Saturday, November 21, 2009

Thankgiving Favorites


Here our some of Thanksgiving favorites! Sweet Potato Casserole and Ginger Lime Cranberry Sauce!

Sweet Potato Casserole
From Tawnie Elwood

4 cups of hot mashed sweet potatoes (or you can just use canned potatoes to save time)

1/3 cup of butter

1/4 cup of sugar

2 eggs beaten

1/2 cup of evaporated milk

1 tsp vanilla

1/2 tsp salt

Mix potatoes, butter, and sugar together, beat in eggs, milk, vanilla, salt. Pour into a greased casserole dish.

Topping

mix together: 1/2 cup of pecans, 1/2 cup of brown sugar, 4 tbls of flour, and 4 tbls of melted butter. The mixture should be crumbly, sprinkle over the sweet potatoes to evenly cover

Cook casserole at 350 for 45 minutes



Ginger Lime Cranberry Sauce


The perfect accompaniment to the holiday bird, this maple-syrup-sweetened sauce cooks in less than 15 minutes and can be made several days before the feast.

1/2 cup water
1/2 cup sugar
1/2 cup maple syrup
1 1/2 tsp finely shredded lime peel
2 Tbs lime juice
1 12-ounce package cranberries (3 cups)
1 tsp minced fresh ginger

1. Stir together water, sugar, maple syrup, lime peel, and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.

2. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.

3. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2-tablespoon servings).

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