Cook and peel enough sweet potatoes to make 3 cups mashed. Mix with 1/2 stick melted butter, eggs, milk, 1 cup brown sugar and vanilla.
Spray baking dish with Pam and pour mixture in.
Sweet potatoes:
1. Bake sweet potatoes at 450 for 1 hour.
2. Scoop potato from shells.
3. Combine potatoes, sugar, eggs, vanilla, milk, and butter.
4. Place in large casserole.
Topping:
1. Combine brown sugar, flour, butter, and pecans.
2. Place on top of potatoes in casserole.
3. Cover casserole. (This can be made a day ahead up to this point.)
4. Bake in oven at 275 for 50 minutes.
5. Uncover for last 10 minutes of baking.
Boil sugar and vinegar together to make hot syrup.
Wash peppers and dry.
Remove seeds and cut in thin strips with scissors.
Scald in hot water a few seconds.
Drain and drop into ice water to crisp.
Drain.
Put in hot, sterilized jars and fill with hot syrup.
Seal immediately.
e cubes and cold water to make 1 gallon brine.
Place
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
Mix sweet potatoes, white sugar, eggs, butter
ime to prevent
aspoons of citric acid stirring to dissolve.
Pour in one
he meat will not adhere to your hands as readily). Cover
emove from heat and allow to cool completely before proceeding.
Heat sweet potatoes to a boil and drain. If you use plain yams, boil 25 to 30 minutes and drain.
Add sugar, butter and orange juice. Beat well. Add enough milk (1/4 cup or more) to make creamy.
Put in baking dish. Top with marshmallows.
Brown at 350\u00b0.
Check often; sometimes it browns fast.
e making to use on
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
Dissolve yeast in water.
Add all other ingredients but flour. Stir.
Add enough flour to make dough stiff enough to handle. Roll out, cut with biscuit cutter, brush with melted butter and fold over like pocketbook rolls.
Brush again with butter.
Let rise in a warm place.
Bake at 425\u00b0 until done.
Preparation Time: 2 hours.
In a food processor (steel shredding blade), shred 1 very large sweet potato to make 3 cups.
Transfer potatoes to a bowl and add beaten eggs, grated onion, flour, baking powder and salt.
cooking spices. If spices start to stick to pan, add some water
Cut up enough sweet potatoes to measure 1 gallon and 1
Combine all ingredients together.
Add enough sweet milk to make a stiff dough.
Drop by teaspoons on greased baking sheets. Bake at 375\u00b0 for 8 minutes.
Pre-heat oven to 180C/350F/Gas mark 4.<
then more flour to make dough just stiff enough to roll.
With