Sweet Potato Casserole

This recipe was altered from the Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/if_you_think_you_dont_like_sweet_potatoesthink_again/

Feeds: 20 people for a Brubaker Cabin Thanksgiving 2016

Prep time: 45 minutes; I did mine in stages. I baked and peeled the potatoes the day before.

Cook time: around 30 minutes or until the topping is browned and crunchy

Ingredients

Casserole Portion

6 - 8 large sweet potatoes

1 - 2 cups of white sugar (depending on how sweet you want it and how many potatoes you use)

2 cups of milk (I used skim)

4 whole eggs

2 teaspoons of vanilla extract

1 teaspoon of salt

Topping

1 - 2 cups of brown sugar

1 - 2 cups of granola

1 cup of flour

1 1/2 sticks of butter chilled and cut into small squares

Directions

Step 1: Wash medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.

Step 2: When they are finished cooking slice them open and scrape out the flesh into a large bowl. I did this while they were still hot so that they could slide right out of the skins. I held the hot potatoes with a silicone hot pad.

Step 3: Cut up the potatoes into chunks and the start mashing them.

Step 4: Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Step 5: In a separate bowl, add brown sugar, granola, flour, and 1 1/2 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Zucchini Bread

From the Betty Crocker Cookbook! Yum!

Ingredients:

3 cups of shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2 teaspoons vanilla
4 large eggs
3 cups of all-purpose or whole wheat flour
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of baking powder
(you can add nuts, raisins, or chocolate chips)

1. move oven rack to low position so that the tops of pans will be in the center of the oven.
2. Heat to 350
3. Grease bottoms of 2 loaf pans, 8 1/2 x 4 1/2
4. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl.
5. Mix in the rest of the ingredients; except the add-ins
6. Divide batter evenly between the pans
7. Bake loaves for 50 - 60 minutes
8. Cool 10 minutes in pans
9. Remove from pans and allow to cool on side for 2 hours

Kimberly's Hijacked by Dad Mother's Day Potatoes

Garlic Roasted Potatoes
Prep 10 min ∙ Cook 1 hr ∙ Makes Yield : 8 servings
Ingredients

• 3 pounds small red potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Directions
​Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.  Transfer the potatoes to a sheet pan and spread out into 1 layer.  Roast in the oven for 45 minutes to 1 hour or until browned and crisp.  Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley and serve hot.
Sent from Paprika Recipe Manager

Jane Durham's Cake-like Brownies

Jane served these at our book club in April of 2016. These are now the Count of Monte Cristo Brownies. These are not my favorite brownies for flavor; rather they are good for cutting out shapes. I also used these for Duncan's Arrow of Light ceremony. 

2 Cups of Sugar
1 Square of Butter
4 Squares of Chocolate; 4 Ounces (melted over water)
4 Eggs
1 1/2 Cup Flour
1/4 Teaspoon of Salt
1/2 Cup of Milk (hold up better with skim milk, taste better with whole milk)
2 Teaspoons of Vanilla

1. Cream sugar and shortening
2. Add well-beaten eggs and chocolate
3. Add flour and salt combination alternately with milk
4. Add vanilla last
5. Bake at 325 for 25-30 minutes
6. Sprinkle with powdered sugar

Kimberly Brubaker's Oven-Roasted Red Potatoes

Made by Kimberly Brubaker for family dinner on conference Sunday in April 2016. Dad liked them so much he signed up to make them for the May family dinner. 

Garlic Roasted Potatoes
Prep 10 min ∙ Cook 1 hr ∙ Makes Yield : 8 servings
Ingredients

• 3 pounds small red potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Directions
​Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.  Transfer the potatoes to a sheet pan and spread out into 1 layer.  Roast in the oven for 45 minutes to 1 hour or until browned and crisp.  Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley and serve hot.

Parmesan Herb Roasted Potatoes

This is a Pinterest mash-up recipe. Here a little, there a little - you get the idea. Probably used this one the most: http://www.jocooks.com/side-dishes/italian-parmesan-roasted-potatoes/

Served: 4 adults and 6 kids on Burns/Brady Easter Dinner Sunday 2016 - everyone agreed that this is a repeat recipe

Ingredients:

Red potatoes (I used enough washed and cubed/quartered potatoes to fill the bottom of a baking pan; I'm going to guess about 20 or so)

4 Tablespoons of Olive Oil in the bottom of the baking pan

1 cup of Italian Style bread crumbs

1 cup of Parmesan cheese (the cheap crumbly kind in the green jars seems to work best for this recipe)

4 Tablespoons of Italian seasonings

Directions:

Pre-heat oven to 425

Boil potatoes until slightly tender and then drain

While boiling potatoes; mix together the bread crumbs, cheese and seasonings

Coat potatoes (once they've cooled to handle) in olive oil in baking pan - I used my hands to make sure they got very coated

Coat olive oiled potatoes in bread crumb/cheese/seasoning mixture in the same baking pan - again, I'm a fan of just using your hands

Bake for 30 minutes