i need a food fairy...

today...

i slept in.  

when i woke up at 11:30 i tweeted...

where's the breakfast fairy?  

then i realized i AM the breakfast fairy...

so i got up and made some breakfast.  

bacon & ebelskivers.  

the first time i ever had ebelskivers (or heard of them) was when i was in pasadena and went to breakfast at elements with adrienne and floyd.  

imagine my delight when i found these in the freezer section of trader joes last week!!!  ten minutes at 450. a sprinkling of powdered sugar...and a bit of syrup.  delish!  

now...where's the dinner fairy?  

making limoncello...

  

i've been wanting to make limoncello for over a year...and...with a nudge from the daughter...we made it today.  

what i'm using...

ingredients...

• 8 meyer lemons, scrubbed
• 1 750-ml bottle of vodka
• 3 cups sugar
• 3.5 cups water

directions...

1. remove the peel from the lemons...careful not to include the white pith (if you do get pith...you should scrape it off with a paring knife). place the lemon peels and vodka into a container and cover.  steep for 4 - 7 days at room temp.  
2. heat sugar in water until it dissolves.  cool to room temperature. add the simple syrup into the vodka to taste...and let sit overnight. strain and discard the peels. pour into clean bottles.  store in the refrigerator or freezer for up to 3 months.  

• sidenote - ours is still steeping..and we're only doing 4 days because she's got to get back to ny. i also plan to divide mine in half and let that half steep longer...as i hear it mellows with age.  

sweet potato pie...

***

Mary McLeod Bethune's Sweet Potato Pie

Filling
9 med sweet potatoes or yams (app. 4 lbs.)
1c (2 sticks) butter or margarine, softened
1/2c granulated sugar
1/2c firmly packed brown sugar
1/2tsp salt
1/4tsp nutmeg
3 eggs, well beaten
2c milk
1 Tbsp vanilla

Crust
3 unbaked 9-in Classic Crisco Single Crusts

1. For filling, boil sweet potatoes until tender. Peel and mash.

2. Heat oven to 350

3. Combine butter, granulated sugar, brown sugar, salt and nutmeg in a lg bowl. Beat at med speed of electric mixer until creamy. Beat in sweet potatoes, until well mixed. Beat in eggs. Beat in milk and vanilla slowly. Spoon into 3 unbaked pie shells, using about 4 cups filling per shell.

4. Bake at 350 for 50-60 min. or until set. Cool to room temp before serving. Store in refrigerator.

***

i have been making this recipe for YEARS...and think it is delish!!! 

i bake my sweet potatoes instead of boiling them, and i use frozen pie crusts.  i also use splenda blend white and brown sugar...and added a tbsp of spiced rum with the vanilla this year.