“Kitchen Krafts,” Friend, Nov. 1990, 19
6 sweet potatoes or yams
1 cup chopped pecans
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup butter
Boil the sweet potatoes in salted water for 15 minutes. Let cool, then peel and slice.
Layer the sweet potato slices in a shallow, greased baking dish. Top each layer with the pecans, brown sugar, salt, and a dash of cinnamon, then dot with butter. Sprinkle 1/4 cup water over the top.
Bake uncovered in a 375° F (190° C) oven for 20 minutes.
1 box yellow cake mix (reserve 1 cup for topping)
1/2 cup margarine, melted
1 egg, beaten
1 can (29 ounces/812 g) pumpkin
1 1/2 cups sugar
4 eggs, slightly beaten
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1 can (12 ounces/336 g) evaporated milk
1 cup yellow cake mix
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup margarine, softened
Mix the crust ingredients together. Sprinkle the mixture on the bottom of a rectangular cake pan.
Stir the filling ingredients together until well blended, then spread over the crust.
Mix the topping ingredients together, using your fingers if necessary to blend in the margarine. Sprinkle on top of the filling.
Bake at 350° F (175° C) for 60–70 minutes. (A knife inserted into the filling should come out clean when the cake is done.) Serve warm with ice cream or whipped cream.
2 packages (3 ounces/84 g each) raspberry gelatin
1 can (20 ounces/560 g) crushed pineapple, drained
1 can (16 ounces/448 g) whole-berry cranberry sauce
1 cup chopped walnuts
grated rind of one orange
whipped cream or frozen topping
Make the gelatin according to the package directions. Refrigerate it until partially set.
When partially set, add the rest of the ingredients to the gelatin, and mix. Return the salad to the refrigerator until it is fully set. Serve it with whipped cream or frozen topping.