Italian Dainties
Submitted by Joyce Schurman
4 cups flour, 2 cups oleo, 1/2 teaspoon salt
Mix together like pie crust add 2 beaten eggs dissolved, then take
1 cake of yeast add in 1 cup warm milk then mix together and
add to flour mixture. Cover and put in refrigerator overnight.
Candied Sweet Potatoes
Submitted by Micki Schievelbein
4 pounds sweet potatoes, quartered
1-1/4 cups margarine or butter
1-1/4 cups brown sugar
3 cups miniature marshmallows, divided
Ground cinnamon to taste
Ground nutmeg or pumpkin pie spice to taste
Preheat oven to 400. Grease a 9x13 baking dish. Bring a large
pot of water to a boil. Add potatoes and boil until slightly
underdone, about 15 minutes. Drain, cool and peel.
In a large saucepan over medium heat combine margarine
or butter, brown sugar, 2 cups marshmallows, cinnamon and
nutmeg. Cook, stirring occasionally until marshmallows are
melted.
Stir potatoes into marshmallow sauce. Transfer to prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and
cover top evenly with remaining marshmallows. Return to oven
and bake until marshmallows are golden brown.
I mixed some pecans in this as well and threw a little brandy
into the sauce as I was mixing.
Filling:
2 cups finely chopped walnuts
1 cup sugar
1 egg
Make into a paste. Roll dough in sugar until about 1/8 inch
thick. Cut in oblong pieces put in filling, roll up and bake at 350
degrees, 25-30 minutes.
Pecan Tea Squares
Submitted by Cathy Cap
1/2 cup softened butter
1/2 cup brown sugar
1 cup flour
Mix together until crumbly. Put in 9×9 pan, bake at 350 degrees
for 10 minutes. Let crust cool.
Topping:
2 beaten eggs
1 1/2 cups brown sugar
1/2 cup coconut
1 cup chopped pecans
2 Tbsp. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
Mix together and spread over crust.
Bake at 350 degrees for 25 minutes.
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