BEST SWEET POTATO CASSEROLE 
                  with  PECAN PRALINE TOPPING 
                             that you will ever find 

I love traditions ; well, some traditions.  I l love baking
 and cooking and roasting all kinds of wonderful

foods for Thanksgiving and Christmas and Easter.

Thanksgiving is such a wonderful Holiday.

Don't get me wrong, we are always thankful,all day, each

and everyday for all that God does for us, but,there's

something so wonderful about knowing that people all

over this nation and even around the world, are giving

thanks and sharing a feast together with some of the ones

they love,even if it's not with their immediate family.

(I know that there are families that don't get along

with one another and some wouldn't get together at all

if it were not for this holiday (and two other wonderful

holidays),but,I'd like to think that some are taking

advantage of the opportunity to reconcile during this

holiday while they still can.)

One very special Thanksgiving. a friend from church

made this Sweet Potato Casserole with Pecan Praline

Topping and it was so delicious that I passed up all

the cakes and pies just to have a second serving of it.

As with every Thanksgiving, we ate til we were stuffed

and we thought about and prayed for all the starving

children in India and felt guilty for eating such a

marvelous and enormous amount of food, but everything

was so delicious, but, that dish deserved a standing

ovation.

It is a true Tradition in our home for Thanksgiving

and Christmas, and sometimes Easter. It's the cream cheese

that makes it different and makes it so fabulous.

I will share the recipe with you...

THE BEST SWEET POTATO CASSEROLE EVER

4 large fresh Sweet Potatoes,peeled and cubed

1/4 C. pure lemon juice

1 tsp. salt

water

Boil til tender. Drain.

Mash, using a mixer.

Add:

1 8-oz. bar cream cheese

2 C. sugar

1 bar real butter        

  

1 tsp. lemon juice

4 eggs

pinch o'salt

2 tsp. cinnamon

2 tsp. Pure Vanilla Extract          

5 oz. can Pet Evaporated milk

Mix all with and electric mixer. . Spread in a lightly buttered 13 x 9 Pyrex Baking Dish .

                                                                                                               Topping:

1/2 C. flour

1 bar real butter

2 C. brown sugar '

2 C. pecans, finely chpd.

Mix all and sprinkle on top of the sweet potato mixture.

Bake 350 degrees for til set. approximately 30-45 mins.

                                                          ~ Enjoy ~

I am sure that you will love this recipe.

Let me know what you think.

I pray that you and your family are blessed this Thanksgiving!  ~ Tami 

      MOM'S RECIPE for ORANGE ALMOND PUNCH

                                                MOM’S ORANGE ALMOND PUNCH 
                                              In Loving Memory of my Mom, Dorothy .  

 I promised this recipe and here it is.  
You will love this punch. I guarantee! 
  

recipe makes enough for 2 punch bowls

3 CUPS SUGAR 
2 CUPS WATER 
COOK UNTIL SUGAR DISSOLVES AND 
THICKENS SLIGHTLY.

ADD : 
2 REGULAR BOXES LEMON JELLO 
STIR UNTIL MIXED WELL. LET COOL.

ADD :
(1)12 oz. CAN FROZEN ORANGE JUICE 
CONCENTRATE
(1)12 oz. CAN FROZEN LEMONADE 
CONCENTRATE
(1) LARGE 46oz. CAN PINEAPPLE JUICE
MIX WELL. CHILL OVERNIGHT.


ALSO CHILL :
(3)2-LITER BOTTLES OF GINGER ALE 
PURE ALMOND EXTRACT

WHEN READY TO SERVE , MIX ½ THE MIXTURE

AND 1 ½ BOTTLES GINGER ALE AND 1 ½ -2 
TABLESPOONS PURE ALMOND EXTRACT PER 
PUNCH BOWL.
~

I like to freeze some extra pineapple juice 
in 2 Bundt Cake Pans to use as ice rings for each bowlful of punch.
You can place pineapple rings, lemon slices or orange slices in the 
pineapple juice after you position the bundt pan in the freezer. 

I hope you enjoy this recipe.
It is so refreshing.

   
       DELICIOUS , QUICK , LUSCIOUS FUDGE

This recipe is said to have been Mamie Eisenhauer's
Fudge recipe.  I do not know for sure, but, it is
scrumptious.

Ingredients :
1 bar real Butter, + 1 Tbsp. to grease a 13x9 pan
16 oz. bag Milk Chocolate Chips
1 ½ bags, or 24 oz. Semi-sweet Chocolate Chips

7½ oz. jar Marshmallow Creme
12 oz. can Evaporated Milk
4½ cups of Sugar
2 cups Pecans, chpd. (you can lightly toast the pecans)
2 tsps. Pure Vanilla Extract




** line a 13x9" pan  with foil, then, butter the foil
    to keep the fudge from sticking to the foil.

In a large bowl, mix all chocolate chips and pecans with the marshmallow creme; set aside .
In a large , heavybottom pot, such as a Magnalite,
on MediumLow heat, mix butter,evap. milk and sugar.
Bring the mixture to a boil, stirring constantly, for 4½ minutes .  Add the pure vanilla extract and stir well.
Pour the hot milk mixture over the chocolate chip & marshmallow creme mixture, in the bowl and stir
until melted and creamy.

Work fast ,don't stir too much because it will harden quickly.
Pour mixture into greased 13x9 pan.

Chill in the
refrigerator until Fudge is firm.  Cut with a sharp knife;
store in an airtight container.

You can freeze fudge.
I know you will love this recipe.
~Enjoy~

             
    ORANGE ALMOND PUNCH

In Loving Memory of my Mom, Dorothy Landreneau.

The recipe makes enough for 2 punch bowls full.

Ingredients:
3 Cups Sugar
2 Cups Water
Cook until sugar dissolves and thickens slightly.

Add to it  :
2 Regular size boxes Lemon Jello
Stir until mixed well.  Let cool .

Add to it :
(1)12 oz. can frozen Orange Juice Concentrate
(1)12 oz. can frozen Lemonaid Concentrate
(1) Large 46oz. can Pineapple Juice
Mix well. Chill overnight.

Also Chill :
(3)2-Liter bottles of Ginger Ale

Pure Almond Extract, not imitation .

When ready to serve , mix ½ of the mixture &
1 ½ bottles of chilled Ginger Ale, plus,
1 ½ -2  Tablespoons of Pure Almond Extract
per Punch Bowl.

I like to freeze some extra pineapple juice
in 2 Bundt Cake Pans to use as ice rings for each bowlful of punch.
You can place pineapple rings, lemon slices or orange slices in the pineapple juice after you position the bundt pan in the freezer.
I hope you enjoy this recipe.   It is so refreshing.

ORANGE ALMOND CAKE with CREAM CHEESE ICING

ORANGE ALMOND CAKE with CREAM CHEESE ICING

My dear Momma was a caterer. She and her best friend were fabulous cooks.  They used to make Orange Almond Punch for celebrations such as Wedding Receptions, Graduation parties,Baby Showers, Retirement parties, etc. It was so delicious that I developed a cake to taste like it . I will share the recipes for both; the cake today and the punch another day....
                                In Loving Memory of My Mom, Dorothy Landreneau....                         
                                                                                                        
                                 
                                      Sorry, I only have a picture of a layer cake.

Tamara's  ORIGINAL RECIPE:  ORANGE ALMOND CAKE 
1 box Betty Crocker "Butter Recipe Cake Mix,(dry mix)but follow these instructions:
add:
1 bar real butter,room temperature
2 teaspoons Pure Almond Extract
1/4 cup orange juice concentrate, thawed
1 Tablespoon orange zest, or more if desired
1 Box Instant Vanilla Pudding Mix(just dump-in the dry mix)
3 large eggs

Mix all, in the order given. Add eggs last and only beat on medium
speed, just until they are incorporated. Don't over beat.
Bake in a greased and floured Bundt cake pan, approximately 38 mins.
on 350 degrees.
Let cool in the pan for about 5-10 minutes,then,cover with a cake plate
and flip gently. Let cool completely.
Frost with cream cheese frosting. Recipe follows.

***I will share the recipe for the Orange Almond Punch later .
~Enjoy~  Checkback on my blog for the Orange Almond Punch recipe....


CREAM CHEESE FROSTING:

1 bar real butter, room temperature
1 bar cream cheese, room temperature
3 cups powdered sugar
1 teaspoon Pure Almond Extract
**orange zest is optional in the frosting.
I added 1 Tablespoon of it to the frosting.
Mix all and refrigerate til firm enough to frost with.

MY MOM'S MAHOGANY CHOCOLATE CAKE

Every Christmas,my family got so excited when Mom would make her fabulous Mahogany Cake. It tastes great on the 1st day, but,as it sits, it gets more and more delicious. 

It is not overly sweet,not overly chocolately, but it is so delicious. It does not need Icing. It has cherries and cherry juice in it. I love any dessert that has cherries and cherry juice in it. 

We ate the cake "A'la mode"; with a scoop of Vanilla or French Vanilla Ice Cream. 

I have never met anyone who had ever heard of Mahogany Cake. My Sweet Momma is in Heaven now and I want to pass on her legacy to my Daughter and I pray that she will pass it on to her children and to her childrens' children. 

MAHOGANY CHOCOLATE CAKE 

4 CUPS OF SUGAR
4 CUP FLOUR 
1 CUP COCOA 
1 CUP BUTTERMILK
4 EGGS 
2 TSP. VANILLA 
1 CUP OIL
1 CUP OF BOILING WATER
2 TSP. BAKING SODA
1 TSP. SALT
2 JARS OF CHERRIES AND JUICE 
1 TSP. OF CINNAMON 
Mix all ingredients in a heavy , "Magnalite pot" and bake at 300* until a wooden
skewer inserted in the center, comes out clean.
Let cool in the pot and serve it from the pot.
I know you will enjoy this cake.