Midwest Living September/October 2014 Recipes
Redemption Hazelnut Pie
Curried Cauliflower, Apples and Chickpeas
Cinnamon and curry powder balance Granny Smith apples in this roasted cauliflower mixture.
Sister Chestermae Hayes’s Apple Butter Pie
Imagine a pumpkin pie made with jarred apple butter in place of the usual canned pumpkin. It’s the perfect home-baked treat to cap off a cozy autumn supper. Patty suggests sprinkling pecan pieces over the whipped cream or ice cream before serving. We opted for grated fresh nutmeg. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).
Maple-Apple-Glazed Breakfast Meatballs
Perfect for holiday brunches, mini pork meatballs are a sweet and salty alternative to sides of bacon or sausage.
Lemony Greens, ‘Shrooms and Grapes
Lemon and grapes brighten the fresh green bean, broccoli and mushroom mixture.
Aint Sug’s Punkin’ Puddin’
Cajun Sweet Corn and Bacon Jumble
Salty bacon and Cajun seasoning liven up this roasted veggie mixture for a hearty side.
Vertamae Grosvenor’s Coconut Custard Meringue Pie
A cloud of toasty meringue tops creamy coconut pudding in a recipe from Patty’s friend and fellow soul-food queen. Though not difficult, the filling for this pie does require attentive cooking. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).
Miss LaLou’s Bourbon Balls
Honey-Sage Sweet Potatoes, Pears and Walnuts
A colorful mixture of sweet potatoes, red onion and pears blend with sage and sweet honey in this easy roasted side.
My My’s Brown Sugar Pound Cake
Herbed Lamb Meatball Salad
The red pepper dressing is a revelation, well worth making for any lettuce salad. You can use beef instead of lamb if you like.
Aint Helen’s Sweet Potato Cheesecake
Roasted Panzanella Salad
This colorful salad stars sweet roasted cherry tomatoes with the tart of red wine vinegar.
Apricot Jam Tart
Miss Rosa Lee’s Oatmeal Cookies
Orange Sauced Butternut Squash, Carrots and Dried Cherries
Sweet butternut squash and brown sugar balance tangy balsamic vinegar and tart cherries.
Nutty Asian Cabbage with Plums
Soy sauce, ginger, sugar and nutty almonds lend this cabbage mixture a sweet and salty appeal.