As I mentioned at the end of November that it has been extremely hectic around these parts. This was the reason it took me two weeks to share all the recipes for 'turkey week'. Because it took me two weeks to get through those recipes I never got to post November's cookbook of the month. Some of you may have not even noticed or cared about this. And honestly, I thought about skipping it for November, but for once I actually had all FIVE CBOM recipes made and ready to be blogged about before hand. And because I already had a cookbook chosen for the month of December and it centers around something I have planned (it will be exciting so stay tuned!!) I couldn't just replace December's book with the cookbook I had ready. AND (let's count how many times I will use AND today) because I have something new in store for the cookbook of the month series for the new year, my only option was to post November's CBOM a month late.
So November's CBOM was supposed to be Down Home with the Neelys : A Southern Family Cookbook. This was a fun cookbook and one that I had been wanting to explore for sometime. It is loaded with recipes, from appetizers, to desserts, to side dishes and entrees; with even a section for adult beverages.
3 tablespoons brown sugar
5 tablespoons butter
1/2 teaspoon salt
2 teaspoons orange zest
1/2 cup butter, at room temperature and cut into pieces
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup coconut
2 cups miniature marshmallows
Preheat the oven to 375 degrees F.
Arrange the potatoes in 13 by 9 by 2-inch glass baking dish. Combine the molasses, brown sugar, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Stir in the orange zest. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Cover the dish tightly with foil. Bake for 50 minutes, and then remove the dish from the oven, remove the foil, and bake until the potatoes are tender and the syrup has thickened slightly, basting occasionally, about 20 minutes.
Combine the butter, brown sugar, flour, cinnamon, salt, in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles. Transfer the mixture to a bowl, then add the marshmallows and coconut and toss to combine.