Sweet Potato Souffle

From Dana Schrader

Butter, for casserole
3 pounds sweet potatoes, peeled and cubed
Salt
1 (4.5-ounce) can evaporated milk
1/2 cup brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
Freshly ground black pepper

Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

Cranberry Chutney

From Dana Schrader
Makes 16 servings
Time 45 minutes

1 cup Granny Smith apple -- peeled and chopped
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
12 ounces cranberries -- fresh or frozen (1 package)
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham or over light cream cheese with gingersnaps or crackers.

Italian Cream Cake

From Andie Evans

Makes 16 servings

5 eggs

1/2 c. butter

2 c. AP flour

1 tsp. baking soda

1/2 c. shortening

2 c. sugar

1 tsp. vanilla
1 c. buttermilk
1 c. flaked coconut
1/2 c. finely chopped pecans, toasted
1 batch Cream Cheese Frosting (below)
3/4 c. chopped pecans, toasted

Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and flour three round cake pans, set pans aside. In a medium bowl combine flour and baking soda; set aside.

Preheat oven to 350 degrees. In an extra-large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in coconut and finely chopped pecans.

Thoroughly wash the beaters. In a medium mixing bowl beat egg whites until stiff peaks form. Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans.

Bake about 25 minutes for 9-inch pans, about 35 minutes for 8-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

Place one cake layer, bottom side up, on serving plate. Spread with about 1/2 cup cream cheese frosting; sprinkle with 1/4 cup pecans. Top with second layer, rounded top side up. Spread with 1/2 cup frosting and sprinkle with 1/4 cup nuts. Place the remaining cake layer on top, rounded top side up; spread top and sides of cake with remaining frosting. Press remaining nuts into frosting and around side of cake. Store cake in the refrigerator for up to 2 days.


Cream Cheese Frosting
4 oz. unsalted butter, softened
4 oz. cream cheese, softened
2 c. powdered sugar
1 tsp. vanilla extract

In a large bowl, beat butter and cream cheese together with an electric mixer. On low speed, add powdered sugar, a cup at a time, until smooth and creamy. Beat in the vanilla extract.

No Crust Pumpkin Pie

From Shirley Evans

4 eggs
3/4 c. sugar
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1 16 oz. can pumpkin
1 c. milk

Beat eggs with sugar, ginger, cinnamon and salt. Blend in the pumpkin and milk. Pour into a greased 9-inch pan. Bake at 325 degrees for 50 minutes or until a knife inserted in the center comes out clean.