Knowing that Lacy was standing in a ridiculously long line at Williams Sonoma at the King of Prussia mall today to see Martha Stewart, I was not entirely surprised to see this photo entitled "Martha and Me" show up in my inbox at work. Martha 's new book "Dinner at Home" has just recently came out and Lacy was all excited to get an autographed copy. I, myself, like Martha just fine, I suppose, but Lacy is a true fan. A Martha junior if there ever was one.
Supper tonight was another trusty standby:
Pan Fried and Breaded Catfish Fillets w/ tarter sauce
Baked Potatoes
Cole Slaw
Garlic Breadsticks
Sweet Potato Cobbler*
My great grandmother made this pie and it has always been one of our very favorites. She called it just sweet potato pie, but I changed it to a cobbler because the title better describes this pie. Most sweet potato pies are somewhat similar in texture to a pumpkin pie. This is entirely different. Give it a try and let me know what you think. It is another one of those terrific fall desserts.
Sweet Potato Cobbler
3 large red sweet potatoes
recipe for a double crust pie (you may use the refrigerated Pillsbury crust if your prefer)
1/8 cup butter
1 cup sugar (sometimes I use a bit more)
1-1/2 tsp. nutmeg
2-1/4 cups evaporated milk (approximate)
1 tsp. vanilla
Wash potatoes and partially bake. (you could use the microwave here). You want them a little better than half done. Tender but not cooked completely through. Let cool until they can be handled easily. Peel and slice into 1/8 - 1/4 inch slices.
Place one crust into the bottom only of a deep casserole dish. Trim to fit and save the extra crust. Sprinkle crust with a Tbsp. sugar and a tiny bit of nutmeg. Layer 1/3 sweet potatoes, 1/3 cup of sugar, and dot with part of the butter, repeat twice more. Pour 1-1/2 cups of the evaporated milk and the vanilla over this layer.
Trim the top crust and take the extra pieces from both crusts and drop them into the pie randomly. Place the top crust over pie. Sprinkle with another Tbsp. of sugar.
Place into a 400* oven.
Watch carefully and just as soon as the pie begins to brown slightly on top take it out of the oven and using the back of a large spoon make holes in the tops, pushing some of the crust down into the pie. Pour the remaining milk over top. Return to the oven for approximately 15 additional minutes.
As you can tell this is not as much a recipe as a technique. I hope you enjoy!
So, until tomorrow............
S~~~
Hello Susan----Thanksgiving Dinner---Well, if it's food we usually have it. We always go to my Mom's for Thanksgiving and my sister-in-laws for Christmas.
ReplyDeleteMy list of traveling food for Mom's is --macaroni and cheese---green beans---tropical fresh fruit salad----- potato salad and Red Velvet Cake.
I must get Bonnie--one of your followers to share some recipes with you. She is really into the cooking and kitchen thing along with -she is a new Field Editor for the Taste of Home Magazine. She should be APPEARING within the next month or two. Check her out. Hope you , Ronnie and your families have a great Thanksgiving----Nonnie
Thanks so much for sharing Toni. I, too will be making red velvet this year but I am thinking about cupcakes. Red Velvet is the best!
ReplyDeletePlease share you tropical fruit salad with us, it sounds like it would be the perfect addition to our Thanksgiving table!!
Taste of Home is my favorite cooking magazine, I will make sure to look for Bonnie's recipes!!
S~~~