Pear Fritters

Ingredients
1/2 cup milk
1 egg, slightly beaten
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
2 peeled and cored pears
Vegetable oil, for frying
Vanilla ice cream, for garnish, optional
Cinnamon-sugar, for garnish, optional
Confectioners' sugar, for garnish, optional
Maple syrup, for garnish, optional
Mint leaves, for garnish, optional


Directions
Whisk together milk, egg, sugar, cinnamon and sour cream. Add flour. Set aside.


Slice the cored pears into rings. Heat the oil in skillet. Dip rings into batter and place in hot oil. Fry until golden brown.


Top with vanilla ice cream and sprinkle with cinnamon-sugar and powered sugar, if desired. Drizzle with maple syrup and garnish with a mint leaf, if desired.


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Mocha Fondue

Ingredients
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup coffee-flavored liqueur


Directions
Dippers: Biscotti, strawberries, pineapple chunks, bananas


In a heavy saucepan, bring whipping cream to a boil. Remove from heat and add chocolate, stirring until smooth. Stir into a fondue pot, add liqueur, and keep warm over low heat. Serve with desired dippers.


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Aunt Peggy's Sweet Potato Souffle

Ingredients
Souffle:
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans


Directions
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

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