Crunchy Sweet Potato Casserole

February 26, 2013 Leave a Comment

 

Crunchy Sweet Potato Casserole

Crunchy Sweet Potato Casserole

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes.  This is a terrific side dish.

                Virginia Slater                                                                   West Sunbury, Pennsylvania

Crunchy Sweet Potato Casserole Recipe

Crunchy Sweet Potato Casserole

2 cups mashed sweet potatoes

½ cup butter, melted

¼ cup sugar

¼ cup packed brown sugar

2 eggs, lightly beaten

½ cup 2% milk

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Topping:   1 cup crushed cornflakes

½ cup chopped walnuts

¼ cup packed brown sugar

¼ cup butter, cubed

In a large bowl, combine the first eight ingredients.  Spoon into a greased 1 ½ qt. baking dish.  Bake, uncovered at 375 F. for 20 minutes or until a thermometer reads 160 F.

Combine topping ingredients; sprinkle over potatoes.  Bake 5-10 minutes longer or until the topping is lightly browned.       6 servings

 

(Recipe for Crunchy Sweet Potato Casserole is from www.tasteofhome.com, 2012)

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Snow Ball Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 14, 2012 Leave a Comment

Snowball Cookies

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Good Christmas cookies!

Snow Ball Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

Snow Ball Cookies

1 cup margarine

4 Tbsp. brown sugar

4 Tbsp. sugar

2 cups flour

1 cup walnuts, chopped

1 cup semi-sweet chocolate chips, chopped

Combine and mix all ingredients.  Chill. Then shape into 1” balls.

Bake 350 F. for 15 minutes.

After cooled, shake in powdered sugar.

(Recipe for the Snow Ball Cookies was in the Greco Family “Cook”Book., Lillian Pisani,  1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Apricot Date Bread Recipe

October 8, 2012 1 Comment

Apricot Date Bread

This bread, Apricot Date Bread, is made with dried apricots, date and walnuts.  It will go well with a hot cup of tea, on a Sunday morning…

Apricot Date Bread Recipe

Apricot Date Bread

½ cup dried apricots, cut into strips

Boiling water

½ cup chopped dates

½ cup chopped walnuts

1 cup firmly packed brown sugar

1 ½ cups milk

¼ cup oil

1 egg

2 ¾ cups flour

¾ tsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In a small bowl, cover apricots with boiling water and let stand 5 minutes; drain.  Add dates and walnuts.  In a large bowl, combine brown sugar, milk, oil and egg; mix well.  Add flour, baking powder, baking soda and salt to brown sugar mixture, stirring just until moistened.  Stir in apricots, dates and walnuts.  Pour into prepared pan.

Bake at 350 F. for 60 to 70 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.   1 loaf

Orange Cream Cheese Spread

8 oz. cream cheese, softened

¼ cup orange marmalade

In small bowl, beat cream cheese until light and fluffy.  Gradually add orange marmalade, beating until well combined.  Refrigerate.     1 cup

(Recipe for the Apricot Date Bread recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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Charmin’ Cherry Bars Recipe

October 4, 2012 Leave a Comment

Charming Cherry Bars

The Charmin’ Cherry Bars have been around since 1951.  They were the Junior Winner from the 3rd Bake-Off Contest.  Try them…because I know you’ll like them!

Charmin’ Cherry Bars Recipe

Charmin’ Cherry Bars

Crust:   1 cup flour

¼ cup powdered sugar

½ cup margarine, softened

Filling:   ¼ cup flour

¾ cup sugar

½ tsp. baking powder

¼ tsp. salt

2 eggs

½ cup maraschino cherries, well drained, chopped

½ cup coconut

½ cup chopped walnuts

 

Preheat oven to 350 F.  In small bowl, combine 1 cup flour and powdered sugar.  Using fork or pastry blender, cut in margarine until mixture resembles coarse crumbs.  Press crumb mixture firmly in bottom of ungreased 9 inch square pan.  Bake at 350 F. for 10 minutes.

Meanwhile in same small bowl combine ¼ cup flour, sugar, baking powder and salt.  Add eggs; beat well.  Stir in cherries, coconut and walnuts.  Spread over partially baked crust.  Return to oven and bake for an additional 25 to 30 minutes or until golden brown.  Cool completely; cut into bars.  Garnish as desired.

(Recipe for the Charmin’ Cherry Bars recipe, Pillsbury Classic Cookbook, Bake-Off Cookies & Cakes, April 1991.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Charmin’ Cherry Bars, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Pumpkin Apple Streusel Muffins Recipe

September 17, 2012 Leave a Comment

Pumpkin Apple Nut Streusel Muffins

Its September now (2012) and soon it will time to bake all things PUMPKIN.  Well, I have this recipe for Pumpkin Apple Streusel Muffins…that’s really gooood. So here goes…

Pumpkin Apple Streusel Muffins Recipe

Pumpkin Apple Nut Streusel Muffins

2 ½ cups flour

2 cups sugar

1 Tbsp. pumpkin pie spice

1 tsp. baking soda

½ tsp. salt

2 eggs, lightly beaten

1 cup Libby’s Solid Pack Pumpkin

½ cup vegetable oil

2 cups peeled, finely chopped apples

½ cup chopped walnuts

Streusel topping

Preheat oven to 350 F.  In large mixer bowl, combine flour, sugar, spice mix, baking soda and salt; mix then set aside.  In medium bowl, combine eggs, pumpkin and oil.  Add liquid ingredients to dry ingredients; stir just until moistened.  Stir in apples and walnuts.

Spoon batter into greased or paper lined muffin cups; filling ¾ full.  Sprinkle Streusel topping over batter.  Bake 350 F. oven for 35 to 40 minutes or until toothpick comes out clean.

Streusel topping:  In small bowl, combine 2 tablespoons flour, ¼ cup sugar and ½ teaspoon cinnamon.  Cut in 4 teaspoons margarine until mixture is crumbly.

 

(Recipe for Pumpkin Apple Nut Streusel Muffins was on the back side of label)

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Apple Streusel Coffee Cake Recipe

September 2, 2012 Leave a Comment

Apple Streusel Coffee Cake

I found this recipe on the back of the box of Bisquick, many, many years ago (1986).  This Apple Streusel Coffee Cake came out so good, that I still make it to this day (2012).  The only thing that I do different is I double the streusel, because I put it on to top of cake too.

Apple Streusel Coffee Cake Recipe

Apple Streusel Coffee Cake

3 cups Bisquick

1 cup sugar

¼ cup margarine, softened

1 ½ cups sour cream

1 ½ tsp. vanilla

2 eggs

2 cups chopped apples

Streusel:   It is doubled already

½ cup packed brown sugar

½ cup finely chopped walnuts

2 tsp. cinnamon

Glaze:  ¼ cup margarine

2 cups powdered sugar

1 tsp. vanilla

1 to 2 Tbsp. milk

Grease and flour 13×9 pan.  Prepare streusel; then set aside.  Mix Bisquick, sugar, margarine, sour cream, vanilla and eggs (the apples go in afterwards); beat vigorously 1 minute.  Spread ½ of the batter in pan; sprinkle (about ¾) streusel and ½ of the apples.  Put the rest of batter on; then top it with the remaining apples and streusel.

Bake in oven at 350 F. for 45 to 50 minutes.  When toothpick comes out clean, cake at that point is done.  When cake is cool, place on serving plate and drizzle with the glaze.

(Recipe for the Apple Streusel Coffee Cake was on the back of Bisquick, 1986.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe, on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Walnut Tarts Cookie Recipe

August 10, 2012 Leave a Comment

Walnut Tarts Cookie Recipe

The Walnut Tart Cookie Recipe I got from the back of the package of the Rowco Tart Tassie.  The first time I made the walnut tarts, was back in 1986.  When I had made the walnut tarts (I had made 3 recipes at once), I only had one of the little tart pan; it has 12 little tarts in the pan.  Well, it had taken so long to make them, that when the walnut tarts were done, I went out to buy 4 more pans.  So keep that in mind when you make the walnut tarts.

Walnut Tarts Cookie Recipe

Walnut Tarts

For the Dough:

½ cup margarine

3 oz. pkg. cream cheese

1 cup flour

Let margarine and cream cheese soften at room temperature, then mix well.  Add flour, mix to a soft dough.  Chill at least 1 hour or overnight.

Pecan Filling

1 tsp. melted butter

¾ cup brown sugar

1 large egg or 2 small eggs

1 tsp. vanilla

½ to 1 cup chopped nuts

Mix all ingredients well, fill tart ¾ full.  Bake at 375F.  For 27 minutes.  Dust tops with powdered sugar when cool.

Makes 36

(Recipe is from Rowoco Tart Tassies)

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Secret Recipe Chocolate Chip Cookies

July 26, 2012 Leave a Comment

Secret Recipe Chocolate Chip Cookies

Every now and then I get recipe cards in the mail.  I had gotten the Secret Recipe Chocolate Chip Cookies three years ago.  Well, I made these cookies and they were really good.  Try them…I think you’ll like them.

Secret Recipe Chocolate Chip Cookies

Secret Recipe Chocolate Chip Cookies

½ cup rolled oats, regular or quick

2 ¼ cups flour

1 ½ tsp. baking soda, ½ tsp. salt and ¼ tsp. cinnamon

1 cup butter, softened (2 sticks)

¾ cup firmly packed brown sugar

¾ cup sugar

2 tsp. vanilla

 1 tsp. lemon juice

2 eggs

2 cups semi-sweet chocolate chips and 1 cup chopped walnuts

Preheat oven to 350F.  Cover baking sheets with parchment paper.  Place rolled oats in blender and process until finely ground.  Combine ground oats, flour, baking soda, salt and cinnamon in mixing bowl.

In another bowl, cream butter, sugar, vanilla and lemon juice together using mixer.  Add eggs and beat until fluffy.

Stir in flour mixing into egg mixture, blending well.  Add the chocolate chips and nuts to the dough and mix well.  Using ¼ cup of dough for cookie, scoop round balls with an ice-cream scoop and place 2 ½ inches apart on baking sheets. (Or use the medium ice cream scoop, which holds 1 ½ Tbsp. of dough, that’s the scoop I use.  Bake them for 13 – 15 minutes on 350F.)  Bake until cookies are lightly browned, 16 to 18 minutes.  Transfer to wire rack to cool completely.  Store in a sealed container to keep them soft and chewy.

 

(Recipe for Secret Recipe Chocolate Chip Cookies is from Easy To Bake Easy To Make)

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Banana Nut Bread

June 3, 2012 Leave a Comment

Banana Nut Bread

I enjoy making breads, and here is the Banana Nut Bread Recipe that I use a lot.  I hope you like it!

Banana Nut Bread

Banana Nut Bread

¼ cup margarine

½ cup sugar

3 bananas, mashed

2 eggs, well beaten

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

¾ tsp. salt

½ cup milk

½ cup chopped walnuts

¼ cup mini chocolate chips

Use 1 loaf pan or 2 Hefty EZ Foil loaf pans, paper line the pans or spray pans with Pam.  Bake on 325F. for 1 hour.

Cream margarine and sugar; blend in bananas, eggs and vanilla.  Add flour, baking powder and salt to the banana mixture alternating with milk; mix well.  Add walnuts and mini chocolate chips; mix well.

You can add some walnuts on top of the unbaked bread and add some sugar before you bake  it.

Fill the pans half way.  Then bake and enjoy!

 

(Recipe from Marie Shea)

 

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