Quoting Michael Loo to Ruth Haffly <=-

Weller's tagline implies the existence of nonsweet
sweet potatoes.

Never trust taglines!

They are in fact somewhat sweet. How sweet? Well according to some
health guru out there on the interweb: "One cup of raw sweet potato
contains about 114 calories, 27 grams of carbohydrates, 6 grams of
sugar, 2 grams of protein and 0 grams of fat. One cup of white
potato has 116 calories, 26 grams of carbohydrates, 1 gram of
sugar, 3 grams of protein and 0 grams of fat."

a scoop of a good vanilla ice cream on apple pie isn't too
sweet, just adds a nice note of a different flavor to the pie.
By the same token, a wedge of extra sharp cheddar cheese with
the same piece of pie adds a different flavor note, but just as
good.

I'd pass on both of those combos.

Ice cream is good on apple pie. Cheddar is good on apple pie. Both
together; not so much.

Here's an apple pie with another flavour twist, anise, and four kinds
of fat in the crust.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Pie with Cheddar Crust
Categories: Pies, Fruit, Cheese, Spice
Yield: 6 Servings

CRUST:
3 c Soft wheat pastry flour,
-such as White Lily
2 tb Sugar
1 ts Salt
3/4 c Grated sharp Cheddar cheese,
chilled
1/4 c Unsalted butter; chilled
1/4 c Lard: chilled
1/4 c Solid vegetable shortening,
-chilled
5 tb to 7 tb Ice water
FILLING:
6 c Tart baking apples, Rome or
Jonathan, peeled and sliced
1/3 c Dark brown sugar
2 tb Apple cider
2 tb All-purpose flour
1 ts Ground cinnamon
1 ts Anise seeds; ground
1/2 ts Ground nutmeg
2 tb Fresh lemon juice

For the crust, combine the flour with the sugar and salt in a food
processor. Scatter the cheese over the flour. Cut the butter, lard
and shortening into small pieces, and add them. Process briefly,
until a crumbly meal forms. (Alternatively, combine the
ingredients in a bowl with a pastry blender.) Pour in the smaller
amount of water, and process or blend until the dough holds
together, adding the extra water if needed. Divide the dough into
two balls. Wrap these in plastic, and refrigerate them for at
least 30 minutes and as long as 24 hours.

Preheat the oven to 400 degrees. Combine the apples with the
smaller amount of brown sugar, adding the rest if they taste
overly tart. Mix in the remaining ingredients.

Roll out both balls of refrigerated dough on a floured surface.
Place one in the bottom of whichever size pie pan you=re using,
add the filling, and top with the second crust. Crimp the edges
and prick a few holes in the top to allow the steam to escape.
Bake the pie for 50 to 55 minutes, until the crust seems well set
and lightly browned. Check it after 25 to 30 minutes, covering the
edges with foil if they appear to be browning too rapidly. Serve
the pie warm or at room temperature.

Yield: 1 10-inch pie or a 9-inch deep-dish pie

Recipe By: Dean Fearing

MMMMM


Cheers

Jim


... Butt dial vs. booty call. Not the same thing. Know the difference.

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