Category: Food and Drink

  • Crafting with Mambo! Apple Garland!

    Welcome to
    Crafting with Mambo!
     

    An apple garland is really easy to make. You can make it any length you wish, and it makes your house smell good in the process – and magical apples are everywhere by the time Fet Ghede rolls around. You'll need several large apples of any color, lemon juice, dried bay leaves, scraps of fabric, some pine cones, cinnamon sticks, raffia, and florist's wire.

    Start by peeling and coring the apples, and then slicing them horizontally into circles about 3/8" thick. Fill a bowl with the lemon juice, and place your apple slices in it. Allow them to soak for about ten minutes – this prevents them from turning brown and discolored. Remove the apple slices from the bowl and pat them dry with a paper towel. Bake your apples for about six hours at 200 degrees. If you like, before baking you can dust them with a mixture of cinnamon and nutmeg.

    Once your apples are completely dried out, the fun really begins. Using the florist's wire, begin stringing the apples. The wire should go straight through the apples, but if you have trouble, make a hole with a toothpick. Between every few apple slices, string some bay, and add a pine cone here and there. You can also alternate the apples and bay leaves with bows made from your fabric scraps.

    Make your garland as long or as short as you like – or until your kids get bored – and then knot each end around a cinnamon stick. Tie a piece of raffia around the ends as well, and then drape your garland on your wall, across your mantel, or over your front door.

    Another variation on the apple garland is to make a smaller length and then bend it into a circle, forming an apple wreath. Tie a piece of fabric – or bend a leftover bit of florist's wire – to the top so you can hang it on a nail or hook.

  • Mambo Sam’s Cranberry Apple Pie!
    Welcome back to What's Cookin' with Mambo! 
    This pie never goes out of season! 

    Mambo Sam’s Cranberry Apple Pie
    Ingredients
    Crust:  Use your favorite crust recipe OR there is no shame in your game if you use a store bought refrigerator crust.  It saves time and it’s delicious especially if you brush it with a little bit of egg and sugar before you bake the pie! Don’t sweat this and let it stop you from making a pie!  Pie is supposed to be fun, go buy that crust if you don’t know how to make one or don’t want to. You are a pie warrior!

    Filling:
    6 cups sliced apples – go crazy – use three different types of your favorites
    1 cup dried cranberries
    ¾ cup white cane sugar
    2 tablespoons brown sugar
    2 tablespoons all-purpose flour
    1 teaspoon ground cinnamon
    ½  teaspoon salt
    ½ teaspoon ground nutmeg
    ½ teaspoon ground cardamom
    1 tablespoon lemon juice
    1 tablespoon of water

    Steps:
    Heat oven to 425°F. Place bottom crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.  In a big bowl, mix all your filling ingredients. I like to let them set a few minutes to allow the natural juices to come together.   Carefully pour into your pie plate.  Top with your choice of second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal then press together by fluting with a fork or with your fingers.  Cut slits or shapes in several places in top crust. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

    Enjoy! 

  • Coconut Sweet Potatoes.

    Hey there!

    Every once in a while I come across a recipe that just screams PAPA LEGBA to me 😉 And since we are coming into the season where sweet potatoes are everywhere,  I have a feeling this might be something that he would enjoy. Actually, I think just about anyone would enjoy this, it is just yummy! I made a batch using uncanned sweet potatoes, and it was quite delicious.  I just baked it a little bit longer than what is listed below. Warm, southern style comfort food. If you try it, post a comment here on my blog and let us know what you think 😉

    Light and Love

    Sister Bridget

    Coconut Sweet Potatoes.

    • 3 (16-ounce) cans sweet potatoes, drained
    • 1/2 cup sugar
    • 1/4 cup milk
    • 2 Tablespoons butter
    • 2 eggs
    • 1/2 teaspoon vanilla extract
    • 1/2 cup shredded coconut
    • 1/2 cup chopped pecans
    • 1/2 cup packed brown sugar
    • 3 Tablespoons flour
    • 3 Tablespoons melted butter

    TO PREPARE:

    Combine the sweet potatoes, sugar, milk, 2 Tablespoons butter, eggs and vanilla in a bowl.  Mash until blended. Spoon into a 9 x 13-inch baking pan. Combine the coconut, pecans, brown sugar and flour in a bowl and mix well.  Stir in 3 Tablespoons melted butter. Spread over the sweet potatoes. Bake at 375 degrees for 30 to 40 minutes or until light brown and bubbly.

     

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  • Easy Macaroons!

    These are the easiest cookies I have ever made! And they are chock full of coconut for Papa! They were surely a hit at my house 😉 If you get to feeling ambitious, you can drizzle a little melted chocolate on top!

    2 (8 oz.) pkgs. flaked coconut
    1 (14 oz.) can sweetened condensed milk
    2 tsp. vanilla

    Mix all ingredients together and drop onto greased cookie sheet. Bake 10 to 12 minutes at 350 degrees. Let cookies set before removing from cookie sheet.

    Enjoy!

    Sister Bridget

  • Easy Coconut Cake!

    Hey there!

    I just tried this recipe out and it is easy AND yummy! I am going to make one for the Papa Legba ritual coming up. For a slightly different look and flavor, toast the coconut!

    1 white cake mix
    1 can Eagle Brand condensed milk
    1 can cream of coconut
    1 lg. container Cool Whip
    12 oz. pkg. coconut, flaked
    Bake white cake according to box instructions. Punch holes in cake with straw or small round object, about 1 inch apart. Pour cream of coconut and then milk over holes. Top with Cool Whip and coconut on top.
     
    Enjoy!
    Sister Bridget