There are a few basic ingredients that we'll desire on the way to remain readily available in order that we can stir up a stir fry recipe on petite notice. While a few of these, for instance rice vinegar or hoisin sauce, may perhaps be new to us, the majority are on hand in the national or global part of local superstores.
Sauces and Seasonings: There are a number of sauces as well as seasonings that provide taste to stir fry recipe. Soy sauce is a vital ingredient in Asian cuisine. The two major kinds of soy sauce applied in Chinese cooking are light as well as dark soy sauce.
Both are finished from fermented soy beans. Though, as light soy sauce is pretty saline, the adding up of molasses provides dark soy sauce a dim color as well as a better-off quality and flavor. Rice vinegar is able to frequently be found in the global or national part of local superstores.
If it is out of stock, attempt alternating mellow flavored vinegar for example cider vinegar rather than regular white vinegar. With the exemption of sweet-and-sour paste, the piercingly acidic flavor of usual white vinegar is too unkind for most stir fry recipe. Chile paste is a hot condiment made with chilies, vinegar, and further seasonings.
If we're not a fan of managing hot chili peppers, chile paste creates a suitable alternate.
Basic Fresh Ingredients: At times called the "holy trinity" of Chinese cuisine, garlic, ginger, as well as green onions have a mainly vital function on the way to play in stir frying.
Both garlic as well as ginger is added to the heating oil to assist avoid an oily savor from being imparted to the further ingredients. Green onion lends a gentle onion taste to stir-fries. It may perhaps be added to the oil with the garlic and ginger, stirred in with the further ingredients throughout stir frying or scattered on the recipes at the end as a decorate.
All three are at times added to marinades to provide meat or seafood additional taste. Unless a recipe purposely calls for powdered ginger, at all times apply new ginger in stir fry recipe. We can peel the ginger or depart the peel on as preferred.
As soon as applying green onion in stir-fries slice off the ends as well as chop the green onion on the slanting into the dimension called for in the recipe. Usually, all of the green onion is applied. On the other hand, we are able to also apply only the green or white portion to improve the look of the dish.
Canned Asian Vegetables: For a lot of individuals, their primary launch to Asian vegetables arrived when they ordered a stir fry dish prepared with bamboo shoots as well as water chestnuts.
The fame of these two vegetables stems partially from their simple accessibility bamboo shoots as well as water chestnuts is on hand on local superstore shelves.
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Quality Ingredients: The Key to a Good Recipe
I learned how to cook at the feet of my parents. My parents made everything from scratch. I was completely unaware that cakes could be made from a mix out of a box. I am still amazed that not everyone knows how to bake a cake from scratch, or whip up some gravy. My father was the Food Editor for the local newspaper during many of my formative years. I had the opportunity to spend time with many cooks, bakers, chefs and restaurateurs in my area because of his job. I picked up many tips, techniques and recipes from these encounters.
One of the most important things to know when baking from scratch is to use the highest quality ingredients available to you. Quality ingredients will produce a quality product. Some people, who are apparently not avid or quality bakers, argue this point. It is unarguable. Yes, I live in the real world. I understand the economy and the price of certain items. If the price prohibits you from purchasing the highest quality item, get the highest quality ingredients that you are able to.
Some of the ingredients in baking that people scrimp on are:
High Quality ingredients are readily available at many grocery stores.
The best flour for baking is going to depend on several things. First, what you are baking. If you are baking bread you will need flour with a higher percentage of protein. For baked goods that do not use yeast for leavening, such as cookies, pie crusts and cakes you will need flour with a lower percentage of protein. Most of the flours you will need for everyday baking can be found at your local grocery store. All-purpose flour, which as the name suggests, can be used interchangeably with many recipes from breads to cakes is the most readily available and widely used type of flour. It will change the texture of your baked good without ruining it. If a recipe specifically calls for one type of flour, I recommend using that type of flour. If you are going to be baking a cake for a special event, use cake flour. It has the lowest percentage of protein and will produce a much lighter cake than all-purpose flour. King Arthur brand has flours specifically for breads, pastries, and cakes. There are other brands available that are high quality flours, as well.
It is very important to use vanilla extract in your baking, and not imitation vanilla or vanilla flavoring. They can look very similar, so read the bottle to ensure you are getting pure vanilla extract. There are huge differences in the taste and overall quality.
If a recipe calls for butter, use butter. If a recipe calls for shortening, use shortening. If a recipe calls for margarine, find another recipe...(joke). Obviously, use margarine. Butter, shortening and margarine are not interchangeable. In baking cookies, especially, it is important to remember that butter is preferred. It will give a cookie that is not flattened out. I prefer the way baked goods taste with butter. As with all ingredients, make sure to choose the best quality butter, margarine or shortening. Although I do not use shortening very often, when I do I always use The name brand. The quality of the house brands is not comparable.
With chocolate it is important to use the highest quality available. It is easy to find good quality chocolate to bake with on many grocery store shelves. Quality cocoa powder makes a big difference in the taste of your baked goods. European processed cocoa powder is processed differently and is darker. Ghirardelli makes premium chocolate chips for baking. The difference in quality is noticeable just by sight, not to mention the smell or taste. Other brands of chocolate chips are available at grocery stores, as well. Watch out for imitation chocolate chips or baking chocolate. If something says imitation, it is not the quality that you want to bake with.
Try to remember that quality ingredients will produce the highest quality baked goods. Happy Baking!
One of the most important things to know when baking from scratch is to use the highest quality ingredients available to you. Quality ingredients will produce a quality product. Some people, who are apparently not avid or quality bakers, argue this point. It is unarguable. Yes, I live in the real world. I understand the economy and the price of certain items. If the price prohibits you from purchasing the highest quality item, get the highest quality ingredients that you are able to.
Some of the ingredients in baking that people scrimp on are:
- Flour
- Sugar
- Vanilla extract
- Butter
- Oil
- Chocolate
High Quality ingredients are readily available at many grocery stores.
The best flour for baking is going to depend on several things. First, what you are baking. If you are baking bread you will need flour with a higher percentage of protein. For baked goods that do not use yeast for leavening, such as cookies, pie crusts and cakes you will need flour with a lower percentage of protein. Most of the flours you will need for everyday baking can be found at your local grocery store. All-purpose flour, which as the name suggests, can be used interchangeably with many recipes from breads to cakes is the most readily available and widely used type of flour. It will change the texture of your baked good without ruining it. If a recipe specifically calls for one type of flour, I recommend using that type of flour. If you are going to be baking a cake for a special event, use cake flour. It has the lowest percentage of protein and will produce a much lighter cake than all-purpose flour. King Arthur brand has flours specifically for breads, pastries, and cakes. There are other brands available that are high quality flours, as well.
It is very important to use vanilla extract in your baking, and not imitation vanilla or vanilla flavoring. They can look very similar, so read the bottle to ensure you are getting pure vanilla extract. There are huge differences in the taste and overall quality.
If a recipe calls for butter, use butter. If a recipe calls for shortening, use shortening. If a recipe calls for margarine, find another recipe...(joke). Obviously, use margarine. Butter, shortening and margarine are not interchangeable. In baking cookies, especially, it is important to remember that butter is preferred. It will give a cookie that is not flattened out. I prefer the way baked goods taste with butter. As with all ingredients, make sure to choose the best quality butter, margarine or shortening. Although I do not use shortening very often, when I do I always use The name brand. The quality of the house brands is not comparable.
With chocolate it is important to use the highest quality available. It is easy to find good quality chocolate to bake with on many grocery store shelves. Quality cocoa powder makes a big difference in the taste of your baked goods. European processed cocoa powder is processed differently and is darker. Ghirardelli makes premium chocolate chips for baking. The difference in quality is noticeable just by sight, not to mention the smell or taste. Other brands of chocolate chips are available at grocery stores, as well. Watch out for imitation chocolate chips or baking chocolate. If something says imitation, it is not the quality that you want to bake with.
Try to remember that quality ingredients will produce the highest quality baked goods. Happy Baking!
J Haynes
I am a self-proclaimed foodie and love to cook and bake. I invite you to come visit my recipe websites and try my family dishes and treats for yourself!
http://www.homemadecakerecipesfromscratch.com
http://www.muffinrecipesfromscratch.com
Article Source: http://EzineArticles.com/?expert=Jaycee_HaynesI am a self-proclaimed foodie and love to cook and bake. I invite you to come visit my recipe websites and try my family dishes and treats for yourself!
http://www.homemadecakerecipesfromscratch.com
http://www.muffinrecipesfromscratch.com
Article Source: http://EzineArticles.com/6780106
Quick and Easy Seafood Alfredo
This seafood Alfredo recipe is easy, simple and relatively inexpensive. It takes as long to cook as the pasta takes to boil!
I love seafood. I like it any way I can get it and I created this easy seafood pasta dish that you can use for a light meal, or as a side dish or an appetizer.
Ingredients:
Shrimp (4 - 8 ounces)
Scallops or crab meat (4 - 8 ounces)
Old Bay Seasoning
5 - 6 whole Mushrooms (diced)
Alfredo Sauce (16 ounces)
1/4 Chopped onions (if desired)
1 TBSP Minced garlic
Grated Parmesan Cheese
Pasta of your choice (Spaghetti, Rotini, Ziti, etc.)
Olive Oil
Parsley flakes or Italian seasoning for garnish.
Spinach (4-6 ounces if desired)
This dish is so quick, you should first start boiling water with salt (or oil) for the pasta. When the water boils, add a handful of pasta, and cook until your desired texture. While this is happening, proceed to cook the sauce as instructed below.
Now, in most of my pasta dishes I like using minced garlic and onions as a base. The first thing to do is clarify the garlic and onions in olive oil, sprinkled with a little bit of Old Bay Seasoning in a 10 - 12 inch frying pan. Reduce the heat to medium and then add the seafood and cook until it is pink. I like mushrooms in mine, and sometimes spinach. But if you add mushrooms and spinach, make sure the onions and garlic are clarified first, and the seafood has already been cooked.
Add the Alfredo sauce. This recipe will make it thick and rich with seafood content. If you prefer more sauce, then add more sauce or milk and butter to stretch it out. Dust with more Old Bay Seasoning, reduce heat and simmer on low.
I prefer to add Italian Seasoning at this point - just enough to powder the top of the sauce and stir. Some people may not want any seasonings in their sauce, so you may prefer to keep some to the side for those who wish to garnish their own, with either the Italian seasoning or parsley.
At this stage, I prefer to melt the Parmesan cheese into the sauce as I do not keep leftovers. However, if you believe this dish will be too much for your family to manage in a sitting, you may want to add a sprinkle of the Parmesan cheese to the dish as it is served hot on the table.
When the pasta is done, add to a plate and cover with the sauce. Garnish to taste.
This is so tasty, that people will swear you stole it from a restaurant!
Enjoy!
I love seafood. I like it any way I can get it and I created this easy seafood pasta dish that you can use for a light meal, or as a side dish or an appetizer.
Ingredients:
Shrimp (4 - 8 ounces)
Scallops or crab meat (4 - 8 ounces)
Old Bay Seasoning
5 - 6 whole Mushrooms (diced)
Alfredo Sauce (16 ounces)
1/4 Chopped onions (if desired)
1 TBSP Minced garlic
Grated Parmesan Cheese
Pasta of your choice (Spaghetti, Rotini, Ziti, etc.)
Olive Oil
Parsley flakes or Italian seasoning for garnish.
Spinach (4-6 ounces if desired)
This dish is so quick, you should first start boiling water with salt (or oil) for the pasta. When the water boils, add a handful of pasta, and cook until your desired texture. While this is happening, proceed to cook the sauce as instructed below.
Now, in most of my pasta dishes I like using minced garlic and onions as a base. The first thing to do is clarify the garlic and onions in olive oil, sprinkled with a little bit of Old Bay Seasoning in a 10 - 12 inch frying pan. Reduce the heat to medium and then add the seafood and cook until it is pink. I like mushrooms in mine, and sometimes spinach. But if you add mushrooms and spinach, make sure the onions and garlic are clarified first, and the seafood has already been cooked.
Add the Alfredo sauce. This recipe will make it thick and rich with seafood content. If you prefer more sauce, then add more sauce or milk and butter to stretch it out. Dust with more Old Bay Seasoning, reduce heat and simmer on low.
I prefer to add Italian Seasoning at this point - just enough to powder the top of the sauce and stir. Some people may not want any seasonings in their sauce, so you may prefer to keep some to the side for those who wish to garnish their own, with either the Italian seasoning or parsley.
At this stage, I prefer to melt the Parmesan cheese into the sauce as I do not keep leftovers. However, if you believe this dish will be too much for your family to manage in a sitting, you may want to add a sprinkle of the Parmesan cheese to the dish as it is served hot on the table.
When the pasta is done, add to a plate and cover with the sauce. Garnish to taste.
This is so tasty, that people will swear you stole it from a restaurant!
Enjoy!
Christmas Food Menu Ideas
Remember, many years ago, when the annual Christmas bash, with its bland, predictable menus and boring booze filled the reluctant partygoers with foreboding; when the discerning palate was forced into exile for the duration of the silly season? Such rituals, mercifully, are now a thing of the past, a distant memory.
The fact of the matter is that today's revellers demand more for their money, expectations are high. Now, a random sample of 2011 seasonal set-menus, in some of the most popular restaurants, is sufficient confirmation that Christmas menus have come a long way since those days of inexcusable kindergarten style fodder. And, things, it would appear, are also cranking up in the drinks' department.
As far as wine is concerned, diners are no longer prepared to be fobbed-off with a restrictive festive drinks' list that tends to pander to the tastes of those who only imbibe on high days and holidays. And this, no doubt, has a lot to do with supply and demand, as well as keeping pace with the mouth-watering diversity of modern Christmas fare available this season.
As party menus have become more expansive, so too has the diversity of drinks on offer. Lingering over one's choice of festive aperitifs, cocktails, wines and post-prandials, is now recognised as an important part of the Christmas jamboree.
So, what's the low-down on choosing drinks to complement this year's intriguing and wide-ranging Christmas menus?
Aperitifs: Vodka cocktails are synonymous with seasonal sophistication; especially with a dash of clementine juice and topped with crushed ice. And, believe it or not, Advocaat, this year, is enjoying something of a revival, but with a hint of freshly squeezed lime juice and frosted sugar round the rim of the glass, to ring the changes. And, of course, there's nothing to beat a glass or two of pre-prandial bubbly for creating Christmas ambience...
Main course options
This season's take on turkey: From traditional roasts to light, subtle recipes, from around the world that combine unusual flavours and textures, turkey goes with pretty much any red or white wine; so, be guided by your personal preferences. You can't go wrong, for example, with a quality Chardonnay, for its flavours of honey, figs and nuts; (forget the recent bad publicity surrounding this feisty grape variety - most of it is unfounded). Or, how about a smooth, silky, white Burgundy? New Zealand Rieslings and Sauvignon Blancs lend themselves admirably to turkey dishes, as indeed do quality Alsace Gewurztraminers and dry Muscats, as well as Australian blends of Riesling and Gewurztraminer. Cotes du Rhone reds also make perfect accompaniments for turkey.
Pork: Again a gutsy Chardonnay with its spicy, buttery flavours, or a more delicate, aromatic Sauvignon Blanc would make an ideal partner for all types of pork dishes, traditional and otherwise. If you prefer red wine, go for a decent Merlot or Cabernet Sauvignon.
Goose duck and game: Plump for a rich full-bodied Shiraz, or a blend of Shiraz and Merlot or Cabernet Sauvignon to accompany traditional roast goose, duck or game. A classy Bordeaux or Barolo would go particularly well with goose. Or, how about a seductive Pinot Noir? For Pacific Rim influenced dishes such as crispy roast duck or recipes prepared with delicate oriental herbs and aromatic seasonings, hints of coconut, lime leaves and five spices flavours, choose any crisp, un-oaked reds or whites.
Beef and lamb: Cabernet Sauvignon, French Syrah, New World Shiraz or Merlot are your best bets to accompany beef and lamb. But, avoid, cheaper options, they are likely to disappoint. A quality Chateauneuf du Pape could do justice to a juicy joint of beef.
Vegetarian dishes: This is where organic wines come into their own. A crisp, elegant Sancerre would go well with most festive vegetarian dishes, particularly the more spicy oriental style cuisines. Or maybe, opt for grape varieties with a hint of spiciness, such as Grenache, Pinot Noir and Gamay.
Christmas pudding and desserts: If you're not keen on classic, rich dessert wines, such as Beaumes-de-Venise, why not diversify with a sparkling medium dry white wine, or even a dry sparkling red Shiraz?
Finally, round off the meal, with a glass of best port. This is one area of choosing drinks to accompany a modern Christmas menu that requires no break with tradition! A glass of quality vintage port is hard to beat.
The fact of the matter is that today's revellers demand more for their money, expectations are high. Now, a random sample of 2011 seasonal set-menus, in some of the most popular restaurants, is sufficient confirmation that Christmas menus have come a long way since those days of inexcusable kindergarten style fodder. And, things, it would appear, are also cranking up in the drinks' department.
As far as wine is concerned, diners are no longer prepared to be fobbed-off with a restrictive festive drinks' list that tends to pander to the tastes of those who only imbibe on high days and holidays. And this, no doubt, has a lot to do with supply and demand, as well as keeping pace with the mouth-watering diversity of modern Christmas fare available this season.
As party menus have become more expansive, so too has the diversity of drinks on offer. Lingering over one's choice of festive aperitifs, cocktails, wines and post-prandials, is now recognised as an important part of the Christmas jamboree.
So, what's the low-down on choosing drinks to complement this year's intriguing and wide-ranging Christmas menus?
Aperitifs: Vodka cocktails are synonymous with seasonal sophistication; especially with a dash of clementine juice and topped with crushed ice. And, believe it or not, Advocaat, this year, is enjoying something of a revival, but with a hint of freshly squeezed lime juice and frosted sugar round the rim of the glass, to ring the changes. And, of course, there's nothing to beat a glass or two of pre-prandial bubbly for creating Christmas ambience...
Main course options
This season's take on turkey: From traditional roasts to light, subtle recipes, from around the world that combine unusual flavours and textures, turkey goes with pretty much any red or white wine; so, be guided by your personal preferences. You can't go wrong, for example, with a quality Chardonnay, for its flavours of honey, figs and nuts; (forget the recent bad publicity surrounding this feisty grape variety - most of it is unfounded). Or, how about a smooth, silky, white Burgundy? New Zealand Rieslings and Sauvignon Blancs lend themselves admirably to turkey dishes, as indeed do quality Alsace Gewurztraminers and dry Muscats, as well as Australian blends of Riesling and Gewurztraminer. Cotes du Rhone reds also make perfect accompaniments for turkey.
Pork: Again a gutsy Chardonnay with its spicy, buttery flavours, or a more delicate, aromatic Sauvignon Blanc would make an ideal partner for all types of pork dishes, traditional and otherwise. If you prefer red wine, go for a decent Merlot or Cabernet Sauvignon.
Goose duck and game: Plump for a rich full-bodied Shiraz, or a blend of Shiraz and Merlot or Cabernet Sauvignon to accompany traditional roast goose, duck or game. A classy Bordeaux or Barolo would go particularly well with goose. Or, how about a seductive Pinot Noir? For Pacific Rim influenced dishes such as crispy roast duck or recipes prepared with delicate oriental herbs and aromatic seasonings, hints of coconut, lime leaves and five spices flavours, choose any crisp, un-oaked reds or whites.
Beef and lamb: Cabernet Sauvignon, French Syrah, New World Shiraz or Merlot are your best bets to accompany beef and lamb. But, avoid, cheaper options, they are likely to disappoint. A quality Chateauneuf du Pape could do justice to a juicy joint of beef.
Vegetarian dishes: This is where organic wines come into their own. A crisp, elegant Sancerre would go well with most festive vegetarian dishes, particularly the more spicy oriental style cuisines. Or maybe, opt for grape varieties with a hint of spiciness, such as Grenache, Pinot Noir and Gamay.
Christmas pudding and desserts: If you're not keen on classic, rich dessert wines, such as Beaumes-de-Venise, why not diversify with a sparkling medium dry white wine, or even a dry sparkling red Shiraz?
Finally, round off the meal, with a glass of best port. This is one area of choosing drinks to accompany a modern Christmas menu that requires no break with tradition! A glass of quality vintage port is hard to beat.
Paul T Gregory works at the TheWrd.com and is eclectic online writer. This article may be reprinted and copied as long as this signature and link are displayed.
Article Source: http://EzineArticles.com/?expert=Paul_T_Gregory Interesting Facts About Chocolate
Chocolate is a sweet which has an extraordinary taste and is loved by many. It is also available in various forms. Besides being edible, there are quite a few interesting chocolate facts.
Chocolate is derived by a process whereby cocoa beans are fermented, dried and ground. The cocoa trees have pods which bare 20-50 cocoa beans. Interesting is the fact that not all cocoa beans have the same taste. These trees grow predominantly in Nigeria, Ghana and the Ivory Coast where the climate is warm and moist.
Chocolate also played an interesting role in Aztec culture, where the name was derived from the word cacahuati, which means 'bitter water. Probably because the made a bitter brew from it by mixing the cocoa with chilies, cornmeal and hallucinating mushroom. The Aztecs also believed that cocoa beans were a source of wisdom and power to anyone who ate due to its origin in paradise. Cocoa beans were also used as a source of currency by the Aztecs.
To some such as Emperor Montezuma from Mexico and the Italian Giacomo Casanova, chocolate was believed to have aphrodisiac powers. In fact the emperor drank a glass of chocolate before going to his harem. It could have seemed that way as chocolate is known to contain some feel-good stimulates such as caffeine.
In humans chocolate is known to be a good source of energy is often used by athletes to restore carbohydrates after a sporting activity. Even though it is high in fat, chocolate does not raise blood cholesterol. Theobromine, a stimulant found in chocolate is able to increase low sugar levels in humans, but is highly toxic to dogs and cats. Chocolate does not cause headaches or acne as many believe, and very seldom causes an allergic reaction.
Cocoa butter, the fat extract from roasted cocoa beans can be used as a massage cream and to make white chocolate which is devoid of caffeine.
Economically, about 600 000 tons of cocoa beans is consumed each year has a revenue of $20 billion per annum.
This remarkable substance has even found its way into movies and the literature. It was used as blood in the movie the "Psycho" and appears in the novel by Roald Dahl as well as in the novel by Joanne Harris.
So besides enjoying chocolate as a tasty snack, I hope you were also able to enjoy some of the chocolate facts that we shared with you.
Chocolate is derived by a process whereby cocoa beans are fermented, dried and ground. The cocoa trees have pods which bare 20-50 cocoa beans. Interesting is the fact that not all cocoa beans have the same taste. These trees grow predominantly in Nigeria, Ghana and the Ivory Coast where the climate is warm and moist.
Chocolate also played an interesting role in Aztec culture, where the name was derived from the word cacahuati, which means 'bitter water. Probably because the made a bitter brew from it by mixing the cocoa with chilies, cornmeal and hallucinating mushroom. The Aztecs also believed that cocoa beans were a source of wisdom and power to anyone who ate due to its origin in paradise. Cocoa beans were also used as a source of currency by the Aztecs.
To some such as Emperor Montezuma from Mexico and the Italian Giacomo Casanova, chocolate was believed to have aphrodisiac powers. In fact the emperor drank a glass of chocolate before going to his harem. It could have seemed that way as chocolate is known to contain some feel-good stimulates such as caffeine.
In humans chocolate is known to be a good source of energy is often used by athletes to restore carbohydrates after a sporting activity. Even though it is high in fat, chocolate does not raise blood cholesterol. Theobromine, a stimulant found in chocolate is able to increase low sugar levels in humans, but is highly toxic to dogs and cats. Chocolate does not cause headaches or acne as many believe, and very seldom causes an allergic reaction.
Cocoa butter, the fat extract from roasted cocoa beans can be used as a massage cream and to make white chocolate which is devoid of caffeine.
Economically, about 600 000 tons of cocoa beans is consumed each year has a revenue of $20 billion per annum.
This remarkable substance has even found its way into movies and the literature. It was used as blood in the movie the "Psycho" and appears in the novel by Roald Dahl as well as in the novel by Joanne Harris.
So besides enjoying chocolate as a tasty snack, I hope you were also able to enjoy some of the chocolate facts that we shared with you.
Get to know more on chocolate facts.
Article Source: http://EzineArticles.com/?expert=Saira_Akhtar Photo Courtesy of Hungry Happenings. Visit Hungry Happenings to see how they made these great little Chocolate Books...
Sweet Potato Pie Recipe
4 eggs, slightly beaten
2/3 to 1 cup sugar, white or brown
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons pumpkin pie spice
1/2 cup butter or margarine, melted
2 2/3 cups mashed sweet potatoes; if stringy, use a ricer
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon vanilla
3 cups milk
Beat eggs. Add sugar, spices and other seasonings. Add potatoes, flour,
milk and butter. Mix well and pour into 2 unbaked, 9 inch pie shells. Bake
40 to 50 minutes at 375 . Test as if baking custard pie.
2/3 to 1 cup sugar, white or brown
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons pumpkin pie spice
1/2 cup butter or margarine, melted
2 2/3 cups mashed sweet potatoes; if stringy, use a ricer
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon vanilla
3 cups milk
Beat eggs. Add sugar, spices and other seasonings. Add potatoes, flour,
milk and butter. Mix well and pour into 2 unbaked, 9 inch pie shells. Bake
40 to 50 minutes at 375 . Test as if baking custard pie.
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