THE PINK TEA CUP'S SWEET POTATO PIE RECIPE - FOOD.COM
The Pink Tea Cup is a soul food restaurant that has been in Greenwich Village for more than five decades. I was sad to read recently that Greenwich Village is going to lose a little bit of its soul because the Pink Tea Cup has announced it is closing. Third-generation owner Lisa Ford said the eatery will close Jan. 3, 2010 because of a weak economy and rising costs. Ford began working at the restaurant after graduating from college 20 years ago. Her great-aunt, Florida native Mary Raye, opened The Pink Tea Cup in 1954. The restaurant, which seats 42 people, is painted pink inside and out, and is known for its fried chicken, smothered pork chops and catfish. Ford said business has been declining since the Sept. 11 attacks. One of their famous desserts is their Sweet Potato Pie. I had clipped the recipe for this delight some 25 years ago. I am now posting it here for posterity, since it won't be available to enjoy at the restaurant.
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 1 pie
Number Of Ingredients 13
Steps:
- Peel and boil yams until mashable.
- Preheat oven to 450°F Add butter, spices, salt, and sugars to hot yams. Beat until light and smooth.
- Beat egg yolks until light and add to mixture. Stir in orange juice, rind, and milk.
- Beat egg whites until stiff and fold into egg yolk mixture. Pour mixture into unbaked pie shell.
- Bake at 450°F for 10 minutes, reduce heat to 350°F and bake for 30 minutes, or until pie puffs up and is firm in the middle.
- Cool on rack, and add whipped cream, if desired.
Nutrition Facts : Calories 4163.8, FatContent 178.1, SaturatedFatContent 84.1, CholesterolContent 915.1, SodiumContent 3255.7, CarbohydrateContent 602.2, FiberContent 44.2, SugarContent 253.4, ProteinContent 54.1
PINK CHAMPAGNE BUTTERCREAM COOKIE CUPS RECIPE - PILLSBURY.COM
Use a mini muffin pan to make these party-worthy treats.
Provided by Arlene Cummings
Total Time 30 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
- Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
- Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
- In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.
- Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.
Nutrition Facts : ServingSize 1 Serving
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