Idea Alley

Berries and 'taters make sweet treats

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Arkansas strawberry season may be a distant memory, but this recipe from Nancy Dolan is one you'll want to save for next spring.

"A co-worker shared it with me probably 30 years ago, and it makes for a tasty, cool summer dessert," Dolan writes.

Suzy's Strawberry Delight

2 (14-ounce) cans sweetened condensed milk (Eagle Brand recommended)

2/3 cup bottled lemon juice

1 cup chopped pecans

1 quart fresh strawberries, washed, capped and sliced

1 (12-ounce) tub frozen whipped topping (Cool Whip recommended)

1 (12-ounce) box vanilla wafers

In a large mixing bowl, stir the condensed milk and lemon juice together until thickened. Fold in pecans, strawberries and whipped topping.

Line bottom and sides of 9-by-13-inch pan with vanilla wafers. Cover with half of strawberry mixture. Add another layer of vanilla wafers, then cover with rest of strawberry mixture. Chill at least 1 hour.

For something a little more seasonal, this sweet potato bread hits the spot.

"You have to try this! I make it almost every year during the holiday season and get raves," Carol Denton writes.

Dairy Hollow House Orange-Infused Sweet Potato Bread

2 1/4 cups sweet potatoes, cooked and mashed

Finely grated zest of 2 to 3 oranges

1/4 cup Grand Marnier liqueur

3 1/4 cups unbleached white flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, at room temperature

1/4 cup vegetable oil

2 cups granulated sugar

4 eggs

1 1/2 teaspoons vanilla extract

1 teaspoon orange extract

1/4 cup milk

1/2 cup toasted chopped walnuts OR pecans

In a medium mixing bowl, combine cooked and mashed sweet potatoes, orange zest and Grand Marnier. Let infuse, covered and refrigerated, overnight or up to 3 days.

When ready to prepare bread, heat oven to 350 degrees. Grease and flour 2 (9-by-4 1/2-inch) loaf pans or a bundt cake pan.

In a large bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large mixer bowl, using large beaters, cream butter until fluffy. With beaters running, add oil, sugar and then eggs, one at a time.

Last, add sweet potato mixture and vanilla and orange extracts. Beat until smooth.

Turn sweet potato mixture into the large bowl with the flour mixture and add milk. Stir by hand just until ingredients are well combined. Stir in nuts. Pour batter into prepared pans (pan).

Bake until a wooden pick inserted near the center comes out clean, about 55 minutes for loaf pan or 1 hour, 15 minutes for a bundt cake (test at 50 minutes). Run a knife around the edge of breads and let cool in pan 15 minutes. Turn out of pan onto rack to cool.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 09/20/2017

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