Pappadeaux's Sweet Potato Pecan Pie with Bourbon Sauce

Thanks D&S

Oh WOW, this looks like a plan in action :)

 

 

1 1/4 c Cooked, mashed sweet 'taters
-(about 2 medium potatoes)
1/4 c Brown sugar
1/4 c Granulated sugar
1 Egg, lightly beaten
1/4 c Heavy (whipping) cream
1/4 t vanilla extract
Pinch of salt
3/4 t Ground cinnamon
3/4 t Allspice
3/4 t Nutmeg
3 T Softened butter
1 Unbaked pastry for a single
-crust 9"-10" pie shell
Pecan filling and Bourbon
-sauce (ingredients below)

---------PECAN PIE FILLING------

1 1/4 c Sugar
1 1/4 c Dark corn syrup
3 Eggs, lightly beaten
3 T Unsalted butter, softened
1/4 t vanilla extract
Pinch of salt
3/4 t Ground cinnamon
1 1/4 c Chopped pecans

-----------BOURBON SAUCE----------

1 1/2 c Heavy (whipping) cream
1 c Milk
1 Package instant vanilla
-pudding mix (4-serving
-size
3 T Bourbon, brandy or rum
1 t vanilla extract

Preheat oven to 325 Deg F.
Combine mashed sweet potatoes, sugars, egg,
cream, vanilla, salt, cinnamon,
allspice, nutmeg and butter
in an electric
mixing bowl and beat at medium-low speed
until smooth, do not overmix.
To assemble pie,
spoon sweet potato filling
into the pastry-lined pie
pan. Fill shell evenly to the
top with with pecan filling.
Bake 1 1/2 hours
or until a knife inserted into
the center of the pie comes out clean.
Store pie at room temperature for 24 hours.
Serve pie slices with Bourbon Sauce
on top or to the side.

Prepare Pecan Pie Filling:

Combine sugar, syrup, eggs,
butter, vanilla,
salt and cinnamon in an electric mixing bowl
and beat on low speed until
syrup is opaque, about 4-5 minutes.
Stir in pecans, mix well.

Prepare Bourbon Sauce:

Combine cream and milk in a large mixing bowl.
Slowly whip in pudding mix.
Add bourbon and continue whipping.
Add vanilla
and whip until mixture is well blended
to sauce consistency (should not be
as firm as pudding, but should not be runny).
Sauce should be made about
one hour before use;
it will thicken as it sits.

All-American Apple Pie

1/4 c Packed light brown sugar

1/4 c Granulated sugar

1 tb All-purpose flour

1 ts Lemon zest; grated

1/4 ts Ground cinnamon

1/4 ts Ground nutmeg

6 md Apple; prepared as directed

1 c Raisins

1 Pie crust (9 inch)

1 lg Egg; beaten

1 ts Granulated sugar

Preheat oven to 425 F.

Spray a 9-inch deep-dish pie plate with vegetable cooking spray.

2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon

zest, cinnamon, and nutmeg. Mix well.

3. Peel, core, and thinly slice apples.

Add apples to sugar mixture; stir until coated.

Stir in raisins. Spoon into prepared plate.

4. Place piecrust on top of filling.

Trim edges, pressing against edge of pan.

Using a sharp knife, cut steam vents in piecrust.

To glaze, lightly brush piecrust with beaten egg.

Sprinkle with sugar.

5. Bake until piecrust is golden brown,

about 35 to 40 minutes.

Place on wire rack and cool for 30 minutes.

Serve warm.

Beef and Veggie Kebabs Over Fettuccine Thank D&S )

1 1/2 pounds beef top sirloin, cut into 2-inch cubes
1 (16-ounce) bottle Caesar salad dressing
1 (8-ounce) package Fettuccine
1 tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 large mushrooms, cleaned and halved
1 large green bell pepper,
seeded and cut into 2-inch squares
4 (12-inch) bamboo skewers

An almost one-dish meal, these marinated kebabs
are tender and juicy
and served on a bed of lightly buttered fettuccine.

1. Preheat grill to medium-high heat.

2. Place beef into a resealable plastic bag with
Caesar saladdressing; seal and refrigerate for 30 minutes.

3. Prepare fettuccine according to package instructions.
Drain andtoss with butter, salt and pepper to taste; hold warm.

4. While pasta cooks, remove beef from bag and discard marinade.

Alternate with vegetables on skewers.
Place kebabs on grill andcook until
beef reaches desired doneness,
about 4 minutes perside for medium.

5. Divide cooked pasta equally among 4 plates
and top with onekebab per person.
Serve immediately. Makes 4 servings.

Low-Calorie Buttermilk Dressing ( Thanks Smiles )

2 cups Lowfat cottage cheese
1 cup Buttermilk
1 tablespoon Red wine vinegar
2 tablespoons Parsley -- chopped
10 milliliters Garlic -- chopped
1/4 teaspoon Salt

In blender or food processor,
mix cottage cheese until smooth.
Add remaining ingredients and blend.
Makes about 3 cups dressing for green salads.
Will keep in refrigerator for 2 weeks.