¾ cup sugar
1 teaspoon vanilla
4 oz. butter, melted
¼ teaspoon salt
2 eggs, beaten
Butter a 9" x 9" baking dish. (May also use a 7" x 11" dish.)
Using an electric mixer, beat the ingredients in a large bowl just until combined. Pour into the prepared baking dish.
Topping:
3 tablespoons butter
½ cup chopped pecans
½ cup brown sugar (light)
⅓ cup all-purpose flour
In a small bowl mix the butter, brown sugar and flour with a pastry cutter or fork until it is crumbly (the size of small peas). Stir in pecans and sprinkle on top of the sweet potato mixture.
Bake casserole at 325º F for 30 minutes, or until the filling is hot and the topping is browned but not burnt.
CORNMEAL PANCAKES
1 cup cornmeal, preferably stone-ground
¼ teaspoon salt
1 tablespoon honey
1 large egg
½ cup whole milk
2 tablespoons butter, melted
1 cup boiling water
½ cup all-purpose flour
2 teaspoons baking powder
Stir boiling water slowly into the cornmeal. Beat together honey, egg, milk and melted butter; combine with cornmeal and water. Cover and let stand for 10 minutes. Sift together flour or use a fork to combine flour and baking powder; stir quickly into the batter. Don’t overbeat. Cook on a hot buttered griddle and serve with honey or pure maple syrup.
EASY PUMPKIN ROLL
Cake:
3 large eggs
1 cup sugar
⅔ cup canned pumpkin
1 teaspoon lemon juice
1 teaspoon baking powder
¾ cup all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
¾ cup chopped walnuts (optional)
Preheat oven to 375º F.
Using an electric mixer, beat eggs on high speed for about five minutes. Add the sugar to the eggs slowly, by hand or on a lower setting. Using a wooden spoon or spatula, stir in the pumpkin and lemon juice. In a separate bowl, combine the dry ingredients; stir into the pumpkin mixture just until combined, without overbeating.
Spread the mixture on a jelly-roll pan lined with waxed paper or parchment. Top with walnuts, if desired. Bake for 15 minutes. Remove from oven and turn the cake onto a linen towel lightly dusted with confectioner’s sugar. Roll towel and cake together and let cool. Unroll and remove towel. Spread the cake with the filling (below), roll up and chill.
Filling:
1 cup confectioner’s sugar
8 oz. whole-milk cream cheese, softened
4 tablespoons butter
½ teaspoon vanilla
1 cup heavy cream or Cool Whip
1 to 2 tablespoons sugar if using cream (optional)
Using an electric mixer, blend all the filling ingredients in a medium bowl until smooth and a spreadable consistency (add more or less cream as needed).
ISBN-13: 9781488088636
Stone Bridges
Copyright © 2019 by Carla Neggers
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