Country Kitchen Recipes - November/December 2001

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Sweet Potato Souffle

Ruth Ann Carlton, Fruitland Park, Florida

3 cups mashed cooked sweet potatoes (canned or fresh)
1 stick margarine
3/4 cup sugar
1/4 cup brown sugar
3 eggs, beaten
Cinnamon to taste

Mix together well and pour into a 13 X 9-in. baking dish.

Topping:

Melt 1/2 stick margarine with 3/4 cup brown sugar and 1/2 cup chopped pecans in microwave until bubbly. Put on top of sweet potato mixture and bake at 375° F. for 30 to 40 min.

Fruit-Stuffed Turkey Breasts

Jimmie Schmidt, Masen, Texas

1 whole turkey breast
1/3 cup raisins or dates
1/4 cup water chestnuts, sliced
3/4 cup finely snipped diced apricots
1/4 cup flaked coconut
2 Tblsp. butter, softened
3 Tblsp. light corn syrup
1 Tblsp. brandy or water
Butterfly the turkey breast. Start in the thick part of the breast and slice to the outside so it will fold out flat. Pound with meat hammer to about 1/4-in. thick. Combine rest of ingredients and spread on each breast. Roll up jelly-roll style. Secure with toothpicks. Place on foil and grill about 45 minutes, turning and brushing with butter. Serve on bed of spinach leaves and garnish with orange slices.

Caramel Chocolate Pecan Pie

Helen Harris, Santa Fe, Tennessee

1 cup pecan pieces
1 6-oz. pkg. milk chocolate chips
1/2 cup caramel ice cream topping
1 4-oz. pkg. cream cheese, softened
2 ounces sour cream
1/4 cup buttermilk
1/2 cup sugar
1 tsp. vanilla
3 eggs
1 ready-made deep-dish pie crust

Topping:

1 pint heavy whipping cream
2 Tblsp. confectioner's sugar

Sprinkle pecans in pie shell. Sprinkle chocolate chips over pecans and drizzle with caramel topping. Set aside. Beat cream cheese, sour cream, buttermilk, sugar, and vanilla until smooth. Add eggs and beat well. Pour over caramel topping in pie crust. Bake at 350° F. for 45 min. or until set. Cool. Beat whipped cream and confectioner's sugar. Spread over pie. Decorate with chocolate chips and pecans. Serves 6-8.

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