RECIPES

We have some pretty amazing cooks and bakers in our body, so here are a few recipes that are sure to wow your family and friends!

Sweet Potato Crunch

from the kitchen of Ashley Ballard*

Ingredients:

3 cups of cooked, mashed sweet potatoes

1 cup sugar

1/2 teaspoon salt

2 eggs, beaten

1/4 cup butter, melted

1/2 cup milk

1/2 tsp. vanilla

1 tsp. cinnamon

Topping:

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

2 2/3 tablespoons butter, melted

Directions:

Combine first 8 ingredients, mixing well.  Pour in a 9 x 13 casserole dish.  Combine topping ingredients; spread over potato mixture.  Bake at 350 degrees for 35 minutes. 

Yield: 10 to 12 servings.

*and the Bayou Civic Association of Larose, LA (Down the Bayou cookbook)

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Pumpkin Whoopie Pies with Maple Cream Cheese Filling

from the kitchen of Megan Wall 
 

Ingredients:

Cookies:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup butter, softened           

1 1/4 cups granulated sugar

2 large eggs, at room temperature, lightly beaten

1 cup LIBBY'S® 100% Pure Pumpkin

1 teaspoon vanilla extract

Filling:

Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

1/4 cup pure maple syrup

Directions:

1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: Beat cream cheese, butter and syrup in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.  

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