APPLE MALLOW YAM YUMS

Christmas Dinner 1980's

APPLE MALLOW YAM YUMS

From Judi Troyer

The first year we made these was about 1978. We really liked the recipe and made them every year after that. I think it was from a recipe in a magazine.

2-3 yams

2 apples, sliced

1/3 cup pecans, chopped 

1/4  cup brown sugar

1/2 t. cinnamon

1/4 cup butter, cubed

2 cups mini marshmallows

Cook the yams, if you are using fresh yams. Cut into chunks.

Toss apples together with pecans. Combine brown sugar and cinnamon and gently scatter  into the apple-pecan mix.  

Layer apple-pecan mix alternately with yams in casserole dish.  

Add butter cubes all around evenly.

Bake 35-40 minutes at 350 degrees. 

During the last 3-5 minutes, top the dish with mini marshmallows and brown tops.  Watch closely. They can burn easily. 

CRANBERRY SALAD

Mom, Lexi, Kristi, Haley, Dad

JoAnna, Mom, Grandma Holmes 

CRANBERRY SALAD

From Billie Reid

(simplified version)

1 can whole cranberry sauce

2  3-oz. packages jello (black cherry, raspberry, or as desired)

2  1/2 cups water

1 apple, chopped

2/3 cup walnuts, chopped

1/2 cup grapes, chopped (optional)

Boil water, pour over jello in large bowl.  Stir 2 minutes until completely dissolved.

Stir in cranberry sauce, walnuts, chopped apples and grapes.

Chill until set.

CRANBERRY SALAD

Don and Lyn

CRANBERRY SALAD

From Lyn Sewell

1 lb. cranberries, cooked and drained

2 oranges, chopped

2 apples,  finely chopped

2 cups sugar

1 large box red jello

1 small box red jello

Celery, to taste

Walnuts, to taste

Dissolve jello in about 3 cups of water.  

Add all ingredients.

Mix well.  Chill until firm.

Lyn's Note: I don't add all 2 cups of sugar - maybe more like a cup or less of sugar.

SWEET POTATO CASSEROLE

Ada, Larry, Suzy, Roy, Linda, Wilbur, Jr.

SWEET POTATO CASSEROLE

From Linda Reid

3 cups sweet potatoes, cooked, mashed

3 T. butter

1 cup sugar

1/2 cup milk

1/2 t. salt

1/2 t. nutmeg

3 eggs, beaten

1 t. vanilla

Mix all ingredients and pour into a well-greased dish.  

Cover with topping and bake 35 minutes at 350 degrees.

Topping:

Mix and crumb:

1 cup brown sugar

1/3 cup flour

3 T. butter

chopped pecans

SWEET POTATO CASSEROLE

Phyllis with her 3 sons Thom, David, Larry

Phyllis and her grandchildren

SWEET POTATO CASSEROLE

From Phyllis Reid White

3 cups cooked sweet potatoes

1 cup sugar

2 eggs, lightly beaten

1/2 cup milk

1/2 stick butter

1 t. vanilla

Combine ingredients and place in buttered baking dish. 

Mix topping by hand and spread over mixture.  

Bake at 350 degrees 15-20 minutes, or until brown.

TOPPING

1 cup brown sugar

1/2 stick butter

1/2 cup self-rising flour

1 cup pecans, chopped

FAVORITE CHOCOLATE CHIP COOKIE RECIPE

Gavin and me

ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES

From Judi Troyer     

Recipe from back of package of Nestle semi-sweet chocolate chips

 

Preheat oven to 375 degrees.

2 1/4 cups flour (I use Gold Medal, unbleached)
1 t. baking soda
1 t. salt
2 sticks butter, softened  (or 1 cup Crisco shortening)
3/4 cup sugar
3/4 cup brown sugar, packed (use dark brown sugar)
1 t. vanilla
2 large eggs
2 cups Nestle semi-sweet chocolate chips

Combine flour, baking soda and salt into a bowl. Set aside.

Cream sugars, vanilla and shortening; add eggs one at a time, beating each one as you add it to the mixture.

Gradually add flour mixture to the sugar mixture. Mix thoroughly.

Add chocolate chips to the mix and combine.

Drop by rounded teaspoon onto ungreased baking sheet.

Bake 9-11 minutes, turning the cookie sheet half-way through - or until golden, as desired.

If the phone rings and dough warms up during baking process, put the bowl into the fridge to firm up the dough and continue baking.

Cool on wire racks.  Store in air-tight container.

ALMOND CRESCENTS 1944

Top photo: Mom, me, Dad
Next photo: Mom on her 80th birthday

ALMOND CRESCENTS 1944

From Billie Reid

(Recipe from 1944 - also called Wedding Cookies.)

1/2 cup butter

1/2 cup shortening

1/3 cup powdered sugar

2 cups flour

2 t. water

1 t. vanilla

1 t. almond extract

1/2 cup walnuts or pecans, chopped

Cream butter to soften; add sugar.

Mix in water and shortening, then flour and nuts.  Mix well.

Form in a long roll and chill well.

Cut in short lengths, about 1 inch.  Bend ends to form crescents.

Bake on ungreased cookie sheet at 325 degrees for 15 minutes. Cool.

Dip each in confectioner's sugar.

Tip:  They don't look baked at the end of 15 minutes, but they are.  I find by taking small amounts of the chilled dough and rolling it, it works better.  Roll like a pencil, back and forth, under your hand. (This is a footnote from the lady who gave this recipe to me.)