Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Salliann's Impossible Pie
• 1 can (16-oz) sweet potatoes, yams, or pumpkin
• 1 can (13-oz) evaporated milk
• 2 tablespoons margarine or butter, softened
• 2 eggs
• 1/4 cup sugar
• 1/2 cup Bisquick or similar mix
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla
Heat oven to 350 degrees. Grease a pie pan. Beat all of the ingredients until smooth in a blender on high or 2 minutes with a hand mixer. Pour into the pie plate and then cook until a knife inserted into the center comes out clean, 50 to 55 minutes. Cool. Good with or without topping.
Bisquick cookbook and Salliann Owens
This week's intriguing first recipe might become part of your Thanksgiving menu. Give it a try, and see what you think. That's what I'm going to do this coming weekend.
The recipe was sent in by Salliann Owens, of Loveland. She wrote that she got it from a Bisquick cookbook.
To make "Sweet Potato or Yam or Pumpkin Impossible Pie," you will need the following ingredients: 1 can (16-ounce) of sweet potatoes, yams, or pumpkin; 1 can (13-ounce) of evaporated milk; 2 tablespoons margarine or butter, softened; 2 eggs; 1/4 cup sugar; 1/2 cup Bisquick or similar mix; 2 1/2 teaspoons pumpkin pie spice; and 2 teaspoons vanilla.
Preheat the oven to 350 degrees. Grease a 10x1 1/2 -inch or 9x1 1/4-inch pie pan.
Beat all ingredients until smooth in a blender on high or 2 minutes with a hand mixer. Pour into the pie pan. Cook until a knife inserted into the center comes out clean, about 50 to 55 minutes. Cool. Good with or without whipped topping.
When I make the pie, I'm going to mash up yams or sweet potatoes before adding the other ingredients, but maybe it isn't necessary if using a blender or mixer.
This recipe is featured in the cut-out at the end of the column.
Salliann also sent in a recipe for "Peach Cobbler". The recipe also came from her Bisquick cookbook.
For the cobbler filling, you need: 1/2 cup sugar, 1 tablespoon cornstarch, and 2 regular size cans of peaches or about 3 cups fresh peaches. The topping ingredients are: 1 cup Bisquick or similar mix, 1/4 cup milk, 1 tablespoon sugar, and 1 tablespoon melted margarine or butter.
Preheat the oven to 425 degrees.
Mix the sugar and cornstarch into the peaches. (Triple the amount of sugar for fresh peaches.) Heat to a boil, stirring constantly. Boil 1 minute. Pour into an ungreased, square cake pan or a 1 1/2 quart casserole.
Mix other ingredients until a soft dough forms. Drop dough by 6 tablespoons onto the hot fruit mixture. Bake until golden brown, about 15 minutes.
Salliann wrote that this recipe doubles easily. She likes to sprinkle cinnamon and sugar on top before baking and also adds cinnamon to the fruit mixture.
This is similar to a fruit cobbler recipe that I like. I make the dough from "scratch".
Thanks for all of the recipes, Salliann!
I'm waiting to hear about your favorite recipes. Call me at 824-8809 or write to me at Box 415, Craig 81626.