The Mountain Laurel
The Journal of Mountain Life

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Mulled Cider, Grated Sweet Potato Pudding and More

By Susan M. Thigpen © 1985

Issue: November, 1985

Mulled Cider

2 Quarts sweet apple cider
20 whole cloves
1/2 cup sugar
20 cinnamon sticks
14 whole allspice
1/4 teaspoon salt

Bring to boil. Boil for 15 minutes. Let stand 12 hours. Strain. Serve hot.

Grated Sweet Potato Pudding

3 cups grated raw sweet potato
1 cup syrup or 3/4 cup brown sugar
2 egg yolks
2 cups milk
1/2 teaspoon ginger
2 teaspoons cinnamon
2 Tablespoons butter
2 egg whites

Combine all ingredients except egg whites. Put the mixture in a baking dish and bake in a low oven about 2.5 hours, or until done, stirring occasionally during the first of the cooking. During the last 30 minutes, discontinue the stirring, allow to brown. Just before pudding is done, beat egg whites until stiff but not dry. Add 4 Tablespoons sugar. Put meringue mixture on top and brown.

Baked Stuffed Sweet Potatoes

Cut 3 large baked sweet potatoes in half lengthwise, carefully scoop out the inside leaving a little of the potato as a lining for the skins. Mash and season with butter, grated orange rind, and orange juice. Stuff back into skins, brush top with butter and reheat. Diced marshmallows or nuts may be added.

Ginger Bread

1 cup buttermilk
2 teaspoons soda
2 Tablespoons butter
1 teaspoon allspice
1/2 cup sugar
2 teaspoons ginger
1 cup molasses,
2 1/2 cups flour
1/2 teaspoon salt

Cream butter and add sugar, molasses and buttermilk. Sift flour, salt, soda, allspice and ginger. Add to liquid mixture. Mix well. Place in a well greased loaf pan and bake in a moderate oven. As with all cakes and custard pies, you can check for doneness by inserting a straw or toothpick in the middle. If it comes out clean, it's done. If the batter still clings to the straw, cook some more.