from http://leerburg.com/webboard/thread.php?topic_id=31317&page=4#349420

 Quote: Amy VandeWeerd

... We have a "secret recipe" Southern Pecan Pie passed down from 4 generations ago on my in-laws side. I'm the only "outsider" to date to get to make it. We also do my Grandma's pumpkin pie, chocolate merangue and some cranberry tarts. Usually there are a couple apple pies, some carrot cake and an angel food for the diabetic family members or dieting bunch, but they usually don't even get cut maybe you should start a recipe thread for holiday goodies Connie. I would love a few more recipes to try out!

Good idea!

"Usually there are a couple apple pies, some carrot cake and an angel food for the diabetic family members or dieting bunch, but they usually don't even get cut"


Well, no! Not with

"a "secret recipe" Southern Pecan Pie passed down from 4 generations ago on my in-laws side. I'm the only "outsider" to date to get to make it. We also do my Grandma's pumpkin pie, chocolate merangue and some cranberry tarts."

We have a couple recipes passed down from my husbands side. Squash biscuits,more bread then biscuit and escalloped corn casserole.

 Quote: Cheryl Gee

We have a couple recipes passed down from my husbands side. Squash biscuits,more bread then biscuit and escalloped corn casserole.

I love corn casseroles.

I think I've had two types: one with crushed crackers and one with cornbread batter.

I liked them both, but I really loved that crispy topping of crushed crackers with butter.

Oh wait, maybe I have had three. One with an eggy base, like a corn pudding. That was good too.

Hungry.

My Mom makes a special fruit salad just for moi with big black cherries, pecans, pineapple and bananas in raspberry jello. Throw a dollop of whipped cream on there...MMMMmmmMMMmmm!

Cherries and pineapple! Two of my favorite fruits!

That sounds really really good.

Sweet Sweet-potato souffle,with the twist of vanilla,coconut & almond flavoring, with preline topping. Kinda like pumpkin pie but oh, so very much better.

That sounds amazing! Is it a sharable recipe?

Yep, here it is & no wasted calories on the crust, like pie.

SWEET POTATO ‘SOUFFLE’

Preheat oven to 350 degrees
4 pounds sweet potatoes, cut into pieces
1 stick (1/2 cup) unsalted butter, cut into bits & softened
1 cup granulated sugar
4 large eggs
3 tablespoons self rising flour
1 cup milk
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
½ cup chopped pecans
2 tablespoons firmly packed dark brown sugar
¼ teaspoon cinnamon

In a large kettle combine the potatoes & enough cold water to cover them by 1 inch, bring the water to a boil & boil the potatoes for 30-45 minutes, or until they are tender. Drain the potatoes & remove skins. Place the skinned potatoes in a large bowl. With an electric mixer beat the potatoes until they are smooth. Beat in the butter, the granulated sugar, the eggs, add 1 at a time, the flour, the milk, the salt & the extracts, beating until the mixture is combined well. Divide the mixture between two 1 ½ Quart soufflé dishes.
In a small bowl combine well the pecans, the brown sugar & the cinnamon. Sprinkle the mixture on top of the ‘soufles’ & back them in the middle of a preheated 350 degree oven for 1 hour.

This is a recipe that was in Gourmet(magazine)/November 1990 & became a family favorite from then on. ENJOY!!!

Oh my gosh, that has so many of my favorite dessert things in it, from almond extract to coconut to sweet potato (and/or pumpkin) .... PLUS a crumble topping! How good must this be!


PS
Several of my all-time favorite recipes came from Gourmet.