Newspaper Page Text
► WEDNESDAY, JULY 12, 2006
4B
Baking with
sweet potatoes
Some wonderful recipes from Louisiana
Special to the HDJ
The Center for Science in the Public Interest (CSPI) ranks
the sweet potato as the #1 most nutritional vegetable and
rated it significantly higher in nutrients than the Idaho
potato, spinach or broccoli.
The sweet potato is a complex carbohydrate that provides
twice the recommended daily allowance of vitamin A and
more than one-third of the requirements for vitamin C.
Vitamin A in sweet potatoes is necessary for Strong tis
sues and is required to maintain a healthy immiine system
function and develop resistance to infection. It also protects
the body from cardiovascular disease and lowers the risk of
stroke.
The sweet potato is also an important source of vitamin
86, iron, potassium and fiber.
Sweet potatoes contain virtually no fat and kre low in
sodium.
And, besides all that, as the Louisiana Sweet Potato
Commission, wants the world to know, they taste so good!
Here are some recipes that might make you take another
look at the humble sweet potato.
Sweet Porno, Apple
mid Walnut Muffhs
The tartness of apples and raisins combined with the
sweetness of yams and flavorful walnuts create a hioist muf
fin that will quickly become one of your favorites.
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
3 tablespoon canola oil
3/4 cup light brown sugar
1 egg
1 egg white
1 (15-oz) can sweet potatoes (yams), drained and
mashed or 1 cup fresh sweet potatoes, cooked and
mashed
1/2 cup skim milk
1 3/4 cups chopped, peeled baking apples
1/3 cup chopped walnuts
1/3 cup golden raisins
Preheat oven to 400 degrees. In a bowl, mix together the
flour, baking powder and cinnamon; set aside. In another
bowl, mix together oil, brown sugar, egg, egg white, mashed
yams and milk. Make a well in the center of the dry ingre
dients and add yam mixture, stirring until moistened. Do
not over mix. Fold in the apples, walnuts and raisins. Spoon
batter into paper-lined or coated muffin tins, filling about
three-fourths full. Bake for 20 to 25 minutes or Until done.
Makes approximately 1 1/2 dozen muffins.
Created by Louisiana Sweet Potato Commission spokes
person, Holly Clegg.
WINE
From page 1C
r
are so popular during the heat of the summer. For more
information on wine and food pairings, visit elmerdills.com
and browse his reviews.
A homemade wine is fun for summer gatherings. A won
derful choice to drink in the heat is easy to make at home.
This sangria recipe uses white wine instead of the tradi
tional red and more fruit is used for a fruit punch flavor. I
made this drink for a Fourth of July Celebration and it was
a hit.
INGREDIENTS:
• 1 Bottle of your favorite white wine (you
can use red if you choose)
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 1 Lime cut into wedges
• 1 Peach cut into wedges
• 1 Cup sliced strawberries
• 1/2 Cup lemonade or limeade
• 1/2 Cup Sugar
• 2 shots of apricot, peach or “berry” fla
vored brandy
• 2 Cups ginger ale
• Optional: one can of diced pineapple pieces With juice
PREPARATION:
Pour wine in the pitcher and squeeze the juice wedges
from the lemon, orange and lime into the wine. Toss in the
fruit wedges (leaving out seeds if possible) and add sliced
peaches, strawberries limeade/lemonade, sugar and brandy.
Chill overnight. Add ginger ale and ice just before serving.
If you’d like to serve right away, use chilled white wine and
serve over lots of ice.
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Bak Brail?
Apple Chnamon Sweet Potato Mufetns
3/4 cup oat bran
3/4 cup whole wheat flour
2/3 cup sugar
1 1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup apples, skinless, finely chopped
1 cup fresh sweet potatoes (yams), cooked and
PEACHES
From page 1C
1 teaspoon vanilla
1/2 teaspoon orange extract
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
Stir peaches, sugar, flour, cinnamon,
and salt together gently. Put in a 9 x
13-inch pan that has been greased with
margarine. Cover with batter.
Batter: Cream shortening and sugar.
Add egg, water, vanilla, and orange
extract alternately with flour, baking
powder, salt.
Bake at 350 degrees for 35 minutes.
Source: Aspen Hall Inn
Peaches and Cream Brule
1 cup heavy whipping cream
1/2 vanilla bean or 1 teaspoon
vanilla extract
3 large egg yolks
6 whole ripe peaches
4 to 6 teaspoons sugar
Place cream in a medium saucepan.
Split vanilla bean in half lengthwise,
scrape in seeds, and add bean pod;
bring to a simmer, and turn off heat.
Combine 1/3 cup sugar and egg
yolks in a mixing bowl, whisking until
smooth. Slowly add warm cream to
egg mixture, whisking constantly. Set
bowl containing egg mixture over a
saucepan of simmering water. (Do
not allow bowl to touch water.) Whisk
mixture constantly about 9 minutes
or until it reaches 180 degrees and
coats back of spoon. Remove bowl
from heat, and place in an ice bath,
stirring occasionally with a spatula;
allow mixture to cool completely. (Or
cool to room temperature, cover, and
chill overnight.) Mixture will thicken
slightly while cooling.
Cut tops off peaches, and carefully
hollow them out, discarding pit. (Slice
a thin portion from bottoms, if need
ed, to help peaches sit upright. Fill
each peach with about Yt cup custard,
smoothing so mixture is even with top
of peach. Refrigerate until ready to
serve, up to 3 hours.
FOOD
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Where to buy them
The closer to the trees, the better the peached
It’s time to head to Pearson Farms, just a few miles down Highway 341
between Perry and Fort Valley, Lane Packing, near Fort Valley on Highway
96, or Farmer Brown’s which has sales near the Henderson Exit 6 miles south
of Perry, as well as its larger marketplace on Hwy. 49 between Montezuma
and Marshallville. For more information on these locations and still more
on other great places to buy fresh produce around Georgia, visit www./ciids.
org/agnet/index
Sprinkle a thin layer of sugar onto
each custard-filled peach; caramelize
sugar using a kitchen torch, keeping
tolrch moving at all times for even col
oring. Serve within 1 hour of browning
sugar.
Source:Dickey Farms
(’each French Toast Cobbler
1(1 pound) unsliced loaf French
bread 1 teaspoon cinnamon
5 eggs 1 teaspoon cornstarch
1/2 cup milk 4 1/2 cups sliced
frtesh peaches
1/4 teaspoon baking powder 2
tablespoons butter, melted
1 teaspoon vanilla Powdered
sugar
1/2 cup sugar
mashed or 1(15 oz.) can sweet potatoes, drained and
mashed
• 1 large egg
2 large egg whites
3 tablespoon vegetable oil
2/3 cup plain yogurt
Preheat oven to 350 degrees. In a bowl, combine bran,
flour, sugar, cinnamon, baking powder, baking soda, salt,
and apples. Add sweet potatoes, egg, egg whites, oil, and
Con’t on next page
Setting the
scene for the
symphony
Photos by Charlotte Perkins
The City of Perry was well represented at this patri
otic picnic with basket dinners. From left, clockwise
from bottom are Mayor Jim Worrall, Frances Worrall,
Councilman and Mrs. Riley Hunt, Ida Gilmour and
City Manager Lee Gilmour, Councilman and Mrs.
Willie Glover.
HOUSTON DAILY JOURNAL
Slice bread into eight (3/4 to 1 inch
' thick) slices; arrange in a shallow bak
' ing pan. In a bowl, whisk eggs, milk,
r baking powder and vanilla together
’ and pour over bread, turning to coat
evenly. Cover pan with plastic wrap;
let stand for 2 hours at room tempera
ture or overnight in the refrigerator.
. Preheat oven to 450°. Spray a 13x9
baking pan with cooking spray. In a
, bowl, mix sugar, cinnamon and corn
starch. Gently stir in peaches until
well-coated. Spread 3/4 of the peach
mixture in prepared pan; place bread
slices on top of peaches. Brush tops
of bread with butter. Bake for 20-25
minutes or until toast is golden and
peaches are bubbling. To serve, place
toast slices on plates; top with a por
tion of the remaining peach mixture
and sprinkle with powdered sugar.