Sweet Potato-Parsnip Slice

4 oz		Sweet potatoes
1 oz		Parsnips
1 ea		Whole eggs
1 ea		Egg yolks
2 oz		Heavy cream
1/4 tsp		Gr. cinnamon
1/2 tsp		Gr. cardamon
Pinch		Gr. nutmeg
1 tsp		Granulated sugar
To taste		Salt
Pinch		Cayenne
1 tsp		Lemon juice
1 oz		Pecans

Procedure:
1.  Peel potatoes and parsnips, boil till tender, strain air dry for 3 minutes, puree in robot coupe.
2.  Blend all other ingredients except pecans.
3.  Toast pecans and slice fine.

Pie Dough

½ oz		All purpose flour
2 tsp		Margarine
2 tsp		Shortening
To taste		Salt
¼ tsp		Sugar
1/6 tsp		Dry milk powder
1 tsp		Cold water

Procedure:
1.  Mix all ingredients except water in bowl by hand till fat is crumbly and pea size.
2.  Mix cold water slowly until it forms a dough.  Do not overmix.
3.  Press onto floured pan.  Chill 1 hour.

Cajun Fig & Cane Syrup Glaze

2 tsp		Granular sugar
1/3 tsp		Cornstarch
1 Tbl		Cane syrup
2 tsp		Karo syrup
1/2 oz		Egg whites
2 tsp		Fig preserves

Procedure:
1.  Blend all ingredients slowly in mixing bowl till blended.