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Archive for October, 2013

Apples and Yams

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I guess you could say that a few minor things have changed in my life since my last post. “Minor” being a massive understatement.

Quick recap:

A) dating -> engaged -> married

B) living in Vancouver, Canada -> living in Chicago, USA

C) employed as a high school teacher -> unemployed and not allowed to work

Which leaves me here, with copious amounts of time and not much to fill that time with. And so, the rebirth of this baking blog. But probably not just baking any more, perhaps, now that I am technically speaking a housewife (cue the shudder), other meal time recipes too. If only for the fact that my husband and I can’t survive on dessert alone…

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My first order of business upon arriving in America was to celebrate Canadian Thanksgiving with all of my American friends. Slash more like I needed to help educate the few Americans that I know that yes Canadians celebrate Thanksgiving, no it doesn’t have anything to do with Indians, yes it is a month earlier in October, and yes we eat the same things that you do for Thanksgiving. Oh, and also: 15 reasons why Canadian Thanksgiving is better.

Like number 3 of the 15 reasons link says, yams are a staple on my family’s thanksgiving table. And so the yams were made in America and they were a hit. And then I missed home big time.

Remembering to be thankful can be a challenge these days, but I know that I’m blessed and am so thankful for old friends. family back home. new friends. new adventures. getting to celebrate thanksgiving more than once a year. my husband.

I’m also thankful for traditions old and new. So here’s to celebrating many more thanksgivings, no matter where or with whom they might be.

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Apples and Yams

– 3 large yams              – 1/4 cup brown sugar

– 1 tbsp cinnamon         – mini marshmallows

– 1 peeled apple            – butter

Preheat oven to 350 degrees F.

Peel and cut the yams into thick slices. Place the yams into a pot and heat until boiling. Boil for 20 minutes or until tender.

Peel and slice the apple.

Combine the brown sugar and cinnamon in a bowl. Cover the apple slices with the brown sugar cinnamon mixture.

Put a layer of yams in the bottom of a 9 x 12 pan. Cover with the slices of apple. Add a dot of butter to the top of each apple. Sprinkle some mini marshmallows on top of the apples and then cover with a final layer of yams. Put a few more marshmallows on top and again add dots of butter.

Cover with foil and bake for 30 – 45 minutes.

* Most Thanksgivings we will make this recipe and then refrigerate it until the following day when it is baked and eaten.

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