Sweet Potato Souffle

Submitted by Marcia Brisson
From Kathy Squires in the Civilian Conservation Corps cookbook

 

 

Main Ingredients
*4-5 sweet potatoes (3-5 cups mashed)
* 3 eggs (beaten)
*tsp. vanilla
*1/2 cup raisins
*1 1/4 cup sugar (or less)
1/4 tsp. salt
2 tsp. baking powder
1 stick butter (softened)

Topping Ingredients
*2/3 stick butter (softened)
*1/2 cup brown sugar
(cream butter and sugar together first)
*3 cups of Rice Krispies®
1/2 cup pecans (chopped)

Directions
1. Peel the sweet potatoes and cut them into thick slices. Take a 9x13 pan and spray it with cooking spray. Add a little water and add the sweet potatoes.
Cover with foild and cook at 350 degrees for 1 hr. When the potatoes are ready, mash them.
2. Combine mashed sweet potatoes with all other main ingredients.
3. Cook at 400 degrees for 20 minutes.
4. Remove and add the topping (a large spoon will help you spread it evenly).
5. Bake again at 400 degrees for 10 minutes.

Cedar Plank Salmon

Submitted by Marcia Brisson
Recipe card from http://www.mccormickandschmicks.com/

Ingredients
*Filet of fresh salmon (1-2 pounds)
*1 untreated cedar plank (available at most grocery stores)
*Lemon (sliced), black pepper, dill, garlic powder, salt, olive oil

Directions
1. Soak cedar plank under water approx. 20 minutes, while barbeque is heating. Medium heat recommended.
2. Season salmon to taste (pepper, spices, etc.). Lightly sprinkle olive oil on top of plank. Place salmon on soaked plank, skin side down. Place lemon slices on top.
3.Place in barbeque. A squirt bottle with warm water may be necessary to douse flame outbreaks around edges.
4.Cook approx. 8 mintues per pound. Cooking times vary depending on thickness of fish. Longer cooking times may be necessary because the plank absorbs more heat than items placed directly on grill.
5.Remove plank from barbeque. Serve and enjoy!

Sensational Peppermint Pattie Brownies

Submitted by Marcia Brisson
From http://www.hersheys.com/

Ingredients:
24 small (1-1/2 inch) YORK Peppermint Patties
1-1/2 cups (3 sticks) butter or margarine, melted
3 cups sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup HERSHEY'S Cocoa
1 teaspoon baking powder
1 teaspoon salt

Directions:
1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.
2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.
3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies.

Pumpkin Butterscotch Snacking Cake

Date tried: 1-24-05
From: Pamphlet
Submitted by: Mother Crumb

Ingredients
• 4 eggs
• 1 ½ cups light brown sugar, packed
• ½ cup vegetable oil
• 2 cups canned pumpkin (1 15 ounce can)
• 2 ½ cups all-purpose flour (can use 2 cups whole wheat flour and ½ cup all-purpose flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 cups butterscotch morsels
• 2 cups chopped walnuts or pecans, divided

Directions
1. Grease a 9”x13” pan.
2. Preheat oven to 350 degrees.
3. Beat eggs, brown sugar, oil, and pumpkin together until smooth.
4. Sift dry ingredients together and add to wet mixture. Mix just until blended.
5. Add 1 cup of the nuts. Mix just until blended.
6. Spread batter into pan.
7. Sprinkle with the morsels and the remaining 1 cup of the nuts.
8. Bake at 350 degrees for 40 to 45 minutes.
9. Cool in pan on wire rack.

Mom Brown’s Homesteader Chocolate Cake

Date tried: June 1975
This is a versatile and easy cake to use for
Chocolate Cherry Cake
or as the Cake for Truffle
From: Belle Club presents Rib Stickers and Rib Ticklers
This is a compilation cookbook
from the Telephone Company
my mother worked for.
This was the 1st chocolate cake I made
from scratch when I was single.
Submitted by: Mother Crumb

Ingredients
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons vinegar
• 2/3 cup cooking oil
• 2 cups water
• 3 cups all-purpose flour
• 2/3 cup cocoa (can use 1/3 cup cocoa and 1/3 cup special dark cocoa)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar

Directions
1. Grease and flour a 9”x13” pan or 2 9” round cake pans
2. Preheat oven to 350 degrees
3. Combine wet ingredients and mix well.
4. Sift together dry ingredients. Mix into wet ingredients.
5. Pour into pan or pans.
6. Bake at 350 degrees for 35 minutes.

To make a Chocolate Cherry Cake

Ingredients
• 1 21 ounce can cherry pie filling

Directions
1. Turn the cake out to cool.
2. When it has cooled, cut into two layers using a serrated knife.
3. Spoon the cherry pie filling over the bottom layer.
4. Replace the top layer.
5. Make the frosting and pour over the cake.


Chocolate Frosting

Ingredients
• 1 cup sugar
• 1/3 cup milk
• 5 tablespoons butter
• 1 cup chocolate chips

Directions
1. In small saucepan, combine sugar, milk, and butter.
2. Bring to a boil. Boil for 2 minutes stirring constantly.
3. Remove from heat and add chocolate chips.
4. Stir until the chips are smooth and completely melted.
5. Pour over cake. Let it cool for 2 hours before serving.

Tropical Fruit Cake with Cream Cheese Frosting

Date tried: 11-20-09
From: I adapted the Spanish Fruit Cake from Thrifty Fun online
Submitted by: Mother Crumb

Ingredients
• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 ½ cups buttermilk
• 1 cup crushed pineapple
• 2 cup sifted flour (can use 1 ½ cups whole wheat and ½ cup all-purpose)
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¾ tsp. salt
• 1 6 ounce package Tropical Sensation dried fruit by Welch’s
(pineapple, mango, and papaya)
• 1 cup chopped walnuts or pecans

Cream Cheese Frosting:
• 2 packages cream cheese (3oz. each)
• 4 tsp. lemon juice
• ½ teaspoon salt
• 1 ½ tsp. vanilla
• 3-4 cups powdered sugar, sifted

Directions
1. Cream butter and sugar.
2. Add eggs and beat until light and fluffy.
3. Add buttermilk and mix until smooth.
4. Mix in crushed pineapple.
5. Sift dry ingredients and add to creamed mixture, Mix well.
6. Add dried tropical fruit and nuts. Mix well.
7. Turn into well greased 9”x13” pan.
8. Bake at 350 degrees F for 45 minutes or until toothpick comes out clean.
9. Allow to cool in pan 5 minutes before turning onto a wire rack to cool thoroughly.
10. Spread on frosting.

For Frosting
1. Beat cream cheese with lemon juice, vanilla and salt until light and fluffy.
2. Add enough sugar to make right consistency to spread.

Spanish Fruit Cake with Cream Cheese Frosting

Date tried: 12-24-07

From: Thrifty Fun Recipes online

Submitted by: Mother Crumb

Ingredients
½ cup butter, softened
1 cup sugar
2 eggs
1 ½ cups buttermilk
1 cup cooked or moist packed prunes, drained, pitted and chopped
(or 1 cup applesauce)
2 cup sifted flour (can use 1 ½ cups whole wheat and ½ cup all-purpose)
1 tsp. baking powder
1 tsp. soda
¾ tsp. salt
1 ½ tsp. cinnamon
¼ tsp. ground cloves
½ tsp. nutmeg
½ tsp. ginger
1 cup chopped walnuts
1/2 cup golden raisins

Cream Cheese Frosting:
2 packages cream cheese (3oz. each)
4 tsp. lemon juice
½ teaspoon salt
1 ½ tsp. vanilla
3-4 cups powdered sugar, sifted

Directions
• Cream butter and sugar.
• Add eggs and beat until light and fluffy.
• Add buttermilk and mix until smooth.
• Stir in prunes or applesauce.
• Sift dry ingredients and add to creamed mixture, Mix well.
• Add nuts and raisins. Mix well.
• Turn into well greased bundt pan.
• Bake at 350 degrees F for 1 hour or until toothpick comes out clean.
• Allow to cool in pan 5 minutes before turning onto a wire rack to cool thoroughly.
• Spread on frosting.

For Frosting:
• Beat cream cheese with lemon juice, vanilla and salt until light and fluffy.
• Add enough sugar to make right consistency to spread.

MILKY WAY CAKE

This recipe comes from Casey Van Camp's Grandma Boothby via Deb Mifflin.
Submitted by Marcia Van Camp

Ingredients for cake:
8 2.15 ounce MILKY WAY candy bars
1 cup butter
2 cups sugar
4 large eggs, separated
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup pecans, chopped

Directions for cake:
Preheat oven to 325°F. Grease and flour a 10-inch tube or bundt pan.
Melt candy bars and butter, stirring frequently, in large, heavy Dutch oven over low heat (I used a double boiler)
Remove from heat and stir in sugar.
Combine egg yolks, buttermilk and baking soda in small bowl until blended.
Combine flour and salt in another bowl. Add to candy mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in pecans.
In clean mixer bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into prepared pan.
Bake 1 1/4 hours or until set and cake pulls away from sides of pan. Cool on wire rack 15 minutes. Unmold and cool completely.
Makes 16 servings.

Ingredients for frosting:
4 tb Butter
2 Milky Way bars; 2.15 ozs.each
1 tb Vanilla extract
1 c Powdered sugar; sifted
6 ounces semisweet chocolate

Directions for frosting:
Melt butter, candy, and chocolate together in a heavy saucepan.
Stir constantly over low heat until mixture is fully melted and smooth.
Beat in vanilla and sugar.
Spread on warm cake while frosting is warm and pliable.
Do top and sides.
Best to keep in refrigerator and not in warm area so frosting will set.
(if the frosting is too thick, you can add a little milk or butter to thin it out)

Notes:
I first tried making this cake for Casey on his 30th birthday because I was interested in him.  I completely messed up the cake and it wouldn't come out of the pan.  I finally tried it again, and made sure I really greased up the pan and also let the cake cook afterward before flipping over the bundt pan which helped a lot. Also, I sprinkled a little powdered sugar on the top when it was done.

Cranberry Oat Squares

Date tried: 7-10-09
From: Thrifty Fun Recipes. Doug likes these.
Submitted by: Mother Crumb

Ingredients
1 ½ cups rolled oats
1 ½ cups all-purpose flour
¼ teaspoon baking soda
1 teaspoon cinnamon
1 cup brown sugar, packed
¾ cup butter
14 ounce can whole cranberry sauce

Directions
• Preheat oven to 350 degrees.
• Grease a 9x9 inch square pan.
• Measure oats, flour, baking soda, cinnamon, brown sugar and butter into a bowl.
• Using a pastry blender, mix together until crumbly.
• Pack half of the mixture into the pan.
• Spread cranberry sauce over the top.
• Put the remaining mixture on the top. Press down with your hand.
• Bake at 350 degrees for 35-40 minutes until a rich golden brown.
• Cool completely in pan.
• Cut into 36 squares.
This is very good served warm with vanilla ice cream.

Snow Topped Chocolate Mint Cookies

Date tried:12-11-09
From: Taste of Home Christmas Cookies.
Submitted by: Mother Crumb

Ingredients
1 10 ounce package mint semisweet chocolate chips, divided
6 tablespoons butter, softened. (no substitutes)
1 cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Confectioners’ sugar to roll the balls in

Directions
• Over a double boiler, melt 1 cup chocolate chips. Set aside to cool.
• Cream butter, sugar, and vanilla.
• Add eggs, beating well.
• Beat in the melted chocolate chips.
• Sift together the flour, baking powder and salt. Add to creamed mixture and mix thoroughly.
• Mix in remaining chocolate chips.
• Cover and refrigerate for 2 hours or until easy to handle.
• Preheat oven to 350 degrees.
• Roll into 1 inch balls, then roll in confectioners’ sugar.
• Place 2 inches apart on lightly greased cookie sheet.
• Bake at 350 degrees for 10-12 minutes or until edges are set and centers are almost set.
• Cool for 10 minutes before removing to wire racks.

Yield: 4 dozen cookies

Gingersnaps

Date tried: November 1976
From: Betty Crocker
Submitted by: Mother Crumb
These are the first cookies I made for Doug when he went to Japan and we were both single.
I guess they made quite an impression.

Ingredients
¾ cup shortening
1 cup brown sugar (packed)
1 egg
¼ cup molasses
2 ¼ cup all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon salt
granulated sugar to roll the dough balls in

Directions
• Cream shortening and brown sugar.
• Add molasses and egg.
• Sift dry ingredients together. Add to creamed mixture and mix thoroughly.
• Cover. Chill 1 hour.
• Heat oven to 375 degrees’. Shape dough by rounded teaspoonfuls into balls.
• Roll in granulated sugar.
• Place balls 2 inches apart on lightly greased cookie sheet.
• Bake 10-12 minutes or just until set.
• Immediately remove from cookie sheet.
Yield: 4 dozen cookies.

Pecan Bread

Date tried: 12-07-09
Recipe from: Thrifty Fun online
Submitted by Mother Crumb

Ingredients
2 1/2 cups whole wheat flour
1/2 cup all purpose flour
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
1 cup chopped pecans

Directions
Preheat oven to 325 degrees.
Grease a 9"x 5" loaf pan.
Combine all the ingredients except the nuts.
Gently mix together without over beating.
Add nuts.
Put in pan.
Bake at 325 degrees for 1 hour.
Test with a toothpick to see if its done.
Turn out on a cooling rack and let it cool completely.
This has a great texture and flavor.

Golden Summer Punch

Date tried: 11-28-96
From: Civilian Conservation Corps Cookbook
Submitted by: Mother Crumb

1 12 ounce can frozen orange juice (plus water to reconstitute)
1 12 ounce can frozen lemonade (plus water to reconstitute)
2 12 ounce cans apricot nectar
5 cups pineapple juice (or 1-46 ounce large can)

Combine. This makes about 2 gallons.

Creamy Hot Chocolate

Date tried: 1-26-09
Recipe from: Internet- Eagle Brand
Submitted by: Mother Crumb

Ingredients:
1 14 ounce can Sweetened Condensed Milk
½ cup cocoa
1 ½ teaspoons vanilla extract
(1 teaspoon raspberry or
1 teaspoon orange extract
can be used in place of 1 teaspoon of the vanilla)
1/8 teaspoon salt
6 ½ cups hot water (5 14 ounce cans)

Directions:
Combine in large saucepan. Heat. Do not boil. Serve with miniature marshmallows if desired.
This is great for camping because you do not need to bring the milk.

Lemonade

Date Tried: 4-12-01
Submitted by: Mother Crumb

Combine in a 2 quart pitcher:
1 cup sugar
1 cup lemon juice (can use ¾ cup lemon juice and ¼ cup lime juice)
Add water to fill the pitcher. Shake or stir. Chill.

Double Nut & Date Tassies

Recipe by Jessie Grearson
This was the grand-prize winner on http://www.eatingwell.com/recipes/nut_date_tassies.html
Submitted by Marcia Brisson











Ingredients
Crust
1/4 cup whole-wheat pastry flour (see Note)
1/4 cup packed light brown sugar
1/2 cup walnuts, coarsely chopped (I like them finely chopped)
1 tablespoon cornstarch
2 tablespoons unsalted butter
Pinch of salt

Filling
4 ounces pitted dried dates (about 3/4 cup)
3/4 cup water
1/4 cup packed light brown sugar
2 1/2 tablespoons unsalted butter
4 tablespoons reduced-fat cream cheese
1 1/4 teaspoons vanilla extract
1/2 cup pecans, chopped (I like finely chopped)
Confectioners’ sugar for dusting or whipped cream for garnish

Directions
1. Preheat oven to 375°F. Coat 24 mini muffin cups with shortening

2. To prepare crust: Mix flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.

3. To prepare filling: Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups (1 generous teaspoon each), gently pressing the filling down and smoothing the tops.

4. Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners’ sugar or serve with a dollop of whipped cream, if desired.

Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.

**I used regular flour and it worked just fine

**Be careful about overcooking the dates because they can become super hard with the sugar

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Recipe by The Pioneer Woman, Ree Drummond
Submitted by Marcia Brisson
http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/









Ingredients
Muffin Ingredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter - Cut Into Pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
_____
Topping
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
_____
FOR FROSTING:
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla

Muffin Directions:
1. Preheat oven to 400 degrees. Generously grease 12 muffin tins.
2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
3. Cut in butter with two knives or a pastry blender until it is fully incorporated.
4. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.
5. Pour pumpkin mixture into the flour mixture. Add raisins.
6. Fold gently until mixture is just combined.
7. Pour into a greased muffin pan—(fill halfway - this is enough for 12 muffins)
8. Sprinkle remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
9. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.

Frosting Directions:
1. To make the frosting, mix all ingredients on high until soft and whipped.
2. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
3. Store in the fridge, as icing will soften at room temperature.
__________

This is a great recipe but be sure that the muffins are completely cool before frosting them. The frosting is really rich so I would probably cut it in half or double the muffins.

FOCCOCIA

obtained from the House of Bread in Salt Lake City, Utah. Submitted by Alisha Brisson Stamper

1 1/2 C warm water (99 degrees)
2 packages active dry yeast or 1 T + 1.5 t
4 C unbleached white bread flour
1/4 C olive or canola oil
1 T sugar
1 T salt

Optional:
1/4 tsp pepper
1/2 tsp ground rosemary or thyme
1/2 C sundried tomatoes
3 Tbsp black olives drained and sliced

Prepare a starter: In a liquid cup, pour in the warm water, yeast and sugar. Stir until dissolved and set aside for five minutes to allow it to proof.

Add the flour and salt to the starter. Then add the oil and begin to mix on a mixer for 5 minutes. Add additional water or flour as necessary to get a pliable dough. Add the herbs, olives and/or tomato to the last two minutes of mixing time. You do not want to pulverize the olives or tomato.

Put the finished dough in a bowl and cover with plastic wrap and let rise in a warm place for one hour. Punch down and place on a lightly floured surface and divide into four equal pieces and shape into a flat round. Lightly poke the dough several times with your finger tips. Brush with olive or canola oil. Place the dough on a sprayed baking sheet and let the dough undergo a second rising for 15 minutes.

Place the baking sheet into a preheated 425 degree oven for 15-20 minutes until nice and golden brown.

--

NOTES

I normally use olive oil, and no olives. I only cook it for 15 minutes—you still want it to be soft to your finger (don’t burn your finger though, it is hot), but a sweet reddish brown. Once out of the oven, wrap the ones you are not eating in foil immediately, this helps it stay moist.

I don’t mix with a mixer, I use a wooden spoon. The dough is ready when it just barely grabs at your hand. I usually add a little water and then a little more flour.

When poking the dough with your fingertips you want to be just hard enough that you do not go through the dough. I normally put some nails marks into it. I like my little finger marks all over, it gives it the right texture.

Recipe Index

Beverages
Golden Summer Punch
Lemon-Limeade

Breads, Muffins, Rolls
Banana Bread the Brisson Way
Foccocia
Moist Pumpkin Spice Muffins
Pecan Bread

Cookies
French Cookies
Monster Cookies
Snow Topped Chocolate Mint Cookies
Gingersnaps

Desserts
Pumpkin-Chocolate Tart
Chocolate Truffle
Double Nut Date Tassies
Cranberry Oat Squares

Entrees
Yaco Tacos
Polpettone (Meatloaf)
"Yam"-acotti

Sauces, Marinades & Dips
Pineapple Marinade
Fresh & Light Hummus

Soups
Ghanaian Peanut Butter Soup
Alisha's Spicy Chicken Tortilla Soup

Sides
Tennessee Corn Pone

"Yam"-acotti

Created and perfected by Alisha Brisson Stamper

You can make the filling up to 2 weeks ahead of time and freeze it (I normally make it the day before to cut labor time)

For Filling
1 large Yam (the kind that is orange*) (enough to fill a 9x13 glass pyrex dish after being peeled and chopped into 1" cubes)
1 30 oz container Ricotta cheese
1 15 oz container Ricotta cheese
2 packages manicotti (28 total)
2 tsp sage

For Parmesan Cream Sauce:
flour (5 tbsp)
butter (5 tbsp)
2% or higher milk (3 3/4 c.)
garlic (2 cloves or more per taste, finely minced)
garlic salt (2 shakes)
italian seasoning (basil, oregano)
Parmesan cheese (grated, powdered or fresh) to taste
mozzarella (shredded) (1 to 2 cups)

To make the filling:
First, bake the yam in a sprayed 9x13 glass dish. Bake for one hour, covered with foil.
Once done, mash yam with a fork or potato masher (or in a mixer). Add the 30 oz container of Ricotta cheese and sage as you do this. If needed, add a little water to smooth. Mix should be smooth and pastel orange in color (and it should taste kinda sweet). If it is too dark, gradually add the smaller container of Ricotta cheese until it is the right color and consistency.

Fill the uncooked manicotti with the filling you just made. Make sure they are completely filled (this gets a little messy, but it is fun). Freeze any leftover filling for up to 2 months.

Put filled manicotti in rows in a greased 9x13. Make Parmesan Cream Sauce and follow directions below.


Parmesan Cream Sauce:
The base for this sauce is 1 tbsp butter, 1 tbsp butter, 3/4 c. milk. The above amounts are 5x the base (which is the amount for ONE 9x13, which can be filled with 14 manicotti. If you are making the full 28, you need to double the sauce, and use two 9x13 pans to cook in). If you have extra, you can freeze it, or just refrigerate to use with pasta later in the week.

Add butter and garlic to a saucepan and melt butter over medium heat. Once the butter is melted, add all the flour, whisking to combine well. Add all the milk at once, stirring continuously so as not to form clumps with the flour. Add the Parmesan cheese and 1 to 1/2 c. mozzarella cheese, and continue to stir. Once it begins to bubble (cheese should be melted at this point), let it do so for a minute or two, then remove from heat (you should be able to tell as you are stirring it that it is thickening up). Add the seasonings to taste.

Pour Parmesan Cream Sauce over the filled manicotti tubes in the pan. Add enough sauce to cover the manicotti (save any extra). Add approx. 1/2 or 1 c. warm water to the pan.

Cover with foil and bake 40 minutes at 400 degrees. Remove foil halfway through cooking time.

Remove from oven (will be bubbling) and sprinkle with 1/2 c. mozzarella cheese. Let sit 5 minutes minimum to cool.

*I include this distinction because on the east coast, Yams are called sweet potatoes, but in the west, they are called Yams. Having messed up many a recipe that called for "sweet potatoes" but really meant Yams, I'm reduced to just referring to the color.

Polpettone (Meatloaf)

the way Mom makes it (from Select Italian-American Recipes, p.32) submitted by Alisha Brisson Stamper

350 degrees
1.5 hours
9"x5" pan

2 slices bread (I always use wheat)
3/4 c. milk (use no lower than 2%)
2 eggs
1 1/2 lbs lean ground beef
3/4 c. Parmesan cheese, (Mom always uses the grated type that you put on top of spaghetti)
2 Tbsp dried parsley
1 tsp garlic powder
1 tsp salt
a dash of pepper
2 Tbsp olive oil

Preheat oven to 350 degrees.
In a large bowl, place slices of bread in milk.
Add the rest of the ingredients except olive oil and meat.
Mix.
Add meat, mix again, by hand is best. Get 'em real dirty.
Use the olive oil to coat the bottom and sides of the loaf pan.
Place mixture in pan after shaping into a loaf.
Bake at 350 degrees for 1/5 hours.

Serve with ketchup.

Golden Summer Punch

by Mom, submitted by Alisha Brisson Stamper

serves 15 punch cups
1 6oz can frozen minute maid orange juice
1 6oz can frozen lemonade
1 12 oz can apricot nectar (Kern's is good)
1 #2 (2 1/2 c.) of pineapple juice (not frozen)

Combine juices, adding water that is called for on the cans of frozen juice.

You can freeze some of this mixture in ice cube trays to keep the punch cold while serving (regular ice cubes will water it down and ruin the flavor).

Tips:
Dress it up! Add thin orange or lemon slices.

Lemon-Limeade

by Mom, Submitted by Alisha Brisson Stamper

For 2 quarts:

1/4 c. lime juice
3/4 c. lemon juice
1 c. sugar
water to fill

For 1 gallon:
1/2 c. lime juice
1 1/2 c. lemon juice
2 c. sugar
water to fill

Tips:
Combine juices and water in container. Use a whisk while adding the sugar gradually. This will help prevent a lot of sugar buildup on the bottom of the container.

Banana Bread the Brisson Way

From: New York Times Cookbook
Perfected by Mom, submitted by Alisha Brisson Stamper

1/2 c. shortening
3/4 c. sugar
1 large egg
4 tsp lemon juice
2 c. flour (one cup regular flour, one cup whole wheat flour)
1 tsp baking soda
1/2 tsp salt
1 cup mashed bananas (2 or 3 whole bananas)
Optional: 1/2 c. walnuts or pecans

Preheat oven to 350 degrees.
Cream shortening and sugar.
Beat in the egg and lemon juice.
Combine flour, baking soda and salt in a sifter.
Fold into the batter, add bananas.
Stir.

Put into a greased loaf pan and bake for 60-70 minutes.
Turn out onto a cooling rack and let cool.

Delicious when warmed and topped with butter.

Alisha's Spicy Chicken Tortilla Soup

Idea given by a nice lady in the grocery aisle, perfected by Alisha Brisson Stamper

this is a basic recipe, so you can add, tinker or build off of it as you want, but this is the main structure:

tyson frozen chicken tenderloins (about 5)
2 cans western family chipotle chili diced tomatoes (these make all the difference! If you're in another region of the country, try a few out, find one you love and make it your own version!)
1 cup pace mild salsa
2 packages frozen corn (the smaller bag, not a big one. normally buy the sweet kind for this soup but any kind will do)
2 cans great northern beans
6 or so cans chicken broth (depending on how soup-like you want it)
white corn tortilla chips
mixed shredded cheese
sour cream

boil chicken in 1 can chicken broth (add water to cover if needed). after cooked thoroughly (about 15-20 minutes from putting on burner), shred and chop.

add tomatoes, salsa, beans (rinse them from can to get off sediment and sodium), corn and chicken. Add chicken broth to cover approximately 5 cans for this amount of other ingredients).

heat until pipping hot and corn is cooked.

serve with tortilla chips, sour cream and cheese.

FRENCH COOKIES

Provided by Darren Haycock /Suzanne Haycock and submitted by Marcia Brisson

2 cups brown sugar
3 cups flour
1 tsp cinnamon
½ tsp. salt
1 cup, (2 cubes) margarine or butter softened (room temp or very slightly melted—better if just very soft.
2 eggs whisked together
1 tsp. baking soda dissolved in 1 cup warm water

Put first four dry ingredients in a bowl and hand stir ‘til mixed.
Add softened butter, 2 eggs that have been whisked together—can use a fork, and the soda dissolved in the warm water. Now Hand Stir everything together until well mixed. You don’t have to overdue it—these are better under mixed. Do not use a mixer!

Now add 2 cups of chocolate chips and gently stir ‘til evenly mixed.
Pour onto a well greased large jelly roll pan or big pan with sides. I use a jelly roll pan that is about 12 x 17 inches. Bake at 350 about 25 minutes. Don’t over bake. The batter will be pulling very slightly away from the sides of the pan. Take out of the oven and put on a cooling rack.

Quickly stir about two or three cups of powdered sugar together with a few drops of water to make a smooth glaze. If too thick to spread easily, add a little bit more water. If too thin and watery, add a little bit more powdered sugar. Pour on hot cookies and quickly spread all over. Quickly sprinkle on chocolate sprinkles. Let cool completely before cutting. These do much better if you let them cool several hours before cutting—cutting while still warm and they come out gooey and messy and don’t look good.

Pumpkin-Chocolate Tart

Provided by Amanda Pilmer and submitted by Marcia Brisson

Cake Ingredients
1 can (15 ounces) pumpkin puree
3/4 cup firmly packed light-brown sugar
8 ounces creme fraiche
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Chocolate Crust 2 ounces best-quality semisweet chocolate

Cake Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth.
3. Pass mixture through a fine sieve set over a clean bowl; discard solids.
4. Pour filling into prepared crust. Bake until filling is set, about 40 minutes.
5. Transfer to a wire rack, and let cool at least 30 minutes.
6. Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water.
7. Melt chocolate in bowl, stirring occasionally; remove from heat.
8. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes.
9. Refrigerate until well set, at least 1 hour and up to 1 day.

Chocolate Crust Ingredients
Makes one 10-inch tart shell
1 cup all-purpose flour plus more for work surface
1/4 cup
1 tablespoon sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg
4 ounces best-quality semisweet chocolate, finely chopped

Chocolate Crust Directions
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes. Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.

Ghanaian Peanut Butter Soup

Provided by Jun Yanagishita & submitted by Marcia Brisson

Ingredients:
3 cooked & shredded chicken breasts
1 chopped onion
2-3 cups chicken broth
1 minced or crushed garlic clove
1 tsp cayenne pepper (or however spicy you want it)
1 cup grated carrots
1 can chopped tomatoes
1 cup peanut butter (I like crunchy, but creamy is fine too)
1-3 cups of water
**White rice! This is what you serve the soup over but you don't cook them together. I can't tell you how much to make but I would say at least 2 cups of uncooked = 4 cups cooked rice to start

Directions:
In pot, put in 1 Tbsp of butter and slightly cook onions and garlic. Add chicken broth and water. Put in pepper and peanut butter. Cook for 5 minutes until everything is blended together. Add carrots, tomatoes and chicken. Cook until vegetables are soft. If the soup looks too thin, add a mixture of 1 Tbsp cornstarch and 1/4 cup water. Add salt and pepper to taste.

This is so yummy, after Jun made it once I begged her for the recipe immediately!

Yaco Tacos!

Originally Created by Mom
submitted by Marcia Brisson with some additions

Ingredients:
(1) 12 oz. bag of tortilla chips (I like TOSTITOS® SCOOPS!®)
**you want about 6-8 cups of crushed chips or cooked rice. I prefer chips.
(1) 10 oz. can of tomato soup
(1) 10 oz. can of cream of mushroom soup
(1) 10 oz. can of water (from an emptied can above)
(1-2) cans of chopped green chilis
(1) lb. of hamburger
(1) lb. of cheddar cheese (or I really like Sargento® Fancy Shredded 4 Cheese Mexican Cheese)

Directions:
1. Crush the chips (not to dust, just about 1-2" pieces, not an exact science)
2. Brown the hamburger meat
3. Get a big bowl and mix everything together (but only 1/2 of the cheese)
Sometimes I like to mix everything and then add the chips and crush them into the wet mixture.
4. Stir it up with a big spoon and put it into a 9 x 13 ungreased pan and spread it out evenly
5. Cook at 350°F for 20 minutes
6. Take out and cover with the remaining 1/2 of the cheese & bake for an additional 10 minutes

Voila! Your guests will love you!

**I usually like to serve this with salsa (Pace® Picante) and Hidden Valley Ranch® on the side

Chocolate Truffle

Cake Ingredients:
(1) Devil's Food cake mix
(1) 8oz containter of CoolWhip
(12) Skor bars or mini bars

Fudge Sauce Ingredients:
(2) c. unsweetened cocoa
(1) c. brown sugar
(1) c. butter (cut into pieces)
(1 1/2) c. sugar
(2) c. whipping cream
(3) tsp. vanilla

Cake Directions:
1. Bake Devil's Food cake according to direction on box
2. Cool cake & crumble up
3. Crumble Skor bars & set aside
4. Divide cake into thirds (depends on serving dish)

Fudge Sauce:
1. Combine cocoa, sugars, cream & butter
2. Cook over medium heat, stirring constantly for 20 minutes (make sure it's not grainy!)
3. Cool for 5 mi & stir in vanilla
4. Cool Sauce

Layers:
**thickness of the layers is up to you/dish size. I usually do 1-2" of cake to start with.
Cake crumbs
CoolWhip
Fudge Sauce
Skor Bars (sprinkle)
**repeat

Refridgerate & let it set overnight - it will taste much better!

Monster Cookies

From Matt Walker in the 1996 edition of The Colonial Ward Culinary Guide to Life Submitted by Marcia Brisson
Makes 120 cookies

Ingredients:
2 cups sugar
2 cups brown sugar
1 cup butter or margarine, softened
6 eggs
2 tsp vanilla
1 ½ cups peanut butter
2 ¾ to 3 ¼ cups flour
4 tsp baking soda
5 cups old-fashioned oatmeal
1 12-oz bag chocolate chips


Directions:
1. Cream sugars and butter then blend in eggs, vanilla, and peanut butter
2. Sift together flour and soda then add to creamed mixture
3. Stir in oatmeal and chocolate chips
4. Drop by rounded spoonfuls onto greased cookie sheet
5. Bake for 10 to 12 minutes at 350°F

Tennessee Corn Pone

This recipe is from Laurel's Kitchen
*submitted by Marcia Brisson
**you should really ask Mom about when she made this for Thanksgiving

Ingredients:
4 c. very juicy cooked and seasoned beans (especially pinto / kidney / black - whatever you want)
2 c. cornmeal
2 tsp. baking soda
1 tsp. salt
1 quart buttermilk
2 eggs, slightly beaten
1/4 c. margarine

Directions:
1. Heat beans until quite hot and pour into a lightly greased 9 x 13 baking dish
2. Preheat oven 450°F
3. Mix the cornmeal, baking soda, and salt in a large bowl
4. Melt the margarine and combine with buttermilk & eggs
5. Stir the wet and dry ingredients together until smooth and pour them over the hot beans
6. Bake on the top rack of your oven until bread is a rich golden color and the sides of the corn bread pull away from the sides of the pan.
7. This takes about 30 minutes

Serves 10-12