These were a big hit at our latest Thanksgiving dinner, and a special request from a particular guy in the congregation, so here you go, Aaron! Lora is currently dairy-free (due to baby A) so she includes notes on substitutions.
Lora Price's Sweet Potato Casserole
I make it dairy-free by substituting almond milk (unsweetened) and dairy-free butter.
3 c. cooked mashed sweet potatoes (3 med. sized potatoes, skinned)
1/2 stick melted margarine
1/2 cup sugar (1/4 cup is still plenty sweet if you're watching sugar)
2 eggs, beaten
1 tsp vanilla
1/2 cup milk
Mix all ingredients together and put in a greased baking dish.
Topping:
1 cup brown sugar
1/3 cup flour
1/2 stick melted margarine
1 cup chopped pecans
Mix all ingredients together and crumble over potato mixture. Bake at 350 for 35 - 40 minutes.
Enjoy!
Showing posts with label pecans. Show all posts
Showing posts with label pecans. Show all posts
Wednesday, November 14, 2012
Sunday, November 11, 2012
Holiday Rum Cake
by Ronica Skarphol Brownson
This cake was made famous by the Bacardi company, and has become a popular one for the holidays. My husband's Grandma Mitzi made it every year, and it wouldn't be Christmas in our house without it! It stays moist and delicious for a long time due to the preservative qualities of the rum and butter glaze, and stays nice in the refrigerator or the freezer. It is one you can mail or give as a gift, and it's always a popular dessert. You can cook the glaze longer to make sure to rid it of the alcohol if you like, but it won't be as tasty or stay quite as moist if you do. I say leave it in.
- ---Cake---
- 1 cup chopped, toasted pecans or walnuts
- 1 18-1/2 ounce yellow cake mix
- one 3.4 ounce package (4-serving size) instant vanilla pudding mix
If your cake mix has pudding in it, you can skip the added pudding and reduce the number of eggs to 3 and the amount of oil to 1/3 cup.
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark or gold rum
- ---Glaze---
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark or gold rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt or tube pan. (Or use Wilton Cake Release. I love that stuff! Works on my most intricate pans.) Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan for 10 minutes. Invert on serving plate. Prick top with fork or knife. Drizzle glaze (recipe follows) over top of the cake. Use brush or spoon to put extra dripping back on cake. Easiest to slice with a serrated knife.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Monday, October 8, 2012
Ultimate Double Chocolate Brownies
by Kathy Brasier Sikorski
Celebrating their 10th anniversary by feeding us lots of goodies? I love these people! Congrats to Kathy and Kevin, and thanks! Several recipes to come!
Ultimate Double Chocolate Brownies
¾ cup baking cocoa
½ teaspoon baking soda
2/3 cup butter or margarine, divided
½ cup boiling water
2 cups sugar
2 eggs
1 1/3 cup flour
1 teaspoon vanilla
¼ teaspoon salt
½ cup coarsely chopped pecans (optional)
2 cups (12 oz) semisweet chocolate chunks
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir
until well blended. Stir in sugar, eggs, and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. Pour into a greased 13x9 baking pan. Bake at 325 degrees for 35-40 minutes, or untilvbrownies begin to pull away from sides of pan. Cool completely. Yield: 3 dozen
Wednesday, February 15, 2012
MOIST SOUR CREAM COFFEE CAKE
By Barb Roberts
This was served at coffee hour last week, and was devoured quickly! I heard many requests for the recipe, so here you go...
Moist Sour Cream Coffee Cake
1 ½ CUPS GRANULATED SUGAR
¾ CUP BUTTER OR MARGARINE, SOFTENED
1 TSP VANILLA
2 EGGS
2 CUPS FLOUR
1 TSP BAKING POWDER
½ TSP BAKING SODA
1 CUP SOUR CREAM
1 CUP CHOPPED PECANS
1/3 CUP FIRMLY PACKED BROWN SUGAR
1 ½ TSPS GROUND CINNAMON
MIX PECANS, BROWN SUGAR AND CINNAMON. SET ASIDE.
PREHEAT OVEN TO 350 DEGREES.
BEAT SUGAR, BUTTER AND VANILLA IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY.
ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.
MIX FLOUR, BAKING POWDER AND BAKING SODA. ADD TO SUGAR MIXTURE, ALTERNATELY WITH SOUR CREAM, BEATING UNTIL WELL BLENDED AFTER EACH ADDITION.
SPOON HALF OF THE PECAN MIXTURE INTO GREASED FLUTED TUBE PAN OR 10 INCH TUBE PAN. TOP WITH HALF OF THE CAKE BATTER. REPEAT LAYERS.
BAKE 55 TO 60 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.
COOL 10 MINUTES ON WIRE RACK. LOOSEN CAKE FROM SIDE OF PAN WITH SPATULA OR KNIFE. INVERT ONTO WIRE RACK AND GENTLY REMOVE PAN. COOL COMPLETELY…. GLAZE IF DESIRED.
This was served at coffee hour last week, and was devoured quickly! I heard many requests for the recipe, so here you go...
Moist Sour Cream Coffee Cake
1 ½ CUPS GRANULATED SUGAR
¾ CUP BUTTER OR MARGARINE, SOFTENED
1 TSP VANILLA
2 EGGS
2 CUPS FLOUR
1 TSP BAKING POWDER
½ TSP BAKING SODA
1 CUP SOUR CREAM
1 CUP CHOPPED PECANS
1/3 CUP FIRMLY PACKED BROWN SUGAR
1 ½ TSPS GROUND CINNAMON
MIX PECANS, BROWN SUGAR AND CINNAMON. SET ASIDE.
PREHEAT OVEN TO 350 DEGREES.
BEAT SUGAR, BUTTER AND VANILLA IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY.
ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.
MIX FLOUR, BAKING POWDER AND BAKING SODA. ADD TO SUGAR MIXTURE, ALTERNATELY WITH SOUR CREAM, BEATING UNTIL WELL BLENDED AFTER EACH ADDITION.
SPOON HALF OF THE PECAN MIXTURE INTO GREASED FLUTED TUBE PAN OR 10 INCH TUBE PAN. TOP WITH HALF OF THE CAKE BATTER. REPEAT LAYERS.
BAKE 55 TO 60 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.
COOL 10 MINUTES ON WIRE RACK. LOOSEN CAKE FROM SIDE OF PAN WITH SPATULA OR KNIFE. INVERT ONTO WIRE RACK AND GENTLY REMOVE PAN. COOL COMPLETELY…. GLAZE IF DESIRED.
Monday, April 11, 2011
7 Layer Bars (One Pan!)
By Ronica Skarphol Brownson
These were taken from my Mom's KMOT TV Minot ND cookbook from the 70's. There were 3 versions of this recipe in there, and probably a million like it on the web. I figured that must mean they are good. I was right! Some people call these Dolly Madison bars, or 7 Story Bars. I love how easy they are, how great the house smells when they are done, how quick they go together, and of course, how delicious they come out!
1/2 cup (1 stick) butter
1 cup graham cracker crumbs
1 small (7 oz.) bag sweetened coconut
1 cup butterscotch chips
1 cup chocolate chips
1 cup chopped nuts
1 can Eagle brand Sweetened Condensed Milk
Preheat the oven to 350 degrees.
Put the stick of butter in a 9x13 pan and put it in the oven to melt. When melted, swirl it around to coat the bottom and sides. Sprinkle the rest of the ingredients, in the order given, as evenly as possible in the pan. Do not stir. Drizzle the milk evenly over the whole works. Bake for 25-30 minutes. Allow to cool well before cutting. Store in the fridge.
Some tips I read:
If the coconut goes on last (or you save some for the top) it will get all toasty.
You can put half the milk over the crumbs, then the rest over the toppings to make it hold together better. I didn't have any trouble with mine, but it's a variation.
Line the pan with parchment paper or non-stick foil for ease of release.
You can mix the butter and crumbs in a bowl, then pat in for a more firm crust. Again, I had no trouble with mine, so I would skip this step.
Change the chips, nuts, etc. for your own variations. This week mine used peanut butter, milk chocolate and semi-sweet chocolate chips with pecans. Mainly this is because someone stuck the wrong kind of chips in the butterscotch spot on the shelf at Wegman's and I grabbed the wrong bag. But they were delicious so that was fine with me!
These were taken from my Mom's KMOT TV Minot ND cookbook from the 70's. There were 3 versions of this recipe in there, and probably a million like it on the web. I figured that must mean they are good. I was right! Some people call these Dolly Madison bars, or 7 Story Bars. I love how easy they are, how great the house smells when they are done, how quick they go together, and of course, how delicious they come out!
1/2 cup (1 stick) butter
1 cup graham cracker crumbs
1 small (7 oz.) bag sweetened coconut
1 cup butterscotch chips
1 cup chocolate chips
1 cup chopped nuts
1 can Eagle brand Sweetened Condensed Milk
Preheat the oven to 350 degrees.
Put the stick of butter in a 9x13 pan and put it in the oven to melt. When melted, swirl it around to coat the bottom and sides. Sprinkle the rest of the ingredients, in the order given, as evenly as possible in the pan. Do not stir. Drizzle the milk evenly over the whole works. Bake for 25-30 minutes. Allow to cool well before cutting. Store in the fridge.
Some tips I read:
If the coconut goes on last (or you save some for the top) it will get all toasty.
You can put half the milk over the crumbs, then the rest over the toppings to make it hold together better. I didn't have any trouble with mine, but it's a variation.
Line the pan with parchment paper or non-stick foil for ease of release.
You can mix the butter and crumbs in a bowl, then pat in for a more firm crust. Again, I had no trouble with mine, so I would skip this step.
Change the chips, nuts, etc. for your own variations. This week mine used peanut butter, milk chocolate and semi-sweet chocolate chips with pecans. Mainly this is because someone stuck the wrong kind of chips in the butterscotch spot on the shelf at Wegman's and I grabbed the wrong bag. But they were delicious so that was fine with me!
Blue Cheese Pecan Dip
by Ronica Skarphol Brownson
1 lb. cream cheese
3-6 T. blue cheese (or more, depending on how much you like blue cheese)
1 cup chopped pecans
1 T. milk (or more as needed)
(Also could use whipped cream cheese.)
Whip cream cheese and milk together until light and fluffy. Add more milk if needed to get the texture you want. 1 T. makes it firm, and it will form a ball nicely, but if you want it creamier, add a bit more milk. Add blue cheese and pecans, and stir a bit to mix. Allow it to sit in the fridge for several hours or overnight to blend flavors. Serve with crackers or your other favorite dippers. Also makes a fantastic burger topper!
1 lb. cream cheese
3-6 T. blue cheese (or more, depending on how much you like blue cheese)
1 cup chopped pecans
1 T. milk (or more as needed)
(Also could use whipped cream cheese.)
Whip cream cheese and milk together until light and fluffy. Add more milk if needed to get the texture you want. 1 T. makes it firm, and it will form a ball nicely, but if you want it creamier, add a bit more milk. Add blue cheese and pecans, and stir a bit to mix. Allow it to sit in the fridge for several hours or overnight to blend flavors. Serve with crackers or your other favorite dippers. Also makes a fantastic burger topper!
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