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Sweet Potato Biscuits
Sweet Potato Biscuits
INGREDIENTS
1/4 cup milk
DIRECTIONS
Adjust oven rack to middle position and preheat the oven to 400°F. Combine sweet potato and 4 tablespoons melted butter in a large bowl. In a separate bowl combine flour, sugar, baking powder and salt and mix until combined. Pour dry ingredients over sweet potatoes and mix with a spoon until all the ingredients are incorporated.
Pour milk over sweet potato mixture and mix until a dough forms. Roll dough out into a 3/4 inch thick rectangle and using a 2 1/2 inch round cutter cut our biscuits. Brush each biscuit with remaining butter and place on a baking sheet. Place in the oven and bake until biscuits are just beginning to brown, about 20 minutes. Serve warm with soft butter.
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Apple Muffins
Apple Muffins
From food.com, these muffins are not overly sweet.
You can add the full amount of cinnamon to the batter or cut it in half if you
don’t like it too strong.
INGREDIENTS
Topping
Muffins
DIRECTIONS
Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. In a separate bowl, sift together flour, soda and salt. Stir oil mixture into flour mixture alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups filling 3/4 full. Sprinkle topping over evenly. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
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Apple and Brie Omelette
Apple and Brie Omelette
Sweet, crisp apple and slightly sour brie cheese are an irresistible pair in this Saveur recipe. Here, they top a thin, crepe-like omelette made in the French style.
INGREDIENTS
DIRECTIONS
Crack two eggs into a bowl add 1 tsp of water. Beat for a minute with a fork, until frothy, and season with nutmeg, salt and pepper.
In a non-stick omelet pan over medium-high heat, melt 1 tsp of butter, tilting the pan so that the butter coats the surface evenly. When the butter is just beginning to brown, add the egg mixture. Using a fork, stir the eggs so that they form an even layer over the bottom of the pan. When the egg mixture lightens and thickens, run the fork around the perimeter of the crepe to loosen the edges. When the egg is almost cooked but still slightly runny, use the fork to fold both sides of the omelet in. Place a plate underneath the outer edge of the pan and tilt the pan until the folded omelet slides onto the plate. Top with half of the slices of brie and half of the apples. Serve warm.
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