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Candied Sweet Potatoes
Candied Sweet Potatoes (6)
Boil 6 medium sweet potatoes till almost
tender, peel, cut in halves lengthwise
or slice. Place in baking dish &
finish in any following way
1) Sprinkle with 1c brown sugar
& grated orange rind. Dot with
¼ c butter. Add ½ c water. Bake 1 hr in slow
2) cook together 1c brown oven
sugar and ½ c water 5 min.
add 1T butter. Sprinkle potatoes
Back:
with cinnamon. Pour the sauce
over potatoes cook till brown
3) Spread 1c. of honey over potatoes.
Bake till brown.
4) Cover potatoes with sauce made of
1 c maple sugar ½ c water &
4 tablespoon Butter. Brown in oven
5) make thick syrup of ½ c Karo
½ c sugar & ¼ c water Pour
over Potatoes. Brown in oven
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# Candied Sweet Potatoes
*Serves 6*
## Base Preparation (All Methods)
### Ingredients
- 6 medium sweet potatoes
### Instructions
1. Boil sweet potatoes until almost tender.
2. Peel and cut in halves lengthwise, or slice.
3. Place in a greased baking dish.
4. Finish using any of the methods below.
---
## Method 1 — Brown Sugar and Orange
### Ingredients
- 1 cup brown sugar
- Grated rind of 1 orange
- 1/4 cup butter
- 1/2 cup water
### Instructions
1. Sprinkle brown sugar and grated orange rind over potatoes.
2. Dot with butter.
3. Add water to the baking dish.
4. Bake in a slow oven (300°F) for 1 hour.
---
## Method 2 — Brown Sugar Sauce with Cinnamon
### Ingredients
- 1 cup brown sugar
- 1/2 cup water
- 1 Tbsp butter
- Cinnamon to taste
### Instructions
1. Cook brown sugar and water together in a saucepan for 5 minutes.
2. Add butter and stir until melted.
3. Sprinkle potatoes with cinnamon.
4. Pour sauce over potatoes.
5. Bake until browned.
---
## Method 3 — Honey
### Ingredients
- 1 cup honey
### Instructions
1. Spread honey evenly over potatoes.
2. Bake until browned.
---
## Method 4 — Maple Sugar Sauce
### Ingredients
- 1 cup maple sugar
- 1/2 cup water
- 4 Tbsp butter
### Instructions
1. Combine maple sugar, water, and butter to make a sauce.
2. Pour over potatoes.
3. Bake until browned.
---
## Method 5 — Karo Syrup
### Ingredients
- 1/2 cup Karo syrup
- 1/2 cup sugar
- 1/4 cup water
### Instructions
1. Combine Karo syrup, sugar, and water in a saucepan and cook until a thick syrup forms.
2. Pour over potatoes.
3. Bake until browned. -
Rhubarb Cake
Rhubarb Cake
1/2 c. Crisco
1 1/2 c. sugar
2 eggs
2 c. flour - Add only 1 c. now
1 c buttermilk with 1 level tsp soda
added to it
pinch salt
3 c. rhubarb
Flour the rhubarb with 1 c. of the flour
and add to the above mixture. Sprinkle top of
cake with brown sugar and cinnamon
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before baking - Grease & flour
cake pan. 350° degrees - 40 min
---
# Rhubarb Cake
## Ingredients
- 1/2 cup Crisco
- 1 1/2 cups sugar
- 2 eggs
- 2 cups flour (divided)
- 1 cup buttermilk with 1 level tsp baking soda added to it
- Pinch of salt
- 3 cups rhubarb
- Brown sugar and cinnamon, for topping
## Instructions
1. Cream together Crisco and sugar.
2. Beat in eggs.
3. Add 1 cup of the flour to the creamed mixture.
4. Add the buttermilk and baking soda mixture.
5. Add a pinch of salt.
6. Toss the rhubarb with the remaining 1 cup of flour, then add to the above mixture and stir to combine.
7. Grease and flour a cake pan.
8. Pour batter into prepared pan and sprinkle the top with brown sugar and cinnamon.
9. Bake at 350° for 40 minutes. -
Rhubarb Crunch
Rhubarb Crunch
mix together: 1 c flour
5 Tbls powder sugar
1/2 c butter
Pat into an 8 or 9 inch sq. pan
Bake 35 for 15 min or till golden brown
Beat 2 eggs till frothy; gradually add
1 1/2 c. sugar. 1/4 c flour and
3/4 tsp. baking powder and salt
syfted together.
Add - 2c. cut up rhubarb & pour over crust.
Back:
Bake 350° for 35 min. longer
---
# Rhubarb Crunch
## Ingredients
### Crust
- 1 cup flour
- 5 Tbsp powdered sugar
- 1/2 cup butter
### Filling
- 2 eggs
- 1 1/2 cups sugar
- 1/4 cup flour
- 3/4 tsp baking powder
- Salt
- 2 cups rhubarb, cut up
## Instructions
1. Mix together flour, powdered sugar, and butter.
2. Pat into an 8 or 9 inch square pan.
3. Bake at 350° for 15 minutes or until golden brown.
4. Beat 2 eggs until frothy; gradually add sugar, then flour, baking powder, and salt sifted together.
5. Add cut up rhubarb and pour over crust.
6. Bake at 350° for 35 minutes longer. -
Plain Pastry (Two Crusts)
Plain Pastry (two crusts)
1½ c. flour 1 t. salt
5 - 6 T. fat 2½ T. cold water (variable)
use no water if liquid fat is used.
Method
1) cut fat into flour & rub it in with
tips of fingers for a flaky crust.
2) Stir in only enough water to hold
dough together ③ Knead very lightly
to mix well. ④ Pastry may be
chilled before rolled. ⑤ Rub
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just enough flour on board to keep
pastry from sticking & roll lightly
with rolling pin to about ⅛ in. thick-
1) place dough in pan trim edges. ② place filling
in pie. ③ place second on top and
have spaces for steam to escape
450° F 15 min.
---
# Plain Pastry (Two Crusts)
## Ingredients
- 1 1/2 cups flour
- 1 tsp salt
- 5–6 Tbsp fat
- 2 1/2 Tbsp cold water (variable — use no water if liquid fat is used)
## Instructions
1. Cut fat into flour and rub it in with tips of fingers for a flaky crust.
2. Stir in only enough water to hold dough together.
3. Knead very lightly to mix well.
4. Pastry may be chilled before rolling.
5. Rub just enough flour on board to keep pastry from sticking and roll lightly with rolling pin to about 1/8 in. thick.
6. Place dough in pan and trim edges.
7. Place filling in pie.
8. Place second crust on top and have spaces for steam to escape.
Bake at 450°F for 15 minutes. -
Crumb Pie Crust
Crumb Pie Crust
Crush enough crackers
1 c crumbs -- to make
1 t. flour -- - Add & mix well
1/2 c softened butte)
¼ cup sugar
1 t. cinnamon
Press evenly into Bottom and
sides of a pie plate.
Set in frig. To cool.
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# Crumb Pie Crust
## Ingredients
- 1 cup crumbs (crush enough crackers to make)
- 1 tsp flour
- 1/2 cup softened butter
- 1/4 cup sugar
- 1 tsp cinnamon
## Instructions
1. Crush enough crackers to make 1 cup crumbs.
2. Add flour and mix well.
3. Add softened butter, sugar, and cinnamon.
4. Press evenly into bottom and sides of a pie plate.
5. Set in refrigerator to cool. -
Angel Pie
ANGEL PIE
4 egg whites
¼ teaspoon cream of tartar
1 cup sugar
4 egg yolks, beaten
1 cup whipping cream
½ cup sugar
3 tablespoons lemon juice
2 tablespoons lemon rind, grated
Beat egg whites until frothy, sprinkle
cream of tartar over them and continue
beating until frothy and wet in appear-
ance. Gradually add the 1 cup sugar, beat-
ing until sugar is well blended and the
mixture stiff. Spread in a well greased
9-inch pie pan and bake at 275 degrees for
20 minutes, then without opening the
oven increase the heat to 300 degrees for
40 minutes longer.
Remove from oven, place pan on rack
to cool. While meringue is cooling, pre-
pare filling. Combine beaten egg yolks
with ½ cup sugar, lemon juice and rind
and cook over hot water until thickened.
Chill. Whip cream and fold in the lemon
filling and spread on meringue. Chill for
several hours or overnight to blend fla-
vors. Serves 6 to 8.
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# Angel Pie
## Ingredients
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup sugar
- 4 egg yolks, beaten
- 1 cup whipping cream
- 1/2 cup sugar
- 3 Tbsp lemon juice
- 2 Tbsp lemon rind, grated
## Instructions
1. Beat egg whites until frothy, sprinkle cream of tartar over them and continue beating until frothy and wet in appearance.
2. Gradually add the 1 cup sugar, beating until sugar is well blended and the mixture stiff.
3. Spread in a well greased 9-inch pie pan and bake at 275 degrees for 20 minutes, then without opening the oven increase the heat to 300 degrees for 40 minutes longer.
4. Remove from oven, place pan on rack to cool.
## Filling
1. While meringue is cooling, prepare filling. Combine beaten egg yolks with 1/2 cup sugar, lemon juice and rind and cook over hot water until thickened.
2. Chill.
3. Whip cream and fold in the lemon filling and spread on meringue.
4. Chill for several hours or overnight to blend flavors.
5. Serves 6 to 8. -
Roasting Seeds
ROASTING SEEDS
2 cups unwashed sunflower seeds (or pumpkin
seeds)
½ teaspoon Worcestershire sauce
1½ tablespoons melted butter (or oil)
1¼ teaspoons salt
Preheat oven to 250 degrees. Mix together seeds, Wor-
cestershire sauce, melted butter and salt. Spread coated
seeds in large shallow pan. Place in oven and leave about
20 minutes; stir occasionally until seeds are dry, crisp and
golden in color.
Note: This recipe is equally good when done with
pumpkin seeds.
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When the sunflower heads are yellow, petals turn
brown and dry and leaves are ragged and brown, they're
ready to harvest. Cut the heads off a few inches down
the stem. Hang them to dry in a well ventilated place —
you may want to tie a cloth bag (such as cheesecloth)
around the head to catch seeds dropping off while drying.
When most of the seeds are loose, remove the rest
from the pod with a stiff wire brush. Seeds that seem a
little moist should be spread out on a flat surface to dry
completely. Store seeds in small containers. They tend to
heat up and spoil in larger bins. Stir seeds a couple times
a week to prevent mustiness. Eat them either raw or
roasted.
---
# Roasting Seeds
## Ingredients
- 2 cups unwashed sunflower seeds (or pumpkin seeds)
- 1/2 tsp Worcestershire sauce
- 1 1/2 Tbsp melted butter (or oil)
- 1 1/4 tsp salt
## Instructions
1. Preheat oven to 250 degrees.
2. Mix together seeds, Worcestershire sauce, melted butter, and salt.
3. Spread coated seeds in a large shallow pan.
4. Place in oven and leave about 20 minutes, stirring occasionally, until seeds are dry, crisp, and golden in color.
**Note:** This recipe is equally good when done with pumpkin seeds.
## Harvesting and Storing Sunflower Seeds
1. When the sunflower heads are yellow, petals turn brown and dry, and leaves are ragged and brown, they're ready to harvest.
2. Cut the heads off a few inches down the stem.
3. Hang them to dry in a well ventilated place. You may want to tie a cloth bag (such as cheesecloth) around the head to catch seeds dropping off while drying.
4. When most of the seeds are loose, remove the rest from the pod with a stiff wire brush.
5. Seeds that seem a little moist should be spread out on a flat surface to dry completely.
6. Store seeds in small containers. They tend to heat up and spoil in larger bins.
7. Stir seeds a couple times a week to prevent mustiness.
8. Eat them either raw or roasted. -
Fried Squash Blossoms
Fried Squash Flowers
Pick when Blossom full open
Remove the inside of Blossom
Dip in Batter
Deep fry
Serve with salt
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# Fried Squash Blossoms
## Ingredients
### Blossoms
- 12 to 16 squash blossoms, freshly picked when fully open
### Batter
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, beaten
- 3/4 cup cold water or beer
### For Frying
- Vegetable oil or lard for deep frying (2 to 3 inches depth)
- Salt for serving
## Instructions
1. Pick blossoms when fully open, ideally in the morning before they begin to close.
2. Gently remove the stamen or pistil from inside each blossom. Shake gently to remove any insects. Do not wash if possible — if necessary, wipe gently with a damp cloth and dry thoroughly.
3. Whisk together flour, salt, and pepper. Add beaten egg and cold water or beer; stir until a smooth, thin batter forms. Do not over mix. Refrigerate batter for 15 minutes if time allows.
4. Heat oil or lard in a deep pan to 350 to 375°F.
5. Dip each blossom in batter, allowing excess to drip off.
6. Fry in batches — do not crowd the pan — for 2 to 3 minutes per side until golden and crisp.
7. Drain briefly on paper or a clean cloth.
8. Serve immediately with salt. -
Sweet Potatoes
Sweet Potatoes boil until
soft then put thru a
ricer, add 2 tb butter and
1 tb sugar and a little
salt. dip by tb. in corn-
flakes and set in warm-
ing oven with marsh mellow
on top in (muffin pans.)
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# Sweet Potatoes
## Ingredients
- Sweet potatoes
- 2 Tbsp butter
- 1 Tbsp sugar
- A little salt
- Cornflakes
- Marshmallows
## Instructions
1. Boil sweet potatoes until soft.
2. Put through a ricer.
3. Add butter, sugar, and a little salt.
4. Dip by tablespoon in cornflakes.
5. Set in warming oven with marshmallow on top in muffin pans. -
Squash Soufflé
Squash Souffle'
2 summer squash salt & pepper to taste
2 eggs 1 dash nutmeg
2 rounded tbsp flour 1 c rich milk
1 c sugar
Pare squash & cut in small pieces Boil till
tender. Drain & mash. piece of butter size of walnut
Add sugar, salt & nutmeg then beaten egg yolks
separately. Mix well with flour & milk till
smooth. Lastly add beaten egg whites & pour into
well buttered casserole. Bake in mod. oven
300 - 325 for 45 min
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# Squash Soufflé
## Ingredients
- 2 summer squash
- 2 eggs, separated
- 2 heaping Tbsp flour
- 1 cup sugar
- Salt & pepper to taste
- 1 dash nutmeg
- 1 cup rich milk
- 1 piece butter, size of a walnut
## Instructions
1. Pare squash and cut in small pieces. Boil till tender.
2. Drain and mash.
3. Add butter (size of walnut) and mash together.
4. Add sugar, salt, and nutmeg, then beaten egg yolks.
5. Mix well with flour and milk until smooth.
6. Lastly, add beaten egg whites and pour into a well-buttered casserole.
7. Bake in moderate oven at 300–325°F for 45 minutes. -
Date Cake
DATE CAKE
1/2 c dates cut up
1 C boilinb water
1 tsp soda
Put soda in boiling water and pour over dates--let cool
Add 1 c sugar and 1 egg
Add date mix and 1 cup flour
Bake at 350 degrees in greased and floured pan.
FROST: 1/2 c brown sugar
3 Tbs milk
1 Tbs butter
Add 1/2 c powdered sugar while hot and 1/2 to
1 tsp maple extract
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# Date Cake
## Ingredients
- 1/2 cup dates, cut up
- 1 cup boiling water
- 1 tsp soda
- 1 cup sugar
- 1 egg
- 1 cup flour
## Instructions
1. Put soda in boiling water and pour over dates. Let cool.
2. Add sugar and egg.
3. Add date mixture and flour.
4. Bake at 350 degrees in a greased and floured pan.
## Frosting
### Ingredients
- 1/2 cup brown sugar
- 3 Tbsp milk
- 1 Tbsp butter
- 1/2 cup powdered sugar
- 1/2 to 1 tsp maple extract
### Instructions
1. Combine brown sugar, milk, and butter; bring to boil.
2. While hot, add powdered sugar and maple extract. Mix well.
3. Spread over cake. -
Quickie Pickle
Quickie Pickle
2 medium cucumbers ½ c. sugar.
3 " onions
½ c. white vinegar ½ tsp salt.
Do not peel cucumbers, score them
lengthwise with tine of fork. Slice
paper thin. Slice onion, separate
into rings. Combine with cucumbers
combine vinegar & sugar salt. Stir
over low heat until sugar dissolves.
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Bring to a boil. Pour over cucs &
onions. Chill, recipe 6 hr 8 serving
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# Quickie Pickle
## Ingredients
- 2 medium cucumbers
- 3 onions
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/2 tsp salt
## Instructions
1. Do not peel cucumbers; score them lengthwise with tine of fork. Slice paper thin.
2. Slice onions and separate into rings. Combine with cucumbers.
3. Combine vinegar, sugar, and salt. Stir over low heat until sugar dissolves.
4. Bring to a boil. Pour over cucumbers and onions.
5. Chill. Recipe makes 6–8 servings.