Sweet Potato Souffle

Sweet Potato Soufflé

4-5 good quality sweet potatoes

2 eggs

1/2 cup half and half

1-2 tablespoons flour

1/4 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1 teaspoon rum extract

Peel and cube the sweet potatoes.

Add to a pot of boiling water and boil for approximately 20-30 minutes or until tender.

While the potatoes are boiling, preheat the oven to 350 degrees.

When potatoes are done, drain and mash (either by hand or in an electric mixer).

Add half and half, vanilla and rum extract, eggs, flour, and spices, mix with electric mixer until smooth.

Pour the mixture into a soufflé dish or casserole dish and top with streusel mix, then top with 1/4 cup walnuts (pecans are good too)

Bake for about 1 hour

Streusel Mix

1 stick melted salted butter

3/4 cup dark brown sugar

1/3 cup flour

1 teaspoon cinnamon

Mix together until crumbly, then top sweet potatoes with this and then top with nuts.

Note: no marshmallows on this, down here

in the South , using them on sweet potatoes constitutes blasphemy

Lemon Bars

Crust:
1 cup unsalted butter
1 3/4 cup flour (my fav is white lily)
2/3 cup powdered sugar (plus more for dusting)

Lemon filling
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, whisked until frothy
1/2 cup lemon juice
zest of one lemon

Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan

Crust
In a bowl, stir together flour and confectioner's sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.

Filling:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add whisked beaten eggs ,lemon zest and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with sifted powdered sugar and refrigerate.
Cut into bars and enjoy them cold

Pumpkin Cinnamon Rolls

Ingredients
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water (100° to 110°)
1 teaspoon plus 2 tablespoons granulated sugar
2 eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 can (15 ounces) solid-pack pumpkin ( I used Trader Joes Organic pumpkin)
5-1/2 cups all-purpose flour
3/4 teaspoon salt
Filling:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 tablespoon cinnamon
(I also added one tablespoon of pumpkin pie spice)
Glaze:
2 cups confectioners' sugar
3 tablespoons milk

Directions
1. Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

2. Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.

3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/4 hours.

4. Coat two 13x9x 2-inch baking pans with nonstick cooking spray. Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl.

5. Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10-inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)

7. Heat oven to 350°. Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.

8. Glaze: Blend confectioners sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm.
Recipe from Oct 09 Family Circle


I use my own recipe for cream cheese frosting
8oz room temp cream cheese
1/2 stick salted butter at room temp
I don't measure, I just pour in powdered sugar until I get the consistancy I like
1teaspoon of desired flavoring (rum, maple, vanilla)
beat together until smooth.