts with cooking spray. Bake
for 5 minutes. Remove from oven and set aside. Lower oven temperature to 375
degrees. In large mixing bowl, combine sweet potatoes with remaining ingredients.
Mix on medium speed of an electric mixture until ingredients are well-mixed. Pour
potato mixture into prepared pie crusts, dividing the mixture evenly between the
two crusts. Bake in 375-degree oven for 35 to 45 minutes or until pies test done.
Serve hot with fat-free vanilla ice cream.
Makes 16 slices.
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3 Medium to small onion
2 tbls. Olive oil
3 tbls. Butter plus about 1 tbls. For
the baking dish
3 Medium sweet potatoes (about 2 pounds), scrubbed but not peeled
3/4 C. Shredded Parmesan Cheese
Salt and Pepper to taste
3 tbls. Fresh thyme leaves
1/2 C. Half-and-half
1/2 C. Heavy Cream
Preheat oven to 400 degrees.
Thinly slice onions. Heat oil in a medium sauté pan over medium heat and cook
onions until caramelized. Swirl in the butter until melted. Set aside.
Lightly grease a shallow baking dish (at least 8-inches by 11-inches by 2-inches)
with butter. Thinly slice the potatoes (about 1/8-inch thick) and place one layer in
the bottom of the prepared baking dish. Spread 1/3 of the onions over the layer of
potatoes. Sprinkle 1/4 cup of the Parmesan cheese over the onions. Lightly salt
and pepper (if desired) and sprinkle on 1 tablespoon of thyme.
Repeat this process two times, creating three layers.
Pour the half-and-half and cream over the layers.
Bake for 35 to 40 minutes in the preheated over or until potatoes are tender and top
is golden brown and crisp.
Makes 8 servings.
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2 C. Flour
1/2 tsp. Salt
3 1/4 tsp. Baking powder
1 tbls. Dark brown sugar
1/2 tsp. Baking soda
1/4 tsp. Cinnamon
Dash of nutmeg
5 tbls. Cold unsalted butter
7/8 C. Buttermilk
1/2 C. Sweet potatoes, mashed
and cooked, cold
Combine flour, salt, baking powder, sugar, baking soda, and spices in a large
bowl. Add butter and work through with a pastry blender until mixture is meallike.
Combine buttermilk and potatoes; add to flour mixture and stir vigorously until
dough forms a ball.
Turn dough onto lightly floured surface. Knead lightly for 10 strokes. Stop when
dough begins to look smooth (it will still be slightly sticky).
Pat out dough to 1/2 inch thickness. Cut in 2-inch rounds with pastry cutter or juice
glass. Place on ungreased cookie sheet and bake in preheated 500-degree oven
for 8 minutes, until just lightly browned.
Makes 12 biscuits.
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2 lbs. Sweet Potatoes, peeled and roughly
cut into 1 1/2 inch pieces
2 tbls. Butter or margarine
1 Large Granny Smith apple, cored and cut
into wedges
1 Pear, cored and cut into wedges
1/2 C. Fresh cranberries
1/4 tsp. Ground nutmeg
1/4 C. Honey
In large skillet, sauté sweet potatoes in butter 10 minutes, stirring often. Add
remaining ingredients. Cover and cook 5 minutes. Remove cover and continue
cooking over medium heat until potatoes and fruit are tender.
Makes 6 servings.
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1/4 C. Butter
1 1/2 C. Flour
3 tsp. Baking powder
1 tsp. Salt
1/4 tsp. Nutmeg
3 Eggs, separated
1 C. Milk
1 C. Sweet potatoes, mashed and cooked
Melt butter; set it aside to cool slightly. Sift dry ingredients together. Beat egg
yolk, then combine with milk, sweet potatoes and melted butter. Stir in dry
ingredients. Beat egg whites until they form soft peaks. Fold into sweet potato
mixture. Cook on a preheated waffle iron as instructed by manufacturer.
Makes 4 waffles.
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3/4 C. Lightly packed light brown sugar
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/2 tsp. Nutmeg
2 tbls. Molasses
1 1/2 C. Mashed, cooked sweet potatoes
2/3 C. Half-and-half
2 Eggs, separated
6 tbls. Dry sherry
1 Partially baked 9-inch pie shell
(see Note)
Mix sugar, salt, cinnamon and nutmeg. Add molasses and sweet potatoes; beat
well. Stir in half-and-half, egg yolks and sherry. Beat the whites until stiff, fold into
mixture and pour into the partially baked pie shell. Put in an oven preheated to
425 degrees. Immediately reduce heat to 375 degrees and bake about 35
minutes, until the pie is nicely browned, and set in the middle. Serve warm or cold
with whipped cream.
Makes 8 slices.
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3 Medium sweet potatoes,
peeled (boiled)
2 Quarts water
½ C. Butter (1 stick)
1 Large Spanish onion finely chopped
2 Stalks celery finely chopped
1 Clove garlic, minced
¼ C. Flour (all purpose)
1 Quart chicken broth
1/8 tsp. Freshly ground white pepper
Salt to taste
Dash cayenne
Boil sweet potatoes until soft. Remove potatoes reserving two cups cooling liquid. Heat butter in medium skillet, add onions, celery, and garlic. Sauté until tender. Remove with slotted spoon and set aside. Reduce heat to medium. Stir in flour and blend. Add all seasonings. Return to pan onion, celery, and garlic mixture. Mash sweet potatoes and return to large saucepan with reserved liquid, chicken broth, and onion mixture. Return to medium heat hot enough to serve.
Makes 8 servings.
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3 Medium yams, peeled, boiled
and sliced
2 C. Chicken broth
1 tsp. Sugar
Dash of nutmeg
Dash of cloves
Dash of cardoman
1½ C. Whole milk
1 tbls. Melted butter
Salt to taste
Add broth to yams, simmer, covered, until tender, 25 minutes. Puree in a blender or press through a fine sieve. Reheat with remaining ingredients.
Serve hot.
Makes 4 servings
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½ C. Dark corn syrup
½ C. oil
1-lb. Sweet potatoes
1 tbls. Butter or margarine
Cook corn syrup and butter over low heat for 8 to 10 minutes. Peel raw sweet potatoes, slice thin. Heat oil in heavy skillet; fry potatoes in it until browned. Arrange in a serving dish, pour syrup over them.
Note: Cinnamon extract is nice to add to syrup, a few drops to taste.
Makes 4 servings.
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4 Medium yams, cooked, peeled
3 tbls. Melted butter or margarine
½ tsp. Grated lemon rind
½ C. Light corn syrup
1tbls. Lemon juice
Cut yams into crosswise slices ½-inch thick; place in greased 1-quart casserole. Combine remaining ingredients; mix well and pour over yams. Bake in 375-degree oven for 30 minutes.
Makes 4 servings
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6 Medium sweet potatoes, in jackets,
baked or boiled
1 C. Chopped dates or raisins
½ C. Chopped cherries
½ C. Chopped pineapple, drained
½ C. Crunchy peanut butter
Brown sugar
Dash cinnamon
Dash salt
2 tbls. Melted butter or margarine
Scoop centers from peeled potatoes, leaving ½-inch wall. Mash scooped part of potatoes. Season with sugar, butter and salt. Add other ingredients. Mix lightly.
Fill scooped potatoes, heaping the center. Put in 350-degree (F) oven long enough for all to become thoroughly hot. Serve as vegetable.
Makes 6 servings.
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4 Large spare ribs
½C. Soy sauce
3 tbls. Hawaiian or other
coarse sea salt
Honey
3 Medium yams, cooked,peeled and sliced in half
Parboil ribs for about 20 to 30 minutes, depending on size. Remove from water and pour a mixture of soy sauce, ginger, garlic salt, and pepper over ribs. (Baste with this mixture). Bake at 300 degrees (F), uncovered, turning once. When done, cover top side with honey and run under broiled until browned. Serve with yams.
Makes 4 servings
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6 Pork chops, ½-inch thick
3 tbls. Cooking oil
½ C. Very finely chopped onions
1/3C. Light brown sugar
Salt to season
Pepper
Dash cayenne
1/2C. Chicken stock
2 1/4 C. Water
6 Medium sweet potatoes,peeled and quartered
2 or 3 tbls. flour
4 tbls. Tomato sauce
Trim fat from chops; sauté in oil until browned. Sauté onions. Add chops, sugar, salt to season with pepper, cayenne, chicken stock and tomato sauce; bring to boil. Cover and simmer until chops are tender, about 40 minutes. Add potatoes, cover, simmer until all are tender, stir occasionally. Remove chops and potatoes to serving dish. Blend flour with pan juices. Cook until sauce is made and thickened. Pour over chops and potatoes.
Makes 6 servings
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3 tbls. Butter or margarine
3 tbls. Enriched four
2/3C. Light brown sugar
1/8 tsp. Nutmeg
Dash salt
1 1/2 C. Yams (cooked) cut in ¼-inch pieces
1/2 C. Drained, pineapple chucks
Melt butter or margarine in saucepan. Stir in flour, sugar, nutmeg, and salt. Add ½ cup water and cook until thickened, stirring constantly. Add yams and pineapples. Remove from heat. Pour into lightly greased casserole. Bake in moderately hot oven, 350-degree (F), for 30 minutes. Serve warm with cream.
Makes 6 serving.
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2 Eggs
11/4 C. Mashed, cooked or canned yams
1 18 1/2-oz, Pkg. orange cake mix
1 3 1/2-oz. Can flaked coconuts,toasted
½ C. Chopped pecans
Beat eggs in large mixing bowl; blend in yams. Mix in remaining ingredients. Drop by heaping teaspoonfuls onto lightly greased baking sheet. Bake at 375-degree (F) for 12 to 15 minutes, or until lightly browned at edges. Remove cookies and cool racks.
Makes 4 dozens
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1 ½ C. Chopped pecans, walnuts or peanuts
¼ tsp. Salt
21/4 C. Sifted cake flour
1 ½ tsp. Baking powder
2 tbls. Cocoa
1 C. Margarine or ½ C. Butter
2 C. White sugar
6 Eggs, well beaten (small ones)
1 tsp. Vanilla
1 C. Cooked, mashed yams
Sift flour and baking powder and salt. Add cocoa to shortening and blend, then add flavoring to mixture. Combine sugar and eggs. Add cocoa mixture and yams to egg mixture; mix and beat thoroughly. Add dry ingredients and nuts. Bake in a greased waxed paper lined 13 x 9-inch pan. Bake in 350-degree (F) oven for 30 to 35 minutes. Turn out on waxed paper, cut into 1 ½-inch squares.
Makes 60 to 70 squares
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½ C. Soft butter or margarine
½ C. Shortening
2 C. Sugar
2 C. Cold, mashed sweet potatoes
4 Eggs
3 ½ tsp. Salt
1 tsp. Cinnamon
1 ½ tsp. Nutmeg
3 ½ C. Sifted flour
2 tsp. Baking soda
1 C. Walnuts, finely chopped
2/3 C. Cold, strong black coffee
Cream shortening, butter and sugar until it is light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes. Sift together dry ingredients; then add the nuts. Stir into creamed mixture alternately with the cold coffee. Pour the batter into 2 greased 9x5x3-inch loaf pans. Then bake at 375 degrees (F) for 1 hour or until they test done in their center. Cool for 10 minutes and remove from pans; then cool completely.
Makes 20 slices per pan.
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1 ½-lbs. Sweet potatoes
1 tsp. Salt
4 tbls. Butter
½ C. Warm milk
3 Bananas
12 Marshmallows, cut up
Cool, peel and mash sweet potatoes. Add salt and 2 tablespoons butter. Add enough milk to make light and fluffy. Spread on bottom of 1 ½-quart casserole. Slice bananas and place on top of potatoes; dot with marshmallows. Brush with rest for melted butter. Bake at 375 degreed (F) for 30 minutes.
Makes 6 servings
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2 C. Yams, sieved
1 Unbaked pie crust
1 ½ C. Milk
1 C. Light brown sugar
3 tbls. Butter
1 tsp. Ginger
3 Medium eggs
1 tsp. Cinnamon
3 tsp. Nutmeg
¼ tsp. Salt
½ C. pecans, or your choice of nuts
Mash sweet potatoes through sieve to make 2 cups. Stir in hot milk, butter, sugar, and flavorings. Mix gradually into beaten eggs. Pour into unbaked 9-inch pie shell with standing rim. Sprinkle with finely chopped pecans. Bake in 425-degree (F) oven until filling is set, about 35 minutes. Make 1 9-inch pie.
Makes 6 servings
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½ C. Brown sugar
½ C. Butter
¼ C. Water
½ tsp. Salt
8 Sweet potatoes or yams, cooked and cut into large pieces
Combine brown sugar, butter, water and salt in heavy skillet; bring to a boil. Add sweet potatoes. Simmer for 20 minutes or until potatoes are caramelized, turning occasionally.
Makes 8 servings.
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2 to 3 Sweet potatoes
Fat
Confectioners sugar, optional
Cut potatoes in 1-inch strips or very thin slices; cover with cold, salted water. Soak for 30 minutes; drain and dry. Fry in hot deep fat. Sprinkle with sugar; serve with tea.
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3 Small ducks
Salt and pepper
6 Medium yams, cooked
¾ C. Chicken stock
Grated orange rind
1 ½ C. Orange juice
1 ½ tbls. Cornstarch
(Mix with 3 tbls. Water)
Quarter ducks, seasons. Place in shallow baking pan. Bake at 375-degree (F) 1 hour. Drain off liquid. Place ducks in a shallow casserole. Cut potatoes in half; place on ducks. Combine stock, orange juice and rind; bring to boil. Stir in moistened cornstarch; cook until thickened. Pour over ducks and potatoes. Cover, bake 40 minutes, or until tender. While baking, baste with sauce.
Makes 8 to 10 servings
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4 Medium yams, or 8 small ones
8 to 12 Slices bacon
Boil yams in skin until tender; peel. Leave small potatoes whole; (cut medium potatoes in halves or thirds). Wrap each in slice of bacon, securing ends with toothpicks. Bake on rack in shallow pan in moderately hot oven, 400 degrees (F), for 15 to 20 minutes, or until bacon is done and crisp.
Makes 8 servings.
1-lb. Bulk pork sausage
2 tsp. Salt
4 C. Shredded raw sweet potatoes
Combine all ingredients and blend well. Put into a 1 ½ -quart casserole. Bake, covered, in preheated oven, 350 degrees (F), 45 to 50 minutes; uncover the last 10 minutes.
Makes 6 to 8 servings.
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1 Turkey
8 Fresh yams, cooked, peeled, or use canned yams in syrup
1 ½ C. Apricot preserves
¾ C. Light corn syrup, or use syrup from canned yams
½ tsp. Ground ginger
Prepare turkey and a favorite recipe for dressing. While the turkey bakes prepare your glaze by mixing the apricot preserves, corn syrup, and ground ginger. To prepare whole fresh yams, first wash, then place in boiling water and boil until fork tender, 20 to 35 minutes. Place yams on lightly greased baking dish. Spoon a cup of the glaze over the yams and place in oven during last 30 minutes of turkey baking time. Baste turkey frequently with remaining glaze to give it a touch and taste of elegance.
Makes 8 to 10 servings.
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8 Large raw sweet potatoes, about 8 cups, pared, grated
3 C. Sugar
1 tbls. Nutmeg
1 tsp. Salt
2 C. Pecans, chopped
8 Eggs, well beaten
2 C. Cream
2 C. Milk
¼ lb. Butter
Combine sweet potatoes, sugar, nutmeg, salt, and pecans. Mix well. Combine eggs, cream and milk. Add to sweet potato mixture. Pour into a well-buttered 12x12x1-inch-baking pan. Dot with butter. Bake at 350-degree (F) for 45 minutes to one hour, or until set.
Makes 8 to 10 servings.
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8 Medium sweet potatoes or yams, cooked
½ c. Butter or margarine
¾ C. Brown sugar
1 C. Corn flakes
Combine potatoes, ½ C. butter and brown sugar; mash well. Form into balls. Melt remaining butter; roll balls in butter. Roll in corn flakes. Bake at 375-degrees (F) for 30 minutes.
Makes 10 to 12 servings.
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1 C. Water
1 C. Sugar
1 C. Pineapple, crushed
3 tbls. Cornstarch
3 Egg whites, well-beaten
Rolled vanilla wafers
Whole vanilla wafers
½ pint Whipped cream with 2 tbls. sugar Chopped pecans
1 ½ C. yams, cooked, mashed
Cook sugar, water, pineapple and cornstarch in double boiler until transparent. Fold in beaten egg whites. Line bottom of pie pan with vanilla wafer crumbs; line sides with whole vanilla wafers. Spoon potatoes into lined pan. Pour in filling. When ready to serve, put whipped cream with sugar added on top. Sprinkle with chopped pecans.
Makes 6 servings
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2 C. Sifted all-purpose flour
1 tsp. Salt
2/3 C. Shortening
2 Slightly beaten egg yolks
2 tbls. Cold water
1 tbls. Lemon juice
Sift together first 2 ingredients into a large mixing bowl. Cut in the shortening to the size of small peas. Combine next 3 ingredients. Sprinkle over flour mixture, stirring with fork until dough is moist enough to hold together. Shape 2/3 of dough into a square. Roll out on floured surface to a 14x10-inch rectangle. Fit loosely into 10x6-inch pan. (May be rolled to fit other pans.)
5 C. Sliced apples, 5 medium or
1 large can apple pie filling
2 Medium yams, cooked, peeled, cut into ¼-inch slices
½ tsp. Cinnamon
½ tsp. Nutmeg
ices, lengthwise
1 tbls. Flour
¾ C. Sugar
¼ tsp. Salt
Place all above in pastry-lined, yams first followed by apples which have been combined with other ingredients. Roll out remaining dough to an 11x7-inch rectangle. For a square pan, roll dough to a 9-inch square. Cut slits in rolled dough. Place top crust over filling, fold edge under bottom crust, pressing to seal. Flute. Bake at 450-degrees (F) for 10 minutes, then at 375 degrees (F) for 40 minutes. Cool slightly then frost with confectioners sugar over pie. Serve hot.
Makes 8 to 10 servings.
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