Individual Potato Pudding Once A Month Cooking Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the sweet potatoes in a large pot of water, cover the pot and bring to a boil. Remove the lid, lower the heat to medium and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and place them in a large bowl. Using a hand-held electric mixer, break up the potatoes. At low speed add the sugar, milk, cinnamon, allspice, nutmeg, cloves, eggs, salt to taste, and combine.
• Butter a 9-by-13-inch casserole dish and pour in the mixture. Smooth the top and bake until the pudding is set, 45 minutes to 1 hour.
• Cover the top of the pudding with marshmallows, change the oven temperature to the broil setting and cook until the marshmallows are brown and fluffy, 3 to 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
• Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
• In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
• Bake in preheated oven 40 minutes.

Steps:

• On a lightly floured pastry cloth or floured board, roll dough to an 18x9-inch rectangle.
• Brush with half of butter, then sprinkle generously with cinnamon sugar mixture, leaving a 1/4-inch edge all around. Combine nuts, raisins and peel.
• Sprinkle evenly over sugared surface.
• From longer side, fold one third of dough over.
• Then bring opposite side over this, to make a three layer strip 18x3-inches.
• Pinch together, to seal. With a sharp knife, cut strip crosswise into 6 sections.
• On folded side of each, make 3 1-inch cuts, evenly spaced TO FREEZE: Arrange on tray.
• Separate "claws" slightly.
• Brush tops with rest of butter. Wrap tray with foil; seal, label and freeze TO BAKE: Line a cookie sheet with brown paper.
• Arrange "claws" 2 inches apart on ungreased brown paper.
• Let rise in warm place until double in bulk about 1- 1 1/4 hour. Meanwhile preheat the oven to 375°F.
• Mix the ingredients for the sugar glaze together in a small bowl.
• Bake 15-20 minutes or until golden brown.
• Let cool slightly on wire rack.
• Drizzle glaze over warm rolls.
• Note: You can serve these in the morning for breakfast by pulling them out of the freezer the night before and let them thaw in the refrigerator overnight on a brown paper lined sheet.

Steps:

• Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
• Makes 2 6 1/2 by 10 or one large pan.
• To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.

Steps:

• 1. Grease a covered casserole dish. Preheat oven to 350*.
• 2. Combine all ingredients well. Pour into baking dish. Cover and bake at 350* for 30 mintues. Uncover and bake 30 until done, crispy and brown on sides.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.