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thriftqueen

Nov 23, 2006, 2:28 PM

Post #1 of 4 (1026 views)

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Camote Budin

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Happy Thanksgiving All, I just made the Camote Budin that Karen Graber (MC regular columnist) ran on this month's recipe offering. Wow! it was wonderful. As I don't like puddings that have a bland, smooth consistency, I added 1/2 cup of shredded coconut to the baking dish before adding the camote mixture, then topped it with chopped walnuts. I will definitely make this one again. Ginger

Anonimo

Nov 23, 2006, 9:13 PM

Post #2 of 4 (1006 views)

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Re: [thriftqueen] Camote Budin

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By odd coincidence, I just reheated a piece of the camote casserole pie that I'd made for Thanksgiving. I wasn't aware until now of the recipe you wrote of. I made a deep dish "sweet Potato" pie, with a layer of sliced, cooked camotes covered by a custard of the same vegetable. There's a pretty good orange component in it, as I used the zest of an orange and its juice along with some sweet spices.

Buen provecho,
Anonimo

PS: I found it more than a little stodgy in texture, but tasty.

(This post was edited by Anonimo on Nov 24, 2006, 6:59 AM)

MazDee

Nov 24, 2006, 12:06 AM

Post #3 of 4 (1001 views)

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Re: [Anonimo] Camote Budin

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And my contibution to Thanksgiving dinner today was comotes cooked with honey, which I buy already prepared at our central market. People were saying "Who made these sweet potatoes?" Yeah, they are yummy and so easy to prepare, when somebody else does it!

Anonimo

Nov 29, 2006, 12:33 PM

Post #4 of 4 (956 views)

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Re: [thriftqueen] Camote Budin

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With the aftermath of Thanksgiving, I still had more than enough puré de calabasa to make a pumpkin flan. It was pretty easy, other than some near-scalding maneuvers putting the flan pan into the hot water bath already in the oven, then removing it when done. It was nice and light after the richer desserts of the preceding days.
(Pardon the poor image; my camera has been suffering from the fuzzies.)

All generalities are suspect, including this one.

Saludos,
Anonimo