Old-Fashioned Sweet Potato Pie
2 | cups | mashed sweet potatoes |
1 | cup | packed Dixie Crystals Dark Brown Sugar |
1/2 | cup | butter, softened |
2 | ea | eggs, separated |
1/2 | tsp | ground ginger |
1/2 | tsp | ground nutmeg |
1/2 | tsp | ground cinnamon |
1/4 | tsp | salt |
1/4 | cup | evaporated milk |
1/4 | cup | Dixie Crystals Extra Fine Granulate Sugar unbaked 10-inch pastry shell |
Whipped topping (optional) |
Preheat oven to 400° F.
Combine sweet potatoes, brown sugar, butter, egg yolks, spices and salt in a large mixing bowl. Beat with an electric mixer until combined. Add evaporated milk, mixing until blended.
Beat egg whites in a separate clean bowl until foamy. Gradually add granulated sugar, beating until stiff peaks form. Fold into potato filling. Pour filling into pastry shell.
Cook at 400° F for 10 minutes. Reduce heat to 350° F and bake for an additional 45-50 minutes or until set.
Cool. Top with whipped topping, if desired.
Chocolate Coconut Crunch Cookies
2 | cups | flour |
1 | tsp | baking soda |
1/4 | tsp | salt |
1 | cup | butter, unsalted, softened |
3/4 | cup | brown sugar |
2 | ea | eggs, lightly beaten |
2 | tsp | vanilla |
1 | tsp | almond extract |
2 | cups | coconut, shredded |
12 | oz | chocolate chips |
1-1/2 | cups | almonds, lightly salted, dry roasted, finely chopped |
Preheat the oven to 300° F.
In a small bowl, whisk together the flour, baking soda and salt.
In a medium bowl with an electric mixer, cream the butter and sugars. Beat in the eggs, vanilla, and almond extract. Mix on low speed until blended. Add the flour mixture and mix just until blended, do not over-mix. Add the coconut, chocolate chips, and almonds and stir just until blended.
drop the dough by round tablespoons 2-inches apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes.
Yield: 4 dozen
Mushroom-Topped Pork Chops
4-6 | ea | pork chops, boneless, 3/4-inch thick |
1 | Tbsp | butter or margarine |
TOPPING: | ||
1 | cup | finely chopped mushrooms |
1 | Tbsp | butter or margarine |
1/2 | cup | finely chopped parsley |
1/2 | cup | finely chopped red onion |
1 | ea | egg |
1 | tsp | salt |
dash black pepper | ||
2-3 | Tbsp | grated cheddar cheese |
Heat the butter in a pan. Brown pork chops on both sides. Place in an ovenproof dish.
Prepare Topping:
Sauté the mushrooms in butter in a skillet until they are no longer moist. Cool.
Mix together mushrooms, parsley, red onion, egg, and salt and pepper. Place filling on top of pork chops.
Bake at 350° F for about 40 minutes. Sprinkle with cheese after 30 minutes of cooking time. Check for doneness at the side of a pork chop, The juices should run clear when pierced with a fork.
Serve with a salad or sliced herbed tomatoes and rice or boiled new potatoes.
Serves 4