Scarecrow Themes


How to build a scarecrow
Scarecrow support material
Scarecrow doll
Scarecrow1
Scarecrow2
Scarecrow is a compound word
Descriptive writing
Reading comprehension Pdf
Word search
Scarecrow poetry by kids
Scarecrow Coloring pages

Build a Scarecrow: This can be done indoors or out.  We recommend one for each table or work group.  They can be grown up or little kids size.  They can be kept in the classroom or placed in the garden.    The scarecrow can be stuffed with straw if being built outside.  If building it inside, plastic grocery bags are a better bet.

Activities

Connecting the Festival to the Curriculum
 

Harvest Festival History INative American dances: They Rhythm of the Native American in Song, Dance, and Decoration Native American Twig Rattle Twig Easel Build a twig trellis Plant a shoe.. or two Nature Art

Harvest Festival Games

The Scarecrow Game 
This game is composed of teams. Each team has to choose one person to be the scarecrow or 
person to decorate. Each team will have a bag of old clothes (shirt, overalls, gloves, oversized boots or shoes, hat, etc.). As a relay, each person takes a turn reaching into a bag filled with old clothes choosing one item. He or she then runs it down the scarecrow being decorated. As soon as the scarecrow has the article of clothing completely on, that person runs back to tag the next person to grab in the bag to decorate the scarecrow. The first team to have all the articles of clothing on the scarecrow is the winner. 

Pumpkin Puzzles 
We have taken medium size pumpkins, cleaned and carved them, then cut them into puzzle pieces. Then each group is given the pieces to their pumpkin, along with some toothpicks.  The first group to reassemble their pumpkin is the winners.  If you want the game to go on longer they can rotate to the next pumpkin then race again. 

Ping Pong Pumpkins (Group Game) 
This is a fun group game, but you will need lots of ping pong balls. You will divide your group into two. One side will have pumpkin shaped bowls per person. (Take several of the plastic pumpkin shaped bowls designed to carry on halloween night to put all of your treats in. Punch two small holes on either side and run a string through that is long enough to tie around your waist.) The other group will not have pumpkins, but the ping pong balls. Line up across from each other. The trick is to throw as many balls into the pumpkins as you can in two minutes time. The pumpkin People may wiggle their hips, but cannot move their feet or use their  hands. - Jewell 

Reverse Apple Bobbing 
Tie strings around apples, enough for each child or person participating in the game, and suspend  from the ceiling or a tree branch. You may need to adjust the length of these so they are at least mouth high or lower. Then, instruct everyone they must eat the entire apple and the first to do this wins the game. But, there is one last rule to the game, they can not touch the apple with their hands. The first to get a bite out of the apple, wins. This is really hard to do, but is great fun to watch and capture on film! Another version of this idea, is to string donuts up instead of apples. 

Pumpkin Relay (All ages) 
 Have one pumpkin for every four to five kids. Carve a face into each pumpkin saving the pieces that make up the eyes, nose, and mouth. Mix up these pieces from the different pumpkins in one pile. Have  relay teams send one person at a time to obtain one piece to take back to their assigned pumpkin. If the piece of pumpkin they choose fits then the next person on their team can go to the table, otherwise they  have to go back and get another piece. Game is over when the first team has all the right parts! 

Baby pumpkin in the pantyhose relay race 
4 baby pumpkins and  2 pair of pantyhose 
Split into 2 teams with half of each team at opposite ends of the room. Place an orange in the toe of  one leg of the pantyhose  Tie the other leg around your waist in such a way that the orange is hanging just above floor level between your legs Place another orange on the floor in front of you. Move your body so that the orange in the pantyhose is swinging to hit the orange on the floor. You must keep your hands clasped behind your waist The two starters must get their orange across the room and hand off their pantyhose to the next team member. 

Candy Balloon Relay 
 Put a small piece of candy in a balloon and blow it up.  Divide the group into two teams and line them up to race.  The first person in line runs down to the bale of straw or hay and picks up a balloon.  Then that person places it on the bale and sits on it to pop it.  If they're a lightweight they may have to bounce on it to get it to pop.  When popped, grab the candy and run back so the next person can do it. The first team done wins. 

Variation: Dip each slice of tomato in beaten egg, then into cornmeal. Fry in hot oil. Variation: Oven fry. Coat bottom of baking dish with cooking oil. Heat in oven.  Layer coated tomato slices one thickness in dish. Bake 350° F. until golden  brown and soft, about 25 minutes.

1/3 cup pine nuts
1 pound green tomatoes, finely chopped
1/2 cup olive oil
2 large cloves garlic, minced
1 pound. spaghetti
salt and freshly ground black pepper, to taste
2 dozen fresh basil leaves, torn into small pieces

Preheat oven to 325 degrees. Toast the pine nuts on a baking sheet until they are golden brown and fragrant, then let cool. In a wide, shallow bowl, combine the tomatoes, olive oil and garlic and set aside.

 Cook the spaghetti according to package directions, drain and pour into a large serving bowl.

Just before the spaghetti is ready, season the green tomato sauce generously with salt and pepper and stir in the basil leaves. Toss the pasta and sauce together and scatter pine nuts on top.

Combine all the ingredients in a food processor or blender and pulse until the mixture becomes a coarse puree. Chill for several hours to blend flavors.

Makes about 1 1/2 cups. 
 

Wash well and scald a gallon-size glass jar with a wide top. Pack a layer of dill in the bottom, add several cloves of garlic, then add tomatoes including a layer of onions every now and then,  packing dill in between each layer. (You can also add peeled, sliced Jerusalem artichokes, tender green or wax beans are good. (They are the only vegetables that must  be cooked before adding to the jar. They have to be parboiled for about five minutes.) Cauliflower broken into small florets,  white part of leeks and sweet peppers,  either green or red, seeded and cut into strips. 

 Make a brine of 3/4 of a cup of pickling salt to 10 cups of boiled and cooled  water. Add 1/4 cup cider vinegar of 5% acidity. Pour over vegetables in jar, insert a knife blade to remove air bubbles, then cover the top of the vegetables  with more dill. Weigh down the top of the vegetables with something like a saucer weighted with a jar of water to keep everything below the brine, and let the jar cure at room temperature. Let the jar set about two weeks. 

 Wash the tomatoes, cut in quarters and slice very thinly. Put the tomato slices into a mixing bowl, stir in the raisins, lemon rind, lemon juice, vinegar, and salt.

 Blend the sugar with the flour and spices. Sprinkle two tablespoon of the sugar mixture into the bottom of the pastry lined pie pan.

 Stir the remaining sugar mixture into the tomato mixture and turn the mixture into the pie shell, spreading evenly.

Dot with the butter.

Moisten the rim of the pastry and lay on the top crust, pressing gently all around to seal. Trim and crimp the edges. Make a few slits in the top crust  to release the steam as the pie bakes.

Bake for 15 minutes at 425 degrees, then reduce the heat to 325 degrees  and bake 50 minutes longer. Cool on a wire rack for at least two hours before serving.

When smooth stir in gently:
4 slices bread, cut into cubes
1/4 cup raisins
1/4 cup chopped nuts

Poured into greased baking dish
Bake for 1 hour at 350 F.
serve hot or cold.
Delicious with ice cream.

Purchasing a Ham
Purchasing a Turkey (Baking Times)
Thanksgiving Recipes
Thanksgiving Ecards

Sweet Potato Balls
 2 c. cooked sweet potatoes
6 marshmallows
2 c. prepared cereal crumbs
Mash sweet potatoes and season to taste; shape into balls, roll in crumbs. Place on broiler grill until brown. Turn, place a marshmallow on top of each ball, brown lightly. If desired you can place a marshmallow in the center of the balls, then roll in the crumbs and broil.

Candied Sweet Potatoes
6 lg. sweet potatoes
2 c. sugar
1 stick butter
1/4 tsp. nutmeg
Peel and slice potatoes. Put into baking dish. Pour sugar over potatoes, dot with margarine and sprinkle with nutmeg. Cover with foil and place pan in 350 degree oven. Cook 1 hour, then remove foil and cook 15 minutes more. If potatoes make too much juice, pour off some, then cook a few more minutes. juice will then get syrupy.

Sweet Potato Soufflé
3 c. sweet potatoes, mashed
1/3 c. butter, melted
2 eggs
2/3 c. sugar
1/2 c. milk
1/2 tsp. vanilla

Mix together and put into a casserole dish.

TOPPING
1 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
1 c. pecans, chopped

Mix together and sprinkle on top of mixture of potatoes (may add cinnamon on top of all). Bake uncovered for 35 minutes at 350 degrees.

Sweet Potato Cookies
1 c. sweet potato, cooked & mashed
3/4 c. brown sugar
1/2 c. sugar
1 egg
3/4 c. margarine
1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. quick cooking oatmeal
1 c. pecans
1 c. raisins

Mix butter and sugar together. Add eggs and dry ingredients and then pecans and raisins. Drop by teaspoons. Bake at 350 degrees for 10 to 12 minutes.

Sweet Potato Pudding
3 to 4 boiled sweet potatoes or 2 (16 oz.) cans
1 stick butter
2 eggs, beaten
3/4 c. milk
1/2 tsp. cinnamon
1/2 c. sugar

Marshmallows, if desired
Sprinkle with brown sugar
Beat all ingredients with an electric mixer. Bake in buttered round baking dish (1 1/2 quart) at 350 degrees for 30 minutes. Top with marshmallows and brown under broiler.

Golden Yam Rolls
1 pkg. dry yeast
1/4 c. warm water (105 to 115)
1/4 c. butter-flavor shortening
1/2 c. milk, scalded
1/4 c. sugar
1 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 c. cooked, mashed yam
1 egg, beaten
3 to 3 1/2 c. all-purpose flour
1/4 c. butter or margarine, melted

Dissolve yeast in warm water; let stand 5 minutes. Combine shortening, milk, sugar, salt and spices in large mixing bowl; stir until shortening melts. Cool to 105 degrees. Add yam, egg and yeast mixture, mixing well. Gradually stir in enough flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning to grease top.

Cover and let rise in warm place, free from drafts, 1 hour or until double. Punch dough down. Roll out to 3/4 inch thick on lightly floured surface. Cut with a 2 inch biscuit cutter and place in a greased 13x9x2 pan. Brush with melted butter. Cover and let rise in warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 375 for 20 to 25 minutes or browned. Yield 15 rolls.

Sweet Potato Biscuits
1 lb. sweet potatoes (boiled)
1 c. light brown sugar
1/4 c. water
2 1/4 c. Bisquick

Cool and peel potatoes. Mix all together, mixture will be moister than regular biscuits. Flour table, roll dough to 1/2 inch thickness. Cut with a 2 1/2 inch cutter. Place on greased sheet pan. Bake in preheated oven at 350 for 16-18 minutes. (The moist mixture does not allow the biscuits to rise a great deal.) Do not overcook. Yields 1 1/2 dozen.

Potato Turnovers
3 med. sweet potatoes (or yellow yam)
1/2 stick margarine or butter, at room temperature until soft
1 tbsp. flour
2 eggs, beaten
1/4 plus 1/2 tsp. nutmeg, cinnamon
and/or spice
1/3 c. milk

CRUST
Buy pie crust mix or make dough as follows: 1 1/2 c. flour
3 tbsp. shortening
3 tbsp. water
Boil potatoes and let cool. Peel potatoes when cool and mash them. (Beat with eggbeater to make smooth.) Mix dry ingredients into potato, then add milk, butter, and eggs. Season to taste; add more sugar, if needed. Set aside. PREPARE DOUGH: On wax paper, sprinkle flour. Take off a small piece of dough. Use rolling pin (flour rolling pin) and roll out dough. Sprinkle flour on dough as needed so it wouldn't stick to rolling pin. Put in center of dough approximately 4-6 tablespoons of filling. Fold over to cover filling. Take fork and press around the edges to seal. Set aside each turnover. Separate with wax paper to prevent from sticking together until all the dough is used up. Take a skillet. Heat enough oil to deep fry. Place turnover in hot oil. After one side is medium brown, turn to the other side. Place on hand towel to drain excess oil. Let cool.

Sweet Potato Ice Cream
4 eggs, separated
2 c. sugar
1 (13 oz.) can evaporated milk
1 (14 oz.) condensed milk
1 tbsp. vanilla
3 c. cooked, drained, creamed sweet potatoes
8 c. homogenized milk

Beat egg whites until stiff. Add yolks and remaining ingredients and beat after each. Freeze in hand or electric freezer. Yield: 6 quarts.

Yam Squares
1 c. flour
1 stick oleo
1/2 c. chopped pecans, chopped fine

Melt oleo and mix flour and pecans all together. Press in a long dish. Bake at 350 degrees for 10 to 12 minutes. Cool completely.

FILLING:
1 lg. instant Jell-O pudding, vanilla
1 c. milk
1 can mashed yams, or 1 can pumpkin
1 tsp. pumpkin pie spice for pumpkin pie
1 tsp. cinnamon for yam
1 tsp. vanilla
Cool Whip
Whip all together, except Cool Whip, and pour over cool crust. Top with Cool Whip. Sprinkle crushed pecans on top.

Yam Cake
2 c. sugar
1 1/2 c. margarine
1 1/2 tsp. vanilla
5 eggs
1 (16 oz.) can off yams, drained, reserving 1 tbsp. liquid
3 c. flour
2 tsp. baking powder
2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped pecans
1 c. raisins
1 (8 1/4) can crushed pineapple, well
drained, reserving 1/4 c. liquid

Heat oven to 325 degrees Fahrenheit. Grease and flour a 10 inch tube pan. In a large bowl, cream sugar, margarine, and vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams, add to creamed mixture. Add all spices, salt, soda and baking powder. Mix well, add nuts, raisins, and pineapple, reserving 1/4 c. of the liquid. Heat oven to 325 degrees. Grease and flour a 10 inch tube pan. Bake for 1 1/2 hours or until a toothpick comes out clean.

FROSTING FOR YAM CAKE:
1/2 c. firmly packed brown sugar
Dash of salt
1/4 c. margarine
1/4 c. reserved pineapple liquid
2 tbsp. milk
1 tbsp. of the reserved yam liquid
3/4 c. powdered sugar
1 tsp. vanilla
8 pecans
In medium saucepan, combine brown sugar, dash of salt 1/4 cup of margarine, pineapple juice reserved from crushed pineapple, 2 tablespoons of milk and 1 tablespoon of yam liquid. Bring to a boil stirring constantly, remove from heat, beat in powdered sugar and 1 teaspoon of vanilla. Cool about 10 minutes to allow it to cool. It will thicken slightly. Beat well and spread over cake and let run down sides of the cake.

Sweet Potato Chips
3 to 4 sweet potatoes, red skin
Spray vegetable oil
Cookie sheet
Scrub sweet potaotes to remove any soil. Slice, in rounds, very thin. Spray cookie sheet with vegetable oil. Lay rounds on sheet and spray the tops. Place in preheated 350 degree oven and bake until crisp. Make several batches and store in air tight plastic.

Glazed Sweet Potato Sticks
6 med. sweet potatoes
1/2 tsp. salt
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 c. butter or margarine
1/4 c. sugar
1 lg. orange, sliced

In Dutch oven over medium gas flame, simmer potatoes until tender; peel, cut into 1/2 inch sticks. Place in lightly greased 3-quart shallow baking dish; sprinkle with salt. Combine undiluted orange juice, butter and sugar in small saucepan. Heat over low gas flame until well blended; pour over potatoes. Arrange orange slices on top of potatoes. Bake in 350 degree gas oven 30 minutes. Makes 6 to 8 servings.

Sweet Potato Spoonbread
2 lg. sweet potatoes or yams
1 stick butter or margarine
1 tsp. cinnamon
1 1/2 tsp. allspice
1 1/2 tsp. nutmeg
1/4 tsp. salt
3 tbsp. sugar
5 tbsp. flour
2 eggs
Preheat oven to 425 degrees. Peel, boil and mash sweet potatoes. Mash in butter. Stir in all other ingredients except eggs. Beat eggs separately, while sweet potato mixture cools slightly. Add eggs and mix thoroughly. Grease a loaf pan and pour mixture into pan. Bake for 30 minutes. Serve hot or refrigerate and cut into slabs for the lunchbox. Serves 4

Sweet Potato Casserole
4 c. sweet potato, cooked and mashed
1 tbsp. vanilla
2 eggs
1 c. white sugar
1 1/2 c. melted margarine
Mix well put into 9 x 13 pan.

TOPPING
1 c. brown sugar
1/2 c. flour
1 c. nuts (pecans)
1/2 c. butter
Mix until crumbly, put on top of sweet potatoes. Bake at 350 degree oven for 30 to 35 minutes.

Sweet Potato Bread with Praline Icing
3/4 c. oil
4 eggs
3 ripe bananas
2 med. sweet potatoes, cooked and pureed
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
3 1/2 c. white flour
1 1/2 c. whole wheat flour
2 c. sugar
2/3 c. milk with 2 tsp. vinegar
1 c. pecans, roasted
Roast pecans in oven for 8 minutes at 350 degrees. Cool. Blend oil, eggs, banana and sweet potato puree in a large bowl on high for 2 minutes. Add salt, baking soda, white flour, cinnamon and ginger. Blend well. Add milk and vinegar, blend. Add the whole wheat flour and roasted pecans. Pour into 2 loaf pans. Bake at 350 degrees for 45 minutes. Makes 2 loaves.

PRALINE ICING:
1/2 c. brown sugar
2 tbsp. unsalted butter
1 c. roasted pecans
4 c. confectioners' sugar
1/4 c. water
Cook brown sugar until melted over medium heat. Add butter, cook 2 minutes. Add pecans and remove heat. Cool in bowl. Add confectioners' sugar and half of water, blend. Add more water as needed to make a thin icing. Remove bread from pan while hot and ice the sweet potato-banana bread. Cool and enjoy.

Sweet Potato Loaf Bread
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 eggs
1 c. packed brown sugar
1/2 c. vegetable oil
1 c. cooked, mashed sweet potato
1/2 c. currants or raisins
Preheat oven to 350 degrees. Lightly grease 9 x 5 inch or 8 1/2 x 4 1/2 inch loaf pan and set aside. In a large mixing bowl combine flour, baking powder, cinnamon, cloves, salt and nutmeg; whisk lightly to blend. In a medium mixing bowl beat together eggs, brown sugar and oil on medium speed until creamy. Beat in sweet potato until just combined. Add sweet potato mixture to dry ingredients in two batches, beating on low speed for about 1 minute after each addition. Mix just until blended. Fold in currants or raisins. Pour batter into prepared pan. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Cool cake in pan, or wire rack, for 15 minutes. Turn onto rack to finish cooling.

Sweet Potato Surprise Bread
1 c. vegetable oil
2 c. sugar
4 eggs, separated
1/4 c. hot water
2 1/2 c. cake flour, sifted
1 tbsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 c. grated raw sweet potatoes
1 c. pecans or walnuts, chopped
1 tsp. vanilla extract
Creamy Coconut Frosting
Pecan halves
 

Combine oil, sugar, egg yolks and water; beat at medium speed of electric mixer just until combined. Combine dry ingredients, and add to oil mixture; mix just until moistened. Stir in sweet potatoes, pecans and vanilla. Beat egg whites until stiff but not dry; fold into batter. Spoon batter into 3 greased 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake tests done. Immediately invert layers on wire cooling racks. Cool 5 minutes and remove from pans; cool completely. Spread Cream Coconut Frosting between layers and on top and sides of cake. Garnish with pecan halves.

CREAMY COCONUT FROSTING
1 (13 oz.) can evaporated milk
1 c. sugar
1/2 c. butter or margarine
3 egg yolks
1 tsp. vanilla extract
1 1/2 c. flaked coconut
Combine milk, sugar, butter, egg yolks and vanilla in a heavy saucepan; cook over medium heat, stirring constantly, about 12 minutes or until thickened. (Mixture will be consistency of a pudding.) Remove from heat, and stir in coconut. Cool completely. 

Sweet Potato Cheesecake
2 1/2 c. vanilla wafers, finely crushed
1/2 c. margarine or butter, melted
2 med. sweet potatoes, cooked, peeled, cooled
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
2 eggs
1 (16 oz.) carton sour cream
1/4 c. orange liqueur or orange juice
1 tsp. ground cinnamon
Combine crushed wafers and margarine. Press mixture firmly on bottom and 2 inches up sides of an 8 inch springform pan. Chill 1 hour. In blender or food processor, process potatoes (should have about 1 cup). In a large mixer bowl, beat together cream cheese and sugar with electric mixer on medium speed until fluffy. Beat in eggs just until combined; do not over beat. Blend in sweet potatoes, sour cream, liqueur, and cinnamon. Pour into crust. Bake in 350 degree oven 55 to 60 minutes or until center appears nearly set. Cool on wire rack 5 to 10 minutes; loosen sides of cheesecake. Cool 30 minutes longer; remove sides of pan. Cover and chill 4 to 24 hours.

Sweet Potato Pound Cake
1 c. shortening
1/2 c. melted oleo
3 1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. cinnamon
2 1/2 c. chopped pecans
1 1/2 c. mashed sweet potatoes (No. 2 can)
1/2 tsp. almond extract
6 eggs
1 tsp. salt
1 tsp. soda
1 tsp. allspice
1 1/4 c. buttermilk
Cream shortening and oleo; add sugar; beat well. Add eggs, 1 at a time. Beat well each egg (1 minute each). Combine next 7 ingredients. Stir well to cream mixture, alternately with buttermilk beginning with flour and ending with flour, tablespoon at a time. Grease and flour 1 (10") bundt pan. Sprinkle nuts over bottom of pan and on top of cake. Bake at 350 degrees for 1 hour and 10 minutes. Cool 10 minutes in the pan

Southern Sweet Potato Bread
1/4 c. butter
1/2 c. firmly packed brown sugar 2 eggs (beaten)
1 c. mashed, cooked sweet potatoes (fresh or canned)
3 tbsp. milk
1 tsp. grated orange rind
2 c. self rising flour
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease a 9 x 5 x 3 inch loaf pan. Cream butter; add brown sugar and beat until light and fluffy. Add eggs, sweet potatoes, milk, and orange rind. Beat with mixer until thoroughly combined. Add flour, nutmeg and allspice to sweet potato mixture with nuts. Mix thoroughly until smooth. Turn batter into prepared pan. Bake for 45 to 50 minutes. Let cool in pan 10 minutes. Cool before slicing. This bread is great sliced thin with orange cream spread.

Sweet Potato Nut Bread
1/2 c. soft butter or margarine
2 c. sugar
3 1/2 c. sifted flour
2 c. cold mashed Jersey fresh sweet potatoes
1 c. walnuts, finely chopped
2 tsp. baking soda
2/3 c. cold, strong black coffee
1/2 c. shortening
4 eggs
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. nutmeg
Cream shortening and sugar until light. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes. Sift together dry ingredients, add nuts. Stir into creamed mixture alternately with cold coffee. Pour batter into 2 greased 9 x 5 x 2-inch loaf pans. Bake at 375 degrees for 1 hour or until they test done in the center. Cool 10 minutes. Remove from pans and cool completely. 

ORANGE CREAM SPREAD
Into a 3 ounce package of cream cheese blend in 1 tablespoon of orange juice and 1 teaspoon grated peel.

Sweet Potato Spice Cake
1 c. butter
1 lb. box of light brown sugar
3 eggs
1 tsp. vanilla
1 c. mashed sweet potato (from baked sweet potato)
3 c. flour
1 tsp. cinnamon
2 tsp. soda
1/2 c. milk
Cream cheese flavoring
Cream butter; add sugar gradually, beating until light and fluffy. Add eggs one at at time, beating well after each addition. Beat in vanilla, then beat in sweet potato. Sift together flour, cinnamon and soda. Add to creamed mixture alternately with milk. Pour batter into two 9-inch greased and floured pans. Bake at 350 degrees until firm to touch, about 40-45 minutes. Let cool in pans 5 minutes, then invert onto racks to finish cooling. Cool completely before layering and icing.

CREAM CHEESE FROSTING
With an electric mixer, beat 4 ounces of room temperature cream cheese, 3 tablespoons room temperature butter, 1 1/2 cups confectioners' sugar and 1/2 teaspoon vanilla until smooth.

Sweet Potato Sausage Bake
Can also be served as side dish. 4 c. thinly sliced unpeeled tart apples 2 tsp. instant minced onion 2 tsp. salt 1/2 c. maple syrup 1/2 c. apple juice 1/4 c. melted butter 1 lb. pork sausage 1/3 c. dry bread crumbs Preheat oven to 350 degrees. Grease 2-quart casserole. Arrange alternate layers of apples and sweet potatoes in casserole sprinkle each sweet potato layer with onion and salt. Thoroughly combine syrup, apple juice and butter and pour mixture over casserole. Cover and bake for 1 hour. Meanwhile, brown sausage, stirring with wooden spoon until crumbly. Drain sausage and mix with bread crumbs. After the hour, uncover casserole and spread sausage mixture on top. Bake, uncovered an additional 20 minutes. Serves 4 as main dish, 6-8 as side dish.
NOTE: Raisins may be sprinkled on layers, if desired.

Sweet Potatoes in Orange Cups
1 c. mashed sweet potatoes
1/2 tsp. butter flavoring
1/2 tsp. grated orange rind
3 tbsp. orange juice
1/4 tsp. salt
1/2 tsp. cinnamon
4 hollow orange rind cups
Heat oven to 375 degrees. Combine ingredients and place 1/4 cup mixture in orange rind cups. Bake in covered pan 15 minutes. Remove cover and bake until brown. Makes 4 servings.

Sweet Potato Waffles
1 c. skim milk
2 egg whites
2 tsp. canola oil
1 c. whole wheat flour
2 tsp. baking powder

Place the sweet potatoes, milk, egg whites and oil in the bowl of a food processor. Process until blended. Add the flour and baking powder. Process until smooth. Preheat a waffle iron according to the manufacturer's directions. Coat the grids with nonstick spray. Add 3/4 cup of the batter. Bake for approximately 8 minutes, or until they are cooked through. Repeat to make 3 more waffles. Serve 4. Note: These waffles are wonderful topped with Apricot and Sour Cherry Compote or drizzled with warm maple syrup.

Sweet Potato and Orange Casserole
Cook 2 pounds sweet potatoes; drain. Set aside. Peel and cut into 1/4 inch slices, grated orange peels to 2 teaspoons. Set aside. Peel then slice 3 oranges into 1/4 inch slices. Mix with potato, coat 9 x 13 inch dish with Pam. Add potatoes and orange. In saucepan mix orange peel, 1 tablespoon cornstarch, 1 cup orange juice, 3 tablespoons pure maple syrup and 1/8 teaspoon cloves. Stir until thick, pour over potatoes, bake at 375 degrees for 15 minutes.

Sweet Potato Scallop
In a nonstick sprayed covered casserole, alternate layers of: 3 peeled, sliced apples Pour over the top a mixture of: 1 tsp. sweet spices Zest of 1 orange Cover and bake approximately 1 hour at 350 until potatoes are tender. Serves 6.

Sweet Potato Cashew Casserole
1/2 c. packed brown sugar
1/3 c. broken cashews
1/2 tsp. salt
1/4 tsp. ground ginger
2 lbs. (5 or 6 med.) sweet potatoes, cooked, peeled and cut crosswise into thick pieces
1 (8 oz.) can peach slices, well drained
3 tbsp. butter or margarine
Combine brown sugar, cashews, salt, and ginger. Layer in 6x10x2 inch baking half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter or margarine. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving. Makes 6 servings.

Baked Apple and Sweet Potatoes
8 lg. sweet potatoes (4 lbs.) boiled,
drained, peeled and cut into 1/4 inch thick rounds
4 lg. tart apples (2 lbs.), peeled, quartered, cored and cut in 1/4 inch thick slices
3/4 c. packed brown sugar
1/2 c. unsalted butter or margarine
1 tbsp. freshly grated orange peel
3/4 c. orange juice
1/3 c. maple syrup or maple flavored pancake syrup
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Heat oven to 375 degrees. Lightly grease a 13x9x2 inch baking dish. Alternating sweet potatoes and apples, arrange slices slightly overlapping in prepared dish. Stir sugar and butter in a small saucepan over medium heat until butter melts. Add remaining ingredients; bring to a boil, stirring until smooth. Pour evenly over potatoes and apples. Bake for 40 minutes until potatoes and apples are tender and lightly glazed. Serve hot.

Fried Yams
4 med. yam, peeled & cut into 1" slices
4 c. water
Salt to taste
4 tbsp. butter or margarine
2 tbsp. sugar
Soak sliced yam in water with salt for 30 minutes. Remove from water, drain and pat dry. Melt butter in large heavy skillet until bubbly. Add yam; brown quickly on both sides. Sprinkle with sugar, stir gently to coat both sides. Cover, reduce to low heat, simmer for 15 to 20 minutes or until fork tender. Makes 4 servings.

Sweet Potato Coffee Cake
2 c. unsifted all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/2 c. chopped walnuts
4 tbsp. (1/2 stick) unsalted butter, melted and cooled
1/3 c. firmly packed light brown sugar
1/3 c. granulated sugar
2 extra lg. eggs, at room temperature
2 tbsp. milk, at room temperature
2 tbsp. light cream, at room
temperature
1 tsp. pure vanilla extract
2 tsp. finely grated orange rind
1 c. steamed and pureed sweet
potatoes, at room temperature

Sweet Potato Cheesecake
2-1/2 c. vanilla wafers, finely crushed
1/2 c. margarine or butter, melted
2 med. sweet potatoes, cooked, peeled, cooled
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
2 eggs
1 (16 oz.) carton sour cream
1/4 c. orange liqueur or orange juice
1 tsp. ground cinnamon

Combine crushed wafers and margarine. Press mixture firmly on bottom and 2 inches up sides of an 8 inch springform pan. Chill 1 hour. In blender or food processor, process potatoes (should have about 1 cup). In a large mixer bowl, beat together cream cheese and sugar with electric mixer on medium speed until fluffy. Beat in eggs just until combined; do not over beat. Blend in sweet potatoes, sour cream, liqueur, and cinnamon. Pour into crust. Bake in 350 degree oven 55 to 60 minutes or until center appears nearly set. Cool on wire rack 5 to 10 minutes; loosen sides of cheesecake. Cool 30 minutes longer; remove sides of pan. Cover and chill at least 4 hours.

Sweet Potato Carrot Cake
2 c. sugar
2 c. plain flour
1 tsp. vanilla
3 c. grated carrots or sweet potatoes
1 1/2 c. oil
2 tsp. salt
4 eggs
2 tsp. soda
1 1/2 tsp. cinnamon

Sift flour, soda, salt and cinnamon. Add sugar and oil. Beat eggs and add to mixture. Add carrots or sweet potatoes. Bake at 350 degrees for 40 minutes. Use cream cheese icing.

Sweet Potato Pecan Pie
2 c. mashed sweet potatoes
1/2 c. brown sugar
1/2 c. granulated sugar
1/4 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. vanilla flavoring
4 eggs, lightly beaten
1 c. chopped pecans
1 unbaked pie shell

Preheat oven to 375 degrees. Mix potatoes, sugars, spices, salt and flavoring. Add eggs. Combine thoroughly, stir in pecans and pour into pie shell. Bake 45 minutes then reduce heat to 325 degrees and bake additional 10 minutes. Cool and serve.

Buttermilk Sweet Potato Casserole
7 med. sweet potatoes
2 sticks butter
2 eggs
1 tsp. baking powder
1 tsp. vanilla
2 tsp. cinnamon
1 c. sugar
3/4 c. buttermilk
1 1/2 c. pecans, chopped
Miniature marshmallows

Cook potatoes, peel and put in mixer bowl. Add all of the ingredients except marshmallows and mix well. Put mixture into casserole dish and bake at 350 degrees for 20 minutes. Top with miniature marshmallows. Bake 10 minutes more.
Serves 12.

Sweet Potato and Pineapple Casserole
1 (3 lb.) whole sweet potatoes
3 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
2 eggs, beaten
4 tbsp. melted butter
1-1/2 c. crushed pineapple

Beat all togethe and spoon into a buttered baking dish. Bake at 350 degrees for 40 minutes

Sweet Potato and Pecan Casserole
3 c. cooked, mashed sweet potatoes
1/2 c. sugar
2 eggs, beaten
1/4 tsp. salt
1/4 c. margarine, melted
1/2 c. milk
1-1/2 tsp. vanilla extract
1/2 c. firmly packed brown sugar
1/3 c. all-purpose flour
1 c. chopped pecans
3 tbsp. margarine, melted

Combine potatoes, sugar, eggs, salt, 1/4 cup margarine, milk and vanilla. Spoon into an ungreased 1 to 1 1/2 quart baking dish. Combine brown sugar, flour, nuts and 3 tablespoons margarine, spread over sweet potato mixture. Bake at 350 degrees for 35 minutes. Yield: 8 serving

Sweet Potato Pudding
1 lg. sweet potato, grated
1 c. sugar
1 c. milk
1 tsp. vanilla
1/4 tsp. salt
1/2 stick butter, melted
3 eggs

Beat sugar, eggs, milk, add other ingredients. Mix well. Pour into a dish greased with a little butter. Bake at 350 degrees for 30 to 45 minutes.

Oven fried Sweet Potato
3 med.-size sweet potatoes or yams
1/2 c. oil
Salt (opt.)

Heat oven to 400 degrees. In large bowl, toss cut potatoes with 1/4 cup oil to coat evenly. On 1 to 2 baking sheets, arrange in single layer; bake until golden on bottom, about 15 minutes. Using spatula or pancake turner, turn potatoes and bake until golden all over, about 15 additional minutes. Remove from oven; transfer to absorbent paper to drain. Makes 4 servings.

Sweet Potato Cookies
3/4 c. butter
1-1/4 c. sugar
2 eggs, beaten
2 c. cooked, mashed sweet potatoes
1 tsp. vanilla
2 c. flour
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 c. chopped nut meats
1/2 c. raisins, chopped

Beat fat. Add sugar and cream well. Add eggs and beat until smooth. Stir in mashed potatoes (no lumps) and vanilla. Sift dry ingredients together and combine with nuts and raisins. Add to potato mixture. Drop by tiny spoonfuls onto a greased baking sheet. Bake at 375 degrees for 20 minutes.

Sweet Potato and Apple Salad
2 cups cooked sweet potatoes
2 med. lg. red apples
1 c. celery
1/2 c. white raisins
1/2 c. nuts (walnuts, pecans or almonds)
1 c. lite salad dressing
Juice of 1 lemon or frozen concentrate
Cube cooked potatoes. Dice celery and unpeeled apples. Mix ingredients together. Refrigerate and serve chilled.

Sweet potato butter
2 Garlic cloves
Freshly ground Pepper to taste 
2 Sweet Potatoes
Fine Sea Salt to taste
2 medium Carrots
2 Tablespoons chopped Parsley 
1/2 to 3/4 Cup Vegetable broth
2 Tablespoons chopped Cilantro (Optional)
1 Tablespoon extra-virgin Olive Oil
 

Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees F. in oven or toaster oven for about 10 minutes, until soft.

Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft.

Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 cup broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full. 

Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks. 

Sweet Potato Pancakes
1 1/2 cups sifted all-purpose flour 
3 1/2 teaspoons baking powder 
1 teaspoon salt 
1/2 teaspoon ground nutmeg 
1 1/4 cups mashed cooked sweet potatoes 
2 eggs, beaten 
1 1/2 cups milk 
1/4 cup butter, melted 
PREPARATION:

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.
Makes about 24 pancakes.