Sweet Potato Pie

Sweet Potato Pie

     Known more in the South, Sweet Potato Pie has been around for hundreds of years, and for good reason.  It’s good!   If you plan ahead, cook 3 extra Sweet Potatoes the night before when you’re having them for dinner.  Save them in the refrigerator and that will be one less step to this incredible pie.  Sweet Potatoes are high in nutrition, and very delicious, we have them often.  I sub out half the White Sugar for Dark Brown Sugar because it gives you a more flavorful Pie.  You can use all White Sugar if you prefer.

INGREDIENTS:

1 – 9” Unbaked Pie Crust (I love King Arthur Flour’s Crust)

2 cups Sweet Potatoes, Cooked

2 TBSP Salted Butter, room temp

2 Eggs

Scant ½ cup White Sugar

½ cup Dark Brown Sugar

1 tsp Vanilla Extract

1 TBSP AP Flour

½ cup Buttermilk or Heavy Cream

¼ tsp Baking Soda

½ tsp Ginger*

1 ½ tsp Cinnamon

¼ tsp Allspice

1/8 tsp Nutmeg

 

PREPARATION:

Quickly mash the cooked Sweet Potatoes with a fork and measure out 2 cups.  Add to mixer bowl and beat them until they are smooth and lump free.  (You will end up with a smoother pie.)  Then add Butter, Eggs, Sugars.  Beat well.

Add Vanilla, Flour, Buttermilk, Baking Soda, Ginger, Cinnamon, Allspice, and Nutmeg.  Beat well and pour into unbaked Shell.

Bake at 350° F for 65-70 minutes or until center is set.  I jiggle the pie, and if it looks set, it’s done.  You can also stick a butter knife in the center.  If it comes out clean, the pie is set.  Serve Warm or Chilled.  Serve with Whipped Cream.

* I don’t like the Seasonings to over-power the flavor of the Sweet Potatoes.  You can add more than I call for if you’d like.

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By Tika for CHEW WANNA EAT? © 2018

Sweet Potato Pie (2)

Sweet Potato Pie (3)

Sweet Potato Pie

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Pumpkin Pie Squares with a Crunchy Topping

 

I am not a fan of making pie crust.  It always comes out great, I just don’t like rolling and trying to place it properly in the pie plate. It irritates me, and I try to avoid getting irritated when I’m cooking.  So . . . if I can make some changes, and still have a crust, I’m all for it.  Bob doesn’t care for pumpkin pie.  There’s always too much ginger and other spices for his palate.  This dessert has a crust, but not a pastry crust.  Easy!  I lightened up on the spices and Bob was happy!  The crunchy pecan topping is SO GOOD!  It’s a keeper.  (Feel free to add extra spices if you prefer.  Either way, you’ll love it).  And there’s a bonus.  It serves a lot more people than a pie.

INGREDIENTS:

1 cup AP flour

½ cup Old Fashioned Oats

½ cup brown sugar, packed

½ cup butter (chilled, but not cold)

One 15 oz can pumpkin puree (without spices)

12 oz can evaporated milk

2 egg whites

¾ cup white sugar

½ tsp salt

¾ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

½ cup pecans (or walnuts), chopped

½ cup brown sugar, packed

2 TBSP chilled butter

 

PREPARATION:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9×13 inch pan.
  2. Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
  3. In a large deep metal bowl, beat egg whites until soft peaks form.
  4. Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
  5. Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

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By Tika for CHEW WANNA EAT? © 2018

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Pumpkin Pie Squares

Peach Crisp Pie

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Sum sum summertime, sum sum summertime . . . and the peaches are ripe for the pickin’!
OK, I picked nuffin. I sent Bob to the store. Now that I’m done telling fibs, let me tell you how I created this knock your socks off Fresh Peach Pie with my Apple Crisp topping. Firstly, I didn’t want a top crust, nor did I want a crumble topping, or even a streusel topping. But . . . I wanted something with texture and a bit of cinnamon flavor. So, it stands to reason that I would use my Apple Crisp topping. I also didn’t want to be mixing my beautiful peaches with flour as a thickener, I didn’t want to chance a gummy or pasty filling. So I used the Grandma standard ingredient – Tapioca. I baked mine in a Quiche/Tart pan, but a deep dish pan will work just as well.

 

INGREDIENTS:
1 unbaked deep dish pie crust
FILLING INGREDIENTS:
8 cups fresh ripe peaches, peeled, pitted and sliced
¾ cup sugar (half brown and half white)
1 tsp cinnamon
¼ tsp salt
1 tsp vanilla
4 TBSP quick-cooking (Minute) Tapioca

 

TOPPING INGREDIENTS:
1/2 cup packed brown sugar
¼ cup wheat flour
¼ cup white flour
¼ cup cold butter, chopped
2 Dashes of salt

PREPARATION:
Line a deep dish pie plate with crust and refrigerate.
In a large bowl, mix peaches and sugars. Taste it. If the peaches are good and ripe, all is well. If the peaches are a little under-ripe, add a bit more sugar. Add cinnamon, salt, vanilla, and Tapioca. Stir to blend. Pour into the pie crust.
TOPPING: In the same bowl, use a pastry blender or two butter knives to chop topping ingredients until butter is in small pieces and mixture is crumbled (Pea-sized). Sprinkle over peaches. Put a baking sheet or foil under pie before baking, just in case.
Bake at 400° F for 20 minutes. Turn oven down to 350° F and bake for approximately 35 additional minutes or until topping is browned and filling is bubbly. Remove from oven and let cool completely.

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By Tika for CHEW WANNA EAT? © 2017

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STRAWBERRY RHUBARB PIE

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  It’s strawberry and rhubarb season.  Need I say more?  Strawberries and rhubarb in a homemade lattice-topped pie crust is sure to wow your guests. It’s quite easy, too.  Really!

INGREDIENTS:

Double pie crust (unbaked)

1 ¼ – 1 1/3 cups sugar

3 TBSP quick-cook Tapioca

¼ tsp nutmeg

3 cups rhubarb, cut into 1/2 pieces (don’t peel)

2 ½ cups fresh strawberries, cut in half or quarters

PREPARATION:

Place all ingredients (except pie crust, of course) into a large bowl and mix with a serving spoon until well combined.  Place pie crust into a pie plate and pour in the fruit mixture.  Go ahead and give the lattice top a try.  It’s very easy.  I usually cut 1″ strips.

Bake at 375° F for about 50 minutes.

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By Tika for CHEW WANNA EAT? © 2017

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CHEESY ASPARAGUS PIE, EASY

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Perfect for a meal, appetizer, or even served in small squares for party fare!  The recipe is contributed by my friend Sheila Schiffman, who brought this to a party and amazed everyone with the delicious flavor combinations. 

INGREDIENTS: 

1 can Pillsbury Crescent Rolls

1 bunch fresh asparagus, washed and ends trimmed

1/2 container Mascarpone cheese

1/3 cup sour cream

¼ cup sweet onion, sliced thin or chopped

1/3 cup celery, chopped

Sea salt to taste

Fresh dill or ¼ tsp dried dill

2/3 cup shredded Swiss cheese

 

PREPARATION:

Spread crescent rolls on a cookie sheet and bake in a preheated 375° F oven until lightly browned, approximately 6 – 8 minutes.

In a small saucepan, caramelize onion in a drizzle of olive oil.  Add the celery and cook for about 1 minute.  Sprinkle with sea salt.  In a small bowl, heat the Mascarpone cheese for about 10 seconds in the microwave.  Add sour cream, and dill weed.

Spread mixture on top of partially baked dough.  Place asparagus on top of cheese mixture, alternating an end with a bud, as pictured.  Place shredded Swiss on top and bake at 375° F for about eight minutes, or until asparagus is tender.

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By Tika for CHEW WANNA EAT? © 2016