Monday, July 28, 2014

Sweet samples

February 19. 2013 6:22PM
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Everything Natural in Clarks Summit treated its customers to a Thanksgiving Sampler Nov. 17 prepared by the shop's staff. It included turkey, stuffing, cranberry sauce and sweet potatoes. Staff members were also on hand to give healthy Thanksgiving dinner tips.

Barbara Cohen, of Scranton, said her number one tip is to use the best quality ingredients you can get, such as a turkey with no preservatives and other foods that are nourishing and healthy.

Customers who tasted the samplers described the food as delicious and savory.

Those who missed out on the in-store samples can still get a taste by trying out these sweet potato recipes from the Everything Natural staff:

Sweet Potato Yum Yum,
a recipe from Kelly Baker:

Ingredients (all organic ingredients recommended): 3 cans sweet potato puree or mashed sweet potatoes; 1/2 teaspoon sea salt; 1/2 cup butter; 1/2 cup; 1/2 cup evaporated milk; 3/4 cup brown sugar; 1/2 cupflower; 1/2 cup chopped pecans or walnuts; 1 teaspoon vanilla

Instructions: Mix the sweet potato, salt, vanilla, evaporated milk and sugar, and place in baking dish. For the topping, mix the butter, brown sugar and flour, and spread evenly on top the potatoes, adding the nuts to the top. Bake for 35 minutes at 350 degrees.

Sweet Potato-Pecan Casserole, a recipe from Barbara Cohen:

Ingredients: Cooking spray; 4lbs. sweet potatoes (about 5 medium); 1/3 cup maple syrup; 4 tablespoon butter; 1/2 teaspoon salt; 1tablespoon dark brown sugar; 1/2 teaspoon ground cinnamon; 1/3 cup finely ground pecans.

Instructions: Preheat oven to 350 degrees and butter an 8 inch square baking dish. Bring a large pot of salted water to boil, and put the sweet potatoes unpeeled in the water and let simmer, covered for 20-25 minutes or until fork tender. Transfer the cooked potatoes to a bowl and let them cool, then remove the skins. Add maple syrup, butter and salt to the potatoes. Whip with an electric mixer until smooth. Spread the mixture in the buttered baking dish. Next, Mix the brown sugar, pecans and cinnamon in a bowl and sprinkle over the potatoes. Bake until hot and beginning to brown on the edges, or 40 to 45 minutes.

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