Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Watch all of our Recipe Box videos here. Yield: 2 pies. 2 (29-ounce) cans sweet potatoes, mashed (or bake 3-4 sweet potatoes until tender, allow to cool, then peel and
Watch all of our Recipe Box videos here. Yield: 2 pies. 2 (29-ounce) cans sweet potatoes, mashed (or bake 3-4 sweet potatoes until tender, allow to cool, then peel and
2 (29-ounce) cans sweet potatoes, mashed (or bake 3-4 sweet potatoes until tender, allow to cool, then peel and mash; measure out 3½ cups) ½ cup sugar 1 teaspoon salt ½ teaspoon cinnamon ⅔ cup butter, melted ½ cup whole milk 2 eggs 2 teaspoons vanilla extract 1 teaspoon orange extract 2 deep-dish pie shells, baked 1½ cups packed brown sugar ⅔ cup butter, softened ⅔ cup all-purpose flour 2 cups chopped pecans
Preheat oven to 350°. Combine sweet potatoes, sugar, salt, cinnamon, ⅔ cup melted butter, milk, eggs, and vanilla and orange extracts. Mix well. Spoon mixture into baked pie shells.
Combine brown sugar, remaining ⅔ cup butter, flour, and pecans in a small bowl; mix well. Top each pie with pecan mixture. Bake for 45 to 50 minutes or until pies are set.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.