beginnings

You’re going to meet Robin the painter in our May-June magazine, but for now she shares her culinary skills.

Robin Shore’s Sweet Potato Pie

1 large can sweet potatoes, drained Ground cinnamon, TT* Ground clove, TT* 1 1/2 sticks butter, melted 1 cup self rising flour 1 cup granulated sugar 3/4 cup milk 1/3 cup brown sugar 3 Tablespoons butter 1/4 cup dark rum Whipped topping

Spray a 9x12-inch baking dish. Drain potatoes & put in dish. Sprinkle to taste with cinnamon & clove. Pour melted butter over potatoes. Mix well flour, sugar & milk. Pour mixture evenly over potatoes. Bake at 375°F. til golden brown. Boil brown sugar, 3 Tablespoons butter & rum. Pour mixture over pie while hot. Serve with a dollop of whipped cream.

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Reader Favorite

recipe from Best Yadkin Valley Cooks Cookbook

Retired from 35 years at US Airways, Gilda Lynch is known for being a great cook. This delicious and light recipe came from her sister-in-law, Ginny Long. It has to be one of the yummiest desserts ever created.

Gilda recommends you always use fresh purple grapes for this simple, quick recipe. The fresh fruit has redeeming qualities making the perfect excuse for a second helping. She always takes her Grape Salad to family reunions.

Gilda has an outgoing personality and had one of her popular Grape Salad dishes prepared for us, so we can confirm it’s scrumptiousness!

Talk about a reader favorite! We’ve shared this recipe on a couple of occasions before, as readers ask for it. From March-April 2020 here’s Gilda.

bestcooks@yadkinvalleymagazine.com

Gilda Lynch’s Grape Salad

Crust Mix crust first and while baking, mix ingredients for grapes. 3/4 cup graham cracker crumbs 1/2 cup chopped pecans 2 Tablespoons sugar 1 stick butter, melted Mix all together, press in oven safe glass dish. Bake at 400°F. for 10 minutes.

Filling: While the crust is baking, mix the following together: 1 (8-ounce) block cream cheese 1 (8-ounce) tub sour cream 1 1/2 cups powdered sugar 1 Tablespoon vanilla flavoring 2 bunches seedless red/purple grapes, approximately 1 1/2 cups

Spread grapes over crust and pour other mixed ingredients over the top of the grapes. Keep refrigerated.