Yesterday’s dinner was great but there are some things I will not make again and some things I will change a bit. I thought I would share those here so I can find them next year and maybe some of you may want to know.
The ham – I will modify this recipe. It was super easy to cook in the Foodi. It starts with adding a syrup in between each slice and slow cooking it for 2 hours, then adding a sugar/spice mix to the top, air frying it and that melts into a crunchy topping, then adding a cooked glaze.
- Changes – I will not add anything before slow cooking. I will not add the sugary coating before air frying. I will add the cooked glaze just before serving.
The sweet potato casserole – This was way too much trouble. It is suggested to slow cook the sweet potatoes for 8 hours. How do you do that for lunch? I put the peeled, sliced sweet potatoes in the slow cooker at midnight, then turned them off at 8 a.m. I scooped them out of the slow cooker and put them in an oven safe serving dish, then put them in the microwave for a few minutes, added the meringues and baked them til the meringue was toasty.
- Changes – I will not make this again. I’ve had much better sweet potatoes with way less work.
The cracker pie. I’ve made this for years. Back in the 70’s I would get this pie at Picadilly but it was called something else. One day a friend told me she had the recipe. I couldn’t believe it. The pie was so delicious and seemed complicated and I was not much of a cook back then but I tried it and it was close to exactly what Picadilly served.
When we served dessert, Addie said she wanted cake. The cracker pie didn’t sound good to her. Chad told her it was delicious and gave her a bite of his. She loved it and wanted her own piece. Then she asked me for the recipe so I gave it to her. Then she spotted my box of saltines from Sam’s and asked if those were the crackers I used so I gave her a couple of sleeves of crackers.
- Changes – No changes to this one. I love it and it is so, so easy to make.
The apple cider donut cake – This was my first time making this cake and I will make it again. It was a big hit and it was moist and delicious. I made it Sunday, covered it and left it on the table and it was great. I did make a change – it calls for dusting it with cinnamon/sugar coating. I wasn’t sure how that would hold up since I wasn’t serving the cake til the next day so I waited til yesterday morning and made a glaze. Because of the diet, I used about 1 T. melted coconut oil, I didn’t measure but maybe 2 cups of powdered sugar, then oat milk to make it a glaze that was thick enough to barely flow down the sides of the cake an inch or two from the top.
- Changes – Just those mentioned above. This cake was really good and will be one of those cakes I make when taking dessert to a covered dish get together or to a friend needing a pick me up!
patti says
i was intrigued by the cracker pie recipe, do i understand you serve it as is OR you can put a pie filling in it? which did you do?
judy.blog@gmail.com says
I’ve always served it as it is with whipped cream on top. Sometimes people will put chocolate syrup on it. That’s how it always was served at Picadilly – just plain but I have seen it with fruit mixed in or with fruit on top. I love just as it is – it tastes like a big meringue full of pecans.