Drakeel’s Sweet Potato & Apple Butter Pie

IngredientsS n p logo

  • 2 lbs. sweet potatoes
  • 1 cup apple butter (unsweetened)
  • ¼ – to – 1 cup sugar (or to taste)
  • ¼ cup brown sugar
  • 3 Tbsps. butter, melted
  • 2 – to – 3 Tbsps. lemon juice
  • ½ tsp. ground nutmeg
  • ½ tsp. cinnamon
  • ½ tsp. all spice
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • ¼ tsp. apple pie spice
  • 2 eggs, separated
  • ½ cup evaporated milk, (can substitute heavy cream)
  • 1 (9-inch) pie crust, unbaked


  1. Preheat oven to 400°F; bake pie crust 10 minutes (or until lightly browned); set aside.
  2. Bake potatoes in preheated 400°F oven for 1 hour (or until done); cool, peel.
  3. Lower oven temperature to 350°F.
  4. Beat potatoes in lg. bowl w/electric mixer, discard strands from beaters (only need 1½ cups whipped potatoes, if have more, freeze leftovers for later use).
  5. Add rest of filling ingredients except egg whites to whipped potatoes; beat until smooth.
  6. In medium bowl, beat egg whites on high speed until stiff, fluffy.
  7. Fold egg whites into potato mixture; pour mixture into pie crust.
  8. Bake 1 hour or until pie is set, crust is done on bottom.
  9. Cool; enjoy!

Drakeel’s Pecan & Coconut Pie

IngredientsPecan Pie

  • 2/3 cup sugar
  • 2 Tbsps. butter, melted
  • ½ cup light corn syrup
  • ½ cup dark corn syrup
  • ½ tsp. salt
  • 3 lg. eggs
  • 1 ¼ cup pecan halves
  • 1 tsp. vanilla
  • ½ tsp. apple cider vinegar
  • ½ – to – ¾ cup coconut flakes
  • 1 (9-inch) pie crust, unbaked


  1. Preheat oven to 400° F.
  2. Bake crust for 10 minutes or until lightly browned; set aside.
  3. Lower oven temperature to 350° F.
  4. Beat all ingredients except pecans, coconut in bowl w/wire whisk or hand beater until blended.
  5. Fold in pecans, coconut; pour mixture into prepared pie crust.
  6. Bake 50-to-60 minutes or until golden brown, center is set.


Brian’s Caramel Apples

Serves 4 to 6Caramel apples.jpg
Prep time: 5 minutes; cooking time: 15 to 20 minutes

  • 2 cups raw sugar
  • 1 cup water
  • 1 ½ cups heavy cream
  • Seeds from 1 vanilla bean
  • 1 Tbsp. lemon juice
  • 2 to 4 Granny Smith apples, sliced, cored with skin (can substitute your favorite apple)
  • Garnishes – chopped nuts, chocolate chips (optional)


  1. In large pot, add sugar and water; bring to boil over medium-high heat; stir w/wooden spoon until sugar dissolves.
  2. Slowly stir in cream.
  3. Add vanilla seeds and lemon juice.
  4. Reduce heat to low; stir occasionally while simmering until mixture reduces to caramel consistency; turn off heat.
  5. Drizzle caramel on top of apple slices or dip slices in caramel until slices are well coated.
  6. Sprinkle nuts and chocolate chips on top of caramel apple slices (let your kids do this).
  7. Place slices on pan lined w/wax paper then chill slices in frig until caramel is set (at least 15 minutes).
  8. Enjoy!


Brian’s Chocolate & Almond Pie

Serves 6 to 8
Prep time: 10 minutes; no cooking time

  • 2 large chocolate bars
  • 8 ounce container of whipped topping, thawed
  • 1 cup slivered almonds
  • 9-inch graham cracker pie crust


  1. Break chocolate into squares; place all but 2 squares in large microwave safe bowl; set extra squares aside.
  2. Melt chocolate in microwave for about a minute; mix then melt another 30-45 seconds.
  3. Let chocolate sit a few minutes to cool a bit; while cooling, stir in half almonds.
  4. Fold in whipped topping; initially add a little at a time, then gradually add larger amounts, so chocolate doesn’t solidify.
  5. Once half whipped topping is in, add rest of almonds.
  6. Pour mixture into pie crust
  7. Cut leftover chocolate into small pieces; garnish top of pie with pieces.
  8. Refrigerate for 1-2 hrs.


Chef Tee’s Strawberries Dipped in Chocolate

Serves 4 to 6
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes


  • 12 large strawberries
  • 1 (12 oz.) bag dark chocolate chips


  1. Rinse strawberries under cool water; pat dry w/paper towel; let air dry completely.
  2. Melt chocolate in double boiler over medium-heat (use heat resistant spatula or wooden spoon to stir chocolate every minute or so while it melts).
  3. When melted, remove bowl filled w/chocolate from heat; stir chocolate every minute or so to lower chocolate temperature to warm (when bowl feels warm when you touch it w/hand, chocolate is done).
  4. Dip strawberries in melted chocolate, then set them on wax paper lined baking sheet; let sit at room temperature until chocolate is set (about 15-to-20 minutes).


Chef Tee’s Apple and Cranberry Crisp

Serves 4 to 6
Prep time– 10 minutes; cooking time– 30 minutes

  • No stick cooking spray
  • 2 Fuji apples, pared and sliced
  • 2 Granny Smith apples, pared and sliced
  • ½ cup dried cranberries
  • ½ cup flour
  • ½ cup quick-cooking oats
  • ½ cup sugar in the raw (aka Turbinado sugar)
  • 1 tsp. cinnamon
  • 2 Tbsps. butter (can substitute margarine), unsalted and softened
  • Optional garnish—vanilla ice cream (can substitute low-fat ice cream or frozen yogurt).


  1. Heat oven to 375º F.
  2. Grease bottom, sides of 8-inch square pan with oil or cooking spray; set aside.
  3. Combine apples, cranberries in large bowl; transfer fruit mixture to pan.
  4. In medium bowl, stir remaining ingredients except ice cream until well mixed.
  5. Sprinkle mixture over fruit.
  6. Bake about 30 minutes or until topping is golden brown, apples are tender when pierced w/fork.
  7. Serve warm w/ice cream.