AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY
Here's what you need: large sweet potato, unsalted butter, sugar, ground nutmeg, ground cinnamon, kosher salt, large eggs, self-rising flour, buttermilk, vanilla extract, lemon extract, frozen prepared pie crust
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
- Preheat the oven to 365˚F (185˚C).
- Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
- Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
- Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
- Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
- Cool the pies for 2 hours on a wire rack.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 844 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 6 grams, Protein 11 grams, Sugar 48 grams
VIVIAN'S RAW PIE
Raw, naturally sweet & amazingly healthy and delicious. This is my take on Vivian's original recipe. There is a lot of room to improvise here. I've had several different versions of this pie and it was excellent every time. This recipe comes from an old hand written recipe card from a friend's mom's recipe collection. Whoever Vivian is, bless her heart, I love this pie.
Provided by jude503
Categories Tarts
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Grind nuts & seeds in food processor. they should measure at least a cup AFTER they've been ground.
- Add ground flax & 1/4 c shredded coconut. add dates a few at a time. careful, they can stick to food processor blade.
- When dates are finely chopped mix in with a fork 1 TB honey or agave and just a little coconut milk (maybe a quarter of the can)- a little at a time until you reach a sticky consistency that can be patted into a pie pan.
- *Note: You may not even need the coconut milk if your dates are really soft. The original recipe had none- I just added it because mine always seems too dry.
- Slice fruits in thin slices and layer on top of crust: bananas first, then whatever else you're using. Save a layer of your prettiest fruits; kiwi, berries, or star fruit- or whatever you want- for the last step.
- Take whatever mushy fruit you have leftover (bruised strawberries, overripe pears, papaya, or banana all work well) & blend in food processor (with a little coconut milk if you like) until smooth. consistency should be a little thinner than applesauce. pour this evenly over the pie.
- Take your decorative fruits reserved for the top layer (toss them in a little agave if you like for a glazed look) and arrange prettily on top.
- Sprinkle top lightly with remaining coconut shreds.
- Freezing for an hour or so helps with the slicing, or you can slice & eat right away or refrigerate. This pie is definitely best the first day :-).
Nutrition Facts : Calories 275.3, Fat 20.2, SaturatedFat 9.5, Sodium 143.1, Carbohydrate 23.1, Fiber 4.2, Sugar 15.7, Protein 5
CUBANO PIES AS MADE BY VIVIAN HERNANDEZ-JACKSON RECIPE BY TASTY
Celebrate Latinx Heritage Month with a rich, tangy, crunchy Cubano pie as made by bakery owner Vivian Hernandez-Jackson. Pickles, Cuban-style roasted pork, and a crunchy pastry shell make this a perfect, portable pastry.
Provided by Vivian Hernandez-Jackson
Categories Bakery Goods
Time 11h
Yield 9 servings
Number Of Ingredients 15
Steps:
- Make the Cuban-style pork: Preheat the oven to 300°F (150°C).
- In a small bowl, mix together the cumin, oregano, salt, and Sazón.
- Place the pork shoulder in a 9 x 13-inch (22 x 33 c,m) ( baking dish. Sprinkle the spice mixture all over, then pour the mojo marinade and water on top.
- Cover the baking dish tightly with foil. Transfer the pork to the oven and bake for 10 hours, until extremely tender and the liquid has reduced.
- Drain the liquid from the pan into a bowl and set aside. Using 2 forks, shred the pork, discarding any fatty bits. Pour the reserved braising liquid over the pork and toss until well combined. You should have about 4 cups. The pork will keep in an airtight container in the refrigerator until ready to use, up to 4 days.
- Make the cubano pies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Lay 1 sheet of puff pastry on a clean surface and use a knife or pizza cutter to mark 9 squares.
- Scoop 3 heaping tablespoons of Cuban-style pork onto each square (save the leftover pork for another use). Top each portion with 2 pickle slices, a drizzle of yellow mustard, and a half slice of Swiss cheese.
- Gently lay the remaining sheet of puff pastry over the pork mounds. Use your fingers to press the dough together around the edges, then between the squares. Using a knife or pizza cutter, cut through to make 9 individual squares.
- Transfer the pies to the prepared baking sheets. Brush the tops with the beaten egg.
- Bake for 25-35 minutes, until deep golden brown and firm.
- Meanwhile, combine the water, sugar, and cinnamon stick in a small saucepan. Bring to a boil over medium-high heat and cook for 3 minutes, until the sugar is fully dissolved. Remove the pot from the heat.
- Remove the Cubano pies from the oven and immediately brush with the cinnamon syrup. Serve warm.
- Enjoy!
VIVIAN'S FROZEN PEACHES
Vivian my good friend gave me her recipe for fresh frozen peaches after I had told her that my canned ones were not what I had expected. She told me that she never cans them only freezes them. When I tasted her recipe I knew there was no going back, except for seconds! These are wonderful and so fresh you think you just fixed right then! The teaspoon measurement is a very big heap!
Provided by KGCOOK
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together sugar and fruit fresh in a small bowl.
- Do not put peaches in hot water to peel, there is no need to.
- Peel and slice peaches into a larger bowl.
- Pour sugar mixture over the peaches.
- Gently mix with the peaches.
- Put peaches into freezer bags or containers.
- Mark with name, date, and amount if desired.
- Seal and freeze.
- Only make small amounts at a time to keep fruit from turning brown.
- For Pie and other desserts: drain juice if needed and add the rest of your favorite ingredients.
- I have not tried them in other desserts, they just don't make it that far!
- The get ate before that!
Nutrition Facts : Calories 259.8, Fat 0.4, Carbohydrate 66.2, Fiber 2.5, Sugar 64.2, Protein 1.6
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