Maple Glazed Sweet Potatoes

8 Servings

1/2 c Butter (or margarine)
32 oz Sweet potatoes,drained*
1/4 c Maple syrup
1/2 c Salted sunflower nuts

*Or 2 lbs.fresh sweet potatoes, pared and cooked in water to cover until tender.

1. Place butter in baking dish and place in oven to melt as oven preheats.

2. Prepare potatoes. They should be left whole if small, or cut into 2-inch chunks if large.

3. Turn potatoes in melted butter in baking dish until coated on all sides.

4. Drizzle syrup evenly over potatoes

5. Sprinkle with the sunflower nuts.

6. Bake at 350′ for 25-30 minutes or until heated through.

7. Transfer to serving dish.

Marble Fudge

3/4 c Peanut butter,divided
1/4 c Butter,softened
1/4 c Corn syrup
1/2 t Vanilla
1 c Icing sugar
1/4 c Chocolate chips,melted

In small mixer bowl, beat together 1/2 c peanut butter, butter, corn syrup and vanilla. Stir in icing sugar until well blended.

Melt chocolate chips in measuring cup in the microwave or in a small pot on the stove and stir in 1/4 c peanut butter. Gently stir this mixture slightly back into the peanut butter for a marble effect.

Pour into a small pie plate or pan and refrigerate until set. Keep in refrigerator. Cut into squares.

Marry Ellen’s Fudge

1 Bag semisweet chocolate
-chips
1/2 Bag butterscotch chips
1 Regular-size can Eagle milk
-(evaporated milk)
Vanilla extract

Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes. Stir.

Pour into 8 x 8 inch bowl and let cool.

Marshmallow Cream Fudge

1/2 c Butter/margarine
2 c Sugar
1 cn (5 oz.) evaporated milk (2/3
-cup)
1 pk (12 oz) semi-sweet chocolate
-morsels
OR 2 cups milk chocolate
-morsels
1 Jar (7-10 oz) marshmallow
-cream
1 t Vanilla
1 c Nuts,chopped (optional)

Place butter in 9x9x2 inch dish. Heat in microwave on full power for 1 to 1-1/2 minutes or until melted.

Blend in sugar and evaporated milk. Mix well.

Cook in microwave on Level 8 (medium-high) for 15-17 minutes or until soft ball (see note below) stage is reached. Stir mixture frequently during cooking time.

Blend in chocolate morsels, marshmallow cream, vanilla and nuts. Stir until smooth. Chill until firm. Cut into 1-inch squares. Store in airtight container.

NOTE: the soft ball stage is when the candy syrup, when dripped into very cold water, forms a firm ball which does not flatten on removal from water.

Mary Litchfield Grimwood’s 1890 English Plum Pudding

4 1/2 c All-purpose flour*,sifted
4 t Baking powder
1 t Baking soda
1/2 t Salt
2 t Cinnamon
1 t Allspice
1/2 t Cloves
1/4 t Nutmeg
1 Box muscat raisins,seeded
1 Box seedless nectar raisins
1 Box sultanas
1 Box currants
2 c Finely apples,Chopped
1 1/2 c black walnuts and,Chopped pecans,mixed
1 lb Good beef suet- Ground
2 c Light brown sugar
6 Eggs,well beaten
1 1/2 c Buttermilk
1 c Soft fresh bread crumbs- from homemade-type bread

Grease and flour six 1-pound coffee cans or pudding molds. Sift the 4 1/2 cups flour with next 7 dry ingredients into a large bowl. In a separate bowl, dust the raisins, currants, apples and nuts with 2 tablespoons additional flour.
Mix together the suet, brown sugar, eggs and buttermilk. Add the suet mixture gradually to the sifted dry ingredients, mixing well. Add fruits and bread crumbs; mix until well-blended. (If batter is not stiff, stir in additional flour as needed.) Divide mixture among prepared cans or molds, filling them half full. Cover each with a double sheet of waxed paper and tie down securely.

Pressure cooker: Place hot water in the bottom of a large pressure cooker/canner, using enough to reach a level just below the bottom of a steaming rack. Place cans or molds on the rack. Cover the pressure canner and steam the puddings 20 minutes with the vent tube (or petcock) open. Then attach the automatic pressure control or close
the petcock and cook for 50 minutes at 10 lbs. pressure. Remove the pressure cooker from heat. When pressure is completely reduced, open and remove the puddings from the cooker.

Regular steamer: In a large stockpot or boiling water bath canner, add water to come up just below the bottom of the steaming rack. Add puddings, cover and steam for 6 hours, adding water as necessary to keep from boiling dry. It helps if the lid is tight fitting; if not, try putting a weight on the lid to keep it down, or cover the pot rim with a strip of aluminum foil to help the lid fit more tightly.

Mashed Potatoes

10 Potatoes,small white rose
1 Celery stalk
1 Garlic clove,large
1 Bay leaf
8 Peppercorns
1/2 c Soy milk
2 T Olive oil
Pepper,freshly ground
Paprika

1. Place potatoes, celery stalks, garlic, bay leaf and peppercorns in a large pot of cold water. Bring to a boil, cover and simmer for 15 to 20 minutes, or until tender. Potatoes are ready when they pierce easily, but do not fall apart.

2. Use a slotted spoon to remove potatoes from water, reserving water for mashing, if needed; leave peppercorns behind.

3. Begin mashing potatoes, incorporating soy milk and adding oil and pepper to taste. Add additional potato water in small increments if potatoes appear too dry.

4. Preheat oven to 375 degrees. Oil a deep casserole and press stuffing down gently into bottom. Top with mashed potatoes and smooth the crust with a spatula. Dust top of potatoes with paprika.

5. Bake for 45 minutes or until potatoes have formed a golden crust.

Maxine’s Cranberry Liqueur

8 Servings

24 oz Cranberries,pkgs. fresh
4 c Sugar
3 c Gin, -the most inexpensive

Chop cranberries in food processor or blender. Put in large lidded jar. Add sugar and gin. Store for 2 weeks, turning or shaking container daily. Strain off cranberries reserve for dessert topping, or use in cranberry nut bread. (The baking removes most of the alcohol).

Decant liqueur into appropriate bottle. Keeps indefinitely.

Meat Loaf Wreath

6 Servings

15 oz Pineapple slices, drain,
-,Reserve Juice
1/2 c Pineapple juice from, Slices
2 lb Ground round
2 Eggs
2 c Fresh bread crumbs
1 T onion, Instant
1 t Salt
1/4 t Garlic powder
1/4 t ginger, Ground
4 Maraschino cherries, halved

Mix the 1/2 c. juice with meat, eggs, bread & seasonings. Make a loaf in the shape of a 9″ round ring. (You could use a ring pan or bundt mold to shape it).

Put on a flat pan or cookie sheet, decorate the top
with pineapple slices & cherries.

Bake at 350 for 1 hour.

Meringue Kisses

12 Servings

2 Egg whites,room temperature
1/4 t Cream of tartar
pn Salt
1/2 c Granulated sugar
1/2 t Vanilla extract
4 oz Semisweet chocolate chips

1. Preheat oven to 375 F. Line baking sheet with
parchment paper; set aside.

2. In medium bowl, with electric mixer on medium
speed, beat egg whites until frothy; add cream of
tartar and salt. Beat on high speed until stiff; beat
in sugar 1 tablespoon at a time. Add vanilla; fold in
chocolate chips.

3. Drop batter by heaping teaspoonfuls onto prepared
baking sheet. Place in oven. Turn oven off; leave
cookies in oven 5 hours. Variation: Add food coloring
for festive holiday touch: green for Christmas; pink
and yellow for Easter, etc.

Mexican Fudge

64 Servings

4 c cheddar cheese,Shredded
4 eggs,Beaten
4 oz Can green chilies,Chopped
2 t pimiento,Chopped
2 Bacon strips,cook,crumble

Combine all ingredients, mixing well. Spread into an ungreased 8″ square baking pan. Bake at 350 F for 30 minutes. Makes 64 one inch squares.