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Saturday, November 28, 2015

Donna's Sweet Potato Casserole

Just in time for the holidays. The dish most requested by my sister-in-law, Shirley, this concoction is more like a dessert than a vegetable. Don't even think about calories or cholesterol. Serve hot. Enjoy.
Right before it goes into the oven. 

3 C. canned Sweet Potatoes or Yams (I use Bruce's Yams)
1 C. Dark Brown Sugar
3 Eggs, beaten (It is possible to use EggBeaters.)
1/2 Stick butter, melted (1/4 C.)
1/2 C. 1/2 and 1/2 (I've even used Vanilla Creamer. Yummy!)

Mash potatoes. Stir in sugar, margarine, eggs, and milk. Pour in baking dish.


1 C. Dark Brown Sugar
1/2 C. Flour
1 C. Chopped Pecans (If you've bought whole pecans, keep out a few for garnish.)
1 Stick butter (1/2 C.)

Mix topping ingredients. Spread on top of potatoes. Garnish with whole pecans. Bake uncovered in 375 degree oven for about 30 minutes until heated through and topping is golden brown. To me it's best when the top is nice and crunchy!

*I got an email from someone who'd tried my recipe, and loved it! The only thing - the center wasn't quite done in 30 minutes. I make mine in a fairly large baking dish, because I like for the topping to be spread out (and sometimes I make extra, too!), so if you're using a deeper baking dish, you might want to leave it in the oven for about 40 minutes. Just watch to make sure the topping isn't burning. If it's browning too quickly, cover with aluminum foil.

Wednesday, April 01, 2015

Gluten Free Banana-Nut Muffins - Donna Shepherd

Gluten Free Banana-Nut Muffins 
  • 4 eggs, beaten
  • 2 tablespoons coconut oil (softened)
  • 1/4 Cup honey or pecan syrup (or mix them to make 1/4 cup)
  • 1/4 teaspoon salt
  • 1 ripe banana, mashed
  • 1 teaspoon pure vanilla extract 

  • 1/4 teaspoon cinnamon
  • 1/3 C coconut flour
  • 1/4 teaspoon baking powder 

  • 1/4 C chopped nuts (I like pecans, but walnuts are good with banana, too.)
Preheat oven to 350 degrees.

In separate bowls, mix wet ingredients and dry ingredients. Fold dry into wet. Add nuts. Fill muffin cups with batter.

Bake for 12-16 minutes or until golden on top. When toothpick comes out clean, they’re done. Enjoy!

*Update: Made these again today and added the cinnamon. Added a little extra flavor. I also dropped in about 1/4 cup of chopped carrots for some added crunch.

It's a very forgiving recipe, so play around with it. If you come up with anything interesting, please let me know. I'm thinking of adding a little pineapple in place of the banana to see how that comes out. Have fun!