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► 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. > ; |hh V‘'-v.;,v.' ! f’%'• mk^w* '’W&q?' 'nBHHHL ''-'a ■ Jjß*4 : s V^-. V - i /< *»s^6v* - ■ Jr ' • ■ A ii jpnr ratiif. ■ 11 1 fWHI - ».; . ■ *?w* L■• jj "' .. ' c g§g§j| *«?’’-" . £<ij4 *• ♦ Ilk w |g| H ’ mm / \mm wifi lb* Iffib jm * W‘' iIMM y Wf * i- ' 1 mk jm Jm IIBMk 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 * 888 | Ji; ills y 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.