PRECIOUS' SWEET POTATO PIE
4 large sweet potatoes
2 cups sugar
1 stick melted butter
1 pinch cinnamon
1 pinch nutmeg
1/2 cup milk
1 store-bought pie crust
or your can just line a pan with vanilla wafers
1. Boil potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart. Let them cool and then peel.
2. Mash potatoes in large mixing bowl thoroughly with a potatoe masher.
3. Mix all ingredients w/ potatoes well.
4. Pour potatoes mixture into crust.
5. Preheat oven at 375 degrees.
6. Bake for about 35-40 minutes or until a toothpick
inserted in the center comes out dry.
Serve hot or cold. Enjoy!
TIFFANY'S "MAMA REDDY'S CHEESECAKE"
Graham Cracker Crust
1 Box of Cream Cheese (Room Temperature)
¼ Cup Lemon Juice
1 can of ‘Sweetened Condensed Milk’
Fruit Topping (Any Kind)
Add Cream Cheese, Lemon Juice and Sweetened Condensed Milk in a bowl. Using an Eggbeater (on medium) Beat until completely smooth. This may take about 10-15mins. Make sure no lumps are visible.
*Note* For easy mixing: Make sure the cream cheese is at room temp. before starting.
Pour over Graham Cracker Crust then cover. Set in the refrigerator for 8-10 hours (Overnight). The longer you leave in the refrigerator the more it will stay solid and not all gooey. Then pour your fruit topping and serve! *ALL RIGHTS RESERVED*
TAN'S COCONUT MACAROONS
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract/almond flavoring (optional)
2 (7-ounce) package flaked coconut (5 1/4 cups)
1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature. To Make Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking
ELI'S CASSAVA CAKES
16 oz. Thawed Frozen Grated Cassava
1 1/2 cup Sweet Rice Flour
1 1/2 cup Sugar
1/2 cup Sweetened Condensed Milk
1/2 cup Evaporated Milk
2 Eggs
4 oz Shredded Cheddar Cheese
14 oz can Coconut Milk
1/2 tsp. vanilla
Mix all ingredients. Bake at 375 until golden brown.
RAHIMA'S BREAD PUDDING
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
WAAJIDAH'S BANANA NUT BREAD
2 Ripe Bananas
1 stick of Butter
2 Eggs
1 1/2 cup of Flour
1 cup of Sugar
1 tsp. Baking Soda
1 tsp. Salt
1/2 cup of Sour Cream
1 tsp. Vanilla
1/2 cup Walnuts
Mash bananas and mix with all ingredients. Bake at 350 for approx. 1 hr or until dark brown.
UM MAHMUD'S MA’AMOOL B’JOWZ (SWEET WALNUT CAKES)
Makes: 12-13 small cakes
Cooking time: 20 minutes
Pastry:
1 ½ lb (750g) semolina
1 cup sugar
1 lb (500g) butter
boiling water
Filling:
1 lb (500g) fresh walnut pieces
½ cup sugar
½ teaspoon rosewater
¼ cup cold water
Topping:
2 cups powdered sugar
Pastry:
1. Place the semolina and sugar in a large bowl and mix together thoroughly.
2. Melt the butter and bring it to the boil, then gradually blend it into the semolina and sugar mixture. Knead well, and then set aside in an airtight container for at least one hour or up to 24 hours.
3. Knead the mixture again, pouring in enough boiling water to make a soft pliable dough. (It is a good idea to wear rubber gloves to protect your hands from the heat.)
Filling:
1. Crush the walnuts into very small pieces and mix in the sugar.
2. Add the rosewater to the cold water and mix into the walnut and sugar mixture.
To assemble:
1. Mold the pastry into small balls about 2 in (5cm) in diameter.
2. Hollow out the centre of each ball with your index finger by pressing around the inside of the ball to make a shell about ¼ in (7mm) thick.
3. Fill the hollow shell with the filling mixture and close the top of the shell by pressing the dough together.
4. Flatten the shell into a pie shape by pressing lightly between the palms of hands. Make a design on top with the side and prongs of a fork. (A special mold called a taabeh can be used if you prefer.)
5. Place the cakes on a baking tray and cook in a very hot oven, 450oF (230oC) until lightly browned – apprx 20 minutes.
Topping:
Sprinkle sifted powered sugar on top
TAN'S BASBOUSA
2 cups Cream of Wheat (not instant)
1 cup Sugar
1 cup Sour Cream
3/4 cup Oil
1 tsp. Baking Powder
Syrup:
1 1/3 cup Sugar
1 cup Water
1 tsp. Vanilla
Squeeze of Lemon
Combine ingredients. Bake at 350 until brown. Heat syrup mixture and pour on Basbousa as soon as it is taken out of the oven.
JAMY'S CHOCOLATE CHIP COOKIES
Makes about 6 dozen cookies
1 1/2 cups Butter or Margarine, Softened
1 1/4 cups Granulated Sugar
1 1/4 cups Packed Brown Sugar
1 tbsp. Vanilla
2 Eggs
4 cups All-Purpose Flour
2 tspn. Baking Soda
1/2 tspn. salt
1 bag (24 oz.) Semi-Sweet Chocolate Chips (4 Cups)
Optional: Chopped Nuts
1. Heat oven to 350.
2. Beat butter, sugars, vanilla & eggs on medium speed or w/ spoon until light and fluffy.
3. Stir in flour, baking soda & salt (dough will be stiff). Stir in chocolate chips.
4. Place on ungreased cookie sheet, drop dough 2 inches apart using tablespoon.
5. Bake 11-13 mins or until light brown (centers will be soft). Cool 1-2 mins, remove from cookie sheet to cooling rack.
JAMY'S QUICK & EASY MARSHMALLOW TREATS
7 oz. Marshmallow Creme (Dollar Tree has Gelatin-Free)
3 tbsp. Butter
5 cups Rice Krispies (or any brand)
(Chocolate Chips, Peanut Butter, M&Ms, Nuts, or Food Coloring..etc. can be added)
1. In large saucepan melt butter over low heat. Add marshmallow creme and stir until completely melted. Remove from heat.
2. Add Rice Krispie cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.