Yams

I'm making these later this week so I'll have a photo to add then. It will probably make more sense with the photo.

So I love yams. I know some people don't, but I always have. My mom has always done yams the way her mom did them--in rick-racked orange peels.

Buy as many oranges as people you plan to serve. Cut off the top 1/4 of the orange, carefully scoop out the inside. With scissors, cut a rick-rack or zig zag pattern around the top edge of the orange.

Bake them well (as if for mashed potatoes), mash them up, and add butter, brown sugar, a little juice and/or zest from the oranges, salt, and pepper to taste. You could also add pecans or sprinkle some on top at the end. Fill oranges with yams.

When you are getting close to serving, place marshmallows on top of yams and heat in oven until marshmallows are browned.

Carrot Puff

We first ate this at a wedding lunch for some good friends. Max says that this should be the only way to eat carrots--lots of sugar, butter, and cinnamon.

1 pound carrots--cut in1" pieces, cover with water and cook to tender, then drain

Process them in the blender with 3/4 cups milk

Add: 

3 beaten eggs

1/2 cup sugar

2 Tbsp flour

1 Tbsp baking powder

1/4 tsp cinnamon

1/2 cup melted butter

Mix well

Put into 1/2 quart baking dish, bake at 350 for 30 minutes until center is set and a knife comes out clean.

Double this for a 9 x 13 pan and bake a bit longer.

Can garnish with orange slices and grated carrots or parsley.