Recipes Included On This Page Maple Mustard Sweet Potatoes Moist Peach Cake (South Carolina) Mulled Ale Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Maple Mustard Sweet Potatoes Recipe By : Edmonton Journal, 2000 Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large sweet potatoes -- (about 1 kg/2.2 lbs) 3 large apples [Idared, Northern Spy or McIntosh] 2 tablespoons butter -- (25 mL) 1/2 cup maple syrup -- (125 mL) 1/4 cup Dijon mustard -- (50 mL) 1/2 teaspoon salt -- (2 mL) 1/2 teaspoon pepper -- (2 mL) 2 garlic cloves -- minced (optional) Cook the unpeeled sweet potatoes in a saucepan of boiling water until just tender. Optionally you can pierce them in several places with a fork or the tip of a sharp paring knife and microwave on HIGH for 8 to 10 minutes. Let them cool then peel. Cut into slices about 1/4-inch (0.5-cm) thick. Arrange the slices in overlapping circles in a lightly-greased shallow 10-cup (2.5 liter) casserole dish. Core and slice the apples into 1/2-inch (1.25-cm) wedges. Melt the butter in a large skillet over medium heat. Cook the apples, stirring, for 2 to 3 minutes or until slightly softened and lightly browned. Tuck the slices in among the potatoes. Combine the maple syrup, mustard, salt, pepper and garlic (if using). Pour over the potatoes and apples. The casserole can be prepared ahead up to this point then covered and refrigerated for up to 1 day. Bake in a 350F (180C) oven for 30 to 40 minutes or until bubbling and hot. Spoon the sauce over the potatoes to serve. "This attractive side dish is excellent as an accompaniment to roast chicken, turkey, pork or ham." Serves 6. This recipe appeared in the Edmonton Journal in November 2000. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 5g Fat (18.7% calories from fat); 2g Protein; 45g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 353mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Moist Peach Cake (South Carolina) Recipe By : Jean Tarkanian’s Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sliced fresh peaches 1/4 cup sugar 1/4 cup orange juice 1 package yellow cake mix without pudding 1 package instant coconut pudding 1 cup water 4 eggs 1/2 cup salad oil **Creamy Peach Icing** 1/2 cup sliced fresh peaches 1 tablespoon sugar 1 tablespoon orange juice 3 ounces cream cheese 1 tablespoon butter 1 teaspoon vanilla 2 cups confectioner's sugar Combine peaches, sugar and orange juice and set aside. In large bowl combine the two pudding mixes. Stir in the water, eggs and salad oil. Beat with electric mixer for 2 minutes at medium speed. Drain peaches. Pour 1/2 of cake batter into greased and floured 13 x 9-inch pan. Arrange peach slices over top and cover with remaining cake batter. Bake in 350 degrees F oven until cake tests done (about 35 to 45 minutes). Let cool in pan for 15 minutes before removing to serving platter. When cake has cooled, completely frost with Cream Peach Icing. Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set aside. In bowl combine the cream cheese, butter, vanilla and confectioners sugar. Beat well. Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid. Spread over cooled peach cake. Contributed to the FareShare Gazette Cake Mix Challenge by Jennie; 22 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 5g Fat (28.5% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Mulled Ale Recipe By : Edmonton Journal, November 2000 Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 apples [russet or another full flavoured apple] 2 pears [or 2 more apples if you prefer] 2 liters malty ale -- (2 quarts) [6 341-mL bottles of malty ale or lager] 250 milliliters dark rum -- (1 cup) 250 milliliters white sugar -- (1 cup) [or if you only have a light beer try brown sugar] 1 milliliter ground ginger -- (1/4 teaspoon) 1 milliliter ground nutmeg -- (1/4 teaspoon) 5 milliliters whole cloves -- (1 teaspoon) 1 5 milliliters whole coriander seeds -- (1 teaspoon) 3 pieces dried orange peel -- (optional) [3 or four 2.5x5-cm/1x2-inch strips] Core and cut the apples and pears into sections; place into a large, non-reactive (stainless steel) stock pot or Dutch oven. Don't fill it too full as beer foams if it boils. Add all remaining ingredients to the pot and simmer gently over low heat for as long as you have time but at least 1 hour. Strain and serve hot in a mug, topped with a pat of butter if desired. From the Edmonton Journal, November 2000. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; trace Fat (7.0% calories from fat); trace Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat.

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