Monday, December 20, 2010

Tis the season for baking

I haven't been posting much the last few weeks, but I have been baking.... A LOT.  After my little hand held mixer died on Thanksgiving Eve I was completely mixerless.  (Mixerless might not be a word, but you know what I am sayin'.) I am kinda hard on mixers.  I find some need for one several times a week and this time of year it is almost everyday.  So just imagine my surprise when this little beauty showed up on my front porch Dec 3rd.

 Isn't she pretty?  I was having a not so great morning.  I was driving up to my house after spending the last hour or so at Wal-mart having the battery on my van changed because it was no longer holding a charge. And as I am driving down the street I see the UPS truck parked in front of my driveway.  I was a little confused because I knew I hadn't ordered anything.
I opened the box and there she was.  The newest love in my life.  In the past few weeks she has helped me make about 14 dozen cookies, 20 lbs of mash potatoes (we cooked all the food for the Relief Society Christmas Party at my house), 2 French silk pies, 2 dozen cupcakes, 3 birthday cakes, 2 dozen muffins (for the ward Christmas party), lots of biscuits, and last but not least ok probably not last, but I am starting to sound like some crazy cooking weirdo YAMS!  

Every time I make these yams I have so my people tell me "I don't usually like yams, but these are really good."  And then they ask for the recipes.  So as promised here are those recipes.

For either recipe you will first want to cook your yams.  I always use fresh yams.  I think they smell bad canned and don't taste as good.  For these recipes cook about 4 medium yams.  Wrap them in foil, place them on a cookie sheet and let them cook at 375 degrees for about 1.5 to 2 hours.

You will want them to be nice and soft.  Once they are all cooked I like use a fork and knife to peel off the outside.  Then just toss the insides in your bowl.

I would actually suggest using the paddle attachment to do this, but the wisk one will work too.

Orange Cranberry Yams 

*Warning I Made This Up*

4 Med Yams (cooked)
1/2 to 1 stick of butter (it just depends on how yummy vs. how healthy would want them to be)
3/4 cup of orange juice
1/2 cup of sugar

Mix all these up (just like making mashed potatoes)  Then make your oat mixture.

1/4 cup flour
1/4 cup oats
1/4 cup butter
1/4 cup brown sugar 

I just mix these in a small bowl with a fork until it is nice a crumbly.  Then I just take little clumps at a time and toss them into the yams and then stir in fresh cranberries.

1 to 2 cups fresh cranberries

I stir the oat mixture and cranberries in by hand with a large spoon.

Then lightly spray a casserole dish with cooking oil, pour in the yams, top with mini marshmallows and cook at 350 until the marshmallows are lightly toasted.

Pioneer Women Sweet Potatoes

(I got this recipe from a Relief Society potluck)

4 medium sweet potatoes or yams
1 c. sugar
1 c. milk
2 eggs
1 tsp. vanilla
1 tsp salt
1 c. brown sugar
1 c. pecans
1/2 c. flour
3/4 stick butter

Add 1 c. (regular granulated) sugar, 1 c. milk, 2 eggs, 1 tsp vanilla, and 1 tsp salt. Mash everything up with a potatoe masher, just enough, not perfectly smooth.
Now, in a separate bowl, mix together 1 c brown sugar, 1 c. pecans, chopped (that's 1 cup of pecans then you chop them), 1/2 c. flour, and then 3/4 stick butter. Use a pastry cutter or a fork and thoroughly mash together.
Spread the sweet potatoe mixture in a baking dish and then crumble the brown sugar mixture on top. Bake at 400 deg. for 30 minutes, or until golden brown.

I can't ever decide which of these recipes I like better, so I usually end up making both. They are sure to be a hit.  
So tell me... Do you like yams?  How do you like to make them?

No comments:

Post a Comment