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.