Cooking with Kathie Lee and Hoda’s mothers

As a special holiday treat, Kathie Lee and Hoda’s mothers — Joan Epstein and Sami Kotb, respectively — joined their daughters in the studio to share their favorite recipes.

Sweet potato souffle

Ingredients

    • 2 1/2 to 3 pounds yams, cooked and peeled
    • 2 eggs
    • 3/4 cup brown sugar
    • 1/2 cup melted butter
    • 1 tsp. salt/cinnamon
    • 1 cup pecan halves
    • Orange juice, up to 1 cup

Preparation

Baking Directions:

Eggplant (Moussaka)

Ingredients

    • 1 eggplant
    • 1 lb. ground beef
    • 1 large onion
    • 1/2 teaspoon of allspice
    • 1 tablespoon of fresh dill
    • 1 tablespoon fresh parsley
    • 1/2 teaspoon garlic powder
    • Salt and pepper to taste
    • Olive oil
    • 1/2 can of 6 oz. tomato paste
    • 1 jar (1lb., 8 oz) tomato and basil sauce
    • 3 tblsps. of pine nuts (brown in butter)

Preparation

Baking Directions:

Basbusah (a popular Egyptian desert)

Ingredients

    • Organic roasted almonds
    • 3 cups of sugar
    • 1 cup of water
    • 1/2 lemon
    • 2 cups of semolina flour or cream of wheat
    • 1 teaspoon of baking powder
    • 1 and 1/2 sticks of butter
    • 1 16-ounce can of sour cream
    • Whipping cream

Preparation

Baking Directions:

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