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Sweet Potato-Pineapple Balls
2 (40 ounce) cans yams, drained
1 (20 ounce) can crushed unsweetened pineapple, drained
3 cups corn flakes (crushed very fine)
marshmallows (optional)
Mash the yams and pineapple in a large bowl with your hands.
Roll into baseball size balls and cover in the cornflakes.
For those who like marshmallows, place a marshmallow or use some mini marshmallows, placed in the center of the ball and then cover with the cornflakes.
Chill balls in the refigerator to firm up.
Place balls on a foil lined cookie sheet and bake, at 350 degrees, to heat through and until cereal starts to brown; about 25 minutes.
Pumpkin Roll
3 eggs
2/3 cup pumpkin
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup flour
Filling:
8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color)
2 tablespoons margarine
1 teaspoon vanilla
1 cup powdered sugar
1/3 cup nuts
1. Line cookie sheet that has edges with waxed paper and grease. Spread dough in pan and bake at 375F for 15 minutes.
2. After you take it out of the oven sprinkle top with powdered sugar, then flip onto a dish towel.
3. Then take off the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
4. Refrigerate for 1 hour or put in freezer for 15 minutes.
5. Unroll; spread filling on roll an d roll again without the towel.
6. Place in container or Reynolds Wrap.
7. Refrigerate or you may freeze for up to 4 months.
Pumpkin Bread
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 cups sugar
2 cups pumpkin, cooked or canned
4 eggs, beaten
1 1/4 cups cooking oil
1 cup nuts
(For extra spice, add extra walnuts or pecans, 1/2-1 tsp Pumpkin Pie Spice, 1/2-1 tsp CLOVE and 1/2-1 tsp NUTMEG and Cinnamon)
1. Preheat oven to 350 deg.
2. Grease and Flour 2 loaf pans.
3. Mix all dry ingredients in a bowl, set aside.
4. Mix pumpkin, eggs, oil, and nuts together.
5. Combine mixtures and blend thoroughly.
6. Pour into pans.
7. Bake for 45-60 minutes or until a toothpick inserted comes out clean.
8. Remove from pans and cool on a rack.
Pumpkin Cake
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
2 cups sugar
1 cup salad oil
1 (1 lb) can pumpkin
pecan halves or walnut halves
Cream cheese Frosting
2 (3 ounce) packages cream cheese, softened
1 tablespoon rum or vanilla extract
3 cups confectioners' sugar
1. in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
2. Preheat oven to 350°F.
3. Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
4. Beat in oil and pumpkin to blend well.
5. At low speed beat in flour mixture just until combined.
6. Pour into an ungreased 9-inch tube pan.
7. Bake about 1 hour or until surface springs back when gently pressed with fingertip.
8. Cool cake completely in pan.
9. With spatula, carefully loosen cake from pan; remove.
10. Place on cake plate; frost with Cream Cheese Frosting.
11. Decorate with nuts.
12. Makes 12 servings.
13. ----Creamcheese Frosting------.
14. In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
15. Gradually beat in sugar, beating until light and fluffy.
16. Spread over Pumpkin Cake, make swirls with knife.
Pumpkin Delight
4 large eggs
19 fluid ounces pumpkin pie filling (suggest E.D.Smith pie filling)
1 1/2 cups granulated sugar
1 1/2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
13 fluid ounces evaporated milk
1 box Yellow/Butter cake mix (suggest Duncan Hines Yellow/Butter cake mix, 18 oz.)
1 cup butter, melted
1 cup pecans, coarsely chopped
TOPPING
1/2 cup whipping cream
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
1. Preheat oven to 350 F degrees.
2. In a mixing bowl blend together eggs and pumpkin pie filling using a whisk.
3. Blend in sugar, cloves, cinnamon, ginger and salt.
4. Whisk in evaporated milk, blend well.
5. Pour mixture into an ungreased 9" x 13" baking pan or an oven-proof casserole dish.
6. Sprinkle cake mix over the pumpkin mixture.
7. Spoon melted butter evenly over the top of the cake mix.
8. Sprinkle chopped pecans over butter.
9. Bake in preheated 350 F oven for 1 1/2 hours or until done.
10. To test for doneness, insert a wooden teter or wooden toothpick into center.
11. When it comes out clean, the Pumpkin Delight is done.
12. Cool on a wire rack.
13. In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly.
14. Add vanilla extract and beat for 10 seconds.
15. Add sugar gradually and continue to beat until thickened.
16. Serve with a dollop of whipped cream.
Pumpkin Whip
(For those who would rather not have a pie with crust or in a hurry and no time to bake a pie)
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping
1. Beat pudding and milk until smooth.
2. Blend in pumpkin and spice.
3. Fold in the whipped topping.
4. Spoon into dessert dishes.
5. Chill.
Better Than Pumpkin Pie
(blue-ribbon award-winning recipe)
1 (29 ounce) can solid pack pumpkin
1 cup sugar
1 cup firmly packed brown sugar
3 eggs, beaten
1 tablespoon vanilla
1 (12 ounce) can evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 box yellow cake mix (2-layer size)
1 cup butter or 1/2 cup margarine
1 cup chopped nuts
1. Combine in mixer the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
2. Pour into a 12 x 9 inch baking pan.
3. Sprinkle the dry cake mix on top and pat down.
4. Melt the butter and drizzle over the top.
5. Sprinkle with nuts.
6. Bake at 350 degrees for 45-60 minutes or until lightly browned and set.
7. Let cool.