Sweet Potato Souffle

It’s not Thanksgiving if we don’t eat sweet potato casserole! I’ll be preparing this dish today and baking it tomorrow. It tends to get thrown in with other sides and I now wonder if it’s ever been baked at the right temp for the proper length of time. Clearly, it’s a forgiving dish. And it tastes amazing. Credit to Diane Downing via the old Zion Cookbook (the green one).

Ingredients (Casserole)

  • 3 C sweet potatoes, mashed
  • 1 1/3 C sugar
  • 1/2 t salt
  • 2 eggs
  • 1/2 stick butter, melted
  • 1/2 C milk
  • 1 t vanilla

Ingredients (Topping)

  • 1 1/3 C brown sugar
  • 1/3 C flour
  • 1 C coconut
  • 1/2 stick butter, softened
  • 1 C nuts, chopped

Directions

  1. Preheat oven to 325 degrees.
  2. Butter 9×13 casserole dish.
  3. Mix casserole ingredients together.
  4. Spoon ingredients into buttered casserole dish.
  5. Mix topping ingredients together until crumbly.
  6. Spread over sweet potato mixture.
  7. Bake for 45 minutes.

Notes

  • I reduce the sugar in the potatoes (probably to one cup) and omit coconut from the topping.

Bourbon Cranberry Sauce

Jason’s office has a Thanksgiving dinner each year, and for whatever reason I got kind of obsessed with sending something made with bourbon. My first thought was some sort of bourbon sweet potatoes, but this recipe was a lot easier to pull off (and also it’s easier to keep things cold until lunchtime than it is to keep them warm). In any case, the results were really yummy. (Via The Kitchen Sink)

Ingredients

  • 1 1/2 pounds cranberries (2 bags)
  • 3 cups sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup  + 2 tablespoons bourbon

Directions

  1. Preheat oven to 350°F.
  2. Combine all ingredients in a buttered 9×13-inch baking dish.
  3. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour.
  4. Remove from the oven, carefully remove the foil and allow the cranberry sauce to cool completely.
  5. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.)
  6. Transfer to bowl and serve.

Fingerpaint

I’ve wanted to make fingerpaint for quite a while now. Friday was the end of a looooong week, and painting was just the thing we needed to push through to the end. This was super easy. At it dries, it does crack a bit if it’s thick (and what kid doesn’t use LOTS of paint?). I’ve never actually tried storebought fingerpaint, so I have nothing to compare it to, but I think we got great results and will be doing this again (and again).

Ingredients

  • 1/2 cup cornstarch
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 cups cold water
  • food coloring

Directions

  1. In a medium saucepan, cook cornstarch, sugar, salt, and water over medium heat until smooth and thick (15-20 minutes), stirring frequently.
  2. Allow mixture to cool and divide into storage containers.
  3. Add a few drops of food coloring to each container and stir.
  4. Cover tightly when storing.

Laundry Detergent

Check out my blog for photos and more information about making detergent.

1/2 C washing soda
1/2 C Borax
1/3 bar of Ivory soap, grated

In a large pot, heat 6 cups of water; add grated soap and stir until dissolved. Add washing soda and Borax and stir until dissolved. Remove pot from heat.

In a clean 2 gallon pail, pour 4 cups of hot water and add heated soap mixture. Top pail with one gallon + 6 cups of cold water; stir well.

Use 1/2 cup per load, stirring detergent before use.

Cottage Cheese Pancakes

We’ve been having a lot (a lot) of breakfast for dinner over the last several months. This recipe is from Indra Brockman in the NZC, and it has become one of our favorites. I often make a half batch, but a full batch makes 8 pancakes, and the breakdown lately has been 2 1/2 each for the adults and 3 for Simon.

Ingredients:

  • 4 eggs
  • 1 cup small-curd cottage cheese
  • 1/2 cup all-purpose flour
  • 6 tablespoons butter, melted (plus more for greasing skillet)

Directions:

  1. Beat eggs in a medium bowl; stir in cottage cheese.
  2. Add flour and mix until just blended but still lumpy.
  3. Add melted butter and stir gently to combine.
  4. Melt a pat of butter in a large nonstick skillet or on a griddle over medium heat.
  5. Pour batter by 1/4 cupfuls onto the skillet, spacing the pancakes apart.
  6. Cook until edges are light golden brown and bubbles form on top.
  7. Turn pancakes over and cook until the bottoms are light golden brown. Pancakes should be crispy outside but creamy inside.