Creme Brulee Stuffed Sweet Potatoes

4-6 Medium Sweet Potatoes

Crème Brulee Filling:

1 c Whole Milk

8 Egg Yolks

1/2 c Sugar

2 Tbs. Cornstarch

2 1/2 c Heavy Cream

1 Vanilla Bean

Dusting Sugar:

1/2 c Sugar

1 tsp. Pumpkin Spice

Bake sweet potatoes until tender. Let rest until ready to use.

Place egg yolks, sugar, and cornstarch in bowl whisk until smooth. Add heavy cream and whisk until smooth.

Place milk in saucepan and heat until just warm and bubbles start to form around the edges. Do NOT boil.

Pour milk into egg and cream mixture slowly to temper. Pour mixture back into pot. Scrape seeds from vanilla bean into mixture. Cook on medium heat stirring constantly until mixture begins to thicken and bubbles form in the center.

Do NOT boil. This mixture will break and you will have to start over!

Chill mixture completely in refrigerator.

Reheat potatoes until warm. Cut slit into potatoes longways and make well in the center. Sprinkle inside with dusting sugar. Spoon crème brulee filling in well. Dust with sugar and torch until golden brown. Allow to cool for 1 minute. Serve as a side dish or dessert!

Honey Spice Bars

My Grandmother has made these easy dessert bars for years. She keeps them in a sealed container on her buffet waiting for lucky guests to stop by and enjoy along with her famous cheese straws. These bars take 30 minutes or less to prepare and cook. You probably have the short list of ingredients in your pantry!

Bars:

1 c Sugar

3/4 c Oil

1/4 c Honey (Vanilla Bean Bear Hug Honey)

1 large Egg

2 c All-Purpose Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Salt

1 c Pecans chopped

Glaze:

1 c Powdered Sugar

2 Tbs. Mayonnaise

1 tsp Vanilla

1 Tbs Honey

1-2 Tbs Water

Preheat oven to 350 degrees. Place all bar ingredients in a bowl and mix until just combined. Pour mixture into greased 9x13 baking dish. Batter is very thick. Spread batter with spatula or hands to edges of pan. Bake 12-15 minutes. While bars are baking place all glaze ingredients in a bowl and whisk until smooth. Remove bars from oven and let cool 5 minutes. Pour glaze over bars and spread until the top of bars are completely covered. Let cool completely and slice into bite size bars.

Apple Dumplings

Apple Dumplings

12 Frozen Biscuits

2 cans Apple Pie Filling

1 c Water

1 stick Butter

1 c Sugar

1 tsp. Cinnamon

Icing:

2 c Powdered Sugar

1 c Heavy Whipping Cream

1 tsp. Cinnamon

Allow frozen biscuits to partially thaw. Cut each biscuit into quarters. Spray a 15 inch cast iron skillet or a 4 quart casserole dish with nonstick spray. Place biscuit pieces in dish and cover with apple pie filling. Place butter, water, sugar, and cinnamon in pot and cook until butter is melted and sugar is dissolved. Pour over biscuits and apples. Bake at 350 degrees for 30-45 minutes until biscuit pieces start to brown and are cooked through. While biscuits are cooking make icing. Place powdered sugar, heavy cream, and cinnamon in bowl and mix until smooth. Pour icing over hot biscuits. Serve warm with bourbon vanilla ice cream.