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Bourbon Sweet Potatoes
Serves 4 to 6
Only a Southerner, inheritor of the infamous Southern sweet tooth, would add massive quantities of butter and sugar to a dish and still regard it as a vegetable. Add a shot of bourbon? No problem.
Reprinted with permission from Bon Appétit, Y’all by Virginia Willis, copyright (c) 2008. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2008 by Ellen Silverman. For more information, please visit www.virginiawillis.com.
Reprinted with permission from Stacey Lyn’s Game and Garden. For more recipes from Stacy, please visit www.gameandgarden.com or purchase her book, Stacy Lyn's Harvest Cookbook: Cook Fresh Food Every Day of the Year at http://amzn.to/2pUspwo.
Author: Stacy Lyn Harris
Three little pies for three little bears. Mama Bear, Papa Bear and Baby Bear (that’s me!).
They weren’t anything fancy. But they didn’t need to be with the first of the season’s farm fresh local apples nestled inside the tender, flaky, homemade pastry crust. The honest flavor of the apples, tart and sweet, made them special enough. And the love, that helped too, the love and care Mama Bear spent making and baking them.
This time Goldilocks didn’t selfishly sneak in and eat them all upon us as if she didn’t already have a Mama of her own to bake her special treats. Although I bet when she smelled them baking she was hoping we would all go out or put them on the windowsill to cool where she could sneak up and steal them away to gobble up greedily all by herself.
Nope, this story, my story, ends differently. The three little bears ate them all up for dessert and went to bed happy and full to their little heart’s content, with crumbs and cinnamon spice stuck to their lips, dreaming of pie season and of the many pies yet to come.
Feast your eyes on these charming little cream cheese, blueberry and rhubarb baby galettes!
Maraschino cherries and chopped apples speckle this sweet bread along with a ribbon of cinnamon sugar through the center. There’s a dusting of cinnamon sugar on top too that caramelizes and gets crackly as it bakes.
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