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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 ■ ’• WB? •.I -PT . ' JHL yyBE ill .IB Jmn . gj ■•i: . ■ ‘ ' ■ r m jj,j jj«k> a g-m«... » rn-,riWi ~ti X i - i ”'' ■ - W - ‘ ~ 1 ' v> ' A - ' " Pfppfg r :>> fg 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 Kitchen Gallery | Drop By And Sign lip For Our NEW Summer Cooking Classes! | NEW SCHEDULES NOWAVAIiaBIE! (with a Few Men) Cucumber Soup Seafood Supreme Warm String Beans and New Potato Salad Beaten Biscuits > Frozen Lemon Souffle’ ' 504 Russell Parkway Warner Robins t GA 31088 Sunset Plaza • 923-0090 00035841 son, Holly Clegg. 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. Let Your Own Light Shine I i ■ ( I l Bllltel | • > I ■§jp%: w- ~ i illga 8 v if ©. I B " /TfWHx * J m gg S 3 /is | \jj, g fltil Bp' p ? 1 aPII dfceZ ijßtinj Stcrc - J V|. A Divi'-ion of Southeast Electrical Supply jS 926 Carroll St. • Perry, GA 31069 478-224-8888 T-F 9am-spm SAT l()am-2pm WEDNESDAY, JULY 12, 2006 /m Pm •10% DISCOUNT FOR” STUDENTS ON THE DAY r OF COOKING CLASSES! - 5B eiumi 000356021