Mexican Chocolate Cake...yummy.
I'll have to try that one this afternoon.
I've noticed most of the desserts have pecans. I LOVE pecans.
Me too! When it comes to food I am also NON-PARTISAN.
Thomas Jefferson's Sweet Potato Biscuits
2 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup chilled lard, cut into pieces
1 cup cooked, peeled, mashed, and cooled sweet potato
1/2 cup heavy cream
1/4 cup coarsely chopped pecans
Recipe
1. Preheat oven to 350°F.
Grease a baking sheet and set aside.
2.In a large mixing bowl, whisk together the flour, brown sugar, baking powder, spices, and salt. Add the lard and cut in with a pastry cutter till the mixture is crumbly. Add the sweet potato and stir till well blended. Add the cream and pecans and stir till the dough is just moist.
3.Transfer to a lightly floured work surface, roll out 1 1/2 inches thick, and cut out rounds with a 2-inch biscuit
cutter. Roll the scraps together and cut out more rounds.
4. Arrange the rounds on the prepared baking sheet about 1 inch apart and bake in center of the oven till golden brown, 25 to 30 minutes. Serve warm or let cool on a wire rack.
YIELD: About 1 Dozen