2 from Sundays at Moosewood Restaurant

[Guest guest]

Sundays at Moosewood are not lowfat! But I thought I'd send these

anyway because we aren't all on lowfat diets.

 

Ellen C.

* Exported from MasterCook Mac *

 

Annie Wade's Sweet Potato Souffle

 

Recipe By : Sundays at Moosewood Restaurant

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Sweet Potatoes & Yams

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups mashed cooked sweet potatoes -- 2 large, peeled

1/4 cup brown sugar

3 tablespoons butter

4 eggs -- beaten

1/4 cup light rum

1/4 teaspoon cinnamon

 

Preheat oven to 350 F.

 

Combine the mashed sweet potatoes with the rest of the ingredients.

Beat well by hand or with an electric mixer. Fold into a buttered 2

quart baking dish. Bake for 45 to 50 minutes or until a knife

inserted into the center comes out clean and the top is firm and

golden.

 

 

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Per serving: 285 Calories; 9g Fat (31% calories from fat); 7g

Protein; 39g Carbohydrate; 159mg Cholesterol; 199mg Sodium

Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other

Carbohydrates

 

 

Nutr. Assoc. : 5217 0 0 0 0 0

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* Exported from MasterCook Mac *

 

Mocha Pecan Pie

 

Recipe By : Sundays at Moosewood Restaurant

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

--crust--

1/3 cup butter

1 cup unbleached white flour

3 tablespoons ice water

--filling--

3/4 cup sugar

1/2 cup maple syrup -- or dark corn syrup

2 tablespoons coffee liqueur

(or brewed strong black coffee)

2 tablespoons butter

2 tablespoons unbleached white flour

3 large eggs

1/2 cup semisweet chocolate chips

1 cup toasted pecans

 

Preheat the oven to 400 F.

 

For the crust, cut the butter into the flour with a knife, a pastry

cutter, or your fingers, until the mixture resembles a course

cornmeal. Add about 3 tablespoons of ice water, and combine until the

dough clings together in a ball. Roll it out on a lightly floured

board. Place the crust in a 9-inch pie plate, and crimp the edges.

 

To make the filling, place all of the filling ingredients except the

pecans in a blender or food processor and puree until the chocolate

chips are completely ground up and everything is smooth. If you don't

have a machine, melt the chocolate and butter on very low heat. Cool

it and beat it with all of the other filling ingredients except the

pecans. Pour the filling over the pecans in a bowl, and stir just

enough to coat the nuts.

 

Pour the filling into the unbaked 9-inch pie shell. Bake at 400 F for

10 minutes. then reduce the heat to 350F and bake for another 30

minutes or until the filling is set but still moist. Cool completely

before cutting.

 

Serve with whipped cream or vanilla ice cream.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 479 Calories; 26g Fat (47% calories from fat); 6g

Protein; 59g Carbohydrate; 109mg Cholesterol; 134mg Sodium

Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1 Fruit; 5 Fat; 2 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 14 0 0 0 0 0 0 0 14 0 0 1089

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