CityView Magazine

28 December 2022 "is recipe was a given at my grand- mother's house during the holidays. My family continues to enjoy it, and it always brings back wonderful memories made with my parents, grandparents, aunt, uncle and cousins." — Linda Barton Tillman HATTIE MCFADYEN'S SWEET POTATO PIE 29-ounce can sweet potatoes, drained 1/3 stick butter, melted ¾ cup light brown sugar 1/3 cup white sugar plus extra for sprinkling on crust and pie 1 teaspoon cinnamon ¼ teaspoon ground cloves 1 tablespoon flour ½ teaspoon nutmeg ¼ teaspoon ginger ¼ teaspoon salt 2 eggs, beaten 1 5-ounce can evaporated milk 2 regular depth, uncooked pie shells Preheat oven to 400 degrees. Combine ingredients and mix until very smooth with an electric mixer or in a food processor. Sprinkle a little sugar over the pie shells and divide filling between them. Sprinkle a little more sugar over the filled pies. Cook 30 to 35 minutes. If crust begins to brown too much, tent with foil. Note: The filling can be made in advance and frozen until you are ready to cook your pies. "My grandmother always made this recipe. It is sweet and delicious and absolutely a favorite." — Amy Navejas MAMAW'S RED HOT CINNAMON APPLES Winesap or Golden Delicious apples, peeled, cored and halved 11/2 cups water 11/2 cups sugar Red Hots candies Frozen whipped toppin g Heat water, sugar and Red Hots until sugar dissolves. Add apples and cook evenly, about 7 to 8 minutes per side. Remove apples and place in baking dish with scooped side up. Leave liquid in pan. Boil until thick, then pour over apples and refrigerate. Once chilled, add a spoonful of whipped topping and serve.

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