Maple Sweet Potatoes

Maple sweet potatoes: 3 medium sweet potatoes, peeled and cut in to 1 inch pieces, 1 cup of water in IP (you can put the potatoes in to a steam basket or just drop them in the water which is what I did); – set the pressure release to sealing; Select steam – set cooking time to 5 minutes at high pressure.

When finished – Quick release; strain the potatoes; add potatoes back to the pot –add 2 Tbsp unsalted butter; 3 Tbsp of dark maple syrup; 1/4 tsp kosher salt; 1/4 tsp ground cinnamon. Using a potato masher – mix this all together

If you want: toast some pecans and sprinkle over the top along with 1/2 tsp orange zest

For a casserole: Put this all in a dish – preheat over to 325 – top with marshmallows. Bake for 25 to 30 minutes until the marshmallows are golden brown on top.

We prefer maple syrup over brown sugar in a sweet potato casserole, and only toasted pecan topping. If you don’t have maple syrup – try brown sugar – the main part of sharing this dish I just made is I used the steam function. The potatoes did not take long, and they were a perfect consistency

Top me twice Cake – vintage recipe

1968 Pillsbury’s Bake Off Dessert Cook Book

I would refer to this as a pineapple pecan coconut coffee cake.

This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful, and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.

Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes, and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works. After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake. While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture. Jim couldn’t wait for it to cool down. He said it is delicious, and he will be eating it for breakfast.

Top Me Twice Cake

Cake:

2 cups All Purpose Flour

1 cup sugar

1 tsp soda

1 tsp salt

1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained

1 teaspoon vanilla

2 eggs

Topping:

½ cup firmly packed brown sugar

1/3 cup flaked coconut

½ cup chopped pecans

Sauce:

½ cup butter or margarine

½ cup light cream

½ cup sugar

½ tsp vanilla

Oven 350 9 -inch square cake

Cake: In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.

Topping: combine all ingredients

Sauce: In small saucepan, melt butter. Blend in remaining ingredients.

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