Red Hat Favorites
From the Purple Pansies
Sweet Potato Pie
Nancy Friel
2 cups sweet potatoes, boiled, peeled and mashed
1 1/4 cups sugar
1 tsp. ground nutmeg
1 tsp. lemon extract
1 Tbsp. vanilla extract
3 eggs
1 Tbsp. cream or evaporated milk
6 Tbsp. butter or margarine
1 tsp. all purpose flour
1 unbaked pie shell
Preheat oven to 350º
With mixer on medium speed, blend all the pie filling ingredients in the order given.
Spoon filling into unbaked pie shell.
Bake one hour or until firm.
Angel Flake Biscuits
Carol Swiger
1/2 cup lukewarm water
2 pkgs. active dry yeast
2 cups buttermilk
1/2 cup vegetable oil
5 cups all-purpose flour, sifted twice
1/2 tsp. baking soda
4 Tbsp. white sugar
2 tsp. salt
Mix yeast with lukewarm water and let dissolve.
Add buttermilk and vegetable oil.
Add flour, baking soda, sugar and salt and mix well.
Turn onto a floured surface and knead until smooth.
Place in a covered bowl and store in refrigerator.
When ready to bake biscuits, place on floured surface and roll out.
Cut into biscuits.
Let rise and bake at 425º for 12 to 15 minutes.
Will keep in refrigerator for one week, or can be made as soon as you mix them up.