JT--gingersnaps!
I make a good impromptu dessert using crushed g'snaps mixed with cinnamon and melted butter sprinkled over a dish of canned Barltlett pears. Bake and serve with vanilla ice cream. So unbelievably good! Glad to hear your rendition of cubed, "rubbed" sweet potatoes. Gonna try them out tonight!
I use ground unsweetened cocoa, usually Droste if I have it, or Hershey's in a pinch. Then add extra oil to make up for the dry cocoa. Sometimes I use walnut oil, or toasted walnut grapeseed oil. That gives the brownies an extra nutty flavor. Beating the butter and sugar well helps give the glossy, cracked top that some people like.
Slightly underbaking keeps brownies chewy. Bake till the sides slightly pull away from the pan and the center is still a bit soft. Not really soft. You don't want uncooked batter. Ick.
wonder about the advertising which looks more like "news" on the right side of the column.
two pro-GMO "articles" or sites appeared opposite the GMO article on SE. Would like to see a rebuttle. Or is it about $ to fund the site?
The Chemical/Drug companies LOVE to couch their research and developement in terms of "feeding the world" but it's really all about product to sell ($$profits$$) to the farmer.
These genetically modified cereals are not just "high production" but are also genetically modified to resist herbicides. This means the farmer can plant their GMO seeds and STILL use herbicides to control non-target plant species (aka "weeds") while not affecting the target crop. They can save big money/time in not manually cultivating the crop to remove weeds. Just spray over the cereal crop and bingo the weeds are gone.
The problem for the farmers is they must continue to buy the more expensive GMO seeds because if they are caught with ANY amount of the patented GMO crop on property that has not been sown with it (say they decided to go back to conventional seed and cultivation) they are liable for HUGE fines levied by seed supplier (Chem/Drug Co.) Canadian farmers have been sued for thousands because their non-GMO fields have become tainted with stray patented GMO seeds from a neighbor's adjascent field.
It's about control, folks. To put this in perspective, over 90% of the world's soybean production is now Roundup-Ready, which is sold by Monsanto, which conveniently sells both the GMOseed and the Roundup weedkiller. They can legally sue any producer caught with GMO seed or finished crop who has not purchased seed from them.
Ree, you absolutely make my day! i enjoy your blogs, and love your recipes; i will have to send you my "best cake brownies" recipe...they have an entire can of 16 oz hershey's chocolate syrup in them....mmmmm.
one of the things i love most about you...your love for that marlboro man and your kiddos...so refreshing!
I love, love, love Guittard chocolate for baking, especially their semi-sweet. If ya wanna get all fancy order their semi sweet, milk and bittersweet and experiment with mixing them. Sooo good! It is slightly less expensive than SB ($12 per lb) and the flavor in my opinion is superior.
I love these...my mother made this exact recipe when I was growing up, and now I do it every year for Thanksgiving...I just melt the butter for the topping though...so yummy!!!
i'm making this recipe right now... have to say i must have done something wrong because it is taking waaaaay longer for the potatoes to be tender. i've upped the oven to 400 and wrapped the baking dishes they're roasting in with foil. maybe i was supposed to do that anyway! the kitchen sure smells good and i can't wait for the finished product.
Mmmmmm... I'm sitting here right now with a plate full of food, and these sweet potatoes are a wonderful addition to tonight's dinner! I don't usually care for them, but this recipe is absolutely delicious. Thanks for taking the time to add the photos and all. They were really helpful.
Making mine in a pie crust. Will send an update once it's eaten!
this sounds so good! but i'm addicted to my eggnog sweet potatos. my family adores them. i roast potatoes, mix in a cup of eggnog, a swig of bourbon and some allspice. they are SO good! i may try making some with these yummy nutty topping this year! thanks ree!
I make this recipe every year and my family would hurt me if I didn't. It was originally published in Jill Conner Browne's "God Save the Sweet Potato Queens" on page 217. She says that she sometimes adds coconut to the topping as well.
This recipe was passed along to my mother from a family friend (Margaret) and has become a regular part of the Thanksgiving repertoire at our house. The one thing that is ever so slightly different is that Margaret's recipe uses self-rising flour. It makes the topping puff just ever so slightly, which makes the texture of the topping just slightly crispy, and more consistent throughout, but also makes that crispy topping melt in your mouth the second it hits your tongue.
And yes, in the South, this is very much a "side dish"! Just because it has (a LOT) of sugar does not mean that it has to be a dessert and can't appear on a plate along side the turkey.
I make a very similar dish named after a lady from Alabama, Betty Haney.
In her/our version you boil and mash the sweet potatoes. In the best ones I've made the topping melted to a praline consistency. Her final touch was to put pecan halves all the way around the edge of the caserole which are added in the last twenty minutes or so. Thank you Betty!
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