It's Supper Time!

• 1 cup cooked sweet potato (1 large sweet potato)
• 2 cups sugar
• 3 eggs, well beaten
• 1 stick butter
• 1 tsp. vanilla
• 1 small can evaporated milk

Mix all ingredients together.  Pour into uncooked pie shell and bake at 300°F for 1 hour.  This makes one thick pie or two thin pies.  (I have found that if I brush my pie crusts with egg white before pouring in pie filling, my crust is not soggy.)

• 1 cup butter
• 1/2 cup cocoa
• 2 cups sugar
• 4 eggs, slightly beaten
• 1 1/3 cup flour
• pinch of salt
• 1 1/2 cup pecans, chopped
• 1 tsp. vanilla
• 1 1/2 cup marshmallows, miniature

Frosting:

• 1/2 cup butter
• 6 T Coke or coffee
• 3 T cocoa
• 1 box confectioners sugar
• 1 cup pecans, chopped

Preheat oven to 300°F.  Melt butter and cocoa together.  Remove from heat and stir in sugar and eggs, mix well.  Add flour, salt, pecans, and vanilla.  Beat for two minutes.  Pour batter into a greased 13x9x2 pan and bake for 35 minutes.  Sprinkle with marshmallows while cake is still warm.  Cover with frosting after about 20 minutes.

• 4 cans biscuits
• 1 cup sugar
• 3 T cinnamon
• 2 1/4 sticks butter
• 1/2 cup brown sugar
• 1/4 cup chopped pecans (optional)

Spray bundt pan with cooking spray (or grease well).  Cut each biscuit into four pieces.  Combine cinnamon and sugar in bowl.  Roll biscuit pieces in cinnamon and sugar mixture.  Layer biscuit pieces in pan.  Melt butter, remaining cinnamon mix, and brown sugar together.  Pour pecans over biscuits, then pour butter and sugar mixture over top.  Bake at 350°F for 30 minutes or until golden brown.  Turn onto serving plate and serve warm.

• 3 cups cooked, mashed sweet potatoes
• 3/4 cup sugar
• 1/3 cup milk
• 1 stick margarine (1/2 cup)
• 1 tsp. vanilla

Add sugar, milk, margarine, and vanilla to mashed sweet potatoes.

Topping:

• 1/2 cup butter
• 1/3 cup flour
• 1 cup brown sugar
• 1/2 cup chopped nuts

Mix all ingredients together and put on top of potatoes.  Bake at 350°F for 30 minutes.

• 3 cups fresh peaches, peeled and sliced
• 6 T sugar
• 2 cups self-rising flour
• 1/8 t salt
• 1 t cinnamon
• 1 ½ cups sugar
• ½  cup Crisco shortening
• 2 large eggs
• 1 cup chopped pecans
• 1 t vanilla

Preheat oven to 350°F.

Place peaches and 6 tablespoons sugar in the blender.  Blend well until smooth.  (Should have 2 ½ cups peach puree).  Combine flour, cinnamon, 1 ½ cups sugar and shortening.  Cream together.  Add eggs and mix.  Add peach puree and vanilla and mix.  Pour mixture into greased and floured loaf pan.  Bake 1 hour.  Makes two large loaves.