Sweet Potato Casserole
Arkansas Favorites Cookbook
3 medium sweet potatoes
6 Tbsp. butter
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
1 c. evaporated milk
Cook potatoes until tender. Peel and mash. Cream butter and sugar together. Add to potatoes and mix well. Add remaining ingredients to potato mixture and heat until thick, beating with hand mixer. Pour into 1 1/2-quart casserole. Bake for 10 minutes.
Topping:
6 Tbsp. butter
3/4 c. light brown sugar
1 c. crushed cornflakes
1/2 c. chopped pecans
Melt butter and add remaining ingredients. Spread on top of potato mixture. Bake 5-7 more minutes or until browned. Serves eight.
Harvest Pumpkin Pie
From the kitchen of Edie Pearcy
15 oz. pkg. refrigerated pie crust
1 tsp. flour
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
16 oz. can pumpkin
5 oz. can evaporated milk
2 eggs, beaten
8 oz. container whipped topping with real cream, thawed
1/2 c. pecans, chopped
1/2 c. sour cream
Prepare pie crust according to package directions for filled one-crust pie (refrigerate remaining crust for later use). Preheat oven to 425°.
In large bowl, combine flour, sugar, cinnamon, salt, cloves, pumpkin, evaporated milk and eggs; blend well. Fold 1 1/2 cups whipped topping and pecans into pumpkin mixture. Pour into prepared pie crust.
Bake at 425° for 15 minutes. Reduce oven temperature to 350°. Continue baking for 40-50 minutes, or until knife inserted in center comes out clean.
Cool. In small bowl, fold sour cream into remaining whipped topping; dollop on cooled pie. Serves eight.
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Opinion, Pages 4 on 11/16/2011