<p>okay, here’s the Maple and Tarragon sweet potato recipe. From Vegetarian Gourmet, Fall 1995:</p>
<p>4 lbs sweet potatoes, peeled and sliced (I don’t use quite as much)
1/3 cup maple syrup
1/4 canola oil
1/4 cup orange juice
1/4 tsp. cinnamon
1/2 tsp. salt
2 tsp. dried tarragon</p>
<p>*preheat oven to 350 degrees. Lightly oil a shallow 2-qt. casserole dish
*Arrange sweet potato slices in overlapping rows in dish.
*combine next 5 ingredients in a small bowl. Pour evenly over potatoes and sprinkle with tarragon.
*Cover and bake until easily pierced with a fork but still firm, about 30 minutes. Uncover and bake until glazed and golden around the edges, about 25 minutes.</p>
<p>Thanks. I was looking forward to that recipe. I have never sliced sweet potatoes. I have only served them whole, or smashed them (ie: in casseroles). It sounds very good.</p>
<p>It really is very yummy–and other than the slicing, of course very easy. It also seems to tolerate many permutations, such as baking uncovered first then covered, mixing in the tarragon, and other stupidities I have managed to do in the Thanksgiving chaos.</p>
<p>We call that Eagle Brand - in the same way that all tissues are “Kleenex”. “Sweet milk” is an old time Southern term for whole milk, from back in the days when everyone went out to the barn or shed to get their milk - I wondered what it was doing in a modern recipe, but the response was automatic!</p>
<p>for cauliflower soup (and many other veggie soups) you can save calories and have a better tasting soup, IMHO, by skipping the roux. If you have enough veggie, the veggie itself will thicken the soup. Or, use a bit of potato.</p>
<p>A roux has its place in cooking, but its role is often as much to bind oils with other liquids as to thicken. A cheese sauce is a good example. Try melting cheese into milk and getting it to blend without a roux or bit of starch binder.</p>
<p>Patient,
I have a VERY similiar Pumpkin Bread recipe, given to me by a great friend, a wonderful cook…few minor differences…mine calls for 1 tsp baking powder, 2 tsp baking soda, 1/2 tsp cloves, 1 tsp nutmeg, 1 tsp allspice (are mine pumpkin pie spice incognito) and perhaps the biggest difference is we add 2/3cup of water at the end of the mixing… mine makes 3 loaves…and someone asked if you can halve it? I make the 3 loaves and freeze what I am not using immediately…I figure since I am doing the measuring, why not go for it(freezes great by the way)… kids love this bread… we have coastal cleanup here (this coming weekend) and I make 3 loaves for the kids who are doing the volunteering… it is great to have in the freezer when skiing and we have company for the weekend… </p>
<p>it is soo funny to me to see this recipe on CC… they say blueberries are brain food…perhaps pumpkin is the real secret weapon??</p>
<p>The pumpkin bread recipe is also very similar to a recipe made in my daughter’s (now college sophomore) KINDERGARTEN class, and the recipe was given to the students by the teachers along with the bread to take home. I don’t have the recipe in front of me, but I know in the kindergarten version, you don’t beat the eggs ahead of adding them or use a mixer at all, just mix everything with a spoon. It makes 3 medium loaves. It is a testament to the recipe that we still make it several times each fall, and my sister’s family makes it a lot too!!</p>
<p>I don’t know how I will deal with this all the way through the week before Thanksgiving. I think new posts must be added so that the thread remains fresh. I don’t really focus on Thanksgiving until about 10 days before.</p>
<p>Our son’s wonderful kindergarten teacher also did a pumpkin bread recipe with the kids, but it was more complicated. Also I like how dense this bread is compared to the ones with baking powder in the recipe. When you bake this one until barely done (so still moist inside)–so good. Thank you for mentioning about the freezing–it freezes beautifully. Sometimes the kids toast it in the oven when it is cold. (weather/bread)</p>
<p>Actually, to tell the truth, the almost-same recipe used to be on the Libby’s pumpkin can but I haven’t found it there in many years. Bottom line: delicious and easy.</p>
<p>I agree about the soup comment above, although I rarely make vegetable/pureed soups. One recipe I used to have, that was delicious, called for a pound of carrots, a pound of French bread (crust removed) and water and salt–cook it and puree it in food processor. Not much else (don’t try this verbatim)–it was thick and delicious, and I think pretty fat-free because I think baguettes don’t have much fat in them?</p>
<p>After making dresssing, gravy, roast turkey (with herbes de provence, out of this world), cranberry sauce, and the regular and sweet potato dishes, not to mention dessert pies, my veggies are all just steamed, sprinkled with lemon juice and salt, and a big fruit salad on the side, so that the menu isn’t too too too heavy. I LOVE Thanksgiving dinner–and the toasted turkey/cranberry sandwiches we make for days after!</p>
<p>1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequilla </p>
<p>Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo
again, to be sure it is of the highest
quality, pour one level cup and drink. </p>
<p>Turn on the electric mixer…Beat one
cup of butter in a large fluffy bowl. </p>
<p>Add one teaspoon of sugar…Beat again.
At this point it’s best to make sure the
Cuervo is still OK, try another cup …
just in case. </p>
<p>Turn off the mixerer thingy. Break 2
leggs and add to the bowl and chuck in
the cup of dried fruit, Pick the
******** fruit off floor… Mix on the
turner. If the fried druit gets stuck
in the beaterers just pry it loose with
a drewscriver. Sample the Cuervo to
check for tonsisticity. </p>
<p>Next, sift two cups of salt, or
something. Who giveshz a sheet. Check
the Jose Cuervo. Now shift the lemon
juice and strain your nuts. Add one
table. Add a spoon of sugar, or
somefink. Whatever you can find. Greash
the oven. </p>
<p>Turn the cake tin 360 degrees
and try not to fall over. Don’t forget
to beat off the turner. Finally, throw
the bowl through the window, finish the
Cose Juervo and make sure to put the stove in the dishwasher. </p>
<p>Oh NO, I am not NEARLY that creative (or smashed). Just copied from a post on another message board. I still laugh every time I read it, and I have read it many times…there’s a turkey one too but it isn’t as funny:</p>
<p>Wait - it’s not quite yet time for Christmas - let’s not forget Halloween.<br>
For my senior D’s last Halloween party - I will yet again create a masterpiece - the Kitty Litter Cake. Below is the recipe, and the website where the recipe can be found, together with a lovely picture of the finished product. :)</p>
<p>1 spice or German chocolate cake mix
1 white cake mix
2 large pkg vanilla instant pudding mix, prepared (I like Bird’s® dessert mix)
1 large pkg vanilla sandwich cookies
green food coloring
12 small Tootsie Rolls® (I always use more)</p>
<p>1 new kitty litter pan
1 new plastic kitty litter pan liner
1 new pooper scooper
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don’t want it too soggy. Combine gently.
Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything – this is supposed to look like the chlorophyll in kitty litter.
Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!</p>
<p>patient - you have just solved the problem of what I should serve house guests at our Baja, Mexico home over Christmas. Somehow the Jose Cuervo just makes it seem the perfect recipe.</p>
<p>georgiamom - for some reason, I’m just not feeling all that hungry anymore :p</p>
<p>I used to experiment with some of the Thanksgiving and/or autumn recipes from the Silver Palate Good Times Cookbook. If you’re not familiar with it, take a look (probably still in print or available in library)–like the first Silver Palate book it is elegant without being especially complicated, a change from the familiar without being too much of a break with tradition.</p>
<p>BTW–the asterisked word up above is just “frigging” which I realize substitutes for something else but that other, more conservative board (the high school baseball web) edits even this out. As well as not permitting the word “soccer” ;). (You’d have to know a baseball player to understand)</p>
- I wondered what it was doing in a modern recipe, but the response was automatic!</p>