Friday at
My favorite group was three little sisters who were three, five and seven years old. Any one of them could pass for Goldy Locks. They had on matching outfits and were on their way to see Santa. Their brave mom let them sample the Pumpkin Pie and a glass of Nurture 2% milk. The littlest (3-year-old) did spill some milk, but not to worry -- we had her spic and span before she left the store.
On Saturday at both Lenox Mall and
At Lenox Mall, we had the whole Thanksgiving dinner (turkey, foccacia Bread stuffing, gravy, cranberry and apple relish). Only this time we added sweet potato souffle. It was sooooo good. Let me give you the recipe. By the way this is Chef Nick's recipe:
6 sweet potatoes, 1 cup white sugar, 1/2 cup 2% Mayfield Milk, 1/2 cup melted butter, 1 tsp. vanilla, 2 eggs, beaten, 1/2 tsp. salt. Topping: 1 cup dark brown sugar, 1/3 cup all-purpose flour, 1/3 cup melted butter. Mix together and set aside. 1 cup chopped pecans (optional). We used mini marshmallows as we did not have pecans.
Pre-heat oven to 350. Boil sweet potatoes until soft. Grease a 2 quart casserole dish. In a mixing bowl, beat potatoes until smooth. Add sugar, milk, butter, vanilla, eggs and salt. Mix well. Pour mixture into casserole dish. Cover with topping and pecans. Cover casserole and bake for 40 minutes uninterrupted.
I wish you all could come by and visit us as we would love to give you coupons for our Milk and Ice Cream, and we have really nice recipe cards to give you, too. If you cannot make it in to see us, then please visit our web site (Mayfielddairy.com) where you can get many of these great tasting recipes. The Pumpkin Pecan Pie recipe is Mayfield’s Recipe of the Month.
Our next recipes will be Pepperminty for the Christmas Holiday Season.
Happy Thanksgiving!
Pamela Burdell
