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Post by huckleberry on May 2, 2007 11:27:49 GMT -5
had never heard of this before........ate some yesterday.....WOW WOW WOW.....that was some fine viddles.
Now I can't get the recipe from whoever made it, but I would like to ahve from anyone that makes them. I do know she used dumplins in it......suagr brown sugar, cinn, and what else?
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Post by cajunbill2 on May 2, 2007 12:19:12 GMT -5
huck that sounds to me like a sweet patatoe cassarole and if it was just take a fork and mash them up and add brown sugar,cinn and some hot butter and stir up every thing and then add marsh mellows on top and stick in oven for a half a hour
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Post by huckleberry on May 2, 2007 13:34:12 GMT -5
I wrote it wrong....it is swwet tater COBBLER...not casserole.
Bill that is how we make Caseroles with sweet taters. Good stuff too. This is like peach cobbler or ay other fruit cobbler, cept it has dumplins in it. The woman that made it is from Ga. so her idea of dumplins may be different than what we call dumplins here.
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Post by Sunshine on May 15, 2007 10:10:11 GMT -5
INGREDIENTS: 1 stick (4 ounces) butter 1 cup self-rising flour 1 cup sugar 1 cup milk PREPARATION: Melt butter in a 2x12-inch baking dish. Mix together the flour, 1 cup sugar, and 1 cup milk; pour into the center of melted butter. Do not stir. Mix:
2 cups cooked but firm, peeled and sliced sweet potatoes 1 cup sugar 1/2 cup light brown sugar 1 1/2 cups water 1 teaspoon vanilla 1 teaspoon cinnamon (or other preferred spice) Pour this into center of melted butter and batter.
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Post by Sunshine on May 15, 2007 10:11:12 GMT -5
heres another one
Sweet Potato Cobbler Serves 10 to 12
A real down-home dessert.
4 medium sweet potatoes, peeled and sliced thin 1/2 teaspoon ginger 1 cup brown sugar, packed 1/2 cup granulated sugar 1 heaping tablespoon flour 1 cup water 3/4 stick butter or margarine 1 cup water cobbler crust (see below)
Preheat oven to 375 degrees. Put the sweet potato slices in a 9 x 12-inch baking dish, spreading them over a bottom crust if you like. Mix together the ginger, both kinds of sugar, and the flour and sprinkle them over the potatoes. Dot the potatoes with the butter. Place a crust over the potatoes and bake for about 40 to 50 minutes.
Cobbler Crust 3 cups plain flour 1/2 teaspoon salt 2 tablespoons sugar 1 cup shortening 1/4 cup cold water
Put the flour, salt, and sugar in a bowl. Add the shortening and mix everything together well, using a fork or your fingertips, until crumbly. Add the water and mix to form a moist ball of dough. On a floured board, roll out half of the dough to make a crust that fits the bottom of the dish in which the cobbler is being made. Press the crust into the baking dish, prick it with a fork a few times, and bake in a 375 degree oven for 10 minutes. It should look done but not brown. Cool 10 to 12 minutes, then put the fruit mixture on top. Roll out the rest of the dough, place it on top of the fruit, and prick it with a fork a few times. Or roll it out, cut it into strips, and make a lattice crust over the fruit. If you like, brush the top crust with melted butter and sprinkle with sugar. Bake the cobbler at 375 degrees for about 40 to 45 minutes (or as specified in the recipe), until the crust is well browned.
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Post by huckleberry on May 15, 2007 10:17:20 GMT -5
Thanks Sunny.....I will try both of those.........ya ever make 'em yourslef? Which one ya like best?
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Post by Sunshine on May 15, 2007 13:09:57 GMT -5
i havent tried either one Huck , sorry
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Post by Cherokee Rain on Nov 11, 2007 23:17:23 GMT -5
i love sweet ptatoes
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