Southern Cooking

Monday, November 29, 2021

Sunday, November 28, 2021

SWEET POTATO CHIFFON PIE

FOR PIE

3⁄4

cup sugar

envelope plain gelatin

slightly beaten egg yolks

3⁄4

cup milk

1⁄4

teaspoon salt

1⁄2

teaspoon ground cinnamon

1⁄2

teaspoon ground nutmeg

1 1⁄4

cups cooked mashed sweet potatoes

baked deep dish pie shells or 2 regular pie crusts

FOR MERINGUE

egg whites

1⁄3

cup sugar

DIRECTIONS

In saucepan combine sugar, gelatin, salt, egg yolks and milk.

Cook stirring constantly until mixture comes to boil.

Remove from heat and stir in mashed sweet potatoes and spices and let mixture chill.

Beat egg whites until soft peaks form and gradually add sugar and beat until stiff.

Fold potato mixture into egg whites and turn into baked pie shell (s).

Chill until firm.

Top with whipped topping when serving, if desired.NGR

Saturday, November 27, 2021

Tea Cakes

Original recipe makes 2 dozen you can change servings size.

2 sticks butter

1 1/4 cups sugar

2 eggs

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

2 teaspoon vanilla extract

Directions In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few minutes on a floured board until smooth. Cover and refrigerate until firm. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely and place in a big jar.