Saturday, November 20, 2010

Noni's Sweet Potatoes

4-6 sweet potatoes
1 stick of butter
1 1/2 to 2 cups brown sugar
3 TBS dark Karo syrup
1 tsp. cinnamon

Boil sweet potatoes until fork tender, but still firm. Drain, run cold water over, drain again. When cool enough to handle, peel and cut potatoes in chunks. Place in casserole or 13 x 9 pan. Cut up butter into pieces over potatoes. Sprinkle brown sugar over all. Pour syrup over all.

  Sprinkle cinnamon over all. Bake in 350 degree oven for about 35-40 min. or until syrupy. Stir about half way through baking.

Sunday, November 14, 2010

Texas Sheet Cake

Serves 24

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate , chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder

Chocolate Icing
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans , chopped

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

Friday, November 12, 2010

Grandma Alta's Sweet Potatoes

4-5 large fat sweet potatoes, peeled and sliced long ways a little over 1/4 in. thick
1 1/2 cups water
3/4 stick butter
1 cup sugar
1/3 cup red hots candy

Place sweet potato slices in a large skillet. Add water. Bring to boil. Cover and boil until tender, but not mushy. You should use a spatula to turn them after a few minutes. Pour off all but a little (1/4 cup) water. Add butter, sugar and red hots to pan. Cook until red hots are melted, sugar is dissolved and syrup forms.

Thanksgiving Stuffing

1 large loaf of Sandwich style bread (the long pkg with the square pieces of bread)

1 stick of real butter

1 cup chopped onion

3 stalks celery chopped

1 roll Jimmy Dean or some other sausage with sage

1 can cream of chicken soup

½ can water

1 egg, slightly beaten

½ tsp. garlic powder

Salt and pepper to taste

Lay pieces of bread on cookie sheets for a day or two before making the dressing so it gets stale, or buy day old bread from the bakery outlet.

1. Tear up stale bread into bite size pieces and put in large bowl or pan. Add Garlic powder.

2. In non-stick skillet, cook sausage until brown but not really dry and dark.

3. Remove sausage with slotted spoon or drain on paper towels then put on top of bread.

4. Pour off any remaining grease and in same skillet, melt butter on medium heat. When almost melted, add onion and celery. Saute until soft, but do not brown. Add can of soup and ½ can of water. Mix well and heat through.

5. Pour soup mixture over bread mixture. Stir until bread is mixed in, but not real mushy. Taste and adjust salt and pepper. Add egg and stir in.

6. Pour into greased casserole dish.
7.  Bake at 350 degrees for 45-60 minutes until brown on top.

Broccoli Casserole

* 1 (10 ounce) packages frozen chopped broccoli
* 1 (10.75 ounce) cans condensed cream of mushroom soup
* 1 1/2 cups instant rice, dry
* 3/4 cup chopped onion
* 1/4 cup butter
* 1 (16 ounce) Cheese Whiz
* salt to taste
* ground black pepper to taste


1. Cook rice as directed on box.
2. Saute onions in margarine until soft, add broccoli and saute a few more minutes.

3. Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in greased casserole dish.
4. Bake for 30 to 40 minutes at 350 degrees F until hot and bubbly.

Monday, November 8, 2010

Cranberry Orange Jello Salad

Indian Trail Cranberry Orange Jello Mold

2 pkgs. (3 oz. each) Cherry* Flavor Gelatin
2-1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg. (10 oz.) Frozen Indian Trail Cranberry
Orange Sauce - thawed
1/2 cup chopped pecans

Dissolve gelatin in boiling water. Stir into it Indian Trail Cranberry Orange Sauce and crushed pineapple. Pour into mold. Refrigerate until time to remove from mold and serve. This is my mother's recipe, but I cannot find Indian Trail Cranberry Orange relish any more. I have ground my own cranberries and added chopped oranges. It is good, but not the same.