Alicia Ross’ Fall Recipes
Seasonal dishes
Gayle’s Sweet Potato Casserole
Ingredients:
4 cups baked sweet potatoes, peeled and mashed
1 stick (1/2 cup) butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup evaporated milk
2 large eggs
Topping:
2 cups corn flakes, crushed (equals 1 cup crumbs)
1/2 cup light brown sugar, packed
1 stick (1/2 cup) butter, melted
1/4 cup finely chopped pecans
Directions:
Preheat oven to 375°. Grease a shallow 2-quart casserole dish.
In a large bowl, blend all of the ingredients of the casserole well with an electric mixer. Spread into prepared casserole dish.
In a medium bowl, mix together the topping ingredients and sprinkle over the sweet potato mixture.
Bake for 45 minutes or until golden on the edges and topping is crispy. At 30 minutes, check to make sure the topping is not too brown. If so, cover with foil and continue to bake for the remaining 15 minutes, uncovering only in the last few minutes of baking to ensure a crisp topping.
Six-minute cranberry-orange relish
Ingredients:
1 can (16 oz.) whole berry cranberry sauce*
1 orange
2 tbsp. breakfast-style orange juice*
1/2 cup finely chopped pecans
1/2 cup finely chopped celery
Directions:
Place cranberry sauce in a medium bowl and stir to break up any large pieces. Peel orange, discard seeds, finely chop, and add to bowl. Add orange juice and chopped pecans.
Rinse celery and finely chop. Add to bowl and stir well. Cover and refrigerate for up to two days or serve immediately.
* Do not use jellied cranberry sauce.
* May use fresh squeezed juice from half an orange. Peel, seed, and finely chop remaining half and add to relish, if desired.
Pumpkin Cobbler
Ingredients:
For the crust:
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
4 tsp. baking powder*
1/2 tsp. salt
1 cup milk*
1 tsp. vanilla extract
For the filling:
2 large eggs
1 cup evaporated milk
2 cans (15 oz. each) 100% pure pumpkin (also called solid-packed pumpkin) or 3 cups cooked mashed pumpkin*
1 cup sugar
1/2 cup light brown sugar, lightly packed
1 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
Directions:
Preheat oven to 350°. Place butter in a 13 x 9-inch baking pan, and place in warming oven to melt butter. After butter has melted (about 3 minutes), carefully remove pan from oven and set aside. Allow oven to continue to warm.
In a medium bowl, mix together remaining crust ingredients and pour over melted butter. Do not stir. Set aside.
In a large bowl, lightly beat eggs. Add milk, pumpkin, and stir to blend. Stir in remaining filling ingredients and mix well.
Spoon or slowly pour filling evenly over crust batter in pan. (The crust ingredients will almost be completely covered.) Do not stir.
Bake cobbler uncovered for 45 to 50 minutes or until crust has risen over the sides of filling and is golden brown and bubbly. (The crust will not cover cobbler completely.) Remove pan from oven and cool for 10 to 15 minutes. Serve warm in shallow dessert bowls. (The cobbler can be topped with vanilla ice cream or whipped cream, if desired.)
* You may use reduced-fat or whole milk.
*Double check the expiration date on your baking powder. The crust will not rise properly if your baking powder is old.
*Do not use pumpkin pie filling as the pie filling has other ingredients already added. Pure canned pumpkin can be found in the canned vegetable aisle or the baking aisle.
Garlicky Green Beans
Ingredients:
1 pound fresh green beans
1 tbsp. extra-virgin olive oil
1 tbsp. butter
2 cloves fresh garlic
1/4 cup white wine
1 tsp. low-sodium chicken bouillon crystals
Black pepper, to taste
Directions:
Wash beans and drain well. Remove ends. (Or leave tender end intact.) In a 12-inch skillet, heat oil and butter on medium-high. Add beans and stir to coat. Cook stirring occasionally. Peel and mince garlic, and add to skillet. Reduce heat to medium and cook, stirring often until beans turn bright green (4 to 5 minutes).
Add wine and bouillon, raise heat to high and bring to a sizzle. Reduce heat to medium and cook stirring frequently for 5 minutes or until beans are crisp-tender (or to desired doneness). Season with pepper to taste and serve.
To view more of photographer Jeff Janowski’s work, go to www.jeffjanowski.com.
