By Laura Jones ’14, Contributing Writer
2 AND 1/2 CUPS FLOUR 1 TBS FLOUR 2 CUPS WHITE SUGAR 1 CUP BROWN SUGAR 2 TSP BAKING SODA
3 TSP PUMPKIN SPICE 2 CUPS PUMPKIN 1 CUP OIL 4 EGGS
2/3 CUP WATER 1 CUP NUTS 1 CUP RAISINS
Sift dry ingredients together. In separate bowl, mix wet ingredients Combine wet and dry ingredients, mixing in nuts and raisins. Place in bread pans and bake at 350 degrees for one hour. Makes 2 loaves.
Soufléed Yams In Orange Shells
My Grandma makes this every year and it’s absolutely delicious. It’s sweet and tangy and the melted marshmellows on top adds something fun to a Thanksgiving tradition.
6 LARGE YAMS OR SWEET POTATOES, COOKED, PEELED AND SLICED. OR ONE 40 OZ. CAN OF YAMS.
5 NAVEL ORANGES
3/4 CUP SUGAR
1/2 CUP BUTTER MARSHMALLOWS, OPTIONAL
1 TBSP. VANILLA 1/2 C. RAISINS
Cut oranges in half, and squeeze for juice, save juice and orange shells. In large bowl, combine yams, sugar, butter and vanilla. Mash yams with potato masher, or beat with mixer until smooth. Add enough orange juice (about 1/2 cup) to make a light mixture (not runny). Stir in raisins. Mound high in reserved orange shells (3/4 cup per serving). Swirl tops with fork. Place in baking pan. Bake for 30 minutes, or until hot.
If desired, place marshmallows on top and place under broiler, just until marshmallows are lightly browned. Serves 10.
Everyone needs to know how to make a good pumpkin pie. My mom’s recipe is the tradional pumpking pie, flaky crust and a yummy filling.
CRUST: 1 AND 3/4 CUP FLOUR 1 STICK (1/4 LB) BUTTER, CUT UP 3 TBS VEGETABLE OIL 1 TSP SALT 1/4 CUP COLD WATER
Blend flour, butter, oil and salt in food processor until crumbly. Add water and continue blending until it forms a ball. Makes enough dough for 1 double-crust pie or for 2 single-crust pies.
FILLING: 1 AND 1/2 CUPS PUMPKIN (CANNED) 3/4 CUP SUGAR 1/2 TSP SALT 1 AND 1/4 TSP CINNAMON 1 TSP GINGER 1/2 TSP CLOVES 3 EGGS, SLIGHTLY BEATEN 1 AND 1/4 CUPS MILK 2/3 CUP EVAPORATED MILK
Thoroughly combine pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour filling into crust. Bake at 400 degrees for 50 minutes, or until a knife comes out clean.
1 STICK MARGARINE 2 CUPS SELF-RISING FLOUR 1/4 TSP SALT 1 TSP BAKING POWDER 1/4 TSP DRY MUSTARD 1 CUP MILK 1/2 CUP SHREDDED CHEDDAR CHEESE
Rub flour and margarine together with fingers until blended. Add salt, baking powder, and dry mustard. Mix together with milk and cheese. Roll dough out to one inch thickness and cut out scone shapes with muffin cutter. Bake at 450 degrees for 10 minutes.
Makes 12 scones.
10 OUNCES OF CORN 2 BEATEN EGGS 1 AND 1/2 TSP SALT 7 –8 OUNCES SHREDDED MONTEREY JACK CHEESE
1/2 CUP MELTED BUTTER 1/2 CUP CORN MEAL 1 CUP SOUR CREAM 4 OUNCES MILD GREEN CHILIS
Process 2/3 of the corn in food prcoessor to make it mushy. Put all ingredients in a bowl in the order listed. Mix well and transfer to a 9-inch pie pan. Bake at 350 degrees for 45 minutes, until browned on top.