Paula Deen's Sweet Potato Biscuits (with Rosemary)
1 1/4 cups all-purpose flour (I used 1/2 cup whole wheat flour, 1/2 cup all purpose white flour, and 1/4 cup coarse cornmeal)
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)
1 Tsp fresh rosemary leaves, minced
Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes, rosemary, and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
Makes approx. 6-8 3" diameter biscuits.
http://www.buttermilkpress.com/blog/pralines-from-paula-deens-magazine/
PRALINES FROM PAULA DEEN'S MAGAZINE
1-1/2 cups sugar
1-1/2 cups firmly packed light brown sugar
1/8 tsp salt
3 tablespoons dark corn syrup
1 cup evaporated milk
2 tablespoons butter
1 tsp vanilla extract
1-3/4 cups pecan halves
Butter the sides of a heavy 2 quart saucepan. Combine sugars, salt, corn syrup, milk and butter in the saucepan. Stir constantly over medium heat (with a wooden spoon) until sugars have dissolved and the mixture comes to a boil.
Continue to cook to a soft-ball stage (236 degrees on a candy thermometer), stirring occasionally.
Remove from heat and allow to cool at room temperature for 10 minutes. Add vanilla and nuts. Beat with a spoon by hand for about 2 minutes - or until candy is slightly thick and begins to lose its gloss.
Quickly drop by heaping tablespoons onto waxed paper. If candy becomes too stiff, add a few drops of hot water - be careful not to add too much water, though. Frankly, water-logged candy is gross.
This is just another one of the great recipes from Paula Deen's Nov./Dec. issue of her magazine. It was like a little cookbook for the price of a magazine....I've used and re-used the recipes.
I do love me some Paula Deen!
MMMMMM