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Ingredients
- 1 1lb 9 oz can sweet potatoes sliced
- 1 1 lb can applesauce
- 1 Tbsp brown sugar
- 2 Tbsp butter
Servings:
Instructions
- In a casserole dish, alternate layers of potatoes and applesauce. Sprinkle brown sugar over the top and dot with butter.
- Bake at 350 degrees for about 30 minutes or until the top is brown. Makes 4 servings.
Recipe Notes
Note: This recipe is from The Ladies Home Journal Cookbook: 1948–1960.
Recipe courtesy of Karen Perington, Merrillan, Wis.
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Ingredients
- 1/2 cup softened butter
- 1 cup sugar
- 1 egg
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 2-1/2 cups peeled, cored, and chopped tart apples
- 1/2 cup chopped pecans
- Whipped cream
Servings:
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy; add the egg. Combine flour, baking soda, and cinnamon in a separate bowl. Gradually beat flour mixture into the butter-sugar mixture. Fold in apples and pecans.
- Pour into a greased, 9-inch square pan and bake at 350 degrees for 32–38 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack and serve with a dollop of whipped cream.
Recipe Notes
Note: This cake can be warmed up later and served with whipped cream.
Recipe courtesy of Karen Vick, Onalaska, Wis.
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Ingredients
Crust
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup oatmeal
- 3/4 cup butter
Filling
- 2/3 cup sugar
- 3 Tbsp corn starch
- 1-1/4 cups water
- 3 cups diced apples
- 1 tsp vanilla
Servings:
Instructions
Crust
- Mix all crust ingredients together until the butter resembles pea-sized balls. Press into a 9-inch pie pan and press crust up the sides as well.
Filling
- In a saucepan, mix the sugar, corn starch, and water together; bring to a boil and stir occasionally for about 2 minutes. Add the apples and vanilla; mix well. Pour filling mixture into the pie crust and bake at 350 degrees for 40–45 minutes.
Recipe Notes
Recipe courtesy of Sandy Drescher, Neillsville, Wis.
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When I saw the Sour Cream pie recipes in the April issue, I wanted to share my recipe for Sour Cream Raisin Bars. Everyone loves these and they are easy to transport in bar form instead of pie, which was my dad’s favorite.
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When I saw the Sour Cream pie recipes in the April issue, I wanted to share my recipe for Sour Cream Raisin Bars. Everyone loves these and they are easy to transport in bar form instead of pie, which was my dad’s favorite.
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Ingredients
Crust
- 1 cup butter
- 1 cup brown sugar
- 1 tsp vanilla
- 1-3/4 cups oatmeal
- 1-3/4 cups flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 egg
Topping
- 3 large egg yolks
- 1/2 cup white sugar
- 1-1/2 cups sour cream
- 3 Tbsp vanilla instant pudding mix powder
- 1 tsp vanilla extract
Servings:
Instructions
Raisins
- Cook 2 cups raisins in a small amount of water for 10 minutes; drain and cool in refrigerator.
Crust
- Preheat oven to 350 degrees. Mix together all crust ingredients into a bowl. Pat half of mixture into a greased 9-x13-inch pan and bake for 7 minutes.
- Reserve remaining crust for topping bars.
Topping
- In a saucepan, stir egg yolks, sugar, sour cream, and instant vanilla pudding mix powder. Bring to a boil and remove from heat; stir in cooled raisins and vanilla extract. Spread over the par-baked crust layer and then crumble the rest of the reserved uncooked oatmeal mixture on top. Bake for another 25 minutes at 350 degrees. Cool and store in a refrigerator.
Recipe Notes
Recipe courtesy of Julie Swenson, River Falls, Wis.
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Ingredients
- 1 gallon Apple cider
- 1/2 to 2/3 cup brown sugar
- 1 tsp ground allspice
- 3 cinnamon sticks, approx. 3 inches each broken
- 1 or 2 whole anise
Servings: 12-oz servings
Instructions
- Pour cider into a large pot.
- Add remaining ingredients and simmer until hot.
Recipe Notes
Recipe courtesy of Karen Vick, Onalaska, Wis.
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