Saturday, December 15, 2012
MICHIE's SWEET POTATO SOUFFLE:3 lbs. sweet potatoes, peeeld cut into cubes2 eggs1/2 cup brown sugar - divided1/2 cup butter - melted - divided1 teaspoon salt1 teaspoon ground cinnamonup to 1/2 cup orange juice1 cup chopped walnutslarge marshmallowsIn a large saucepan over high heat, bring potatoes to boil, reduce heat; cover and simmer 15-20 minutes and drain. Beat potatoes until slightly smooth, beat in eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon. Starting with 1/4 cup orange juice, make mixture moist and fluffy. Spread in a 2-3 quart pan. Top with nuts. Sprinkle 1/4 cup brown sugar, then 1/4 cup melted butter. Place Marshmallows on top. Bake at 350 degrees for 25-30 minutes. Don't let marshmallows get to browned.Use as a dipping sauce for Turkey:SUE's CRANBERRY GLAZE SAUCE:1 (16 oz.) can jellied cranberry sauce1 cup brown sugar1/4 cup orange juice1 teaspoon ground cinnamonMix all ingredients together. Cook in a saucepan on medium heat until smooth and heated thoroughly.ESTHER's MILK CRACKER STUFFING:1 can evaporated milk1/2 cup (1 stick) butter1 cup watersalt and pepper to taste1 box Royal Lunch Milk Crackers (crumbled)2 eggs (well beaten)In a food processor; grind milk crackers into crumbs and place in a large bowl. In a medium saucepan heat evaporated milk, butter, water, salt and pepper until it just starts to boil or scald. Add milk mixture to cracker crumbs and stir. Beat eggs and pour into cracker mixture. Stir until well blended. Spoon into 2-quart greased baking dish or loaf pan. Bake at 350 degrees for 30 to 40 minutes or until heated through. WENDY's PUMPKIN CAKE ROLL:3 eggs1 cup sugar2/3 cup pumpkin1 teaspoon lemon juice3/4 cup flour1 teaspoon baking powder2 teaspoon cinnamon1 teaspoon ginger1/2 teaspoon nutmeg1/2 teaspoon salt1/2 cup walnuts, finely choppedFilling:1 cup powdered sugar8 oz. cream cheese4 Tablespoons butter1/2 teaspoon vanilla extractIn large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1 cookie sheet. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated. OLGA's PUMPKIN PIE:1 cup sugar1/2 teaspoon salt1 1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/2 teaspoon ground cloves1/2 teaspoon ground nutmeg1 1/2 cups pumpkin puree, canned or fresh1 (12oz.) can evaporated milk2 eggs, lightly beaten1 unbaked pastry shell (9-inch)Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.
