Fall Favorite Recipes
Author: Rachel Mason
Mrs. Westbrook’s Pumpkin Bread
3 ½ cups of sifted flour
2 teaspoons baking soda
1 ½ t salt
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon pumpkin spice
3 cups sugar
1 cup canola oil
4 eggs
⅔ cup water
1 16 oz. can pumpkin
Mix oil, eggs, water, and pumpkin - mix with beater
Add flour gradually
Add remaining ingredients
Grease and flour loaf pans
Bake at 350° for 45 minutes to an hour
Ginger Mason’s Pound Cake
3 sticks oleo (margarine)
6 large eggs
3 cups sugar
1 package 8 oz. cream cheese
3 cups cake flour
1 teaspoon vanilla
1 teaspoon almond flavoring
Preheat oven to 350°. Grease and flour bundt or tube pan. If using a dark pan or newer finish pans, heat oven to 325°.
Let cream cheese and oleo soften at room temperature until soft. Cream together, cream cheese, oleo and sugar until fluffy. Add eggs, 2 at a time with 1 cup of flour. Beat well after each cup and eggs are added. Add flavoring last and mix in well. Pour into pan, distribute well. Bake 1 hour and 20 minutes. Check for doneness. When a toothpick comes out clean, cake is done. If you cook longer, check every 5 mins.
Viking Cooking School’s Twice-Baked Tall Potatoes
4 small russet potatoes
2 tablespoons canola oil
3 tablespoons whole milk
1 tablespoon unsalted butter
¾ grate extra-sharp cheddar cheese (3 ounces), divided
2 tablespoons sour cream
1 tablespoon thinly sliced fresh chives
Salt and freshly ground black pepper, to taste
1 tablespoon finely grated parmesan cheese
Preheat the oven to 400°. Wash and dry the potatoes. Place them on a baking sheet and brush lightly with oil. Bake until the potatoes are just tender when pierced with the tip of a knife, about 50 to 60 minutes.
Remove from the oven and let cool slightly. When they are cool enough to handle, cut a small slice off one of the narrow ends of the potato (this will be the bottom of the potato). Cut a 1-inch slice from the top (other end) of the potato. Working from the top of each potato, use a spoon or large melon baller to carefully scoop out the flesh, taking great care not to break the skins. Transfer the potato pulp to a medium mixing bowl; reserve the hallowed out skins.
Use a potato masher to mash the potato pulp, then mix in the milk, butter, ½ cup of the grated cheddar cheese, sour cream and chives. Season the potato mixture to taste with salt and pepper.
Stand the hollowed out potato skins upright in a small baking dish and spoon or pipe the potato mixture back into the skins. Sprinkle the Parmesan cheese and the remaining cheddar over the tops.
Return to the oven and bake until the potatoes are piping hot and the cheese is golden brown, about 10 to 15 minutes.