photograph by Matt Hulsman
Roasted Pear & Apple Tart
Recipe by Lynn Wells
Yield: 8 servings.
½ cup packed dark brown sugar
¼ cup butter, melted
2 teaspoons fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon fresh nutmeg
2 Golden Delicious apples, peeled, cored, sliced ¼-inch thick
2 Anjou or Bartlett pears, cored, sliced ¼-inch thick (do not peel)
1 (9 x 13-inch) sheet frozen puff pastry, thawed
Powdered sugar, for garnish
Preheat oven to 425°. In a small bowl, combine brown sugar, melted butter, lemon juice, cinnamon, cardamom, and nutmeg. Spread onto a parchment-lined baking sheet. Top with sliced apples and pears. Roast for 15 minutes. Remove from oven and set aside.
Line a 9 x 13-inch baking sheet with parchment paper. Unfold puff pastry and place onto the baking sheet, pressing lightly to fit evenly in the corners of the pan. Using a paring knife, make a shallow cut around the border of the pastry, 1 inch from edges. Generously prick bottom of pastry with a fork. Bake for 10 minutes or until lightly golden.
Place apples and pears on top of pastry. Spoon any remaining sugar syrup over apples and pears. Bake 7 to 10 minutes more or until pastry is golden brown. Garnish with a dusting of powdered sugar just before serving.
photograph by Matt Hulsman
Fried Apple Pies
Recipe by Lynn Wells
Yield: 12 servings.
½ stick unsalted butter
3 tablespoons brown sugar
2 cups Granny Smith apples, peeled, cored, and chopped (about 2-3 apples, depending on size)
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 egg yolk
½ cup ice water
1 package (2 crusts) premade piecrust
½ cup all-purpose flour
2 cups vegetable oil, for frying
Powdered sugar or granulated sugar, for dusting (optional)
In a saucepan, melt the butter and brown sugar together; add chopped apples, lemon juice, and salt. Simmer covered, over medium heat, for 15 to 20 minutes. Remove from heat and stir in nutmeg and cinnamon. Set aside to cool.
Mix egg yolk with ice water and set aside.
Place premade piecrust onto a floured surface and sprinkle more flour on top, working it into the dough. Roll out to about ⅛-inch thickness and cut into 6-inch circles. Place 2 teaspoons of the cooled filling in the center of each round. Lightly brush the edges of the dough with the egg wash, fold over, and gently press down on the edges and the filling. Seal the edges with the tines of a fork. Place the pies in a single layer onto a plate that has been lightly sprinkled with flour and refrigerate for 15 minutes.
In a skillet or Dutch oven, heat oil to 375°. Carefully drop 2 to 3 pies at a time into hot oil to avoid a drop in temperature. Fry for about 3 minutes or until pies turn golden brown on both sides. Use tongs to remove pies from the skillet, drain on paper towels, and sprinkle with granulated sugar or dust with powdered sugar, if desired.
photograph by Matt Hulsman
Salted Caramel Apple Pie Bars
Recipe by Lynn Wells
Yield: 12 bars.
For the crust:
1 cup all-purpose flour
2 tablespoons cornstarch
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup unsalted butter, melted
For the filling:
3 large McIntosh apples, peeled, cored and thinly sliced
2 tablespoons lemon juice
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For the topping:
¼ cup old-fashioned oats
⅓ cup packed dark brown sugar
¼ teaspoon ground cinnamon
½ cup all-purpose flour
¼ cup unsalted butter, cold and cubed
For the caramel sauce:
1 cup sugar
6 tablespoons salted butter, cut into 6 pieces
½ cup heavy cream
1 teaspoon salt
For the crust: Preheat the oven to 300°. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving overhang on all sides. Set aside.
Add the flour, cornstarch, granulated sugar, vanilla, and salt to the mixing bowl of a food processor. Pulse 3 to 5 times. Add melted butter and pulse again until mixture resembles coarse sand. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and topping.
For the filling: Combine the sliced apples, lemon juice, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl and toss until apples are evenly coated. Set aside.
For the topping: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.
Remove the crust from the oven, and increase temperature to 350°. Pour apple filling over crust and press tightly, ensuring apples are packed into the crust. Sprinkle the apple layer with the topping and bake for 30 to 35 minutes or until the topping is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the parchment out of the pan using the overhang on the sides and cut into 12 bars. Drizzle salted caramel sauce on top of each bar and store in an airtight container in the refrigerator. Serve warm, at room temperature, or straight out of the refrigerator.
For the caramel sauce: Heat sugar in a medium saucepan over medium heat, stirring constantly until sugar melts into a thick, amber-colored liquid. Be careful not to burn. Once sugar is completely melted, immediately, and carefully, add the butter. The caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 to 3 minutes.
Slowly drizzle in the heavy cream while stirring. Note: The mixture will rapidly bubble when cream is added. Allow the mixture to boil for 1 minute. Remove from heat and stir in the salt. Allow to cool before using. Caramel sauce can be made ahead.
photograph by Matt Hulsman
Pumpkin Pie Cheesecake Bars
Recipe by Lynn Wells
Yield: 12 bars.
For the crust:
1½ cups graham cracker crumbs
¼ cup salted butter, melted
½ cup chopped pecans
For the filling:
4 (8-ounce) packages cream cheese, softened
1½ cups granulated sugar
4 eggs
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
For the garnish:
Whipped cream
Pumpkin pie spice
Heat oven to 300º. Line a 13×9-inch baking pan with parchment paper, leaving about 1 inch of paper hanging over the sides. In a medium bowl, combine the graham cracker crumbs and pecans with the melted butter. With your fingers, press the crust on the bottom of the prepared pan. Set aside while making the filling.
In the mixing bowl of a stand-up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon half of the mixture over the crust and spread evenly.
Add the pumpkin and pumpkin pie spice to the remaining cream cheese mixture. Use a wire whisk to stir until smooth. Carefully spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar, allowing the cheesecake to slowly cool down for about 1 hour.
Refrigerate for at least 3 hours before cutting into bars. Top each bar with whipped cream and a dusting of pumpkin pie spice.
photograph by Matt Hulsman
Spiced Pumpkin Walnut Bundt Cake
Recipe by Lynn Wells
Yield: 8 to 10 servings.
For the cake:
1 cup canola oil
2½ cups sugar
3 large eggs, at room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon salt
1 (15-ounce) can pure pumpkin
½ cup chopped walnuts, plus more for garnish
For the glaze:
1 cup confectioners’ sugar
1 tablespoon milk
2 teaspoon vanilla extract
2 teaspoon orange extract
Pinch of salt
Preheat the oven to 350°. In a large bowl, add oil and sugar and mix with an electric beater until combined. Add eggs, one at a time, beating after each addition.
In a separate bowl, combine flour, baking soda, spices, and salt. Stir until well blended. Slowly add to the egg mixture, alternating with the pumpkin, beating well to combine. Fold in the walnuts.
Pour the batter evenly into a 10-inch Bundt pan that has been well sprayed. Bake for 60 minutes or until cake tester or inserted knife comes out clean. Remove from oven and allow to cool about 10 minutes before removing cake from pan.
For the glaze: Add the powdered sugar to a small mixing bowl. Add milk, vanilla extract, orange extract, and a pinch of salt. Whisk until smooth. The glaze is at the right consistency when it coats the whisk but is still pourable. Add a bit more sugar if it’s too thin, or a bit more milk if it’s too thick.
Once cake has cooled completely, transfer to a serving platter, drizzle with the glaze, and sprinkle with some chopped walnuts.
photograph by Matt Hulsman
Chocolate Bread Pudding
Recipe by Lynn Wells
Yield: 8 servings.
6½ cups bread cubes (1 pound brioche or white bread)
1½ cups bittersweet baking chocolate, coarsely chopped
1 cup sugar
½ cup unsweetened cocoa powder
2 cups whole milk
1 cup heavy cream
6 large eggs
½ teaspoon salt
2 teaspoons vanilla extract
Ice cream (optional)
Powdered sugar (optional)
Lightly butter the bottom and sides of a 2-quart baking dish or 9 x 13-inch pan. Toss the bread cubes with 1 cup of the chopped chocolate, and place in the prepared pan.
In a saucepan set over low heat, combine the remaining chopped chocolate with the sugar, cocoa, and milk. Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth. Transfer to a large bowl, and whisk in the heavy cream. Whisk in the eggs, salt, and vanilla. Pour the mixture over the bread cubes, and let rest for 30 minutes at room temperature. Preheat the oven to 325°.
Bake the pudding for 45 to 50 minutes, until it’s set. Remove from the oven, and let cool for 10 minutes before serving. Serve with vanilla ice cream, or dusted with powdered sugar.
photograph by Matt Hulsman
Chocolate Cream Cheese Pound Cake
Recipe by Lynn Wells
Yield: 16 servings.
For the cake:
1 pound unsalted butter, softened
3 cups sugar
8 ounces cream cheese, softened
6 large eggs
4 cups all-purpose flour
½ cup dark cocoa powder
½ teaspoon salt
1 teaspoon baking powder
½ cup whole milk, warm
1 teaspoon vanilla extract
For the chocolate royal icing:
4 cups powdered sugar
½ cup dark cocoa powder
2 egg whites, beaten
1 teaspoon vanilla extract
¾ cup + 2 tablespoons heavy cream
For the cake: Preheat oven to 325°. Butter, cream cheese, and eggs should be at room temperature. Cream together butter, sugar, and cream cheese until light and fluffy.
Add eggs one at a time, beating well after each addition. In a bowl, combine flour, cocoa, salt, and baking powder. Add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Stir in vanilla. Pour into greased and floured tube pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and cover with foil until completely cool.
For the chocolate royal icing: In a mixing bowl, combine dry ingredients and mix lightly. In a separate bowl, mix egg whites, vanilla extract, and half of the cream. Add to the dry ingredients. With an electric mixer, mix on low speed, and gradually add the remaining cream. Mix until the icing reaches the consistency of thick syrup. Turn the mixer to high and whip for approximately 2 minutes, until the icing is light and fluffy, like meringue.
photograph by Matt Hulsman
Chocolate Chess Pie
Recipe by Lynn Wells
Yield: 8 servings.
½ cup salted butter, melted
1 cup sugar
4 tablespoons cocoa powder
3 eggs
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
1 (9-inch) deep-dish pie shell (unbaked)
Whipped cream (optional)
Preheat oven to 325°. In a bowl, combine butter, sugar, cocoa, eggs, evaporated milk, and vanilla. Mix well. Pour the mixture into the pie shell and spread it evenly along the edges. Bake for 45 minutes. Serve with whipped cream (optional).
photograph by Matt Hulsman
Apple Dumplings
Recipe by Lynn Wells
Yield: 6 servings.
1 tablespoon butter
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 rounds refrigerated pie pastry
6 Granny Smith apples, peeled and cored
½ cup (1 stick) unsalted butter
¾ cup dark brown sugar
3 cups water
2 cups granulated sugar
2 teaspoons vanilla extract
Juice of 1 lemon
Vanilla ice cream (for serving)
Preheat oven to 400°. Use 1 tablespoon butter to grease a 9 x 13-inch baking dish. Mix together cinnamon, nutmeg, and cloves. Set aside.
On a clean, lightly floured countertop, place pastry rounds end to end, then roll out into one large rectangle, about 24 x 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, filling some inside each cored opening and the rest around the base of each apple. Sprinkle the cinnamon spice mixture over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of an apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners and seal with fingers. Slightly pinch the dough at the sides to completely seal. Repeat with the remaining apples. Place in prepared baking dish.
In a large saucepan, combine water, white sugar, vanilla extract, lemon juice, and reserved butter. Place over medium heat and bring to a boil. Boil for 5 minutes or until sugar is dissolved. Pour over dumplings.
Bake for 50 to 60 minutes. Place each apple dumpling in a bowl and spoon sauce over the tops. Serve with vanilla ice cream.
photograph by Matt Hulsman
Sweet Potato Puffs
Recipe by Lynn Wells
Yield: 30 puffs.
2 cups mashed sweet potatoes
4 tablespoons dark brown sugar, divided
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 tablespoons self-rising flour
2 tablespoons cornstarch
2 large eggs, beaten and divided
2 tablespoons honey
Preheat oven to 350°. In a bowl, combine sweet potatoes, 2 tablespoons sugar, salt, cinnamon, nutmeg, flour, and cornstarch. Fold in one beaten egg until well incorporated. Form tablespoon-size balls of the mixture and place on parchment-lined baking sheet. Brush each ball with the other beaten egg. Discard extra egg. Bake for 12 to 15 minutes or until lightly puffed. Drizzle puffs with honey, sprinkle with remaining sugar, and serve immediately.
photograph by Matt Hulsman
Sweet Potato Soufflé
Recipe by Lynn Wells
Yield: 4 servings
1 tablespoon butter, plus more for soufflé dish
Sugar, for soufflé dish
2 tablespoons all-purpose flour
½ cup whole milk
1 cup mashed sweet potatoes, peeled and cooked
3 large eggs, room temperature, separated
¼ cup maple syrup
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ teaspoon fresh orange zest
½ teaspoon salt
Whipped cream (optional)
Preheat oven to 375°. Butter a 1½-quart soufflé dish; dust with sugar.
In a medium saucepan, melt 1 tablespoon butter over medium heat. Whisk in flour and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute.
Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup, nutmeg, cinnamon, and orange zest. Set aside.
In a small mixing bowl, use an electric mixer to beat egg whites with a pinch of salt until stiff peaks form. Whisk ¼ of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into prepared dish; place on a rimmed baking sheet. Bake until top rises and is puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.
photograph by Matt Hulsman
Persimmon Pudding
Recipe by Lynn Wells
Yield: 6 servings.
3 egg whites
2¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground allspice
½ teaspoon ground cinnamon, plus more for serving
3 large eggs
2 cups granulated sugar
3 cups persimmon pulp
1 stick unsalted butter, melted
1 teaspoon vanilla extract
2 cups whole milk
Whipped cream
Preheat oven to 350°. Prepare 6 (8-ounce) ramekins with cooking spray. Using an electric hand mixer, beat egg whites to a stiff peak. Set aside in refrigerator.
In a small mixing bowl, sift together flour, salt, baking soda, baking powder, allspice, and cinnamon. Set aside.
In a large mixing bowl, whisk eggs. Using a hand mixer on medium-high speed, add sugar and persimmon pulp to the eggs. Mix for 1 to 2 minutes. Gradually add melted butter and continue mixing for 1 to 2 minutes. Stir in vanilla.
Turn mixer to low speed and add flour mixture alternating with milk. Mix well. Fold in egg whites.
Pour batter into ramekins, filling almost to the tops, and place on a baking sheet. Bake for 45 minutes or until edges pull away from the sides and centers are just firm. Pudding will fall slightly after being removed from the oven. Serve with whipped cream and a dusting of cinnamon.
photograph by Matt Hulsman
Sweet Potato Bread Pudding with Candied Bacon
Recipe by Lynn Wells
Yield: 6 servings.
For the candied bacon:
¼ cup packed light brown sugar
2 tablespoons apple cider vinegar
3 tablespoons maple syrup
1 pound thick-cut bacon
For the bread pudding:
2 cups whole buttermilk
½ cup firmly packed dark brown sugar
⅓ cup orange juice
¼ cup unsalted butter, melted
3 tablespoons molasses
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon ground cinnamon
1 tablespoon orange zest
½ teaspoon salt
6 large eggs, beaten
1 teaspoon vanilla
1 (15-ounce) can sweet potatoes, drained and mashed
1 (1-pound) loaf day-old French bread, cut into 1-inch cubes
For the candied bacon: Preheat oven to 350°. In a small bowl, mix brown sugar, vinegar, and maple syrup.
Line a baking sheet with parchment paper. Place bacon slices on cooling rack set over the lined baking sheet. Bake for 10 minutes, turn slices, and bake another 10 minutes.
Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake for another 10 minutes. Repeat basting every 5 minutes until bacon is browned and crisp.
Remove bacon from oven and coarsely chop. Set aside.
For the bread pudding: Spray a shallow 2½-quart baking dish with nonstick cooking spray. Set aside.
In a large bowl, whisk together buttermilk, brown sugar, orange juice, melted butter, molasses, spices, zest, salt, eggs, vanilla, and mashed sweet potatoes until combined. Stir in bread. Pour mixture into prepared dish. Cover with plastic wrap and refrigerate 1 hour.
Preheat oven to 375°. Cover dish with aluminum foil and bake for 30 minutes. Uncover, and sprinkle candied bacon evenly over the top. Bake until bread pudding is lightly browned around edges and set in the middle, approximately 15 to 20 minutes more.
photograph by Matt Hulsman
Butterscotch Pudding Pie
Recipe by Lynn Wells
Yield: 8 servings.
For the crust:
1 sleeve salted saltines
⅛ teaspoon salt
1 stick butter + ¼ stick, melted (10 ounces total)
¼ cup light corn syrup
For the pie filling:
1½ cups whole milk
1 cup heavy cream
3 large egg yolks
4 tablespoons cornstarch
¾ cup packed dark brown sugar
3 tablespoons water
½ teaspoon salt
3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Whipped cream
2 (1.4-ounce) Heath candy bars, coarsely chopped
For the pie crust: Preheat oven to 350°. Break up crackers and place into a food processor. Add salt. Pulse 10 to 15 times. Add melted butter and corn syrup, and pulse 10 to 15 more times. The crumbly pieces should be the size of uncooked oatmeal.
Pour mixture into a 9-inch nonstick pie plate and spread evenly. Press the mixture firmly into the pan and up the sides. Bake for 15 to 17 minutes until golden brown. Let crust cool before adding pie filling.
For the pie filling: Whisk together the whole milk and heavy cream. Set aside. In a separate bowl, whisk together the egg yolks and cornstarch. Set aside.
In a medium, heavy saucepan, whisk together the brown sugar, water, and salt over medium heat. Allow mixture to cook and bubble until it turns a darker brown, about 5 to 6 minutes. Do not stir! If using a candy thermometer, mixture should be 240°.
Carefully whisk in the milk mixture. Cook over medium heat until boiling. Once boiling, remove ½ cup of the mixture into a bowl and slowly whisk in the egg yolks. Do not let eggs scramble. Slowly add the egg mixture to the pot while whisking.
Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla.
Cool for 5 minutes, then pour into pie shell. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate overnight or until chilled and thickened.
Top with whipped cream and chopped Heath bars.
photograph by Matt Hulsman
Sweet Potato & Pecan Loaf
Recipe by Lynn Wells
Yield: 8 to 10 servings.
¼ cup unsalted butter, melted and cooled
¾ cup dark brown sugar, firmly packed
1 cup mashed sweet potatoes
2 large eggs, at room temperature
½ cup buttermilk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon ground cardamom
¾ cup chopped pecans, toasted
Whipped topping (optional)
Preheat oven to 350°. Prepare a 9 x 5-inch loaf pan with cooking spray.
In a medium bowl, use an electric mixer to beat butter and brown sugar on medium-high speed until creamy. Add sweet potatoes, eggs, buttermilk, and vanilla; mix well.
In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Make a well in the center of the flour mixture and pour in sweet potato mixture; fold until just combined.
Scrape batter into the prepared pan and spread evenly to all corners. Sprinkle pecans on top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Place on a wire rack to cool for 10 minutes before removing bread from pan; finish cooling on the rack. Cut into slices and serve with fresh whipped cream, if desired.
photograph by Matt Hulsman
Cranberry-Apple Crisp
Recipe by Lynn Wells
Yield: 8 to 10 servings.
½ cup unsalted butter
1 pound Honeycrisp apples, peeled and cored
1 pound fresh cranberries
¼ cup water
½ cup sugar
½ cup light brown sugar, firmly packed
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt
¾ cup all-purpose flour
1 cup pecans, chopped
Preheat oven to 350°. Grease an 8½ x 12-inch casserole dish. Cut butter into small cubes and place in freezer.
Cut apples into quarters and slice into bite-size cubes. Place apples and cranberries into casserole dish. Pour water over apples and cranberries.
In a food processor, combine the sugars, nutmeg, cinnamon, salt, and flour. Pulse until combined. Remove butter from freezer and add to flour mixture. Pulse flour mixture to resemble pea-size crumbles.
Sprinkle topping over apples and cranberries and top with chopped pecans. Cover dish with foil. Bake for 30 minutes. Uncover. Bake for an additional 30 minutes. Cool before serving.
photograph by Matt Hulsman
Sweet Potato Fritters
Recipe adapted by Lynn Wells
Yield: 24 fritters.
2 cups mashed sweet potatoes, chilled (about 4 potatoes)
2 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon smoked paprika
½ teaspoon salt
1 teaspoon orange zest
2 teaspoons orange juice
1 large egg, beaten
1 cup plain bread crumbs
4 cups vegetable oil, for frying
Place mashed sweet potatoes in a large bowl. Stir in butter, cinnamon, nutmeg, paprika, salt, and orange zest and juice. Mix well.
Shape sweet potato mixture into 1-inch balls. Coat each ball in egg, then roll evenly in bread crumbs. Set aside.
In a stockpot, heat oil to 350°. Fry sweet potato balls in oil, turning occasionally until golden brown on all sides. Place on paper towels to drain. Serve hot.
photograph by Matt Hulsman
Sorghum Pudding Cake
Recipe adapted by Lynn Wells
Yield: 8 to 10 servings.
½ cup boiling water
½ cup unsalted butter
½ cup brown sugar
½ cup sorghum molasses
1 large egg, beaten
1½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
Preheat oven to 350°. Grease an 8 x 8-inch baking dish.
In a large bowl, pour boiling water over butter and stir. Add sugar and sorghum molasses, and mix on medium-high speed for 2 to 3 minutes. Add egg and continue mixing for 1 minute.
In a separate bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and ginger. Gradually add dry ingredients to batter and mix on low speed until all ingredients are well incorporated.
Pour batter into prepared dish and bake for 35 minutes or until a cake tester comes out clean. Serve warm with whipped cream.
photograph by Matt Hulsman
Persimmon Cake
Recipe adapted by Lynn Wells
Yield: 12 servings.
For the cake:
1½ cups persimmon pulp
2 cups light brown sugar
3 large eggs, lightly beaten
1 cup pecans, chopped
1 cup raisins
2 cups self-rising flour, divided
2 teaspoons ground cinnamon
1 cup whole milk
1 cup unsalted butter, melted
For the frosting:
1 cup unsalted butter, softened
2 (16-ounce) boxes powdered sugar
⅔ cup + 2 tablespoons evaporated milk
1 tablespoon vanilla extract
Pinch of salt
Preheat oven to 350°. Grease and flour two 9-inch cake pans.
Using an electric mixer, mix pulp and sugar until light and fluffy. With mixer on medium speed, add eggs one at a time.
In a separate bowl, toss pecans and raisins with ½ cup flour until coated.
In a separate bowl, whisk together 1½ cups flour and cinnamon. Add flour and cinnamon to pulp mixture and mix on low speed until well incorporated. Beat milk and melted butter into batter.
Pour batter evenly into cake pans. Bake for 40 to 50 minutes or until a cake tester comes out clean.
Let cake layers cool in pans for 10 minutes, then remove from pans and place on a cooling rack.
For the frosting: In a large bowl, beat butter on medium speed until light and fluffy. Add sugar, milk, vanilla, and salt. Continue to mix until well blended.
Spread frosting over top of first layer of cake, then place second layer on top. Frost sides and top of cake.
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