This starts with a stick of butter and real cream. Diet disaster! Use at own risk.
1/2 cup butter
2 cups heavy cream
1/8teaspoon garlic powder
1/8teaspoon fresh ground black pepper
1/4cup grated Parmesan cheese
Melt butter in a medium saucepan over medium heat. Add the cream, garlic powder, and pepper and simmer for 10-12 minutes or until thick. When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese. Remove from heat. Serve over cooked pasta.
Combine all ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Pour mixture into a small saucepan; cook over medium-low heat, stirring constantly, until thoroughly heated.
Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper. Serve over your favorite pasta.
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.
