23 minute read
Desserts, Pies, Cakes + Cookies
MCLAREN BROWNIES
Submitted by Brian Purdy | P+D - RDU
INGREDIENTS:
8 ounces dark chocolate 6 eggs 2 cups sugar 2 tsp vanilla 2/3 cup all-purpose flour 1/2 cup cocoa powder (sifted) 2 tsp baking powder (sifted) 3/4 cup vegetable oil 1/2 cup yogurt
PREPARATION INSTRUCTIONS:
Pre-heat oven to 325°F. Melt dark chocolate in a double boiler (or a metal bowl over a pot of hot water). In a large bowl or the bowl of a stand mixer, add eggs, sugar, and vanilla. Whisk until fluffy. Add flour, cocoa powder, baking powder, and vegetable oil, mix gently. Then add yogurt, stirring to combine, do not overmix. Lastly, slowly add slightly cooled melted chocolate, mixing to combine. Pour into an 8x8 or 9x11 baking tray lined with parchment paper or sprayed with cooking oil. Place in pre-heated oven and bake for 45-55 minutes. They should be firm around the edges and soft in the middle and reach 195°F when inserted with an instant-read thermometer. Let cool in the pan on a baking rack for at least 15 minutes before trying to remove from the pan. Let cool longer for better texture and easier pan removal.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
These are the world-famous McLaren brownies. Those who know, know.
BREAD PUDDING
Submitted by Cat Jackson | Administration - RDU
INGREDIENTS:
1 loaf stale French bread, if it’s fresh, leave it out overnight so it will get dry, cut into 1-inch cubes (yes, the quality and dryness of the bread really matter!) 2 ½ cups heavy cream 1 ½ cups milk 3 large eggs 2 cups sugar 2 Tbsp good vanilla extract OR 1 vanilla bean, sliced and scraped 3 Tbsp butter, softened pinch of salt 1 cup raisins, blueberries, chocolate chips (optional)
Bourbon Sauce 1 stick butter 1 cup sugar 1 large egg ½ cup bourbon
PREPARATION INSTRUCTIONS:
Place 1 cup raisins in a small bowl and cover with 3-4 Tbsp. bourbon. Heat in microwave for 10 seconds, stir. Repeat. Bourbon should be very warm but not bubbling. Cover the bowl and the raisins soak until plump (about 1 hour). The raisins should have soaked up most of the bourbon so don’t worry about removing them. Preheat oven to 350° degrees. Use softened butter to cover bottom and sides of 9×13 glass or ceramic baking dish. Place cubed bread in a large mixing bowl and pour heavy cream and milk over the bread. Mix the bread, milk, and cream with your hands until no large pieces of bread remain and milk and cream have been absorbed. In a separate bowl, beat eggs, add sugar, salt and vanilla extract, mix well. Pour over the milk, cream, and bread mixture. Stir in raisins and any remaining whiskey (optional). Pour mixture into buttered baking pan. Bake until the liquid sets and the top starts to brown. and the edges of the pudding are browning and pulling away from the pan (40-50 minutes). Remove from oven and allow to cool as you make the sauce. Or, if making ahead of time, allow bread pudding to cool to room temperature, cover with aluminum foil and refrigerate until needed (up to 2 days).
Bourbon Sauce You can make the sauce while the bread pudding is cooking or while it cools. Melt the butter in a medium saucepan over low heat. Whisk the sugar and beaten egg into the melted butter. Over low heat, stir the mixture constantly until the sauce is thick enough to coat the back of your spoon. Remove from heat. Whisk in the bourbon to taste. If you aren’t eating immediately then you’ll need to whisk it again just before you serve it.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
My mom loved bread pudding because her mom would make it. Growing up we were not big dessert people but now that I have my own family, we have dessert every night! Bread pudding was always on my list of things to make when my mom would visit. I loved watching her smile when I served it.
48-HOUR CHOCOLATE CHIP COOKIES
Submitted by Cheryl Gould | Human Resources - RDU
INGREDIENTS:
For the Toffee 1 stick unsalted butter 1 cup light brown sugar 1 teaspoon kosher salt
For the Brown Butter 2 sticks unsalted butter 2 ice cubes
For the Dough 1/2 cup sugar 1 1/2 cups dark brown sugar 2 teaspoons espresso powder 2 teaspoons kosher salt 2 teaspoons baking soda 2 eggs 2 teaspoons good vanilla extract 2 1/2 cups all-purpose flour 6 ounces chocolate, 70% cacao minimum Maldon sea salt
PREPARATION INSTRUCTIONS:
Start by making the toffee. Put butter, light brown sugar, and kosher salt in a saucepan over medium-low heat. (You can cut the butter into smaller pieces so it melts easier.) Mix together, continuously stirring. Heat until it reaches 300 degrees Fahrenheit (use a candy thermometer to be sure). Pour the toffee onto a baking sheet with parchment paper, then put it in the freezer to harden.
In a medium-size bowl, mix the brown and white sugar, salt, espresso, and baking soda for the dough. Next, make brown butter by heating two sticks of butter on the stove over medium heat. Stir continuously until it turns golden brown. Put two ice cubes in the butter and mix until melted. Pour butter into the dough mixture. Mix in the eggs and vanilla. Add flour to the mixture to thicken the dough. Combine until smooth. Cut the chocolate into chunks with a knife. Set aside. Break the toffee into smaller bits, using a spoon or rolling pin. Pour the chocolate and toffee into the batter, folding over until evenly distributed. Use an ice cream scooper to scoop dough onto a pan with parchment paper. Put in the fridge for 48 hours to let the flavors settle and intensify (it makes a big difference!). After 48 hours, bake the cookies at 300 degrees for about 20 minutes. They should be golden brown with slightly crispy edges. Note: I had to periodically use a spatula to gently shape the cookies so they stayed round. Sprinkle sea salt over the top for the final touch. Serve with milk and enjoy!
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
Cooking has been a longstanding activity that I love sharing with my daughters. Most of the time our focus is on entrees and main dishes. During the holidays, we choose a dessert recipe to try. The only caveat is that there must be a high degree of complexity in how the desert is prepared. It’s our way of challenging ourselves in something that isn’t our norm. We have had many successes and a few failures; but all in all, the laughs are priceless!
PANDEBONO
Submitted by Juan Montes | Land Development - DFW
INGREDIENTS:
1.5 cups of cassava flour (yuca flour, mandioca flour or tapioca flour) 0.5 cups precooked cornmeal (masarepa) 1 cup Colombian quesito or Mexican queso fresco 1 cup Feta cheese 1 large egg 0.5 tbsp baking powder 1 pinch of sugar 1 pinch of salt
PREPARATION INSTRUCTIONS:
Blend or mix together all of the ingredients except the egg. When step one looks homogeneous enough, add the egg to the mix. Once the mix looks smooth, make small balls of the mix. Think golf ball size. Can also do skinny donut style. Place the balls on a greased cookie sheet and bake at 425 degrees Fahrenheit for 20 minutes or until golden on top. Leave to cool a bit, but you can indulge while warm.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
This is an everyday staple in Colombia. It can be eaten for breakfast, or late night snack, or a snack in general. Generally mixed with coffee!
RED VELVET CAKE
Submitted by Kristen Mansfield | P+D - CLT
INGREDIENTS:
Cake 1/2 C. shortening 1-1/2 C. sugar 2 eggs 2-1/2 C. sifted flour pinch of salt 1 C. buttermilk 1 tsp. vanilla 2 oz. red food coloring 2 tsp. cocoa 1 tsp. baking soda 1 T. vinegar
Frosting 1 box powdered sugar 1/2 stick butter 4 oz. cream cheese red sugar sprinkles
PREPARATION INSTRUCTIONS:
Cake Preheat oven to 350 degrees F. Cream shortening, sugar, and eggs. Add alternately flour + salt with buttermilk + vanilla. Make paste with food coloring and cocoa and add to mixture. Mix baking soda and vinegar and add to mixture. Flour 2 - 8” pans and add half of batter to each. Bake for 30 minutes.
Frosting Cream powdered sugar, butter, and cream cheese to desired consistency.
Once cake is cooled completely, frost (sides, middle and top) and sprinkle a copious amount of sugar sprinkles on the top. Best served cold (in my opinion).
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
My mother was tasked with making a red velvet cake every Christmas for our family dinner. She and I would bake it fresh Christmas morning and she always let me lick the beaters (the best part of baking). Since the cake is best served cold, we let it sit outside on my Grandparents’ picnic table (sealed of course) until it was time for dessert (Christmas Day is typically pretty cold in southern Indiana). Having a slice was always the perfect way to end the day. And while our Christmas Day festivities have changed over the years, a red velvet cake continues to be part of our family tradition.
PECAN PIE
Submitted by Lara Hall | P+D - DFW
INGREDIENTS:
3 eggs 1 cup white sugar 1 cup corn syrup 2 Tablespoon butter, melted 1 tsp vanilla extract 1/4 tsp salt 1 1/2 cups pecan halves 1 recipe pastry for a 9-inch single crust pie
PREPARATION INSTRUCTIONS:
Preheat oven to 400 degrees F (205 degrees C). Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 35 to 40 minutes. The pie will be brown and slightly puffed.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
Pecan pie is a Christmas tradition for us! Who doesn’t love a good ole pecan pie?
CHESS CAKE
Submitted by Laura Holloman | P+D - RDU
INGREDIENTS:
4 eggs 1 stick of butter 1 box Duncan Hines Batter Recipe Cake 1 lb confections sugar 1 - 8 oz. package of cream cheese softened 2 tsp vanilla or lemon flavoring
PREPARATION INSTRUCTIONS:
Preheat oven to 350 degrees. Mix 1 egg, butter and cake mix. Spread into 9 x13 pan. Blend 3 remaining egg, sugar, cream cheese and vanilla. Pour over mixture in pan. Bake for 40 minutes or until golden brown Cut into squares and enjoy!
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
For years my mom has made this for all special occasions in our family as it was the one dessert all four siblings could agree on. It signifies everyone being home, under one roof - something that doesn’t happen too often these days!
BITE-SIZED CHEESECAKE
Submitted by Mike Porvaznik | Residential - RDU
INGREDIENTS:
OREO COOKIE CRUST 18 whole Oreos (Double Stuff or regular) 1/4 cup (60g) unsalted butter, melted
Cheesecake Filling 16 oz (448g) full-fat cream cheese, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (60g) yogurt 2 large eggs 1 teaspoon pure vanilla extract 1 cup (180g) mini semi-sweet chocolate chips Homemade salted caramel
Homemade Salted Caramel 1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”) 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces 1/2 cup (120ml) heavy cream, at room temperature 1 teaspoon salt
PREPARATION INSTRUCTIONS:
Homemade salted caramel Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.) After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave
Cookie Crust + Cheesecake Filling Preheat oven to 350°F (177°C). Line two 12-count cupcake pans with 24 liners. For the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press 1 heaping Teaspoon of mixture into the bottom of each liner, you should have enough for 24 cups. Bake in batches for 5 minutes and allow to slightly cool as you prepare the filling.
For the filling: In a large bowl using a handheld or stand mixer, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.
Spoon batter into the crusts until nearly full. Bake each pan for 20-23 minutes. The centers will still be slightly jiggly, that’s OK. The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature, at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours. Before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover leftover cheesecakes tightly and store in the refrigerator for up to 5 days.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
My wife makes this amazing dessert every holiday get together, and it is known to be so good that her grandmother didn’t believe she could have possibly made it at home. Her grandmother thought they were store bought and now you can show off for your family and make better than store bought desserts.
CROCKPOT PEANUT CLUSTERS
Submitted by Mary Heath | Corporate - RDU
INGREDIENTS:
1 16oz Jar dry roasted peanuts 1 16 oz Jar unsalted peanuts 1 bar sweet German chocolate 1 12oz package semi-sweet chocolate chips 1 1/2 packages white almond bark
PREPARATION INSTRUCTIONS:
Set crockpot to low heat. Layer ingredients in crockpot. Cover and do NOT lift the lid for 2 hours. Stir with wooden spoon and drop on wax paper. Enjoy!
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
Our family used to make these with our neighbors to give to friends throughout our community during the holidays. It was an easy recipe for kids to help out with. It reminds me of laughter and fun with friends and family around the holidays. Plus, they are super tasty and really hard to mess up!
PECAN PIE
Submitted by Michael Vampran | P+D - RDU
INGREDIENTS:
1 ½ cups pecan pieces, divided use 3 eggs 1 cup sugar 1 cup dark corn syrup 2 tablespoons melted butter 1 ½ teaspoons vanilla extract ⅛ teaspoon salt Pie Shell
PREPARATION INSTRUCTIONS:
Heat the oven to 350 degrees. Roast 1/2 cup of pecans until browned, 6 to 8 minutes. Grind them in a food processor until ground; set aside. In an electric mixer with a wire whisk attachment, beat the eggs on high speed until frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt and ground pecans. Beat the mixture on medium speed until well blended. Stir in the remaining cup of pecan pieces. Pour the filling into the Pie Shell. Bake at 350 degrees for 40 minutes. Reduce the temperature to 325 degrees and bake the pie until the filling is browned on top and the crust is a light golden brown, 35 to 40 minutes. Cool the pie at room temperature 1 hour before serving.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
Mississippi and Louisiana are steeped in a culture of food and music. This pecan pie recipe is our go-to and shows up in Fall and Winter dishes as pecans are typically harvested in September through October.
RED VELVET CAKE
Submitted by Nichette Hill | Residential - RDU
INGREDIENTS:
2 ¼ cups sifted cake flour 1 teaspoon baking soda ½ cup vegetable shortening (such as Crisco®) 1 ½ cups white sugar 2 eggs 1 (1 ounce) bottle red food coloring 1 fluid ounce water 2 tablespoons unsweetened cocoa powder 1 cup buttermilk 1 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon apple cider vinegar 2 cups milk ¼ cup all-purpose flour 2 cups butter, softened 2 teaspoons vanilla extract 2 cups white sugar
PREPARATION INSTRUCTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda. Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste and mix the paste into the shortening mixture. Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.
To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on medium speed until the frosting is light and fluffy, about 3 minutes.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
My children love it!
MOLASSES SUGAR COOKIES
Submitted by Rebecca Stubbs | Water Resources - RDU
INGREDIENTS:
¾ cup margarine or butter 1 cup sugar ¼ cup molasses 1 egg 2 tsp baking soda 2 cup all-purpose flour ½ tsp ground cloves ½ tsp ground ginger 1 tsp ground cinnamon ½ tsp salt Granulated sugar (for rolling the cookies in prior to baking)
PREPARATION INSTRUCTIONS:
Preheat oven 375° F. Melt margarine or butter and let cool. Add sugar, molasses and egg. Beat well with electric mixer. Sift flour, baking soda, cloves, ginger, cinnamon and salt together. Add to first mixture. Mix well with electric mixer. Cover bowl with plastic wrap and chill at least 4 hours or for several days. Form walnut sized balls. Roll in granulated sugar. Place on ungreased cookie sheets approximately 3 inches apart. Bake for 8 – 10 minutes. Remove from the oven as soon as the puffiness in the middle settles, do not cook longer. You will see the “cracks” across the slightly convex top. Cool 1 to 2 minutes before removing from cookie sheet and place on cooling rack.
Tips 1) The dough must be kept well chilled. We put our bowl of dough in a larger bowl of ice and return both bowls to the fridge if you have to stop rolling the dough while cookies are baking. 2) The cookie making process is smoother if you have at least 2 people, one to roll the dough into balls and the other to roll balls in sugar and put on pans.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
This recipe comes from my paternal grandmother’s family. My dad grew up helping his mom bake these each year around the Holidays and throughout my childhood my family perfected the sequence where each of us had a role in the making of them. Though its similar to its cousin the ginger snap, these are chewy and will melt in your mouth. I have yet to find another cookie quite like it. Enjoy!
INGREDIENTS:
6 egg whites 1.5 cup superfine sugar 2 tsp corn starch 1/2 Tbsp lemon juice 1/2 Tbsp vanilla extract
PAVLOVA
Submitted by Sean Gleason | Commercial - RDU
Whipped Cream 1.5 cups heavy whipping cream 2 Tbsp granulated sugar
Toppings - Fresh fruit
PREPARATION INSTRUCTIONS:
Preheat oven to 225 F. Have a large baking sheet with parchment paper ready. Use a stand mixer (or other) to beat the 6 egg whites on high speed (about 1 min) until it will keep some peaks when pulled, but do NOT over mix. Then very slowly add the 1.5 cups of sugar...very slowly add while still mixing. Mix 10-minutes until smooth and glossy. Again, do NOT over mix. Pour mixture in the center of the baking sheet on the parchment paper. Use a spoon to indent the center, about the diameter of a soft ball. Bake for 1 hour 15-minutes. Do NOT ever open the oven door. Turn off oven and leave closed and standing in oven for 30-minutes. Transfer to rack to cool
Whip Cream Beat the heavy cream and sugar in a cold bowl for about 3 minutes until texture is correct. Let stand in fridge until ready.
Once pavlova is cooled, coat the top with whipped cream and add washed/sliced fruit around the entire top. Recommend kiwi, blueberry, raspberry, and strawberry for color variety (but any will do).
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
This dessert is the whole family’s favorite. There is seriously something wrong with you if you don’t like this dessert. My wife Stephanie, who is French, started making this when the kids were young to include fruit along with a tasty and sweet dessert. This is a simple recipe so when going to a friend’s house for a party and having young kids at the time, this also became a family go-to recipe because of its simplicity. Now don’t get too cocky, it’s almost impossible to get right the first time. You’ll over beat the eggs, over cook the pavlova, under cook it or maybe take it from the oven too quickly. There are numerous ways to sabotage this recipe. When bringing this to a party, you are a star. If you don’t want to show up the host or stand out too much, then don’t bring this dessert. Just go to Food Lion and get a generic cake. But if you want to Wow everyone, then give this a shot. We had small kids, now they are big kids, and have busy full lives...then to show up with this Show Stopper will make you appear to be superhuman. However, the trick is that it’s simple. Easy and fresh ingredients and the best dessert at the party. Don’t shortcut it and buy ready-made whipped cream, make it yourself and make your legend even bigger! Be sure to practice though, it’s simple but tricky.
HERSHEY’S CHOCOLATE MOUSSE PIE
Submitted by Shelley Summerlin | Administration - RDU
INGREDIENTS:
1 envelope unflavored gelatin 2 tablespoons cold water 1/4 cup boiling water 1 cup sugar 1/2 cocoa 1 pint cold whipping cream 2 teaspoons vanilla extract 1 graham cracker crust whipped cream
PREPARATION INSTRUCTIONS:
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes. Add boiling water and stir until gelatin is completely dissolved. Cool slightly.
Mix together cocoa and sugar, then add whipping cream and vanilla. Add gelatin mixture and mix until well blended. Pour into graham cracker crust and refrigerate for about 3 hours. Garnish with whipped cream.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
This is a crowd pleaser for any chocoholics.
SWEET POTATO PIE
Submitted by Xochilyn Davis | P+D - DFW
INGREDIENTS:
2 large, sweet potatoes 1 large egg ¾ cup of brown sugar ¾ teaspoons of ground cinnamon ½ cup of granulated sugar 1 teaspoon of nutmeg ¼ teaspoon of vanilla extract 8 tablespoons of melted butter. (The traditional recipe uses butter, but I have tasted this pie with a banana substitute before and it wasn’t too bad) ¼ cup of milk. (The traditional recipe uses whole milk, but I have requested soy or almond milk in the past and the end result is relatively the same) 1 store-bought 9” crust (OR make your own if you are talented enough to)
PREPARATION INSTRUCTIONS:
Preheat oven to 350 degrees. Peel sweet potatoes off before cooking. Leave them whole or cut them up into 1”-2” chunks. Whatever is easiest for you and your mashing methods. Boil the sweet potatoes over a high heat until they are soft. This should take somewhere between 18-25 minutes. Place your soft sweet potatoes in a large bowl so you can mash them or beat them until they are smooth. For the crust, brush the interior with melted butter and sprinkle ¼ cup of brown sugar over it. Add all of the remaining ingredients into your sweet potato bowl. Pour the sweet potato mixture into the crust. Place pie into oven and bake long enough for the crust to be golden brown, which is usually about 30-45 minutes.
WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:
It became an African cuisine tradition brought to the United States by slaves, who made it using sweet potatoes and yams, a plant native to Africa, instead of pumpkin. Ever since, sweet potato pie has been a must-have dish at many African American family gatherings, especially Thanksgiving. - Neil, Denise. “Sweet Potato Pie Is Pumpkin’s Southern Cousin | the ...” The Wichita Eagle, Denise Neil, Nov. 2014, https://www.kansas.com/living/food-drink/article3792059.html. Some households must have turkey, some must have ham, some must have pumpkin pie in order for Thanksgiving to feel legitimate. I have enjoyed many Thanksgiving meals with churches and friends and extended family. Even with the variation that comes with integrating different groups and food favorites, I have never seen sweet potato pie missing from the menu, so I consider it to be a staple dish in my community.
