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Spice Balls
Breakfast

Spice Balls

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, mix flour, 1/3 cup sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the center of the mixture, and pour in milk, canola oil and egg. Thoroughly stir into the mixture.
  3. 3 In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on paper towels.
  4. 4 In a resealable plastic bag, mix 1 cup sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.

By MARY AUSTIN

Applesauce Doughnuts with Buttermilk
Breakfast

Applesauce Doughnuts with Buttermilk

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
  3. 3 Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
  4. 4 Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.

By Sue Brown

Cheesy Wheat Pancakes
Breakfast

Cheesy Wheat Pancakes

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Blend eggs, wheat berries, almond milk, oats, coconut oil, and vanilla extract together in a blender until smooth, 45 to 50 seconds. Add sugar, cinnamon, baking soda, cloves, mace, and salt; pulse blender until the dry ingredients are incorporated into the batter.
  2. 2 Pour batter into a large bowl and fold cottage cheese into the mixture.
  3. 3 Heat a large skillet over medium heat and coat with cooking spray. Pour about 1/4 cup batter onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, about 2 minutes more.

By Alycia Jacob Calvert

Applesauce Pumpkin Bread
Breakfast American

Applesauce Pumpkin Bread

4.3

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Combine white sugar and applesauce in a bowl; stir in pumpkin purée and eggs until smooth. Stir in baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace until incorporated. Fold in walnuts and chocolate chips. Stir in flour until fully blended. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from the pans; transfer to a wire rack to cool completely, about 50 minutes more.
  4. 4 Sprinkle loaves with confectioners' sugar before serving.

By Virginia

Swiss Christmas Bread
Breakfast European

Swiss Christmas Bread

3.3

Prep
Cook
Total

Instructions

  1. 1 In a saucepan, heat milk, water, and butter or margarine until warm.
  2. 2 In large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well. Stir in warm milk mixture and egg. Blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough.
  3. 3 Knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until doubled, about 1 hour.
  4. 4 Punch dough down. Shape into a round loaf, and place in a greased 2 quart casserole. Cover, and let rise in warm place until doubled, about 1 hour. Brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.
  5. 5 Bake at 375 degrees F ( 190 degrees C) for 40 to 45 minutes, until deep golden brown. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Cool.

By ELLENMARIE

Czech Christmas Houska
Breakfast European

Czech Christmas Houska

4.8

Prep
60 min
Cook
45 min
Total
345 min

Instructions

  1. 1 Make the sponge: Dissolve yeast in warm water.
  2. 2 Cream sugar and butter with an electric mixer in a large bowl. Add beaten egg and salt. Stir in cooled milk, then yeast mixture. Sift in flour and beat until smooth. Cover and let rise until doubled in size, about 1 hour.
  3. 3 Make the dough: Stir orange zest, ginger, and mace into sponge. Add flour and mix until a soft dough forms. Transfer dough to a lightly floured board and knead until smooth and elastic. Knead in raisins and candied peel. Place dough into a well-oiled bowl and turn once to coat the surface. Cover and let rise until doubled in size, about 2 hours.
  4. 4 Divide dough into 10 parts. Roll dough into ropes of desired length (make sure they are equal); let rise for 15 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a baking sheet.
  6. 6 Place 3 ropes dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid ropes; pinch ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with remaining dough.
  7. 7 Whisk egg yolk and milk together in a small bowl. Brush egg wash over each loaf and sprinkle with almonds. Let rise for about 45 minutes.
  8. 8 Bake in the preheated oven for 45 minutes. Remove from the oven and transfer loaves to a wire rack. Cover with a tea towel to make a soft crust; let cool completely.
  9. 9 Sprinkle cooled loaves with confectioners' sugar.

By Carol Ponec-Nemec

Squash and Apple Casserole
Side Dish

Squash and Apple Casserole

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
  2. 2 Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
  3. 3 Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
  4. 4 Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

By Cheryl H

Pointed Cabbage in Cream Sauce
Dinner

Pointed Cabbage in Cream Sauce

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add onion and garlic and cook until fragrant, about 30 seconds. Mix in pointed cabbage.
  2. 2 Pour in broth and bring to a boil. Reduce heat and cook until liquid is almost all evaporated, about 5 to 10 minutes. Stir occasionally.
  3. 3 Pour in cream and bring to a boil. Reduce heat and season with salt, pepper, and mace. Simmer everything on low heat until flavors are combined, about 5 minutes.

By Kuechen_PIONIER

Sweet Potato Cranberry Bake
Dinner

Sweet Potato Cranberry Bake

4.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
  3. 3 Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

By Erika Glasco

Honey Drops
Dessert

Honey Drops

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 In a medium bowl, cream butter and sugar until light and fluffy. Gradually blend in the egg yolk, orange zest, and honey. Sift together the flour, baking powder, salt, and mace; stir into the creamed mixture.
  3. 3 Drop cookie dough by teaspoonfuls about 2 inches apart onto the prepared cookie sheet. Flatten cookies with a fork dipped in flour. Brush lightly with egg white. Bake for 10 to 14 minutes in the preheated oven. Cool on wire racks after removing from oven.

By tawonda

Old Fashioned Sugar Cookies II
Dessert

Old Fashioned Sugar Cookies II

4.3

Prep
15 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. 3 Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
  4. 4 To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.

By Michelle

Italian Sausage - Tuscan Style
Italian

Italian Sausage - Tuscan Style

4.8

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
  2. 2 Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

By Len Poli

Lassy Bread

Lassy Bread

4.1

Prep
25 min
Cook
75 min
Total
820 min

Instructions

  1. 1 Place raisins into a heatproof bowl and pour in enough boiling water to cover. Cover the bowl with plastic wrap, or a plate to seal; allow to stand overnight.
  2. 2 Dissolve sugar in the lukewarm water in a small bowl. Sprinkle yeast over the water and allow to soften and bubble, about 10 to 15 minutes. Meanwhile, heat the milk, butter, and salt in a saucepan over medium heat until the butter melts. Remove from the heat and allow to cool until lukewarm (105 to 110 degrees F).
  3. 3 Once the milk has cooled, drain the raisins, and add them to the milk. Stir in the yeast mixture and molasses. In a separate bowl, sift together the flour, cinnamon, mace, and clove. Stir half of the flour into the milk mixture with a wooden spoon and beat for 2 to 3 minutes. Add remaining flour and stir until a moist dough is formed.
  4. 4 Place dough on a flat surface and knead until dough becomes smooth and elastic, about 10 minutes, adding more flour as necessary to keep dough from sticking. Place into a large, oiled bowl; cover, and allow to rise in a warm, draft-free area until doubled in bulk, 1 1/2 to 2 hours.
  5. 5 Lightly oil or grease two loaf pans and set aside. Divide dough in half and shape into 2 loaves, place into prepared pans, cover, and allow to rise until doubled in bulk, 1 to 2 hours.
  6. 6 Preheat oven to 375 degrees F (190 degrees C).
  7. 7 Bake loaves in preheated oven 1 hour, or until they are nicely browned and sound hollow when tapped on the bottom.

By sir charles

Garam Masala
Indian

Garam Masala

4.8

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
  2. 2 Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

By Sarah-May

She Crab Soup I

She Crab Soup I

4.8

Prep
Cook
Total

Instructions

  1. 1 Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
  2. 2 Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
  3. 3 Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
  4. 4 Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
  5. 5 Remove from heat and add wine.
  6. 6 Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

By C Davis

Lemon Pound Cake I
Dessert

Lemon Pound Cake I

3.9

Prep
Cook
Total

Instructions

  1. 1 Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
  2. 2 Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

By Suzanne Stull

Creamy She-Crab Soup

Creamy She-Crab Soup

3.0

Prep
Cook
Total

Instructions

  1. 1 Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.
  2. 2 Gradually add milk, stirring constantly until smooth. Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.
  3. 3 To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

By MARBALET

Squash and Apple Bake
Dinner American

Squash and Apple Bake

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine brown sugar, melted butter, flour, salt, and mace in a bowl.
  3. 3 Arrange squash in an ungreased 9x13-inch baking dish; top with apple slices, then sprinkle with brown sugar mixture. Cover the dish with a lid or aluminum foil.
  4. 4 Bake in the preheated oven until squash is tender, 50 to 60 minutes.

By Paula

Sixteenth Century Orange Chicken
Dinner

Sixteenth Century Orange Chicken

4.2

Prep
Cook
45 min
Total
45 min

Instructions

  1. 1 Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
  2. 2 Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
  3. 3 Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

By Talia

Dry Rub for All Occasions

Dry Rub for All Occasions

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the cumin, ground coriander, curry powder, white pepper, ground ginger, allspice, cayenne pepper, seasoned salt, paprika, brown sugar, dry mustard, ground mace, and crushed rosemary in a food processor. Process the spice mixture until thoroughly blended. Store in an airtight container at room temperature.

By KENHEN

Praline Pumpkin Pie II
Dessert

Praline Pumpkin Pie II

4.7

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  2. 2 In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  3. 3 Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

By MFDay

Light Pumpkin Mousse
Dessert

Light Pumpkin Mousse

2.5

Prep
30 min
Cook
Total
390 min

Instructions

  1. 1 Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
  2. 2 Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
  3. 3 Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
  4. 4 Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
  5. 5 Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

By Debra Shapiro

Pumpkin Mousse
Dessert

Pumpkin Mousse

4.2

Prep
Cook
Total

Instructions

  1. 1 Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
  2. 2 Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
  3. 3 Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
  4. 4 Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
  5. 5 Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

By Debra Shapiro

Tom and Jerry Mix
Drink American

Tom and Jerry Mix

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Beat sugar and butter together in a large bowl with an electric mixer until smooth. Add egg yolks, one at a time, beating well after each addition.
  2. 2 Beat egg whites in a separate large glass or metal mixing bowl until foamy; continue to beat until soft peaks form. (Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.) Stir egg whites into egg yolk mixture. Stir in salt, mace, allspice, cloves, nutmeg, and cardamom.
  3. 3 To use the mixture, combine 1 cup hot milk and 1 ounce rum in a mug. Stir in 1 tablespoon Tom and Jerry mix.

By Anna

Liver Pâté
Appetizer French

Liver Pâté

4.6

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil.
  3. 3 Reduce heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Remove from heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.
  5. 5 Process cooked livers in a food processor until smooth.
  6. 6 Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend.
  7. 7 Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.

By William Uncle Bill Anatooskin

Colcannon
Dinner European

Colcannon

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
  2. 2 While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
  3. 3 Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
  4. 4 Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.

By Marc

Grandma's Pumpkin Tea Bread

Grandma's Pumpkin Tea Bread

4.3

Prep
20 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
  2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
  3. 3 In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
  4. 4 In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.
  5. 5 Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.

By Kristy

Sweet Potato Pie with Marshmallow Meringue Topping
Dessert

Sweet Potato Pie with Marshmallow Meringue Topping

4.3

Prep
20 min
Cook
51 min
Total
71 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
  3. 3 Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
  4. 4 Preheat oven to 400 degrees F (200 degrees C).
  5. 5 To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
  6. 6 Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
  7. 7 To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
  8. 8 Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
  9. 9 Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

By ANTILOPE