Louisiana Sweet Potato Pancakes

Ingredients

• 3/4 pound sweet potatoes
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup butter, melted

Directions

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Adipoli Parathas

Ingredients

• For the dough:
• 2 cups whole wheat flour
• 1/4 cup vegetable oil
• 2/3 cup water
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• For the filling:
• 1/2 cup vegetable oil
• 1/2 teaspoon mustard seeds
• 1 green chile pepper, chopped
• 1 (1 1/2 inch) piece ginger, grated
• 2 onions, peeled and finely chopped
• 10 fresh curry leaves
• 1/2 teaspoon ground turmeric
• sea salt to taste
• 6 ounces uncooked prawns, peeled and deveined
• 2 eggs, beaten

Directions

1. To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.
2. Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside.
3. Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough.
4. Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray.
5. Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board.
6. Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.

Grandma Goedker's Bubble Rolls

1 cup brown sugar
1/2 cup melted butter
2 tablespoons milk
2 (3oz.) box reg. vanilla pudding mix
2 loaves thawed, frozen bread dough


let bread dough rise, pinch into quarter sized cubes. Place 1/2 of the dough in bottom of buttered (glass works best) baking pan. (1 loaf for the bottom layer, 1 loaf for the top)
Cook butter, sugar, milk + pudding over med-hi heat until dissolved. Let cool. Pour half the mixture over the 1st layer of bread cubes. add remaining bread to make the 2nd layer. pour remaining mixture over the top. Let rise until doubled. Bake at 325 for 30 mins. let set for 5-10.
Invert onto platter to serve.

Crepes

1 cup flour
4 eggs
2 cups Milk
pinch of salt
1/2 stick of butter
1 tablespoon vanilla sugar
Mix flour and eggs stir in milk. Add salt & vanilla sugar. beat mixture til light and fluffy.
cook over medium heat in a small buttered pan for 2 min each side.


Find the perfect crepe pan here:
De Buyer Pancake / Crepe Pan, Blue Steel, 24 cm
Cuisinart Chef's Classic Nonstick Hard-Anodized 10-Inch Crepe Pan
Calphalon C1210P Commercial Nonstick 10-Inch International Griddle/Crepe Pan

Chorizo Hash Browns

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• 1 small onion, finely chopped
• 3 scallions, finely chopped
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 2 pound russet (baking) potatoes (about 3)
• 1 1/2 to 2 ounces Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)
• 1/4 cup chopped flat-leaf parsley
• 1/8 teaspoon paprika
• 1 tablespoon unsalted butter

Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.

Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.

Monkey Bread

1 cup - Granulated Sugar

1 tablespoon - cinnamon, divided

4 - (7.5 oz) cans refrigerated country biscuits (10 biscuits per can)

1 cup - chopped walnuts, divided

1/2 cup - butter or margarine

1 cup - firmly packed  Light Brown Sugar

Instructions »

Preheat oven to 350° F. Lightly grease a 10-inch fluted tube pan.

In medium bowl, combine sugar and 2 teaspoons cinnamon. Cut biscuits into quarters. Roll each quarter in cinnamon/sugar mixture. Layer half of biscuits and 1/2 cup nuts in prepared pan.

In small saucepan over low heat, combine butter, brown sugar and remaining cinnamon. Cook, stirring constantly, until butter is melted. Pour 1/2 syrup over biscuits in pan. Layer remaining biscuits, nuts and brown sugar syrup in pan.

Bake for 30-35 minutes or until golden brown. Loosen edges of pan and invert onto platter. Serve warm.

Makes 16 serving

Sweet Potato Cheesecake

1 pound sweet potatoes

8 tablespoons (4 ounces) butter, melted

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon baking powder

1 package (8 ounces) cream cheese, softened

1/3 cup granulated sugar

1 large egg yolk

Preheat oven to 350 degrees F.

Coat 8-inch square baking pan with nonstick spray.

Line pan with parchment paper or aluminum foil,

allowing it to extend above the sides of pan. Spray again. Set aside.
Pierce sweet-potato skins; microwave on high until tender, about 3 to
5 minutes; cool.

Into medium bowl, scoop sweet potato from skins. With electric beater,
beat until smooth, gradually adding butter. Add flour, brown sugar,
egg, vanilla, salt and baking powder. Beat until smooth.
In a small bowl, beat together until smooth cream cheese, granulated
sugar and egg yolk.

Spread half the cream cheese mixture into prepared pan; top with half
the cream cheese mixture in 8 mounds on top. Repeat remaining sweet
potato and cream cheese mixtures. Pull knife through batters to
marbelize. Bake until a toothpick inserted in the center comes out
clean, about 40 to 45 minutes. Cool to room temperature.

Remove from pan by lifting edges of parchment or foil paper; cut into
16 squares. Serve with raspberry sauce if desired.

Garlic Butter

Ingredients

• 1 cup butter, softened
• 1 tablespoon minced garlic
• 1/4 cup grated Parmesan cheese
• 1 tablespoon garlic salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground paprika

Directions

1. In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Cranberry Pork

Ingredients

• 1 (16 ounce) can cranberry sauce
• 1/3 cup French salad dressing
• 1 onion, sliced
• 1 (3 pound) boneless pork loin roast

Directions

1. In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
2. Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F 

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Polynesian Pork Chops

Ingredients

• 4 boneless pork chops, 3/4-inch thick
• 1 teaspoon garlic powder
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
• 1/4 cup water
• 1 (8 ounce) can pineapple chunks
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 2 cups cooked regular long-grain white rice
• Sliced green onion

Directions

1. Season chops with garlic powder.
2. Heat oil in skillet. Cook chops until browned. Add onion.
3. Add soup, water, pineapple with juice, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
4. Serve with rice and sprinkle with green onions.