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Friday, 02 December 2016 09:52

Turn leftovers into delicious bakery

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Use your leftover sweet potatoes or squash to make this Bundt cake. For this recipe you’ll need to mash the leftover sweet potatoes from your Thanksgiving dinner. It doesn’t matter if you’ve already done the motherly thing and covered them with butter, brown sugar and mini marshmallows — just mash it all together using your mixer or a hand masher. The butter will make the whole recipe a bit richer. The sugar and marshmallows will make it a bit sweeter. If your sweet potatoes have a lot of liquid glaze on them, start by mashing the sweet potatoes (or yams) first. Then add the liquid a bit at a time until you have the consistency of canned pumpkin. You may, of course, substitute canned pumpkin to start with. Or if you have a can of sweet potatoes in your cupboard, use that following the same mashing directions. Use your leftover sweet potatoes or squash to make this Bundt cake. For this recipe you’ll need to mash the leftover sweet potatoes from your Thanksgiving dinner. It doesn’t matter if you’ve already done the motherly thing and covered them with butter, brown sugar and mini marshmallows — just mash it all together using your mixer or a hand masher. The butter will make the whole recipe a bit richer. The sugar and marshmallows will make it a bit sweeter. If your sweet potatoes have a lot of liquid glaze on them, start by mashing the sweet potatoes (or yams) first. Then add the liquid a bit at a time until you have the consistency of canned pumpkin. You may, of course, substitute canned pumpkin to start with. Or if you have a can of sweet potatoes in your cupboard, use that following the same mashing directions.

If you’ve got holiday leftovers, you can use them to make some tasty dessert. Doesn’t a cranberry pecan muffin sound good? Or how about pumpkin Bundt cake made even better using sweet potatoes?

Cranberry muffins
     
Makes 12 regular size muffins

2 eggs
3/4 cups oil
3/4 sugar
1 cup cranberry sauce (the whole berry kind)
2 1/2 cups flour
1-1/2 tsps. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup oatmeal
3/4 cup pecan pieces

In mixer bowl, cream together eggs, oil, sugar and cranberry sauce.  Sift together flour, baking powder, salt and baking soda. Add the flour mixture gradually, beating on medium speed to make a smooth batter.  Remove from mixer and stir in oatmeal and pecans.
Spray muffin tins with cooking oil and divide dough equally among the 12. Bake muffins in a preheated 350 degree oven for 15 to 25 minutes. If making a bread loaf, bake for 35 to 45 minutes. Test for doneness with a toothpick.

Sweet potato Bundt cake

4 eggs
3 cups sugar
2 cups mashed sweet potatoes (or canned pumpkin)
1 cup salad oil
1/4 cup water
1/2 tsp. baking powder
2 tsps. baking soda
1 tsp. salt
1 tsp. cloves
2 tsps. cinnamon
3-1/2 cups flour
1 cup raisins or craisins (optional)
1 cup pecan pieces (optional)
In mixer, cream together eggs, sugar, sweet potato and oil. Add water and continue mixing. Sift together dry ingredients and add gradually to mixture, continuing to beat on medium speed until all is incorporated and batter is smooth.  
Remove from mixer and fold in nuts and raisins if desired. Prepare Bundt cake pan by spraying with oil and flouring the bottoms and sides.
Pour in the batter and bake in a preheated 350 F oven for 50 minutes. Turn heat down to 300 F and bake 20 minutes more or until the top is dry and springs back when you press down with your finger.
Test for doneness by inserting a toothpick into the center. If it comes out dry, it is done. Remove from oven. Let rest five to 10 minutes, then run a knife along the edges and invert the pan to release the cake. Let cool completely on a wire rack.
Glaze with icing if desired.

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