1 Cup Candied Red Cherries, coarsely shopped
1 Cup Dried Apricots, chopped
1/2 Cup Golden Raisins
1/2 Cup Semi Sweet Chocolate Chips
6 Tbsp. Butter, softened
1/2 Cup packed Brown Sugar
1/4 Cup Granulated Sugar
3 Eggs
1/4 Cup Orange Juice
1/2 Tsp. Almond Extract
1 Cup All Purpose Flour
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1 Cup Walnuts, toasted and chopped
3/4 Cup Pecans, toasted and chopped
1/4 Cup Sliced Almonds
1. Preheat overn to 300. Lightly coat a loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside.
2. In a bowl, combine cherries, apricots, raisins, and chocolate pieces; set aside.
3. In a large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until just combined. Beat in orange juice and almond extract.
4. Combine flour, baking powder, and 1/8 Tsp. Salt. Add to the sugar mixture and beat until just combined.
5. Stir in fruit mixture, walnuts, and pecans.
6. Spoon into the prepared loaf pan. Sprinkle the sliced almonds on the top.
7. Bake for 1 1/2 hours, or until wooden toothpick inserted in the center comes out clean. Let cool completely on a wire rack. Then wrap the loaf and store overnight before serving.
Apple Butterscotch Cake
This recipe is from “Dining with Pioneers.” A neighbor brought it to a Halloween Party. I bought the book so I could find the recipe.
2 cups Sugar
2 Eggs
1/2 cup Water
1 cup Oil
3 diced Apples, (2.5 cups)
1 cup Chopped Nuts (optional)
2 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
2 package Nestle’s butterscotch chips
Combine sugar, eggs, water, and oil. Add dry ingredients. Mix in the apples and nuts. Pour into a greased and floured 13×9 pan. Sprinkle butterschotch chips over top of batter. Bake at 350° for 1 hour.
(This is better the next day. Use a spatula to remove in small squares so the moist part won’t be left in the pan.)
“Fresh Apple Cake,” pg. 405, by Elizabeth E. Bennett
“Dining with Pioneers,” 1981. By Councils of Tennessee Chapter #21
Sugared Pecans
Ingredients
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions
- Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
- In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
- Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
- Bake at 250 degrees F for 1 hour. Stir every 15 minutes.
Sweet Potato Casserole – Paula Dean
Sweet Potatoes:
- 3 cups peeled, cooked, and mashed sweet potatoes
- 1 cup sugar
- 1/3 cup butter, melted
- 2 eggs
- 1tsp vanilla
- 1 tsp cinnamon
- 1/4tsp nutmeg
- 1/4 cup heavy cream, half-and-half, or whole milk
Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.
Topping:
- 1 cup brown sugar
- 1 cut walnuts or pecans
- 1/3 cup all-purpose flour
- 3Tbsp butter; melted
Mix together with fork; sprinkle over top of casserole.
Baked Ham
Ingredients
- 1 (12 pound) bone-in ham, rump portion
- 1/2 cup whole cloves
- 1 cup packed brown sugar
- 4 cups water, or as needed
Directions
- Preheat the oven to 350
- Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
- Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees. Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.
BBQ Green Beans
Turkey
I just followed this recipe exactly except I didn’t have any chicken bouillon so instead of bouillon and water, I used chicken broth.
Ingredients
- 1 (12 pound) whole turkey
- 6 tablespoons butter, divided
- 4 cups warm water
- 3 tablespoons chicken bouillon
- 2 tablespoons dried parsley
- 2 tablespoons dried minced onion
- 2 tablespoons seasoning salt
Directions
- Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.
- Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
- In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
- Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Pumpkin Pie
Sweet Potato Casserole
½ stick butter, melted
2 cups cooked, mashed, sweet potatoes
½ cup milk
2 eggs, beaten
1 tsp. vanilla
1 cup sugar
½ cup coconut
½ cup raisins
Topping:
1 eight oz. can crushed pineapple, drained.
¼ cup self rising flour
½ cup sugar
1 egg
1 stick butter, melted
Combine all ingredients except for topping and put into greased 9×9 inch pan. In separate bowl combine ingredients for topping. Add on top of sweet potato mixture. Bake at 350 degrees for about 30 minutes.
English Pea Casserole
4 Tbsp. butter
3 Tbsp. flour
¼ tsp. salt
1 1/3 cup milk
2 slices American cheese
2 cans peas or asparagus
2-4 hard boiled eggs, chopped
Pimentos
French onion rings for topping
Boil eggs. Drain peas. Melt butter in a sauce pan then add flour and salt. Stir. Add milk. Whisk on medium heat until it bubbles and thickens. Add cheese and stir to melt. Add chopped egg and pimentos. Bake until bubbly. Top with French’s canned onion ring for last 5 minutes of baking. Bake at 350 degrees for about 20 minutes.
Cornbread Dressing
For the Dressing:
1 recipe Cornbread (see below)
6 or 8 large Biscuits (or 1 can of Pillsbury Grands)
1 can Cream of Chicken Soup
2 to 3 cans Chicken Broth (cans are about 14oz., so about 5 1/2 cups)=
2-4 stalks of Celery, chopped
1 medium Onion, chopped
2 Eggs
1 tsp. Salt
1 tsp. Pepper
1 tsp. Poultry Seasoning
3 tsp. Rubbed Sage (not ground Sage)
Cook onions and celery in sauce pan with 2 of the cans of chicken broth.
In a separate bowl, whisk the cream of chicken soup, one can chicken broth, and 2 eggs.
Crumble cornbread and biscuits in large mixing bowl. Pour the broth with celery and onions and the egg/soup/broth mixture on top of the cornbread and biscuits. Add the salt, pepper, poultry seasoning, and sage. Toss lightly. Put in large baking dish and bake at 375 degrees until brown.
For the cornbread:
2 and 1/2 cups self-rising cornmeal
1 egg
2 and 1/4 cups buttermilk
Mix and bake at 400 in a hot greased pan