Baking with Betty

By Betty Heald | Nov 09, 2012

This week's column is dedicated to all the men and women who take the time to vote — Thank you.

Pioneer Junction Candied Sweet Potatoes

6 sweet potatoes (medium-sized)

salt to season

1/4 cup butter

1/2 cup honey

1/2 cup orange juice

Boil 6 medium-sized sweet potatoes without paring them. When tender drain and remove the skins. Cut in half lengthwise and arrange in a buttered dish. Season with salt. Heat 1/4 cup butter, 1/2 cup honey, 1/2 cup orange juice, add to potatoes. Bake in 400 degree oven until potatoes are lightly browned and glazed.

 

Sunset Salmonburgers

1 can (1 pound) salmon

1/2 cup chopped onion

1/4 cup melted oleo

1/3 cup salmon liquid

1/3 cup dry bread crumbs

2 eggs beaten

1/4 cup chopped parsley

1 teaspoon powdered mustard

1/2 teaspoon salt

1/2 cup dry bread crumbs

1/3 cup mayonnaise or salad dressing

1 tablespoon chopped sweet pickle

6 buttered hamburger rolls

Drain salmon, reserving liquid. Flake salmon. Cook onion in oleo until tender. Add salmon liquid, 1/3 cup bread crumbs, egg, parsley, mustard, salt and salmon; mix well. Shape into six burgers. Roll in 1/2 cup bread crumbs. Fry in hot fat in a heavy fry pan for 3 minutes. Turn carefully and fry for 3 to 4 minutes longer or until brown. Drain on absorbent paper. Combine mayonnaise and pickle. Place burgers on bottom half of each roll. Top with approximately 1 tablespoon mayonnaise mixture on top half of roll.

 

Hot Dog Haystacks

6 hot dogs

6 hot dog buns split

6 cups mashed potatoes, warmed

1 cup shredded Colby Jack cheese

Cook hot dogs in boiling water. Drain; split in half lengthwise. Arrange split buns on an ungreased baking sheet. Top each bun half with a hot dog half. cover generously with warned mashed potatoes. Sprinkle with shredded cheese. Bake uncovered, at 350 degrees for 30 minutes.

 

Blueberry Snack Cake

3/4 cup butter, softened

1 cup sugar

3 eggs

1 1/2 teaspoons vanilla

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/3 teaspoon baking soda

1/3 teaspoon salt

3/4 cup sour cream

1 1/2 cups blueberries, fresh or frozen

3/4 cup brown sugar

1 1/2 teaspoons cinnamon

1 1/2 cups chopped pecans

Preheat oven to 350 degrees. Grease a 10-by-2 inch round pan with shortening and dust with flour. Place butter and sugar in large mixing bowl, cream until light and fluffy, add eggs and vanilla, beat. Toss flour, baking powder, baking soda and salt with fork. Add alternately with sour cream mixture. Mix until smooth. Toss brown sugar, cinnamon and nuts together. Pour half the batter into prepared pan. Mix blueberries and half the brown sugar, cinnamon and nut mixture, spread over batter; add remaining batter. Top with other half of nut mixture. Bake 30 to 40 minutes or until toothpick comes out clean. Cool 10 minutes, remove from pan. to bake the night before serving bake, remove from pan and cover. Serve at room temperature or reheat briefly in a 350 degree oven.

 

Our thought for the week: "Housework is something you do that nobody notices unless you don't do it."

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