Friday, November 28, 2008

Delicious Yam Casserole

Delicious Yam Casserole

4 cups cooked mashed yams
1/2 cup sugar
1/2 cup butter
1 TBS vanilla
1/3 cup heavy cream
2 well-beaten eggs

Mix and place in a greased 9x13 baking dish.

Topping

1/3 cup melted butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans

Mix together and crumble on top of first mixture.
Bake 25 minutes at 350 degrees.


submitted by: Nanette Hill

Friday, November 14, 2008

Frozen Raspberry Salad

This is the recipe that everyone raved about at the ward camp out and the relief society picnic. A salad so delicious that it is practically a desert!

Frozen Raspberry Salad

1 (3 oz) box vanilla pudding
1 (12 oz) container cool whip
1 large container vanilla yogurt
1 bag (about 3-4 cups) frozen raspberries

Mix pudding mix with the yogurt & add coolwhip. Put in fridge until thick. Right before serving add raspberries.


Submitted by: Morgan Johnson

Cranberry Raspberry Sauce

A couple of years ago I found this recipe at my mother in laws house in a Best of Betty Crocker Cookbook. Not being a cranberry fan, I was a bit skeptical of the outcome but thought I'd give it a try. Now we use this sauce for every family gathering. It is absolutely fantastic!


Cranberry Raspberry Sauce

10 oz pkg frozen raspberries
(thaw, drain & keep liquid)

set aside

In sauce pan mix together

1/3 cup brown sugar
1TBS corn starch
1/4 tsp ground allspice

add

raspberry liquid
1/2 cup orange juice
2 cups fresh cranberries

cook on medium at low boil for 2 minutes.

Take off heat and mash lightly with potato masher to break up cranberries.

add

raspberries
1/2 cup crushed pecans

cool 5 minutes and serve

Can be made ahead of time and stored up to a week in refrigerator in airtight container.


Submitted by: Nanette Hill

Monday, November 3, 2008

Yam and Apple Dish

Yam and Apple Dish (I usually double it for big family gatherings)

1 ½ C. Brown Sugar

1 ½ tsp. salt

¼ tsp. ginger

3 med. Yams – cooked (you can just boil them like potatoes),

peeled, sliced ½ in. thick

2 Apples – peeled and sliced

Layer all three ingredients (Yams, apples, and brown sugar mixture)

two times and dot with 3 TB of butter. Bake for 30 min. at 350 degrees.


Submitted by: Sarah Smyth

Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

Sheet cake:

3 eggs beaten

1 C. sugar (add gradually)

1 C. pumpkin

1 C. flour

1 tsp. lemon juice

1 tsp. baking pwdr.

1 tsp. ginger

½ tsp. nutmeg

½ tsp. salt

1-2 tsp. cinnamon

Mix eggs and sugar well. Add the rest of the ingredients.

Pour in a greased and floured cookie sheet. Sprinkle with

chopped nuts (opt.) Bake 375 degrees for 15 min. Cool.

Filling:

1 C. powdered sugar

8 oz. pkg. of cream cheese

4 TB butter or marg.

½ tsp. vanilla

Cream together, spread on cooled cake. Loosen edges from

pan and roll. Chill in the refrigerator before cutting

Submitted By: Sarah Smyth

Pumpkin Roll

PUMPKIN ROLL


¾ c Flour
1 tsp Baking pwd
2 tsp Cinnamon
1 tsp Ginger
3 Eggs
1 c Sugar
2/3 c Pumpkin
1 tsp Lemon juice


Beat eggs, sugar, lemon juice and pumpkin together. Add dry ingredients and mix.
Spray baking sheet then line with parchment or waxed paper, spray it also.
Pour batter on baking sheet. Sprinkle with nuts, if desired. Bake at 375° for 15 minutes.
While baking prepare a woven, not terry, dish cloth by sprinkle generously with powdered sugar.
Remove cake from oven and immediately turn out on dish cloth; roll up and allow to cool on cooling rack. When cool unroll and spread on the filling (recipe follows), re-roll and serve.

FILLING
1 c Powdered sugar
8 oz Cream cheese, softened
4 Tbsp Butter or margarine
½ tsp Vanilla

Beat filling ingredients together until smooth, spread on cake.


Submitted by: Karen Tucker

Pork Meat Pie

PORK MEAT PIE (for breakfast, not dessert)


1 lb Ground pork
2 c Potatoes, mashed
1 Onion, minced
¾ tsp Cloves
¾ tsp Allspice
1½ Tbsp Cinnamon
1 Tbsp Salt
1½ c Water, boiling

Pie crust for 2 double crust pies
Cranberries

Pour water over pork, add onions and boil until the meat is cooked, stirring occasionally.
Add potatoes and spices.
Pour into the pie crust, top and cut steam vents; bake at 400° for 45minutes, until golden brown.
Serve hot with your favorite style of cranberries on top.


Submitted by: Karen Tucker