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Recipes For The Christmas Holidays

Southern-Sweet-Potato-Pie_exps2375_FBB2007951C03_30_4bC_RMS SOUTHERN SWEET POTATO PIE


In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350° for 55-60 minutes.Yield: 8 servings. food-articles




Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.
For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to pastry-lined pie plate. Sprinkle with topping.
Bake 10 minutes. Reduce oven setting to 375°. Bake 40-45 minutes or until topping is browned and apples are tender. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack. Yield: 10 servings.


Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. food-articles



Pumpkin pie does not have to be difficult to make. This recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington




 Combine pecans, crumbs and butter. Press into the bottom of a 10-in. springform pan. Set aside. For filling, beat the cream cheese in a mixing bowl until smooth. Add eggs, sugar, lemon juice and vanilla; mix thoroughly. Spoon over crust. Bake at 350° for about 50 minutes or until the filling is almost set. Remove from the oven and let stand 15 minutes but leave oven on. Meanwhile, combine topping ingredients; spread over cake and return to the hot oven for 5 minutes. Cool to room temperature; refrigerate 24 hours. Several hours before serving, prepare glaze: In a saucepan, combine water and cornstarch. Add jelly and cook over medium-hight heat; stirring constantly, until jelly melts and mixture thickens. Remove from the heat; stir in food coloring if desired and liqueur. Cool to room temperature. Just before serving, loosen and remove sides of pan. Arrange strawberries on top of cake with pointed ends up. Spoon glazer over berries, allowing some to drip down sides of cake. Yield: 12 servings.  food-articles



These gooey-sweet treats are great for dressing up the tree with a little more than the classic popcorn string. And they’re yummier and fun for the family, too. — Deirdre Cox, Kansas City, Missouri    food-articles






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