Sweet Potato Souffles

When I was doing my second Whole30, I really struggled with wanting something dessertish.  I'm sure this is more common than not.  I'm also sure that's part of the point of it all - to break the auto-behavior of wanting something to eat after dinner, say in front of the TV (insert all sorts of standard admonishments about mindlessly eating calories in front of the boob tube here).

I ran across Kendra's Mini Sweet Potato Souffle recipe on her blog, and tried it.  First time didn't go so well, as it just wasn't good ... I'd undercooked the sweet potatoes or something - just wasn't yum at all.  Kendra's a pretty killer cook, so I figured I'd better try again.  Secret was baking the sweet potatoes in their jacket until they were virtually mashed potatoes in skin - and voila.  Great consistency, and a nice natural sweetness from the potatoes emerged.  Make sure your banana's good and ripe... the mushier the better.

Ingredients:
1 large sweet potato, baked for 90-120 min until it's WELL WELL DONE!!!
1 banana peeled, on the riper end of the spectrum
1/3 C. pecans (or walnuts or almonds)
1/3 C. flax seed meal
1 t. Baking Powder
1/4 t. Baking Soda
1 t. cinnamon
1/8 t. nutmeg
pinch of salt
3 eggs
1/3 C. coconut oil, softened or melted
1 t. Vanilla (omit for W30)

Directions:
Preheat oven to 375.  Peel the sweet potato, then puree the sweet potato and banana together in a blender or food processor.  Add the nuts, flax, soda, powder, cinnamon, nutmeg, and salt and puree the heck out of it all.  Add the eggs, coconut oil, and vanilla, and once more blend well.

These will be sticky little things ... if you have silicone muffin liners, use them.  Next best option is 5" parchment paper squares pressed into the muffin liners.  Third best option is regular muffin liners.  I've used souffle dishes that have been well oiled as well ... do what works best for you and what you have on hand.

Fill your containers 3/4 full, allowing room to rise.  Bake for 25-30 min until the tops are golden brown.  It's ok if the insides are a bit soft.  Let them cool a bit before diving in to let them set - enjoy!

Mom's Apple Pie (that Mom Never Made)

The name of this blog was inspired by a colleague from the old GE Nuclear days who reached out to me last year asking for my cookbook.  It was horridly out of date, and I sent it to her with the words, "It’s not perfect – always a work in progress – but here you go."

Her response, "Lol.. I don't like perfect...." was PERFECT.

I asked her what it was she was seeking, and she responded that she was looking for a killer apple pie.  I hope she found it here.  I've been making this one for years - it's quite simple, but the "secret" <spoiler alert!!> is using one of every kind of apple.  The red delicious turns mushy and juicy.  The granny smiths give firm tartness.  The golden delicious and fujis give sweetness, and everything else adds character.

I have since found one recipe that I like even more - but it's a heck of a lot more effort.  Yay Alton Brown!  For those looking for simply perfect - use this one here.  For pure decadence, serve with Vanilla Breyers, and warm caramel sauce on top.  Hello Perfection.

Ingredients:

• 2 recipes pate brisee or store-bought crusts
• 3 pounds (about 8) apples – all varieties
• 3/4 C. plus 1 T. sugar
• 2 T. flour
• 1 t. cinnamon
• ¼ t. freshly grated nutmeg
• ¼ t. salt
• 1 T. fresh lemon juice
• 2 T. cold unsalted butter, cut into bits
• Milk for brushing the crust

Directions:

1. Preheat the oven to 450°F.
2. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9 inch glass pie plate, and trim the edge, leaving a ¾ inch overhang. Chill the shell and the remaining dough while making the filling.
3. In a large bowl toss together the apples, each peeled, cored, and cut into sixteenths, 3/4 cup sugar, flour, cinnamon, nutmeg, salt, and lemon juice until the mixture is combined well.
4. Transfer the filling to the shell, and dot it with the butter.
5. Roll out the remaining dough into a 13 to 14 inch round on a lightly floured surface, drape it over the filling and trim it, leaving a 1 inch overhang. Fold the overhand under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively
6. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar.
7. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F, and bake the pie for 20-25 minutes more, or until the crust is golden and the apples are tender.
8. Serve with warmed caramel sauce & vanilla ice cream.

Wild Black Berry Pie

Wild Black Berry Pie is four words instead of three because while this originated in my childhood as Wild Blackberry Pie, in my 30s I discovered Wild Black Raspberries growing off the W&OD trail.

Naturally I threw them in!  Add the black raspberries to the blackberries and ohh la la ... this is not a pie to be trifled with!  You can make this with blackberries, black raspberries, or any combination thereof ... you just can't go wrong.  This pie is so powerful that it pretty much can settle any debts I incur with my dad - it's his favorite.  It's lovely in its simplicity too.

Ingredients:

• 1½ C. sugar
• ½ C. flour
• 1½ tsp. cinnamon
• ½ tsp. allspice
• 2 tsp. lemon juice (squeeze it fresh please - don't buy the bottled stuff)
• 5 C. fresh blackberries, black raspberries, or any combination between the two
• 2 crust pie crust (OK to buy this in the refrigerator section - Pillsbury is usually better than I am at this stuff)

Directions:

1. Pick a large bowl full of fresh berries.  Watch out for the inevitable thorns and scratches.  They do make this taste better, FYI.
2. Wash berries and drain well.
3. Preheat oven to 425°F.
4. Mix sugar, flour, cinnamon, and allspice. Stir in with the berries and let sit together while making the crust.
5. Make (or unpackage) a double crust pie shell, and line a deep dish pie pan with the lower crust. Pour berries into the shell and cover with upper crust. Cut steam holes if it is a complete upper crust, or if you have the patience, weave a lattice crust. Seal edges either way, and I recommend you cover those edges with foil or a pie ring.
6. Bake at 425°F, 35 to 45 minutes until top crust is lightly browned and juice is bubbling through. Let cool before serving. This goes better with ice cream than whipped cream, but follow your passion.

• If the filling is close to the top of the pan, put a large cookie sheet or a sheet of foil on the lower rack to catch any drips.
• If using wild black raspberries, reduce sugar to 2/3 cup.