By By Lisa Tindell – news writer
My goodness, this year is whizzing by a little more quickly than I'd like. It seems like I just got all of the Christmas decorations put away and now I have to find the chicken frame that holds the Easter eggs for my table.
We are looking at the first day of spring today, and Easter is just two and a half weeks away. It's really time to start considering what you plan to serve for your holiday lunch.
For some reason, I usually prepare a ham and of course, you can't have ham without a good sweet potato casserole. I have a recipe that I have used many times, but I had a reader submit one that sounds pretty close to the one I prepare. Take a look at this recipe submitted by Kristin Larrimore, and see if it's something you would like to serve with the Easter ham.
Sweet Potato Casserole
By Kristin Larrimore
3 cups mashed sweet potatoes
1 cup sugar
One-half tsp. salt
2 eggs
Two-thirds cups butter
One-half cup evaporated milk
1 tsp. vanilla
1 cup dark brown sugar
1 cup chopped pecans
One-half tsp. cinnamon
One-eighth tsp. cloves
One-eighth tsp. nutmeg
If using fresh sweet potatoes, bake or boil them until soft. Mash potatoes then combine sugar, salt, eggs, butter, milk, vanilla and spices. Blend smoothly in blender. Pour mixture into a casserole dish. In a large bowl combine brown sugar and pecans. Sprinkle on top of potato mixture. Bake at 350 degrees for 30 minutes. Can be made ahead and frozen.
Okay, that takes care of one of the side dishes you'll need for your holiday meal. Now for a dessert.
Just like I think it's commanded to serve ham on Easter, it is also commanded that we serve coconut cake for the blessed holiday.
This next recipe is one that was submitted by Mabel Godwin. It sounds like it may be a little time consuming, but it should be well worth the effort.
Coconut Chiffon Cake
By Mabel Godwin
2 cups sifted cake flour
1 and one-third cups sugar
2 and one-half tsp. baking powder
1 tsp. salt
One-half cup vegetable oil
6 eggs, separated
Two-thirds cup lukewarm water
2 tsp. vanilla extract
2 tbsp. coconut extract
One-half tsp. cream of tartar
Pinch of salt
2 (4 oz.) cans flaked coconut, divided
Heat oven to 325 degrees. Sift dry ingredients together and mix well. Make a well in the center of the ingredients and add oil, egg yolks, eater and flavorings. Mix by hand until ingredients are smooth being careful not to over mix. Beat egg whites (at room temperature) with cream of tartar and pinch of salt until whites are stiff, not dry. Fold whites into flour mixture adding one can of coconut as you fold. Pour the batter into an ungreased tube pan and bake for 50 to 60 minutes or until tested done (cake will spring back when pressed lightly with fingertips when it is done). Remove cake from oven and invert over the neck of a bottle; cool completely or at least two hours. When cool, frost cake and press remaining coconut into frosting.
Frosting: 4 cups powdered sugar
One-fourth cup melted butter
1 tsp. vanilla extract
1 tsp. coconut extract
One-fourth (approx.) heavy cream.
Sift powered sugar into bowl. Beat in butter, flavorings and enough heavy cream to make the frosting spreadable. Use immediately.
Next week I'll give you a few more ideas for some side dishes for the Easter meal. If you have something that is tried and true for your families dinner table, please be sure to pass it along to me. I'd love to be able to see what kind of dishes you serve and I'm sure other cooks would love to have something different on their table for the upcoming holiday.
Drop by the office with your recipes or give me a call. You can even email your recipes, tips and ideas to me at lisa.tindell@brewtonstandard.com. The phone number here is 867-4876.
Until next week, Happy Cooking!