Chocolate Truffles.

(From NPR's Kitchen Window)
Chocolate Truffles

The lovely thing about making truffles is that you can take a simple recipe and dress it up with chopped walnuts or hazelnuts or dried fruit, such as dried cranberries. Of course, the pure chocolate version is equally delicious, with either a dusting of cocoa or a chocolate coating. Makes 1 dozen truffles

1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped, divided
Chocolate Coating (recipe below) or unsweetened cocoa powder, optional

Bring cream to simmer in small heavy saucepan. Remove from heat and let cool about 10 minutes.

Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add remaining 2 ounces chocolate and stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

Chilled truffles can then be rolled in unsweetened cocoa powder or the Chocolate Coating.

Chocolate Coating

8 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped

Line another rimmed baking sheet with wax paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat and let cool slightly in a shallow bowl.

Take a chilled truffle and lightly roll it in the melted chocolate. Place on prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary.

Chill finished truffles until firm, about 1 hour. Truffles can be made 1 week ahead and stored in the refrigerator in an airtight container. Let stand at room temperature 1 hour before serving.

Caramels.

(From NPR's Kitchen Window)

Candy is ideal for sending in gift packages. And who doesn't like caramels? This recipe is easily doubled. Makes 1 dozen caramels

Caramels

1 cup heavy cream
3 tablespoons butter, cut into three one-tablespoon pieces
1 teaspoon fleur de sel (a type of sea salt sold at most health food stores and specialty food markets)
1 1/2 cups sugar
1/4 cup water

Special equipment: parchment paper*, candy thermometer

Line bottom and sides of an 8-inch-square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees on the candy thermometer, 10 to 15 minutes. Pour into baking pan and cool for at least 2 hours.

Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting the two ends to close. Caramels will keep for up to two weeks in an airtight container.

* Parchment paper or wax paper is a must for wrapping the caramels; they will stick to anything else.

Peanut Butter Balls.

These are made just like Martha Washingtons.

Peanut Butter Balls

4 sticks butter
2 boxes powdered sugar
1 quart creamy peanut butter
1 cup ground pecans (or, to maintain smooth consistency, use pecan meal - found in the nut selection of the produce section, or on the baking isle)
15 ounces semi-sweet chocolate chips
1 block parafin

Mix first four ingredients and roll into 1-inch balls. Chill until firm. Melt chocolate chips & parafin in a double boiler. (Leave over hot water while dipping balls.) Insert a toothpick into a ball and dip into chocolate. Let cool on waxed paper. Makes 150 balls.

Lemon Fondue.

This recipe has a note attached that says "Marvelous for Coffees, 'Afternoon Affairs', or just a refreshing dessert!"

Lemon Fondue

1 cup sugar
1/2 cup cornstarch
1/2 tsp salt
4 cups water
2 TBSP grated lemon zest
1/2 cup lemon juice
8 TBSP butter

Combine sugar, cornstarch, and salt in a saucepan. Gradually mix in water. Stir over medium heat until mixture thickens and reaches a boil. Boil one minute more. Reduce heat and add remaining ingredients. Stir until well blended. Serve warm in a fondue pot or chaffing dish. Spear fresh fruit, gingerbread, or bite size meringues in fondue.

Three Minute Chocolate Mug Cake.

This came to me labeled as "the most dangerous recipe in the world." I haven't tried it yet, so please let me know if you do.

Three Minute Chocolate Mug Cake

1 Coffee Mug
4 – TB flour (all purpose)
4 - TB sugar
2 – TB baking cocoa
1 – Egg
3 – TB milk
3 – TB oil
3 – TB chocolate chips (optional)
Nuts (optional)
Small splash of vanilla extract

Add dry ingredients to mug, mix well. Add egg and mix thoroughly. Pour milk and oil and mix well. Add chocolate chips and nuts (if using), vanilla and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don’t be alarmed….it won’t run over. Allow to cool a little, and tip out onto a plate if desired

EAT!

And why is this the most dangerous cake recipe in the world?
Because now you are only 5 minutes away from chocolate cake at any time of the day or night!

Weidmann's Black Bottom Pie.

For over a century, Weidmann's was an institution in Meridian, MS. I ate there several times, and it was like stepping back in history. Then, it was bought by a group of investors and modernized. I have not eaten there since, but I have heard nothing but negative comments. I honestly don't even know if it has survived the transition, since I can't find a website for it. Here is an article from 1993 about the place.

This was a signature item, and I can attest to its perfection.

Weidmann's Black Bottom Pie

Crust:

20 ginger snaps, crushed to fine crumbs
5 Tbs unsalted butter, melted

Chocolate layer:
2 cups milk, scalded
4 large egg yolks, well beaten
1/2 cup sugar
1 1/2 Tbs cornstarch
1 1/2 squares unsweetened chocolate, softened
1 tsp vanilla extract

Bourbon layer:

1 Tbs gelatin
2 Tbs cold water
2 Tbs bourbon
4 large egg whites
1/4 tsp cream of tartar
1/2 cup sugar
sweetened whipped cream
unsweetened chocolate shavings

Preheat oven to 325 degrees. Prepare the crust by combining cookie crumbs with enough butter to make crumbs hold together-all butter may not be needed. Press crumb mixture into 9" deep pie dish, bake 10 minutes and allow to cool.

For chocolate layer, mix small amount of scalded milk into egg yolks, then stir yolks into remaining milk. Blend sugar and cornstarch in double boiler and add yolk mixture. Cook over medium heat, stirring often, until custard coats back of spoon, 20 minutes. Remove from heat. Combine 1-cup custard with softened chocolate (reserve remaining custard). Add 1 teaspoon vanilla, pour mixture into prepared crust, and chill.

Prepare bourbon layer by dissolving gelatin in cold water. Add gelatin to reserved custard, stir until dissolved, and allow to cool. Stir in bourbon. Beat egg whites with cream of tartar until frothy, then slowly beat in sugar until stiff. Fold beaten egg whites into cooled custard, then carefully spoon mixture over chocolate layer in pie crust. Chill until set. Serve topped with sweetened whipped cream and shavings of unsweetened chocolate. Serves 8.


UPDATE 7/29/2016:
Ran across this version from an old issue of Southern Living....

Chocolate Soup.

I happened across this recipe online, and I want it. Now.

Bittersweet Chocolate Soup
Courtesy of Chef Joel Richard Sardinha

Soup:
4 cups whole milk
10 1/2 oz. bittersweet chocolate, chopped

Bring the milk up to scald and pour over chocolate and stir till melted. Hold off to the side with moderate indirect heat.

Caramelized Bananas:
4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 T unsalted butter

Melt Butter with sugar til completely dissolved. Add your diced bananas and bring up to hot. Deglaze with the rum ( alcohol must be evaporated through flame or taste.)

Beignets:
40oz milk
1 lb unsalted butter
4 tsp sugar
pinch salt
1 lb flour
1 lb eggs

Heat milk, butter, sugar, and salt together. Add in the flour and mix till batter forms a ball, continue to mix to reduce the moisture in the batter for approx 2 minutes over low heat. Pull off the stove and allow the mixture to cool down to approx 80 degrees. Using a mixer (on low) or by hand add in one egg at a time and make sure the egg is completely incorporated before adding the next. Refrigerate. Make 1oz balls of the batter and deep fry @ 375 degrees till golden brown and toss in cinnamon sugar to coat.

Banana Foam:
1 3/4 cup Milk
1 3/4 cup Heavy Cream
1 lb diced banana

Steep the ingredients together for approx 30 mins over med heat the let rest for 1 hour. Strain the ingredients and use an immersion blender to froth the mixture into a foam.

In the center of the bottom of a shallow large rimmed bowl spoon about 2-3 oz of caramelized bananas in center about a 2" circle, Gently pour the chocolate soup around the bowl so that it is equal height to the bananas, Add three little beignets to the top of the bananas and add a dollop of the foam to rest on top of beignets. For an added presentation, microplane some milk chocolate over the whole dish.

Pecan Sandies.

A friend of Lorraine's made these. Lorraine says that they are unbelievable. I'll be making them over the weekend.

Pecan Sandies

1 cup Mayo
1 cup Sugar
1 cup Pecans
2 cups self-rising flour
1 T vanilla

Mix, shape into balls and flatten with fork. Bake @ 350 degrees until brown.

Coconut Almond Cream Cake.

This one is pretty complicated, but is supposed to be SO worth it.

Coconut Almond Cream Cake

2 cups sweetened flaked coconut
1/2 cup sliced almonds
Parchment paper
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
5 large eggs
1 cup whipping cream
1/3 cup coconut milk
1 tablespoon vanilla extract
1 tablespoon almond extract
Coconut-Almond Filling
Coconut-Cream Cheese Frosting
Garnishes: kumquats, currants, fresh mint sprigs

1. Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.

2. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.

3. Sift together flour, baking powder, and salt in a very large bowl.

4. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.

5. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.

6. Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

7. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.

8. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.



Coconut-Almond Filling

2 tablespoons cornstarch
1 teaspoon almond extract
1 1/4 cups whipping cream
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter
2 1/4 cups loosely packed sweetened flaked coconut
1/4 cup sour cream

1. Stir together cornstarch, almond extract, and 2 Tbsp. water in a small bowl.

2. Bring whipping cream, brown sugar, and butter to a boil in a saucepan over medium heat. Remove from heat, and immediately whisk in cornstarch mixture. Stir in coconut and sour cream. Cover and chill 8 hours.


Coconut-Cream Cheese Frosting

2 (8-oz.) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon cream of coconut
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and beat in cream of coconut and vanilla until smooth.

Cheesecake Squares.

Cheesecake Squares

1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
2/3 cup sugar
6 large eggs
1/3 cup whipping cream
2 teaspoons instant coffee granules
9 (1-oz.) semisweet chocolate baking squares
1 tablespoon plus 1 tsp. vanilla extract
Garnishes: powdered sugar, chocolate-covered coffee beans, thawed whipped topping

1. Prepare Chocolate Crust as directed. Increase oven temperature to 375°.

2. Beat cream cheese and sugar at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Microwave whipping cream in a 1-cup microwave-safe measuring cup at HIGH 30 seconds or until very hot. Stir in coffee granules until completely dissolved. Cool coffee mixture slightly.

4. Microwave chocolate in a microwave-safe bowl at HIGH 1 minute. Microwave 1 more minute, stirring at 15-second intervals. Add melted chocolate, vanilla, and coffee mixture to cream cheese mixture. Beat at low speed just until blended. Pour mixture into prepared Chocolate Crust.

5. Bake at 375° for 30 minutes or until edges are firm and center is still soft. Let cool to room temperature (about 1 hour); cover and chill 8 hours. Cut into squares. Garnish, if desired.


Chocolate Crust

1/3 cup butter
2 (1-oz.) semisweet chocolate baking squares
1 1/3 cups fine, dry breadcrumbs
1/3 cup sugar

1. Preheat oven to 350°. Stir together butter and chocolate in a medium-size heavy saucepan over low heat, stirring often, 3 to 5 minutes or until chocolate is melted. Remove from heat, and stir in breadcrumbs and sugar until well blended. Press mixture onto bottom of a lightly greased 9-inch square pan.

2. Bake at 350° for 8 minutes. Cool on a wire rack 15 minutes. Chill 30 minutes.

Cornbread Squash Dressing.

Cornbread Squash Dressing

1 pound yellow squash, coarsely chopped
1/4 cup butter
1 large sweet onion, chopped
1 medium-size red bell pepper, chopped
2 celery ribs, chopped
1 (10 3/4-oz.) can cream of chicken soup
1 (14-oz.) can chicken broth
3/4 teaspoon freshly ground black pepper
1/4 to 1/2 tsp. ground red pepper
1/2 teaspoon poultry seasoning
5 cups cooked, crumbled cornbread

1. Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well on paper towels.

2. Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and sauté 8 to 10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish.

3. Bake at 350° for 40 to 45 minutes or until golden.

Note: To make ahead, prepare recipe as directed through Step 2. Cover unbaked casserole, and chill up to 24 hours. Let dressing come to room temperature (about 30 minutes), and bake as directed.

Vanilla Sauce.

Vanilla Sauce

3/4 cup whipping cream
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
1 vanilla bean, split lengthwise
1 tablespoon butter

1. Combine whipping cream and next 4 ingredients in a small saucepan. Carefully scrape seeds from vanilla bean into saucepan. Add vanilla bean to saucepan, and cook mixture over medium heat, whisking constantly, until smooth (about 2 minutes). Reduce heat to medium-low. Cook, whisking constantly, 2 to 3 minutes or until thickened.

2. Remove saucepan from heat. Carefully remove vanilla bean. Stir in butter until melted. Serve immediately. Store sauce in an airtight container in refrigerator up to 5 days.

Note: To reheat, warm sauce in a small saucepan over low heat, stirring in 1 to 2 tsp. whipping cream as needed to thin sauce.

Eggplant & Shrimp Dressing.

From Muriel's Jackson Square......

Eggplant & Shrimp Dressing

1 LB. eggplant, peeled and diced
3 oz. bell pepper, diced
2 oz. celery, diced
4 oz. onion, diced
4 oz. tomato, diced
.25 oz. fresh basil, chiffonade
¾ lb. shrimp, peeled
1 cup French bread, diced
½ cup of seafood stock
.25 oz. chopped garlic
.25 oz. parmesan cheese
½ cup of bread crumbs

Sauté onions, pepper and celery until softened. Add eggplant, garlic and tomato, sauté for 1 minute. Add shrimp and basil. Cook until shrimp are almost done. Add seafood stock and French bread. Add parmesan cheese and season with salt and pepper. Bake in 2 inch deep pan at 375 for 20 minutes.

Watershed Winter Squash Soup.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Puree of Winter Squash Soup

(Serves 6-8)
4 pounds of hard winter squash
6 slices of bacon, cut into ½" pieces
1 large onion, diced
2 small shallots, finely diced
1 small leek, thinly sliced
1 small clove of garlic, crushed
1 teaspoon of dried thyme
1 bay leaf
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
6 cups chicken stock
¼ cream sherry
1 ½ cups heavy cream (optional)

Preheat oven to 350F. Split squash in half, lengthwise, and scrape out the seeds. Place the halves flesh side down in a roasting pan lined with parchment or a silpat. Pour in ½ cup water and bake 1 ½ hours, until the skin is deeply brown, and flesh tender when pierced when a knife. Remove from the oven and let rest until cool enough to handle. Scoop out the flesh, discarding the skin.

Put the bacon in a cold heavy pot and cook over medium low heat and cook until it is deeply brown and crisp. Using a slotted spoon, remove the browned bacon pieces. In the fat remaining in the pot, sauté the onions, shallots, leek, and garlic over medium high heat, stirring often for 5 minutes. Add the thyme, bay leaf, salt, pepper, nutmeg and squash. Stir well, and sauté 5 minutes longer, stirring often. Add the chicken stock, bring to a simmer and cook, stirring occasionally for 20 minutes.

Remove the bay leaf and puree the soup in a blender or food processor until perfectly smooth. Return the soup to the pot and bring to a simmer. Add the sherry and simmer gently for 3-5 minutes. Add the cream if desired and heat through. Taste carefully for seasoning, and add more salt, pepper, or nutmeg as needed.

Watershed Strawberry Preserves.

Strawberry Preserves

2 pounds of fresh strawberries
1 pound of granulated sugar
½ teaspoon salt

Gently wash the berries and drain well. Remove the caps and cut the berries into quarters. Put into a large nonreactive pot, and pour the sugar and salt over them. Set the pot over medium heat and watch carefully, gently shaking the pot as needed rather than stirring, until the berries come to a simmer. Cook at a lively simmer, skimming carefully any scum that is released, for 12-15 minutes, just until the fruit is tender and the syrup clear. Spoon the hot preserves into sterilized jars, or cool and store in the refrigerator.

Watershed Tomato Gravy.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Tomato Gravy

2 tablespoons bacon fat
1 cup of finely diced onion
2 large cloves of garlic, finely minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 pound of tomatoes, fresh or canned, peeled, seeded
and chopped into pieces
½ cup milk
½ cup heavy cream

Heat the bacon fat in a heavy nonreactive skillet and add the diced onions. Saute over medium heat for 5 minutes stirring often. Add the garlic, salt, freshly ground black pepper, and thyme, and cook for another 5 minutes. Sprinkle the flour over and cook, stirring well, for another 2 minutes. Stir in the chopped tomato and cook 5 minutes longer. Slowly stir in the milk and heavy cream and bring to a simmer. Simmer gently for 5 minutes and taste carefully for seasoning. Serve hot.

Watershed Blackberry Cobbler.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Alabama-style Blackberry Cobbler

(Serves 8)
Blackberry Sauce:
6 cups fresh blackberries
2 ½ cups water
¼ teaspoon salt
¾ - 1 cup granulated sugar

Dumplings:
2 cups all-purpose flour
2 teaspoons homemade baking powder
2 tablespoons granulated sugar
½ teaspoon salt
4 tablespoons unsalted butter, chilled
¾ cup half and half

2 tablespoons unsalted butter cut into small pieces
6 tablespoons crushed sugar cubes

To make the sauce:
Put the blackberries and water in a nonreactive saucepan. Crush the berries gently with the back of a wooden spoon and bring to a low simmer. Cook partially covered for 25 minutes, stirring occasionally. Strain the berries through a fine mesh sieve, pressing gently on the solids until all the juice is extracted. Discard the solids, and add the salt to the juice along with ¾ cup of the sugar. Taste for sweetness. The juice should be rather sweet. Set aside to cool.

Preheat the oven to 425F.

To make the dumplings:
Sift together the flour, baking powder, sugar and salt into a mixing bowl. Using your fingers, quickly work the chilled butter into the flour mixture, until it is the texture of oatmeal. Pour the half and half over and stir just until the dough comes together. Turn the dough onto a lightly floured surface, and knead six to eight turns, with floured hands. Pat or roll the dough into a disc ½ " thick. With a biscuit or cookie cutter, stamp out 8 rounds 2 1/2" to 3" in diameter. Arrange the cut dumplings in a buttered 2 quart baking dish and pour the cooled blackberry sauce over them. Bake in preheated oven for 20 minutes. Remove the baking dish from the oven and carefully baste the dumplings. Then dot the tops with small pieces of butter and sprinkle the crushed sugar cubes over. Return to the oven and continue baking for an additional 10-15 minutes until the dumplings are golden brown. Serve the dumplings warm with some of the blackberry sauce spooned over and a large scoop of vanilla ice cream.

Watershed Sweet Potato Casserole.

Watershed Restaurant, just outside Atlanta in Decatur, has been on my radar to visit for quite some time. Emily Saliers, one member of the singing duo Indigo Girls, (my perpetual favorite music... others may come and go, but the Indigos never leave me) is a part-owner, and the restaurant is named after one of her songs. However, since it's opening around 10 years ago, the restaurant has developed quite a reputation and a following. So, now it is not just a stop on a musical pilgrimage. It is a destination all on its own!

I was just watching a show on Thanksgiving on the Food Network, and they went to Watershed to show how to make Sweet Potato Casserole, so I know that the recipe must be fabulous! They have a few recipes on the restaurant site, so I'm grabbing them before they are gone! And if you browse through the "Press" section on their website, you will see some of the amazing coverage that the restaurant and chef have gotten. Here is one other article on Chef Scott Peacock.

Sweet Potato Casserole

The filling:
5 pounds small sweet potatoes (about 10 potatoes)
8 tablespoons unsalted butter
1 3/4 teaspoons salt
3/4 teaspoon freshly grated nutmeg
1/2 cup honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups milk, heated
1 tablespoon unsalted butter, softened

The topping:
1 cup light brown sugar
1 cup all-purpose flour
1 1/2 teaspoons homemade baking powder
1/2 teaspoon ground Ceylon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled
1 cup chopped pecans

To make:
Wash the sweet potatoes and put them on a foil or parchment lined baking sheet. Bake in a preheated 350* F. oven for 1 - 1 1/2 hours until they are very tender. Remove from the oven and allow to cool briefly before peeling. Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment. Mix the hot sweet potatoes on low speed to begin mashing them. Add the butter and mix until it is absorbed . Add the salt, nutmeg, honey, and both sugars and mix until they are thoroughly blended. Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes. Reduce mixer speed to low and slowly add in the heated milk. When the milk is incorporated, taste carefully for seasoning and add more salt, nutmeg, or sugar as needed. Thoroughly butter a 9x13x2 baking dish with the softened butter and pour the sweet potato mixture into it.

The topping:
Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes and bake in a preheated 375* F. oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center. Serve hot.

makes enough to serve 12

Favorite Rolls.

Favorite Rolls

1/2 cup milk
6 TBSP. Butter
Warm water (105°F to 115°F)
1/2 cup sugar
1 egg
1 tsp salt
2 (1/4-ounce) packages active dry yeast
5 to 5 1/2 cups bread flour

Place milk and 4 tablespoons butter in 2-cup glass measuring cup. Microwave on HIGH for 1 1/2 minutes. Add enough warm water to measure 2 cups.

Combine sugar, egg and salt in large bowl; mix well. Add milk mixture; mix well. Stir in yeast; let stand 2 minutes.

Add 3 cups flour. Beat at medium speed, scraping bowl often, until smooth and elastic. Add 2 cups flour. Mix dough with hook or stir in by hand until smooth. Stir in enough remaining flour by hand to make dough easy to handle.

Place dough into greased bowl. Melt remaining 2 tablespoons butter; brush top of dough. Reserve remaining melted butter. Cover; let rise until double in size (about 45 minutes). (Dough is ready if indentation remains when touched.)

Punch down dough; divide in half. Shape each half on lightly floured surface into 12 buns. Place buns onto two greased (15x10x1-inch) jelly-roll pans. Brush with reserved melted butter. Cover; let rise until double in size (about 1 hour).

Heat oven to 375°F. Bake for 14 to 16 minutes or until golden brown. Remove from pan immediately. Brush buns with reserved melted butter, if desired.

Stuffed Cranberry Sauce.

This is a very simple way to dress up the standard out-of-the-can jellied cranberry sauce.

Stuffed Cranberry Sauce

1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve.