When I was growing up, cooking was a big part of my life. I think that is why I enjoy it still today, its just part of who I am. I started with cookies and simple things when I was around 10 or so I guess. Then as I got better and older, Mom had me do side dishes and then eventually main courses.
Thanksgiving to me is about Family and Food. Like most people, I have recipes that remind me of those happy memories. Often I fail to make these comfort foods throughout the rest of the year. Its a shame really, because they are so yummy, and given that my family is big on “simple but tasty” cooking, its not like they are very difficult.
I have started a new category in this blog to be able to record and share with you all, some of my favorite dishes :) I hope you will enjoy them as much as I do! They are best stirred with patience and peacefullness and served with an ample amount of love and family.
.::Happy Holidays!::.
This is one of the first Thanksgiving/Christmas dishes I was taught/allowed to make. Its not really done with precise measurements. Its best done by “eyeballing”. It can be served as a side dish, thats what my family does *we don’t “do” the Marshmellow Yammy thing, EW”. But can also be served as a slightly savory dessert. I’ve been told its quite good warm with a scoop of French Vanilla Ice Cream ontop. This is also a dish that can be made the day before and then reheated, its very good the second, third…fourth day….IF it lasts that long ;)
*~*~ Apples N Yams ~*~*
4-5 Medium size Yams (sweet potatos can be substituted use a bit more B. Sugar if so)
6-7 Large Granny Smith Apples (Fugi are ok to, but I prefer the Grannys)
Brown Sugar (NOT packed)
Cinnamon
**Nutmeg**
One Stick Butter, Softened (or Tub Margarine)
Thin slice the raw Yams into 1/4 in slices or so. You can use a mandalin, or just a sharp knife, does NOT have to be exact, but aim to get them around the same thickness so they cook evenly. Core and slice the Apples into rounds. (you can do wedges, but rounds are easier to layer and bake more evenly) They should be a bit thicker of a slice, as they will cook down further due to their higher water content.
In a lightly buttered 13 x 9 baking dish, lay down a single layer of the Yams. Dot liberally with butter and sprinkle amply with Brown Sugar (perhaps around 4-5 Tablespoons or so). Then, lay down a single layer of Apples and sprinkle with cinammon (around 1-2 teaspoons). Repeat layers, ending with Apples. *You can arrange the last layer artistically if desired and even use wedged slices for this last layer which is what I often will do*
Dot the last layer of Apples with butter as well as a bit of brown sugar and cinammon. Cover with tin foild and back on 350 20-30 minutes. Uncover and bake and addition 10-15 minutes or until Yams are fork tender.
**You can also sprinkle the Apple Layers with a TOUCH of Nutmeg in addition to the Cinnamon, its a bit more of a *kick* if you do this.**