Prawns
Apple Pecan Cake
Apple Pecan Cake
Servings 2 People
Ingredients
- 3 c Sugar
- 2 t baking soda
- 1-1/2 t Cinnamon
- 1 tsp Salt
- 3/4 c veg oil
- 3 eggs
- 1-1/2 t vanilla
- 6 1/4 inch granny smith apples peeled and sliced (tossed in brandy)
- 1 c Toasted Pecans chopped
- 3 c Flour
Instructions
- Sift sugar. Mix sugar with baking soda, cinnamon and salt.
- In a separate bowl, whisk oil, eggs and vanilla together.
- Add to the first mixture and mix all together.
- When the mixture is smooth, add apples and pecans. In four batches, mix in flour.
- Pour batter into an oblong baking pan and bake at 300 degrees for 1 hour or until a toothpick comes out clean.
Notes
Serve warm with ice cream or whipped cream.
Mashed Sweet Potatoes
Mashed Sweet Potatoes
Sweet potatoes make a great savory side dish. I like to add chopped bacon on occasion. A dish I often make is a Turkey Scaloppini with a Portobello demi-glaze. Your options are endless.
Servings 2 People
Ingredients
- Peeled sweet potato
- 2/3 c Milk heated
- 1/4 tsp Allspice
- Salt pepper
Instructions
- Cut the sweet potatoes into 1 inch slices and boil in salted water until tender. Drain and mash. Add milk and seasonings.
- Work the mixture as little as possible.
- Add more milk if they seem dry.
Notes
Sweet potatoes have beige skin and pale yellow meat. Yams have purplish skin and bright orange meat. I have seen them mislabeled in stores. They vary in size so for portion sake let's use the equaivalent of 2 large baked potatoes.
Perfect Mashed Potatoes
Perfect Mashed Potatoes
Servings 2 People
Ingredients
- 4 large boiling potatoes peeled
- water
- 4 Tbsp Butter
- 2/3-3/4 c Milk heated
- Salt pepper
- Optional: garlic butter, pesto, basil, sun-dried tomatoes, strong cheese
Instructions
- Cut the potatoes into circles 1 inch thick, cover with salted water in a saucepan.
- Bring to a boil and simmer until tender.
- Drain, return to saucepan and add butter.
- Crush the pulp with a masher using an up and down motion. Don't over mix.
- Add the heated milk and mix with a gentle up and down motion.
- The potatoes should be fluffy. It is better to have them a little thin at first as they "set up" as they sit.
- Salt and pepper to taste.
Notes
I personally don't like the flavor of white pepper and don't use it. Some don't like to see black specks in their food. It is up to you. A ricer is an option instead of a masher. It is hard to get the right texture by using an electric beater. It tends to over whip and the potatoes can get gummy.
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