What will you be bringing to the potluck?
The Casserole Collection
Crunchy Sweet Potato Casserole
(Makes 6 to 8 servings)
- 2 pounds (6-8) sweet potatoes
- 1/3 cup butter or margarine
- 1/2 cup honey or molasses (unsulfured)
- 2 eggs, beaten
- 1/2 cup milk
- 1/3 cup chopped pecans
- 1/3 cup shredded coconut
- 2 tablespoons unbleached flour
- 2 tablespoons melted butter
Peel, halve, and boil potatoes in lightly salted water until soft. Drain well. Mash with potato masher or electric beater. There should be 4 cups mashed potatoes. Beat in butter, 2 tablespoons honey or molasses, beaten eggs, and milk. When well blended, spread mixture into lightly buttered 11/2-to-2-quart casserole.
Stir together pecans, coconut, and flour. Add rest of honey or molasses and melted butter. When well blended, spread mixture over sweet potatoes. Bake 1 hour at 325 F.
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.
For some it’s the tradition of holiday cookies; others say it’s the raspberry drizzle atop the freshly baked pound cake; and then there are those that are already looking forward to savory leftovers.
Here, staff members share their favorite holiday recipes with you, but we suspect you have a few to add to the collection. We invite you to send them along with your name and hometown to [email protected] so that we may post them to our Web site.
“On a wintery night, the cider with a cinnamon stick with the Tuaca is delicious.” — Jack Huber, Advertising Director
“This recipe is from my Grandmother, Margaret Peche. I have fond memories of baking these cookies with her every December as a child. My favorite job was decorating them with red and green sugar—and of course eating as many as she would allow!
“Today, Grandma’s metal cookie press and hand-written recipe are treasures that bring back warm feelings of her every time I make spritz cookies with my family during the holidays. Enjoy!” — Julie Santiago, Circulation Manager
“My mom always makes this on Thanksgiving. This recipe reminds me of my childhood. I love the way the marshmallows get caramelized on the outside and gooey on the inside—reminds me of smores.” — Alyssa Yano, Managing Editor
“This is a staple in our family around the holidays. It tastes like you spent all day in the kitchen, but it’s very easy to prepare. It’s also a comforting, warm treat on a chilly day and a great way to enjoy leftover turkey.” — Tamatha Crist, Controller
“I have so many excellent holiday recipes, but I’ll share this one with you.” — Jeff “Bake Me a Cake” Slavens, Personal Assistant
“This recipe was originally prepared by my aunt Andy Lyons who made it for me each year as I was growing up in Concord, New Hampshire. It became an annual Thanksgiving tradition that I always looked forward to. As I grew older, married, and moved away, I began preparing it for myself and then for my own children. I’ve adapted the recipe a little over the years adding a little more pumpkin for a moister texture and, as a chocoholic, adding both white and semisweet chocolate chips. I also like to microwave a slice for 15 seconds before serving so the chocolate is warm and melted.” — John LeBrun, Chief Marketing Officer
“Some people don’t like soda bread, but I do. This recipe is from my talented little baker, my daughter.” — Patrick Perry, Executive Editor
“These muffins are my favorite during the holidays. I’ve been known to cheat and buy them at Whole Foods, but it’s nice to prepare a homemade batch for friends and family. And they’re perfect for breakfast, lunch, or the big holiday dinner.” — Heather Ray, Copy Editor
My mom always makes this on Thanksgiving. This recipe reminds me of my childhood. I love the way the marshmallows get caramelized on the outside and gooey on the inside—reminds me of smores.
Sweet Potato Casserole
(Makes about 8 servings)
- 4 cups sweet potatoes, boiled and mashed
- 1 cup of sugar
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/2 cup of butter
- 1 cup of milk
- 1/2 cup of chopped walnuts
- 2 eggs
- 1 to 2 cups mini-marshmallows for topping
Preheat oven to 375 F. Combine mashed sweet potatoes with sugar, nutmeg, salt, and cinnamon. Mix well. Beat in butter, milk, and nuts until light; beat in eggs. Pour mixture into a buttered casserole dish (1 1/2-quart size). Top with marshmallows. Bake until marshmallows are toasted, about 20 minutes.