GRANNY'S SWEET POTATO PUDDING

Grannie's Sweet Potato Pudding

Serves/Makes:6
Ready In: 1-2 hrs

Ingredients:
4 cups raw, sweet potatoes, grated
1 tablespoon cornmeal
1 cup light brown sugar
1 cup white granulated sugar
1 small can coconut
1 stick butter
2 cups milk
4 eggs

Directions:In a bowl toss together grated sweet potatoes, coconuut, cornmeal, and sugars. Heat butter and milk until the butter has melted, then cool it. Beat eggs and stir into the milk. Add milk mixture to potato mixture and place in a buttered casserole Bake at 350 degrees F for an hour or until set.

SORE THROAT REMEDY

GRANDADDY'S WHISKEY COUGH SYRUP

1 cup brown sugar
1 cup vinegar
1 cup honey
1 pint of "Rock & Rye" Whiskey

Boil brown sugar, vinegar and honey until a little thick, about 25 minutes. Remove from heat and let cool to room temperature. Add Rock & Rye, refrigerate and use as needed.
For a sore throat, at bedtime, very slowly, take 2 tablespoons, just taking a little at a time from spoon. Your sore throat will be gone by next day.

HOLIDAY PUMPKIN BREAD

INGREDIENTS

3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts
1 cup raisins
1 cup vegetable oil



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
Bake for 1 hour. Cool on wire racks.

CRANBERRY JELLO RELISH

1 lb fresh cranberries crushed or minced
2 packages black cherry Jello
1 medium orange peeled and seeded (all white must be removed)
1 cup pecans or walnuts crushed
1 cup sugar

Using a food processor, crush fresh cranberries until fine. Add 1 cup of sugar and mix well and set aside for 30 minutes. Crush or grind nuts with orange add to large bowl. Mix black cherry Jello using ONLY 1 cup of hot water per package and no cold water. Add to nuts and orange mixture. Mix all ingredients together and add to mold or glass bowl.
Allow to stand in refrigerator overnight.

This is also great if made up to 1-2 days ahead.

SWEET POTATO CASSEROLE

5 med.-size sweet potatoes, peeled, cooked and mashed
1/3 c. milk
3 tbsp. light brown sugar
2 tbsp. sugar
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c. mini marshmallows

Combine all ingredients except marshmallows, mixing well. Spoon into a lightly greased 1 1/2 quart casserole. Cover and bake at 375 F. for 30 minutes. Uncover, sprinkle with marshmallows and bake an additional 5 minutes. Yield: 4 servings.

PUMPKIN ROLL

3 eggs
1 c. sugar
1 tbsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
2/3 c. pumpkin
1 c. pecans

11 x 15 inch pan at 375 degrees for 15 minutes.
Beat eggs for 5 minutes; add sugar nd lemon juice, beating well. Sift together flour, baking powder, spices and salt. Add gradually to egg mixture, beating smooth each time. Fold pumpkin into batter until well blended. Spread in greased and lightly floured 11 x 15 inch pan. Sprinkle nuts on top. Bake in preheated 375 degree oven for 15 minutes. Sprinkle confectioners' sugar on tea towel; place cake on towel. Roll up starting at narrow end of cake. Lay aside to cool.

PUMPKIN ROLL FILLING:

1 c. confectioners' sugar
2 (3 oz.) pkg. cream cheese
4 tbsp. butter
1 tsp. vanilla

Combine all ingredients in mixing bowl beat until fluffy. After pumpkin roll is cold unroll and spread with cream cheese mixture. Reroll refrigerate 1 hour.

CANDIED SWEET POTATOES

4 sweet potatoes
1/2 cup dark brown sugar
1/4 cup frozen orange concentrate
1/2 cup sherry (optional)
1/4 cup butter

Scrub and boil potatoes until tender, about 25-30 minutes, depending on size. Peel, then cut into 1 1/2-2 inch chunks.
In an ovenproof casserole (or an aluminum foil loaf pan), melt butter with brown sugar and stir in sherry (optional). Add orange concentrate, stirring to combine well.
Put sweet potatoes in the casserole dish and coat well with the butter/sugar mixture.
Cover dish with aluminum foil to seal.
Bake in a 350°F oven for 30 minutes, turning to baste potatoes with liquid every 10 minutes or so.

SWEET POTATO SOUFFLE

1 lg. can sweet potatoes (1 lb. 13 oz.)
1 1/2 c. sugar
2 eggs
3/4 stick butter, softened
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Combine all ingredients with electric mixer. Pour into baking dish. Bake 35 to 45 minutes at 300 degrees or until almost firm. Add topping during last 15 minutes of baking time.

TOPPING:
3/4 stick butter
1/2 c. chopped pecans
1/2 c. brown sugar
3/4 c. crushed corn flakes

Melt butter and brown sugar. Add nuts and corn flakes. Spread over top of souffle and bake 15 minutes or until crunchy.

3 LAYER CHOCOLATE DELIGHT

1 stick butter (melted)
1 c. crushed nuts (reserve some for top)
1 c. flour (slightly heaped up)
6 c. cool milk
1 c. powdered sugar
8 oz. cream cheese (softened)
1 lg. Cool Whip
1 sm. pkg. instant chocolate pudding mix
1 sm. pkg. instant vanilla pudding mix

Mix butter, crushed nuts, flour and 3 cups of milk. Press into 9 inch pan. Bake at 350 degrees for 20 minutes or until brown. Cool. Beat 1 cup powdered sugar, cheese and 1 cup Cool Whip. Pour over crust. Beat pudding mixes and 3 cups milk for 2 minutes. Pour over cheese layer. Spread remaining Cool Whip on top. Sprinkle with nuts.

CHOCOLATE DELIGHT

CRUST:
1 c. flour
1 stick butter (1/4 lb.)
1 c. crushed walnuts

Melt butter, add flour and nuts. Spread into 9 x 13 inch pan. Bake at 350 degrees until golden brown (approximately 15 to 20 minutes). Let cool.

8 oz. cream cheese
1 c. granulated sugar
1/2 of a 12 oz. Cool Whip

Spread over crust. Beat 2 large instant chocolate puddings with 3 cups milk. Spread over cream cheese. Top with remaining Cool Whip. Garnish with grated chocolate (can use chocolate bar). You can change this to Lemon Delight by changing the 2 large chocolate puddings to 2 small lemon instant pudding.

CHOCOLATE/PISTACHIO/LEMON DELIGHT

FIRST LAYER:
1 stick butter
1 c. chopped nuts
1 c. flour
Work together, pack in lightly greased 9x13 inch pan and bake at 350 degrees for 20 minutes.

SECOND LAYER:
Soften 8 oz. cream cheese. Beating with electric mixer, gradually add 1 cup sugar. Fold in half of 8 oz. container Cool Whip. Spread on cooled crust.
THIRD LAYER:
1 lg. or 2 sm. pkg. chocolate, pistachio, or lemon instant pudding
1 lg. pkg. vanilla instant pudding
3 c. cold milk
Beat with electric mixer until thickened; will be like rubber. Spread over second layer.
Top with remaining Cool Whip. Add chopped nuts. May add grated chocolate on chocolate delight. Cover and refrigerate overnight.

MAYO ROLLS

1 c. milk
1/4 c. mayonnaise
2 c. self rising flour
1 tsp. sugar

Mix well. Pour into 6 greased muffin pans. Bake 10 minutes at 450 degrees. Unusual and very good.

PUMPKIN SQUARES

Mix together:
2 c. sugar
1 tsp. soda
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt

Beat together:
1 c. oil
1 (16 oz.) can pumpkin
Add eggs, oil and pumpkin to dry ingredients and bake at 350 degrees for 30 minutes.
ICING:
3/4 c. butter1 (3 oz.) pkg. Philadelphia cream cheese1 tsp. vanilla1 tsp. milk1 3/4 c. powdered sugar
Add. Icing and cut in squares.

Happy Thanksgiving....

Now that Thanksgiving is here, I have been trying to plan some new things to introduce to the family. Here are a few things that I am considering......

I'M SORRY......

I haven't been around much. I have been really busy. Some friends of ours has opened a short order resturant and we have been trying to help them get it going. I will do my best to get some new recipes on here as soon as possible. I do have a few I would like to add.