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1 medium sweet potato
1/4 cup butter
1/2 cup sugar
1 egg, lightly beaten
1/4 tsp lemon, grated
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup walnuts, chopped
1/4 cup golden raisins, chopped
Preheat oven to 375 F. Scrub potato and prick it in several places with a fork. Bake at 375 F. for 45 minutes or until tender. Cool to room temperature.
Peel potato then mash with a fork and reserve 2/3 cup. Grease mini-muffin tins. Cream the butter and sugar. Beat in the reserved 2/3 cup sweet potato. Beat in the egg and grated lemon peel. Sift flour with baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients and milk alternately by hand, mixing until blended. Do not overmix. Fold in chopped nuts and raisins.
Spoon into greased muffin tins, filling each tin 3/4 full. Sprinkle sugar and cinnamon on top of each muffin. Bake at 400 F. for 20 minutes.
Bear Hollow Caramel Pie
1 cup packed brown sugar
1/2 cup sugar
2 tsp all-purpose flour
2 tsp cornmeal
3 egg yolks
2 cups milk
1/4 cup margarine
1 9" baked pie shell
In a saucepan combine the brown sugar, sugar, flour, cornmeal, egg yolks, milk, and margarine. Cook until thick (about 25 to 30 minutes). Pour the filling into the baked pie crust.
Meringue Topping:
Combine 3 egg whites and 6 tablespoons sugar. Beat until fluffy. Spread over pie and broil in oven until brown on top.
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Fireside Chalets and Log Cabin Rentals of Pigeon Forge invites you to our uniquely designed chalets and log cabins, fully furnished and available for your Pigeon Forge or Smoky Mountain Vacation. Our chalets and cabins are located conveniently near the outlet malls, music theaters, and fine dining for which "Action Packed" Pigeon Forge and Great Smoky Mountains have become famous. Cabins are also located close to hiking and fishing in the National Park.
Fireside Chalet & Log Cabin Rentals
2612 High Valley Drive
Pigeon Forge TN 37868
866-367-2843
www.firesidechalets.com
Coconut Cream Pie
1 cup sugar
1/2 cup all-purpose flour
1/4 tsp salt
3 cups milk
4 eggs, separated
3 tbsp butter
1-1/2 tsp vanilla extract
1 3-1/2 oz can flaked coconut
1 9" baked pie shell
1 tsp vanilla extract
1/2 tsp cream of tartar
1/2 cup sugar
In a saucepan combine sugar, flour, and salt. Gradually stir in the milk. Cook, stirring constantly, until thickened and bubbly. Reduce the heat and cook, stirring constantly, for 2 minutes more. Remove from heat.
Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat. Stir in the butter and vanilla. Stir in 1 cup of the coconut. Pour the mixture into baked pie shell.
Beat egg whites with vanilla and cream of tartar. Gradually add sugar, beating until stiff. Spread over the hot filling. Sprinkle with the remaining coconut. Bake in a 350 F. oven for 12 to 15 minutes or until the meringue is golden brown. Cover and refrigerate until ready to serve.
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