apple pie and a fresh fruit tart. The pie gets a lattice crust like last time, and the pastry cream for the tart is chilling in the fridge. I hope it sets up properly! I also hope the tart crust bakes up and the sides don't collapse!
That's all I'm making this time. I'll be posting picture updates to my Facebook page if you want to see a "live" stream of baking progress.
What are you guys making? In case you need some inspiration, I'll post the links to Thanksgiving recipes I've blogged about in the past. Hope you are having a fun time baking!
Pumpkin Cinnamon Rolls
Quick Banana Bread from Joy of Cooking
Whole Wheat Banana Bread
$15 Apple Pie
Apple Custard Crumb Pie
Key Lime Pie
Tigger-Proof Pumpkin Pie
Apple and Pear Upside Down Cake
Caprese Bruschetta with Spinach Pesto and Bacon
Candied Sweet Potato Casserole
Prune-Stuffed Pork Loin with Roasted Lentil Gravy
Sweet Potato Casserole with Marshmallows
Recipe adapted from America's Test Kitchen
1/2 stick Promise margarine
4 sweet potatoes, peeled and cut into 1-inch cubes
1 cup dark brown sugar, packed
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1/2 cup water
1 bag jumbo marshmallows
- Melt Promise margarine in a large pot over medium-high heat. Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a simmer. Reduce the heat to medium, cover, and cook, stirring often, until the sweet potatoes are tender (a fork should pierce a cube with very little resistance), 45 to 60 minutes.
- Preheat oven to 350°. When the sweet potatoes are tender, use a slotted spoon to transfer the potatoes a greased 9-inch baking dish. Bring the sauce in the pot to a rapid simmer over medium-high heat. Continue simmering until sauce has reduced to a glaze, 7-10 minutes. Pour over sweet potatoes in baking dish and top with marshmallows. Bake for 10 minutes.
- Turn broiler to high and continue baking until tops of marshmallows have browned and puffed. Remove from oven and serve immediately.