1 cup Bisquick mix, (reduced fat Bisquick mix)
1/2 cup rolled oats
1/2 cup brown sugar (1/3 cup)
1/4 cup butter, (3 tablespoons margarine)
3 cups sweet potatoes, about 2 medium potatoes (may substitute pumpkin)
1 cup cream, (1 cup evaporated skim milk)
4 eggs, (8 egg whites)
3/4 cup brown sugar, (2/3 cup)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup nuts, (1/3 cup)
1/2 cup brown sugar, (1/3 cup)
2 tablespoons butter, (1 tablespoon margarine)
(NOTE: TO MAKE LOW-FAT, USE THE AMOUNTS IN PARENTHESES)
Combine Bisquick, oats, and 1/2 cup (1/3 cup) brown sugar with 1/4 cup (3 tablespoons) melted butter. Mix well and press into the bottom of a 9×13 baking pan. Bake at 375 degrees for about 10 minutes.
Cook, peel, & mash sweet potatoes. Measure 3 cups. Add cream (evaporated skim milk), eggs (egg whites), 3/4 cup (2/3 cup) brown sugar, cinnamon, nutmeg, allspice and cloves. Beat well. Pour onto crust. Bake 25 minutes.
Meanwhile, chop nuts. Add 1/2 cup (1/3 cup) brown sugar and 2 tablespoons (1 tablespoon)
melted butter. Mix until crumbly. Sprinkle over sweet potato puff. Return to oven and bake additional 15-20 minutes or until knife inserted in center comes out clean. Cool. Serve with a dollop of whip cream.
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