Dec 092010
 

Pictures

the Ingredients

the Ingredients

Mashing (with a potato ricer) the Sweet Potatoes

Mashing (with a potato ricer) the Sweet Potatoes

I Love the Way it Looks

I Love the Way it Looks

Adding Sugar

Adding Sugar

Added Eggs

Added Eggs

Adding Evaporated Milk

Adding Evaporated Milk

Adding Melted Butter

Adding Melted Butter

Stirring

Stirring

All Mixed

All Mixed

Pouring into the Pan

Pouring into the Pan

Almost Ready for the Oven

Almost Ready for the Oven

Brown Sugar

Brown Sugar

Adding Flour

Adding Flour

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Sprinkling Over Sweet Potato Mixture

Sprinkling Over Sweet Potato Mixture

Yum!

Yum!

Now with Butter

Now with Butter

Now I Really Mean YUM!!!

Now I Really Mean YUM!!!

Aunt Sandy’s Sweet Potatoes

Potato Stuff
1 40 ounce can sweet potatoes, canned (drained well & mashed)
1 cup sugar
1/2 cup evaporated milk
3 whole eggs
1/2 cup butter, melted
Crust Topping
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 cup butter
walnuts (optional)

Potato Stuff: Blend ingredients together. Mix well and pour into 13 x 9 pan.

Crust Topping: Mix first 3 ingredients until crumbly & sprinkle on top of potatoes. Then chunk 1 stick of butter over top. Bake uncovered @ 300 degrees for 1 hour.

Simple and to the point! My lovely Aunt Sandy makes these and she was kind enough to share the recipe with my mom, who brought it to a Thanksgiving at my in-laws many moons ago. Now I make it every year as “my dish” that I have to bring! Everyone loves it. Even me and I really like only 1 other sweet potato thing, but I’m expanding my sweet potato horizons.

Now these may seem like it will feed many, but it usually doesn’t last that long!!!

Nov 282010
 

Pictures

Tart Shell Ingredients

Tart Shell Ingredients

Cutting the Circles

Cutting the Circles

Making the Shells

Making the Shells

I made Hearts Instead

I made Hearts Instead

Cooked Shells

Cooked Shells

Cooked Hearts

Cooked Hearts

Cooling (Cute) Shells

Cooling (Cute) Shells

Mousse Ingredients

Mousse Ingredients

Pouring the Gelatin

Pouring the Gelatin

Softening

Softening

Pouring the Cranberries

Pouring the Cranberries

Pre-Chop

Pre-Chop

Post-Chop

Post-Chop

1 Cup Chopped Cranberries

1 Cup Chopped Cranberries

Adding the Chopped Cranberries to the Pan

Adding the Chopped Cranberries to the Pan

Adding the Sugar

Adding the Sugar

All Stirred Up

All Stirred Up

Cooked

Cooked

Adding the Softened Gelatin

Adding the Softened Gelatin

Orange Zest

Orange Zest

Stirring

Stirring

Pouring the Whipping Cream

Pouring the Whipping Cream

Stiff Peaks

Stiff Peaks

Adding the Powdered Sugar

Adding the Powdered Sugar

More Stiff Peaks

More Stiff Peaks

Adding the Cranberry Gelatin Mixture

Adding the Cranberry Gelatin Mixture

Folding

Folding

All Mixed

All Mixed

Filled Tarts

Filled Tarts

Topped with Hearts

Topped with Hearts

Pretty!

Pretty!

Cranberry Mousse Mini-Tarts

Filling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup cranberries, chopped
1/2 teaspoon orange zest
Crust
1 15 ounce box Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired
Topping
1/4 cup whipping cream
3 teaspoons powdered sugar

Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.

Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.

Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.

In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.

Recipe found here.

NOTES – I have never made mousse before so this was all new. It was pretty easy! It took a while to prepare everything. I actually made the tarts and tart toppers the day before, and did everything else the following day. They turned out super cute and now I want to make them with other fruit!!

Nov 282010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Cake Mix

Adding the Cake Mix

Eggs

Eggs

Adding the Applesauce

Adding the Applesauce

Adding the Oil

Adding the Oil

Mixing

Mixing

All Mixed

All Mixed

Pouring into Pan

Pouring into Pan

Ready for the Oven

Ready for the Oven

Hot Out of the Oven

Hot Out of the Oven

Apple Pie Filling

Apple Pie Filling

Pouring the Filling

Pouring the Filling

Adding the Butter

Adding the Butter

Adding the Cinnamon

Adding the Cinnamon

Cooking

Cooking

Pudding-type Filling

Pudding-type Filling

Adding the Milk

Adding the Milk

Adding the Dream Whip

Adding the Dream Whip

Adding the Pudding Mix

Adding the Pudding Mix

Adding the Cinnamon

Adding the Cinnamon

Mixing it Up

Mixing it Up

Almost Ready

Almost Ready

The Cake is Cut

The Cake is Cut

Topping

Topping

The Bowl!

The Bowl!

Adding the Cool Whip

Adding the Cool Whip

First Layer

First Layer

Adding the Cake Cubes

Adding the Cake Cubes

Second Layer

Second Layer

Adding the Apple Filling

Adding the Apple Filling

Third Layer

Third Layer

Top View

Top View

Pudding Layer

Pudding Layer

Fourth Layer

Fourth Layer

Col Whip (Fifth Layer)

Col Whip (Fifth Layer)

More Cake (Sixth Layer)

More Cake (Sixth Layer)

Top View

Top View

More Apple FIlling

More Apple FIlling

More Cake! (Eighth Layer)

More Cake! (Eighth Layer)

Cool Whip (Ninth Layer)

Cool Whip (Ninth Layer)

Adding the Toffee Bits

Adding the Toffee Bits

Done!

Done!

Side View

Side View

Apple Spice Cake Trifle

1 18.25 ounce box spice cake mix
1 1/4 cups cinnamon applesauce
3 whole eggs
1/3 cup vegetable oil
1 21 ounce can apple pie filling
1 tablespoon butter
7 teaspoons ground cinnamon, divided
3 cups milk
1 large container vanilla pudding mix
1 envelope whipped topping mix
1 12 ounce tub Cool Whip®, thawed
1/2 cup chopped walnuts (optional)
1/4 cup English toffee bits or almond brickle chips

In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed of electric mixer for 2 minutes. Pour into a greased 13 x 9-inch baking pan.

Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool.

In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes.

Spread a third of the topping in a 6-quart clear glass bowl.

Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours.

Recipe from here.

NOTES – Everything about this was YUMMY!!! Next time I would double the apple pie filling, there just wasn’t enough (in my opinion!). I barely had enough to get the second layer of apple pie filling on. I also didn’t use all the cake cubes (more for me to snack on!) The pudding stuff was to die! I would eat that on toast or anything else for that matter! Bottom line, it was huge, a lot of work and AWESOME!!!!