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something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Candied Yam Gobs

These Gobs, as seen in my featured article Whoopie Pies Versus Gobs, are much higher than ordinary Whoopie Pies, but none-the-less fluffy, moist and supremely flavorful. A collusion, if you will, of the famous PA treats and the taste of New England in every bite.

Ingredients

For 8 Serving(s)

Recipe

  • 1/2 cup(s) raisins
  • 1 cup(s) boiling apple juice or cider
  • Nonstick cooking spray
  • 1/4 cup(s) mashed, cooked yams
  • 1/4 cup(s) evaporated skim milk
  • 4 teaspoon(s) butter or margarine, melted
  • 1 egg
  • 1 teaspoon(s) grated orange rind
  • 1 cup(s) flour
  • 1/4 cup(s) brown sugar
  • 1/2 teaspoon(s) each baking soda and baking powder
  • 1 cup(s) marshmallow fluff
  • 1/2 cup(s) (1 stick) butter or margarine, room temperature
  • 1 3/4 cup(s) powdered sugar

Candied Yam Gobs Directions

  1. Place the apple juice and raisins in a bowl, cover and let soak throughout the preparation of these Gobs. Preheat oven to 350-degrees F. Spray a cookie sheet with nonstick cooking spray; set aside. In a large bowl, beat yams, milk, butter, egg and orange rind until well combined. In another bowl, blend flour, brown sugar, baking soda and baking powder. Beat the wet with the dry with a beater or mixer until smooth. Using a 1/4-cup sized scoop, dollop batter onto prepared pan, leaving at least 2-inches between mounds. Bake 12-14 minutes, or utnil the cake bonces back when touched. Remove from oven to cool slightly before transferring to a rack or platter to cool completely before fillilng.
  2. Drain the soaked raisins, discarding juice; set aside. In a bowl, beat fluff, butter and half the powdered sugar until very smooth. Bet in remaining sugar until creamy. Fold in the raisins.
  3. Dollop 2-3 tablespoon measures of filling on one cake disc. Close the Gob with another half and contiune until all are filled and then have at it!
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