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HOUSTON DAILY JOURNAL
sweet potatoes
Continued from 4B
yogurt. Stir all ingredients thoroughly. Spray muffin tins
with vegetable cooking spray and spoon 1/4 cup of batter
Per muffin. Bake for 20-25 minutes or until done. Makes
approximately 20 muffins.
Oatmeal Sweet Potato Mufhns
The crumble topping adds the finishing touch to this per
fect muffin, which is great for breakfast!
1 cup old fashioned oatmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 (15 oz.) can sweet potatoes (yams), drained and
mashed or 1 cup fresh sweet potatoes, cooked and
mashed
3/4 cup light brown sugar
1/3 cup canola oil
1/4 cup skim milk
1 large egg
1 teaspoon vanilla
Crumble Topping (recipe follows)
Preheat oven to 400 degrees. In large bowl, combine
oatmeal, flour, baking powder, baking soda, cinnamon and
nutmeg. Stir in sweet potatoes, brown sugar, oil, milk, egg
and vanilla, just until well moistened. Fill muffin tins 3/4
full. Sprinkle with Crumble Topping. Bake 15-20 minutes.
Makes 18 muffins.
Crumble Toppig
1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup light brown sugar
1 tablespoon light margarine, melted
1 teasppon vanilla flavoring
In a bowl, mix together oatmeal, flour and sugar. With a
fork, mix in margarine and vanilla until crumbly.
* Created by Louisiana Sweet Potato Commission spokes
person, Holly Clegg.
Savory Sweet Potato Biscuits
You can quickly whip up these biscuits with ingredients
found in your pantry. By including yams, you’re including
nutrition.
1 (15 oz.) can sweet potatoes (yams), drained and mashed
or 1 cup fresh sweet potatoes, cooked and mashed
4 cups all-purpose baking mix
1 tablespoon parsley flakes
1 teaspoon Chef Paul Prudhomme’s Poultry Magic
3/4 cup skim milk
3 tablespoon margarine, softened
Preheat oven to 450 degrees. In a large bowl, mix the
mashed yams with the baking mix, parsley and Poultry
Magic. Add milk and margarine to the mixture, stirring
until blended. Roll on floured surface to 1-inch thickness.
Cut with a 2-inch cutter or a glass and place on baking
sheet. Bake for 10 to 12 minutes or until golden brown.
Makes 20 biscuits.
* Created by Louisiana Sweet Potato Commission spokes
person, Holly Clegg.
Swst Potato Pancakes with Apple Walnut
Topping
The perfect addition for any brunch. The indulgent Apple
Walnut Topping with the Sweet Potato Pancakes makes this
a hard combination to beat. Don’t let shredding the potatoes
scare you away from this delicious dish as potatoes are easily
shredded with the shredding blade of the food processor.
6 cups fresh sweet potatoes (yams), peeled and
shredded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 teaspoon cinnamon
1 tablespoon honey
1 large egg
2 large egg whites
Apple Walnut Topping (recipe follows)
In a bowl, combine the shredded sweet potatoes, flour,
baking powder, cinnamon, honey, egg and egg whites with a
fork until well blended. Heat a nonstick skillet coated with
nonstick cooking spray, and drop about 2 tablespoons (about
3 inches each) into hot pan. Flatten slightly with a spatula
and cook pancakes over medium heat until golden on both
sides. Set cooked pancakes on plate and continue cooking
until all pancakes are cooked. Serve with Apple Walnut
Topping. Makes about 18 potato pancakes.
Apple Walnut Topping
1/2 cup light brown sugar
1/3 cup chopped walnuts
2 baking apples, peeled, cored and thinly sliced
1 tablespoon orange juice
1/3 teaspoon ground cinnamon
In a skillet, add all the ingredients and cook over medium
high heat, stirring, until the apples are tender and the
brown sugar has melted to form a syrup. This is so good, it
would even be great over ice cream!
* Created by Louisiana Sweet Potato Commission spokes
person, Holly Clegg.
Sweet Potato Praline Coffk Cake
Hot out of the oven, these scrumptious melt-in-your
mouth eye appealing recipe is hard to beat. The praline top
ping compliments the sweet potato bread.
4 tablespoons butter or margarine
2/3 cup plus 3 tablespoons light brown sugar,
divided
2 tablespoons light corn
syrup
1/2 cup chopped pecans
2 1/2 cups biscuit baking
mix
1 (15-oz) can sweet pota
toes (yams), drained and
mashed or 1 cup mashed
sweet
potatoes
1/3 cup skim milk
1/4 cup dried cranber
ries
Preheat oven to 400 degrees.
In a 9x9x-2 square baking pan,
melt the margarine in the
oven. Stir in 2/3 cup brown
sugar and com syrup; spread
evenly in pan. Sprinkle with
WOW, I went by that great new subdivision Sugarloaf.
Yea they are built by Tarter-Wilkes Construction Inc. I
and they have extended the special buyer bonus? ,
No, What’s the bonus? If you contract and close on one
of their 5 completed homes within 30 days of the contract
acceptance, you get $1,500.00 to use for anything you wish,
and the builder will still pay up to $3,000.00 towards your
closing cost. WOW, I have seen those homes and they
are all brick on Ig. lots with such quality features like
custom cabinets, security systems, sod & sprinklers. Well
I heard that Karen had available a 100% loan program with no PMI! I think that
we need to go visit with Karen again before they are all gone.
Located on the Perry Parkway right across from the new Court House.
Open Mon, Thur, & Fri 12-6 Sat 11-5 & Sun 1-5 or give Karen Roulette
a call at 954-HOME (4663).
pairclothjfealty. me
m (4781971-2115 331 Margie Drive, Warner Robins, GJL 31088
Disclaimer: Bonuses based on certain completed homes only Loan program based upon credit and may not apply to all purchasers
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pecans. In a large mixing bowl, beat together the biscuit
baking mix, sweet potatoes, and milk until dough forms a
ball. Turn dough onto a surface dusted with baking mix,
knead several times and roll or pat into a 12-inch rectangle.
Sprinkle with the 3 tablespoons brown sugar and cranber
ries. Fold the dough into thirds, folding each end to center.
Cut crosswise into one inch strips and arrange the strips
sitting on top of the pecan mixture in pan. Bake for 25 to
30 minutes or until golden brown. Immediately turn upside
down onto serving plate. Makes 12 servings.
Swet Potato Pumpkw Bread
From Lafitte’s Landing Restaurant at Bittersweet
Plantation in Donaldsonville
Both sweet potatoes and pumpkins are indigenous to
South Louisiana and are most often cooked in desserts or
sweetened casseroles. Here, the two are combined with a
simple bread mix to create a quick and easy bread recipe
that is sure to please.
3/4 cup cooked sweet potatoes, cubed OR 8-ounce
can of sweet potatoes
3/4 cup cooked pumpkin, cubed OR 8-ounce can of
pumpkin
3 cups sugar
4 eggs
1/2 cup oil
2 teaspoons cinnamon
2 teaspoons nutmeg
3 1/2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 cup water
3/4 cup raisins
1 cup pecans
pecan halves for garnish
\
Preheat oven to 350°. In a saucepot, boil sweet potatoes
and pumpkin cubes until tender. Drain, mash and set
aside. In a large mixing bowl, combine sugar and eggs until
creamy. Add oil, sweet potatoes and pumpkin. Mix on high
speed until creamy. Reduce speed to low and add dry ingre
dients alternately with water. Beat until well blended. Stir
in raisins and pecans. Pour batter into a large greased cake
pan. Bake for one hour or until golden brown. Garnish with
pecan halves or for an added touch, glaze with Louisiana
cane syrup.
Note: Canned sweet potatoes and pumpkin are pre
cooked.
Yield: 6 Servings
Lafitte’s Landing Restaurant at Bittersweet Plantation
404 Claiborne St.
Donaldsonville, LA 70346
Phone: (225) 473-1232
Yam Biscuits
Serve these yummy biscuits right out of the oven, or let
cool and use to create finger sandwiches. These biscuits are
a nice addition to any brunch or lunch.
3 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (15-ounce) can sweet potatoes (yams), drained
and mashed
3/4 cup skim milk
Preheat the oven to 450 degrees F. In a large bowl, mix
together the baking mix, sugar,
cinnamon, and nutmeg. Add
the sweet potatoes and milk,
and mix until well combined.
Roll out the mixture on a
floured surface to 1 inch thick.
Cut individual biscuits with a
2-inch cutter or an inverted
glass, and place them on a bak
ing sheet. Bake for 10 to 12
minutes, or until golden.
* Created by Louisiana Sweet
Potato Commission spokesper
FOOD
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Yammy Muffins
Kids love these sweet muffins and they- are full of nutri
tion. Yam muffins can be a delicious treat year-round.
a
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup light brown sugar
1/4 cup sugar
1/2 cup skim milk
1 (15-oz) can yams (sweet potatoes), drained and
mashed or 1 cup fresh yams, cooked and mashed
1 tablespoon grated orange rind
1/3 cup orange juice
1 large egg
1 large egg white
1/3 cup canola oil
1 teaspoon vanilla extract
Preheat the oven to 400 degrees. In large bowl, combine
together the flour, baking soda, powder, cinnamon, brown '
sugar and sugar, mixing well. In another bowl, combine
together the milk, mashed yams, orange rind, orange juice,
egg, egg white, oil and vanilla. Add the liquid ingredients
to the dry ingredients, stirring just until moistened. Spoon
the batter into muffin pans lined with a paper cup or coated
with nonstick cooking spray. Bake for 20 to 25 minutes or.
until the muffins are done. Makes 18 to 20 muffins.
* Created by Louisiana Sweet Potato Commission spokes
person, Holly Clegg.
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926 Carroll St. • Perry, GA 31069
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