Sweet Glazed Sweet Potatos

A little maple syrup goes a long way. Especially since Best Yet market has a 37 cents a pound sweet potato sale! I think I feel a side dish coming on. Please Please Please, support ‘real’ agriculture and purchase only real maple syrup, not the chemical concoction called breakfast syrup…. One, because its healthier and more natural, and secondly, because the chemical one often turns too runny when cooking with it.

Here’s what you’ll need:

  • 2   pounds sweet potatoes (4 to 6 medium)
  • 1/3  cup pure maple syrup
  • 2  tablespoons cooking oil
  • 1/2  teaspoon salt
  • 1/2  teaspoon freshly ground black pepper
  • 1/2  cup cranberries

Peel and cut the sweet potatoes into 1- to 1-1/2-inch chunks. In a large bowl combine the maple syrup, oil, salt, and pepper; add sweet potatoes and cranberries. Toss to coat. Transfer mixture to a 3-quart baking dish, spreading mixture evenly.

Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until potatoes are glazed and tender, stirring twice. Makes 8 servings.

As an added option, you can topped with chopped pecans.

sweet sweet potatos

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Basic Buttermilk Pancakes

Buttermilk, milk that’s just gone a little wrong… well it’s actually milk that has progressed to the point where fermentation has occurred. This fermentation can occur as a result of letting milk sit until natural bacteria start to ferment the proteins, or can be hastened through the introduction of bacteria into the milk to jump-start the fermentation process. In either case, I’m glad that it lasts a while in the fridge because you only use a little bit o make pancake batter and there’s no way to buy buttermilk by the pint. Its only sold in quarts around here… There is a way to make buttermilk from regular milk using vinegar, but those science experiments are beyond me now. I’ll just buy the quart and  make sure that I’m ready to enjoy pancakes for several days with a loaf of soda bread or two thrown in the mix. So without further ado…

 Here’s what you’ll need:

  •  2 c. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 eggs, well beaten
  • 2 c. buttermilk
  • 1/2 c. milk

 Combine dry ingredients. Beat eggs and add buttermilk and milk. Add dry ingredients to the wet mixture, and whisk it up well. Recipe can also be used for waffles if you add a bit more milk.

 I like to use a standard two once ladle to portion out the batter. Wait till the pancake forms those bubbles on the surface before flipping it over. Then, a minute or two and add it to the stack. Stack them up butter them down, yes you should use real butter, and a touch of maple syrup. Yes, the real stuff. I know the price on this stuff has gone through the roof recently, but, as I only use a small amount, a little goes a long way.

 It is my humble opinion from where I’m standing on my soap box, that people who overindulge and smother their pancakes in those imitation maple flavor ‘breakfast’ syrups of high fructuous corn syrup should just stick to making those cheap pancakes from boxed pancake batter cause your not going to taste the pancake anyway. Humph!

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National Apple Pie Day

Mother’s Day is national Apple Pie Day… go figure! So, in keeping with the holiday, here’s my contribution to the nation’s apple pie recipe repository. All you need is a touch of the natural maple sugar and a drizzle of natural maple syrup.

Here’s what you’ll need:

  •  1 ready made pie crust ( ok, so I cheat a little)
  • 3/4 cup granulated sugar
  • 1/4 cup maple sugar
  • 2 Tbsp REAL maple syrup
  • 2 Tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 3 lb. Granny Smith apples, peeled, cored, and thinly sliced (8 cups)
  • 2 Tbsp. butter, cut up
  • 1/4 cup whipping cream
  • 1–2 tbsp. milk
  • 1 Tbsp. raw sugar

In a large mixing bowl combine granulated sugar, maple sugar, maple syrup, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.

On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.

Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack.

Enjoy this with your Mom!