Potatoes on the Side

Scalloped Potatoes:

2 T unsalted butter, plus more for baking dish
1 medium onion, finely chopped
2 cups heavy cream
2 cups whole milk
1 bay leaf
1 tsp. fresh thyme leaves
1/4 tsp. ground nutmeg
Salt and black pepper
8 medium potatoes, peeled and sliced 1/8 inch thick
6 ounces cheddar cheese

Heat oven to 375. Butter a 9x13 baking dish. In large saucepan, melt butter over medium-high heat. Add onion and cook, stirring often, until softened, 5-7 minutes. Add cream, milk, bay leaf, thyme, nutmeg, 2 tsp. salt and 1/2 tsp. pepper and bring to a boil.

Add potatoes to saucepan and simmer, stirring occasionally, until tender, 20-25 minutes.

Discard bay leaf and transfer potato mixture to prepared baking dish, sprinkle with cheese.

Bake until bubbling and golden brown, 20-25 minutes.

Tater Pie

Sweet Potato Pie with Candied Nut Cream:

2 medium sweet potatoes
12 graham crackers
5 T unsalted butter, melted
2 T granulated sugar
1, 14-ounce can sweetened condensed milk
2 large eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch ground cloves
1 cup heavy cream
1/2 cup chopped candied nuts or peanut brittle

Heat oven to 400. Pierce potatoes all over with fork, place on rimmed baking sheet, and bake until very tender, 50-60 minutes. Let cool, then halve and scoop out flesh.

Reduce oven to 350. In food processor, process graham crackers until fine crums form. Add butter, sugar and 1/4 teaspoon of salt and pulse until moistened. Press mixture into bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on rimmed baking sheet and bake until dry and set, 10-12 minutes. Let cool.

Wipe out food processor and add sweet potato flesh, condensed milk, eggs, cinnamon, ginger, cloves and the remaining 1/4 teaspoon of salt and process until smooth. Pour mixture into crust and bake until set in the center, 45-55 minutes. Let cool completely.

Before serving, using an electric mixer, beat cream on medium-high until soft peaks form. Gently fold in nuts and serve with pie.

Like a Brownie, Only Different

Chocolate Pecan Tart:

1 3/4 cups pecan halves
1 1/4 cups all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1.2 tsp. salt, plus pinch for filling
1 stick unsalted butter, at room temperature
1/4 cup sugar
2 large egg yolks
1/2 pound semisweet chocolate, chopped
1/4 cup heavy cream

Heat oven to 250. Spread pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6-8 minutes. Let cool, then roughly chop, in a medium bowl, whisk together the flour, cocoa powder and salt.

Using an electric mixer, beat butter and sugar on medium-high heat until creamy, 2-3 minutes. Beat in egg yolks. Reduce mixer speed to low and gradually add flour mixture, mix until combined but still crumbly.

Press dough into bottom and up the side of a 4 x 14 inch rectangular tart pan. Line with large piece of parchment paper, leaving an overhang on all sides, and fill with dried beans or pie weights. Place plan on rimmed baking sheet and bake until edges of crust are dry, 20-22 minutes. Remove parchment and beans and bake until dry and set, 10-12 minutes. Let cool completely.

Meanwhile, in large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to bare simmer; pour over chocolate and let stand 1 minute. Stir gently until mixture is smooth. Stir in 1 1/2 cups of pecans. Pour mixture into cooled tart shell and sprinkle with remaining pecans. Refrigerate until set, at least 1 hour.

Apples and Apples

Apple Cobbler:

8 Granny Smith apples, peeled and thinly sliced
1 cup sugar
Juice of a lemon
2 tsp. cinnamon
1/4 tsp. nutmeg
1 T butter
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 T baking powder
Pinch of salt
1 cup fat-free milk

Preheat oven to 350. Combine apples, 1/4 cup sugar, lemon juice, cinnamon and nutmeg in large bowl. Toss to coat and let stand for 20 minutes. Put butter in 9 x 13 baking dish. Put dish in oven for 3 minutes to melt butter. Combine remaining sugar, flours, baking powder and salt in medium bowl. Whisk in milk. Remove baking dish from oven. Add batter. Top with apple mixture. Gently press top with spatula to submerge apples into batter. Bake 20 minutes. Rotate baking dish and bake until top is golden brown, 25-30 minutes.

The Wonders of Waffles

Whole Wheat Buttermilk Waffles:

1 1/3 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups low-fat buttermilk
1/2 cup fat-free egg substitute
1/4 cup packed brown sugar
1 T oil
1 tsp. vanilla extract

Preheat waffle iron. Mix flours, baking powder, baking soda and salt in large bowl. Whisk buttermilk, egg substitute, brown sugar, oil and vanilla in a medium bowl until smooth. Add buttermilk mixture to flour mixture. Mix until combined. Mixture should be lumpy.

When waffle iron is hot, ladle 1/2 cup batter onto surface. Close lid and cook for 4-5 minutes. Batter will make a total of 8 waffles. Freeze up to 1 month.

Dream Dessert

Creamy Fudge:

10 ounces bittersweet or semisweet chocolate, finely chopped
1, 14-ounce can sweetened, fat-free condensed milk
1/2 teaspoon vanilla extract

Line an 8-inch square baking pan with plastic wrap. Leave 2-inch overhang and smooth away any wrinkles. Combine chocolate, milk and extract in large sauce pan. Cook, stirring occasionally, under medium-low heat until chocolate melts and mixture is smooth, about five minutes.

Transfer fudge to prepared pan. Spread evenly with rubber spatula. Let cool, cover with plastic wrap and refrigerate until firm, at least two hours over overnight.

Invert the fudge onto cutting board and remove the wrap. Cut into eight strips and cut each strip crosswise into eight pieces.