Sweet Potato Casserole & Angel Food Cake

Sweet potato casserole:
- Peel then boil 5 whole medium sweet potatoes until fork tender.
- Mash them in beater and add:
1 can evaporated milk
1 1/2 tbsp. vanilla
1 stick melted butter
1 c. sugar
1/2 heaping tsp. nutmeg
1/2 teaspoon cinnamon
- When cool enough (not steaming anymore) add 3 eggs that have already been beaten well.
- Mix and pour into a 9x13 baking dish.
- Bake 30 minutes at 350
*topping
- 2 c. cornflakes
- 1/2 stick butter
- 1/3 c. brown sugar
- 1/2 c. chopped pecans
- Melt butter and sugar stovetop until pasty then take off heat and add flakes and pecans.
- Coat the top of the casserole and put back in the oven for 15 more minutes.


Angel Food Cake:
This cake is my grandmothers recipe. It is really moist unlike how angel food cakes can often be. It is a family favorite.
1 1/4 c. sifted cake flour
1/2 c. sugar
1 1/2 c. egg whites
1/2 tsp. salt
1 1/4 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond extract
1 1/3 c. sugar
- Measure cake flour, add 1/2 c. sugar, and sift together 4 times.
- Combine egg whites, salt, cream of tartar, vanilla, and almond extract in a large bowl.
- Beat until moist soft peaks form.
- Add the rest of the sugar in 4 additions, beating until blended each time.
- Add in flour mixture in 4 additions, folding in with a spoon each time - turn bowl often.
- Pour into an ungreased 10 in. tube pan.
- Bake for appx. 30 minutes at 375. Check around 25 minutes with a toothpick in the center to check when done.
- Cool cake upside down in the pan resting on a cake rack or coke bottle.

Icing
1/3 c. soft butter
1/8 tsp. salt
3 c. confectioners sugar
1/8 to 1/4 c. milk
1 1/2 tsp. vanilla
- With electric mixer at medium speed thoroughly mix butter with salt and 1 c. conf. sugar until light and fluffy.
- Add remaining sugar and milk alternately, beating until very smooth.
- Add vanilla and mix.
Ice when the cake has cooled.


Paige Willingham