Sweet Potato Souffle - Traditional Family Favorites

1 large c an sweet potatoes

1 cup sugar

2 eggs

½ cup milk

½ teaspoon salt

1 teaspoon vanilla

For topping...

1 cup brown sugar

½ cup flour

½ stick butter

½ cup pecans

Mix all ingredients for souffle and place in souffle dish. In small bowl, mix ingredients for topping and sprinkle over souffle mixture. Bake at 400 F for 30-40 minutes.

Spiced Cranberry Ring - Traditional Family Favorites

2 packages (3 ounces each) raspberry jello

¼ teaspoon salt

¼ teaspoon cinnamon

Dash of cloves

2 cups boiling water

2 cans, 8 ounces each, whole berry cranberry sauce

2 tablespoons grated orange rind (optional)

1 cup diced orange sections

1 cup chopped apple

Dissolve jello, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind. Chill until thickened.  Fold in orange and apple. Pour into 6 cup mold and chill until firm, or about 4 hours. Unmold and garnish as desired. Makes 9 servings.

Ruth Ann’s Sweet Potato Casserole - Traditional Family Favorites

For the Casserole…

4 cups mashed sweet potato

½ cup brown sugar

2 eggs

1 teaspoon vanilla

¼ cup butter or margarine, melted

Mix all of the above with electric mixer for 2-3 minutes. Pour into lightly greased casserole dish.

For the Topping…

2/3 cup brown sugar

1/3 cup flour

2/3 cup English walnuts, chopped

¼ cup butter or margarine

Mix together and sprinkle over top of potatoes. Bake at 350F for 35 minutes.

Pineapple Cranberry Salad - Traditional Family Favorites

2 (3 ounce) packages raspberry flavored Jell-O(R) mix

1 (16 ounce) can whole cranberry sauce

1/2 teaspoon orange zest

1/3 cup orange juice

2 tablespoons lemon juice

1 (20 ounce) can pineapple tidbits, drained

3/4 cup sliced celery

Drain and reserve syrup from pineapple, add water to equal 1 cup.

In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened.

Stir in pineapple and celery, turn into mold or 8 inch square pan. Chill until firm.

Mom's Pineapple Pie - Traditional Family Favorites

2 16 ounce cans crushed pineapple, packed in own juice

2 scant cups sugar

4 teaspoons fresh apple juice

Flour, just to thicken (about 2/3 cup)

Pie dough for a two crust pie

Preheat the oven to 400 degrees F.

Drain one can of crushed pineapple and reserve juice if needed.

Combine 1 can crushed pineapple with juice and the other can of crushed drained pineapple in a large bowl.  Add the apple juice to the pineapple.

Whisk the flour and sugar together and add to the crushed pineapple mixture.  If the mixture is too thick add some of the reserved pineapple juice a little at a time. The flour thickens the pineapple juice while the pie is baking.

Pour the mixture into an unbaked pie shell, top with pats of butter, then top with the second rolled pie dough. Crimp the edges to seal.

Bake in the 400 degree F. oven for 15 minutes.  After 15 minutes reduce the temperature to 350 degrees F. and bake until the pie is a golden brown.  If the crimped edge starts to brown too quickly cover with foil wrap.

Herb Dinner Rolls - Traditional Family Favorites

1 cup water

2 T butter

1 egg

1/4 cup sugar

1 t salt 

1/2 t basil, oregano, thyme, rosemary

3 1/4 cup flour

2 1/4 t yeast

Place in order in bread machine. Put on dough cycle. Take out and divide into 16 balls. Place on greased sheet and cover until doubles in size. 

Can also mix all ingredients in large bowl, knead a couple minutes and place into bowl and cover and allow doubling in size. Then divide into 16 balls. Cover and let rise again. Bake 375 F for 12-15 minutes. Bake until brown. Brush with butter sprinkle on salt. Best if eaten warm.

Harvest Torte - Traditional Family Favorites

4 cups diced tart apples

¾ cups sugar

½ cup sifted flour

2 teaspoons baking powder

1 egg

1 tablespoon melted butter or margarine

1 teaspoon vanilla

½ cup coarsely chopped walnuts

½ cup pitted dates, chopped

Combine all ingredients and stir until thoroughly mixed. Turn on to greased 8x8x2 pan and bake in 400F oven for 40 minutes or until apples are tender (test with fork) serve hot or cold with whipped cream or ice cream.

Green Bean Casserole - Traditional Family Favorites

6-8 cups fresh green beans

1 lb fresh mushrooms

1 can Mushroom/vegetable bouillon (better than bouillon)

Won ton strips

Saute fresh mushrooms in mushroom/vegetable bouillon. Mix fresh green beans with sauteed mixture. Top with won ton strips and bake at 350 F for 25-30 minutes.

Crock Pot Applesauce - Traditional Family Favorites

10 large cooking apples, peeled, cored and cut into chunks

½ cup water

1 teaspoon cinnamon (to taste)

½ to 1 cup sugar

Put all ingredients into crock pot. Pot should be about ¾ full. Cover and cook on low 8 to 10 hours (or on high for 3-4 hours).

Butter Cookies - Traditional Family Favorites

1 cup butter                                      

1 1/2 teaspoons vanilla

3/4 cup sugar                                    

3 cups flour

1 unbeaten egg                                

1 teaspoon baking powder

2 Tablespoons cream                        

1/2 teaspoon salt

Cream together butter and sugar.  Then add egg, cream, and vanilla.  Blend in dry ingredients. Put into cookie press. Bake at 400 degrees for 5-8 minutes.

Bubbly Apple Punch - Traditional Family Favorites

Here’s the perfect thirst quencher for active party-goers!

2 ¼ cups CAPRI SUN Tropical Fruit Punch Flavor Drink Mix(enough for 5 quarts)

6 cups cold water

1 bottle cold apple juice

1 bottle cold ginger ale

4 cups ice cubes

Place drink mix in punch bowl. Add water; stir to dissolve. Stir in juice, ginger ale and ice cubes. Serve immediately.

Cranberry Sauce - Traditional Family Favorites

1 large orange

1 sweet apple (cored, with skin)

¾ cup walnuts, toasted

¾ cup sugar

2 cups fresh cranberries

1 small box sugar free black cherry jello

Zest orange and save to put in salad. Chop separately in food processor nuts and fruit. Make jello using 1 ½ cups boiling water. Dissolve thoroughly; add sugar and stir to dissolve. Mix all ingredients, including zest and chill to set.

Sweetened Cream - Pumpkin Spice

1 cup heavy whipping cream

¼ cup confectioners’ sugar

½ teaspoon vanilla (optional)

Place a clean, large mixing bowl and electric beaters in the freezer for a few minutes while you assemble the ingredients.  Pour the whipping cream in the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 ½ minutes. Stop the machine and add the sugar (and vanilla). Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes later. Use to frost cake of your choice.

Makes – 2 cups

Enough to generously fill or thinly frost a 2-layer cake, 12 cup bundt cake, 10 inch tube cake or 13x9 inch

Stuffed Squash - Pumpkin Spice

Squash; halved and baked or microwaved until cooked through (Works with any type of squash

2 sauteed onions, chopped

2 sauteed bell peppers, chopped

1 bag whole cranberries, cooked

1 box stuffing mix  

When squash is cool enough to handle, using melon baler remove squash and put in bowl.  Combine with above ingredients. Mix well and cover with shredded white cheese. (Mozzarella, Swiss, or other cheese of choice)

Pumpkin Spice Muffins - Pumpkin Spice

1 box of spice cake mix

1 15 oz. can of pure pumpkin 

Mix both ingredients together thoroughly.  Place mixture in paper lined muffin pans.

Bake at 350 degrees for 15 minutes. Makes 24 muffins

Pumpkin Pie Squares - Pumpkin Spice

½ cup butter or margarine, softened

½ cup brown sugar

1 cup flour

½ cup rolled oats

2 eggs

¾ cup white sugar

15 ounce can pumpkin

12 ounce can evaporated milk

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

¼ teaspoon nutmeg

Preheat the oven to 350◦F.

In medium bowl, cream together butter and brown sugar, then mix in the flour. Now add the oats to make crust to press inside a 9x13 baking dish. Bake for 15 minutes.

While the crust is baking, make the pie filling to add to the crust. In a large bowl, beat eggs and mix in white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour filling over baked crust. Return to the oven and bake for 20 minutes, until set. Let cool before cutting into squares.

Pumpkin Pie Crumble Cake - Pumpkin Spice

Solid vegetable shortening for greasing the pan

Flour for dusting the pan

1 package (18.25 ounces) plain yellow cake mix

8 tablespoons (1 stick) butter or margarine, at room temperature

4 large eggs

2 cans (15 ounces each) pumpkin

1 can (5 ounces) evaporated milk

1 ¼ cups sugar

2 teaspoons ground cinnamon

4 tablespoons (1/2 stick) butter or margarine, chilled

1 cup chopped pecans

Preparation time – 15 minutes

Baking time – 70-75 minutes

Assembly time – 5 minutes

Place a rack in the center of the oven and preheat to 350 F. Lightly grease a 13x9 inch baking pan with solid vegetable shortening, then dust with flour. Shake out the excess flour and set pan aside. Measure out one cup of the cake mix and set aside for topping. Place the remaining cake mix, butter and 1 egg in large mixing bowl. Blend with electric mixer on low speed until well combined.  Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides of the pan. Set aside.

For the filling, place the pumpkin, evaporated milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the batter and with the same beaters; blend on low speed until well combined. Increase mixer speed to medium and beat until the mixture is lighter in color and texture (1 to 2 minutes). Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set the pan aside.

For the topping, place the remaining ¼ cup sugar, the chilled butter, and the reserved cake mix in a  clean, medium sized bowl. Rinse and dry the beaters. Beat with an electric mixer on low speed until just combined and crumbly. Stir in the pecans. Use your fingers to thoroughly knead the pecans into the topping mixture. Distribute the topping evenly over the filling mixture. Place the pan in the oven.  

Bake until the center of the cake no longer jiggles when you shake the pan and the pecans on top have browned or 70-75 minutes. Remove the pan from the oven and let cool slightly on a wire rack for 20 minutes.

Prepare two recipes of the Sweetened Cream. Slice the cake into squares and pass the Sweetened Cream to spoon on top.

Store this cake without the Sweetened cream on it, covered in aluminum foil or plastic wrap, in the refrigerator for 1 week.

Serves – 18-20

Pumpkin Cookies with Caramel Frosting - Pumpkin Spice

1 cup butter, softened, or ½ c butter and ½ c of shortening

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 cup pumpkin puree

2 cups all-purpose flour

1 teaspoon baking soda

1 Tablespoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Preheat oven to 350° F. Grease 2 large cookie sheets with non-stick spray.
In a large bowl, cream butter and both sugars together until fluffy and combined. Slowly add the vanilla and egg. Beat until combined.
Beat in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Beat until mixture is combined.
Drop by Tablespoons onto the prepared cookie sheets. Bake for 10 to 12 minutes. Remove from oven and let cool completely before frosting.

Frosting

3 Tablespoons butter

2 or 3 Tablespoons of milk or cream

1/2 cup brown sugar

1 teaspoon vanilla

1 cup powdered sugar

Heat butter, heavy cream and brown sugar in a small saucepan over medium heat. Stir until mixture comes to a rolling boil. Remove from heat and let cool. Once mixture has cooled, stir in vanilla and powdered sugar. Frost each cookie with frosting. Serve and enjoy!

Notes

Incredible pumpkin spiced cookies with caramel frosting! Yields 30

I use the 15 oz. can of pumpkin (NOT pumpkin pie filling) for this recipe. This recipe only requires one cup, so I freeze the leftover pumpkin for later use.

Praline Pumpkin Muffins - Pumpkin Spice

1 pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix

½ cup water

¼ cup oil

2 eggs

1 cup grated carrots (optional)

½ cup chopped pecans

1 teaspoon cinnamon

¼ teaspoon nutmeg

Topping

1/3 cup firmly packed brown sugar

1/3 cup chopped pecans

1 tablespoon butter or margarine, softened

Heat oven to 350◦F. Grease or line 12 muffin cups with paper baking cups. In large bowl, combine all muffin ingredients. Stir 50 to 75 strokes or until dry mix is moistened. Fill greased or lined muffin cups ¾ full. In small bowl, combine all topping ingredients; sprinkle evenly over batter.

Bake at 350◦F for 20-30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pan. Cool completely on wire rack. Wrap tightly with plastic wrap; store in refrigerator. 12 Servings.

HIGH ALTITUDE: (ABOVE 3500 FEET) Add ¼ cup flour to dry mix. Bake at 375◦F.