SWEET POTATOE CAKE

Bored with sweet potato casserole and sweet potato pie?  Try this sweet potato cake, a twist on traditional cake that features nutrient-rich sweet potatoes that is good for you.  It's the perfect addition to holiday dessert tables.

This sweet potato cake is made with mashed sweet potatoes, cinnamon, chopped walnuts, and brown sugar. Sweet potato cake recipe can be made into a pound cake or layer cake.

You will see a lot of wows !!!.... when you serve this cake.

There is a lot of sweet potatoes out there waiting to because a sweet potatoe cake this Sunday. Remember always try something new.

Recipes:

1 cup butter, softened

2/3 cup white sugar

2/3 cup brown sugar

3 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup cake flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 1/3 cups milk

1 medium sweet potato, peeled, cubed, boiled, and mashed.

1/3 cup maple syrup

Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.

In a separate bowl add the flours, baking powder, and salt and whisk to combine.

In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.

When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.

Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.

When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.

PAN-FRIED SALMON

When I serve salmon....  I feel like am eating one of the best thing in the world. You can cook it so many ways and fashion....I like salmon when you taste that good fresh clean healthy fish taste.

1 salmon filet{about 2 inch wide} with skin

1 tablespoon olive oil

 Kosher salt

Preheat the oven to 300º

Cut the salmon sized fillets (about 2" wide), pat dry and lightly salt. Heat a tablespoon of oil in a large nonstick oven-safe skillet over medium hear until a drop of water sizzles.

Place fillets flesh side down into pan. Sear for 2 minutes until lightly browned. Flip and cook another minute with the skin side down. Place skillet in oven and cook for 8 minutes only don't over cook your salmom.

Easy Sticky Pecan Buns

1 1/2 sticks butter room temperature

1/2 cup light brown sugar {dark brown sugar will make the sticky buns too dark}

1/2 cup pecans chopped

1 package Filo frozen puff pastry defrosted

Each sheet puff pastry make 6 medium size muffins the ingredient below fit inside each sheet

2 tablespoons butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons good brand ground cinnamon

1/2 cup raisins

Directions

Preheat the oven to 400 degree

I used a large cups muffin pan...this will cut down the mess in cutting them out the round pan.

Combine butter and light brown sugar mix together. Place 1 tablespoon of the butter and brown sugar mixture in each of the muffin pan.spreading the pecans evenly in the muffin cups on top of the butter and brown sugar mixture.

Flour a flat surface and unfold 1 sheet of puff pastry.

Brush the whole sheet with the 2 tablespoons melted butter, sprinkle each sheet with 1/2 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.

Roll the pastry up tight like a jelly roll. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide.

Place each piece, spiral side up in muffin cups with the butter and brown sugar and pecans.

Repeat the same step with the second sheet of puff pastry making as many you will like.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.

Black Eye Peas

Tell me who don't love Black Eye Peas and cornbread??? Well I know>>> I do and I always like mine a little spicy. Let me share something with you...I have a friend who love them but she can't cook them too well.

When she buy the dry black eye peas in the package, they always get too soft . I came up with this recipe I am posting today.

My friend was happy, when I help her with the peas and I believe you will be too.

Recipe

6 cans Black eye peas. I always uses kroger,they never let me down.

 1 pound smoke raw bacon

Cook bacon and keep dripping...please don't burn the bacon and the dripping.

Adding to a pot 6 cans of water, 6 cans of peas and cooked bacon broken in pieces and adding a large chopped onion (red bell pepper if you like) or 1 green hot pepper.

Salt and Black Pepper to taste

Cover and cook on low med heat for 40 mins.