Cranberry Fluff
Incredients :
2 cups raw, ground cranberries
3 cups mini marshmallows
3/4 cup granulated sugar
2 cups diced, unpeeled apples
1 cup seedless green grapes
1/3 cup chopped nuts
1 cup pineapple chunks, halved
1 cup heavy cream, whipped
Procedure :
Combine cranberries, marshmallows and sugar. Cover and chill overnight.
Add apples, grapes, nuts and pineapple. Fold in whipped cream; chill.
Yam-Apple Bake
Incredients :
2 apples, sliced
1/3 cup chopped pecans
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
2 (17 ounce) cans yams, drained
1/4 cup butter
2 cups miniature marshmallows
Procedure :
Toss apples and nuts with sugar and cinnamon. Alternate layers of apples and yams. Dot with butter. Cover and bake at 350 degrees F for 35 to 40 minutes. Top with marshmallows. Broil until marshmallows are lightly browned.
Sweet Potatoes in Praline Sauce
Incredients :
4 large sweet potatoes, peeled and halved
Salt
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
3/4 cup chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Procedure :
Boil the potatoes in salted water until not quite tender, about 15 minutes.
Prepare the sauce by melting the sugar in a heavy saucepan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning. When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly. Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract. Place the potatoes in a greased baking dish. Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.
Sweet Potatoes in Orange Cups
Incredients :
2 cups cooked sweet potatoes
3 large navel oranges
1/4 cup butter
1/4 cup granulated sugar
1/2 cup milk
1/4 cup bourbon or 1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
Miniature marshmallows
Procedure :
Cover sweet potatoes with cold water. Boil until tender. Peel and cube. Halve oranges and remove pulp with spoon; flute edges with sharp knife.
Cream butter and sugar together. Add cooked sweet potatoes, milk, bourbon or vanilla extract and salt. Beat until fluffy. Add chopped pecans. Fill orange cups right before serving and place marshmallows on top. Place on baking sheet and brown under broiler.
Serve while hot.
Sweet Potato Surprise Balls
Incredients :
4 large sweet potatoes
1 cup broken pecans
1 cup crushed corn flakes
1 tablespoon flour
3/4 cup granulated sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Bourbon, to taste
1/4 teaspoon baking powder
Large marshmallows, halved
Vegetable oil
Procedure :
Peel, slice and boil potatoes until done. Drain well and mash until smooth. Add remaining ingredients except marshmallows and oil and mix well. Chill for easier handling. Mold sweet potatoes around marshmallow halves; shape each into a ball and roll in additional crushed corn flakes. Refrigerate briefly to set. Fry in deep oil at 375 degrees F about 3 to 4 minutes or until lightly browned. Drain well.
Serves 8.
Sweet Potato Souffle
Incredients :
3 cups cooked whole sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
2 eggs
1/3 stick butter or margarine
1/2 cup milk
1 teaspoon vanilla extract
Topping
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 stick butter or margarine
Procedure :
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla extract. Mix well (it will look thin). Pour into a greased casserole dish and bake at 400 degrees F for 35 minutes or until it looks firm.
Mix topping ingredients and cover top of potatoes. Bake 10 minutes or until brown.
Sweet Potato Puffs
Incredients :
4 large sweet potatoes, peeled and quartered
1/4 cup unsalted butter or margarine, melted
1/2 teaspoon salt
2 tablespoons light brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 egg yolks, slightly beaten
12 large marshmallows
2 cups corn flake crumbs
1/4 cup unsalted butter or margarine, melted
Procedure :
Place sweet potatoes in a heavy 5- to 6-quart saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat; simmer until potatoes are very tender, 20 minutes. Immediately drain well; cool slightly.
Mash cooled potatoes. In a medium bowl, combined mashed sweet potatoes, 1/4 cup butter or margarine, salt, brown sugar, nutmeg, cinnamon and egg yolks. If mixture is too soft to shape, refrigerate until chilled. Flatten 1/3 cup sweet potato mixture into a 3-inch circle; place a marshmallow in center. Gather sweet potato mixture around marshmallow to enclose, leaving a small hole at top. Set aside. Repeat with remaining sweet potato mixture and marshmallows.
In a medium bowl, combine corn flake crumbs with remaining 1/4 cup butter or margarine. Roll puffs in buttered crumbs, turning to coat well. Place on a baking sheet; freeze until solid. If not baking immediately, place frozen puffs in a plastic freezer container; store up to 2 months.
To bake, preheat oven to 350 degrees F. Bake frozen puffs 20 minutes; serve hot.
Makes 12 puffs.
Streusel Sweet Potatoes
Incredients :
3 1/2 pounds sweet potatoes, peeled
3/4 cup maple-flavor pancake syrup
1/3 cup orange juice, divided
1 tablespoon butter or margarine
1/4 cup all-purpose flour
3 tablespoons packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine
1/3 cup pecans, chopped coarse
Procedure :
Preheat oven to 325 degrees F. Lightly grease a shallow 1 1/2-quart baking dish or casserole.
Cook potatoes in a large pot of boiling water 20 to 30 minutes until firm-tender when tested with a fork. Drain; cool under running cold water. Cut in 1/2-inch thick slices. Arrange slices in prepared dish in concentric circles, overlapping slices slightly. Mix 1/2 cup of the pancake syrup with the orange juice. Pour over potatoes. Dot with butter. Cover tightly with foil. Bake 20 to 30 minutes or until hot and potatoes have absorbed some liquid.
Mix flour, brown sugar and cinnamon in a bowl. Cut in butter with 2 knives or rub together with fingertips until the mixture resembles very coarse crumbs. Stir in pecans. Refrigerate if making ahead. Remove potatoes from oven. Uncover and sprinkle with topping. Bake uncovered 15 minutes or until topping is bubbly and lightly browned. Pour on remaining 1/4 cup pancake syrup. Serve immediately.
Stained Glass Cranberries
Incredients :
4 cups fresh cranberries, rinsed
and drained, but not dried
2 cups granulated sugar
4 tablespoons brandy
Procedure :
Spread berries in a single layer in a 13 x 9-inch glass baking dish. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees F for 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake 10 more minutes. Again gently move the casserole back and forth.
Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month.
Serve in a cut glass bowl.
Spirited Cranberry Relish
Incredients :
2 bags fresh cranberries
2 cups granulated sugar
1/2 cup Grand Marnier
Grated rind of one orange
Procedure :
Mix the cranberries and sugar and put into a jellyroll pan with sides. Bake at 350 degrees F until the cranberries start to swell.
Remove from oven and put into a bowl. Add Grand Marnier and the grated orange rind. Refrigerate for several hours or several days before serving.