georgehirschlifestyle.com
Pecan Cornbread
3 Mcintosh or Gala, peeled, cored & sliced
1/4 cup butter, cut in small pieces
Makes 1 loaf
1/4 cup light or dark brown sugar
as seen on George Hirsch Living it UP TV series
1/4 granulated Turbino sugar
2 Tablespoons honey
6 ounces cornmeal, fine grind maize
1 teaspoon ground cinnamon
5 ounces all-purpose flour
Pinch ground nutmeg
4 teaspoons baking powder
1/4 cup orange juice
2 Tablespoons sugar
1 Tablespoon honey
Preheat oven to 350 degrees.
1/2 teaspoon salt
Cut sweet potatoes into small pieces.
1 cup plain low fat yogurt
2 ounces milk
Layer the sweet potatoes and apples in a
1 egg beaten slightly
shallow buttered casserole. Evenly top with the
4 Tablespoons butter
butter, brown sugar, granulated sugar, honey,
cinnamon and nutmeg. Pour the orange juice
For the pecan topping:
evenly over the ingredients, cover and bake
1/2 cup chopped pecans
until the sweet potatoes are tender, 50-60
2 Tablespoons melted butter
minutes. For caramelized potatoes uncover for
2 Tablespoons brown sugar
the last 20 minutes.
2 Tablespoons honey
Pre heat oven to 400 degrees.
Mix the cornmeal, flour, baking powder, sugar,
salt, and honey. Add the yogurt, milk, egg, and
butter. Mix all the ingredients until the batter
blends together, use caution to not over mix.
In the bottom of a greased cake pan, iron
skillet, or molded pan put honey, brown sugar,
pecans and butter. Place the cornbread into
cake pan. Bake for 25 to 30 minutes. Cool
slightly before removing the corn bread from
the pan.
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Candied Sweet
Potatoes & Apples
Makes six-eight servings
as seen on George Hirsch Living it UP TV series
4 large sweet potatoes, peeled & cut into small
pieces
©iStockphoto.com/Jack Puccio
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