Yam Casserole *****

3 lbs sweet potatoes (yams) - or 1.5 cans
8 tbsp light margarine, divided
1 13-oz jar marshmallow cream
1 large egg
2 large egg whites
1/2 cup sugar
1/2 cup skim milk
1/2 cup light brown sugar
2 cups crushed Crispix (cereal of your choice)

In a large pot, cover sweet potatoes with water and
bring to a boil. Boil for 45 minutes or until tender;
drain and cool slightly.  Peel potatoes and cut into
chunks; set aside. 

In small pot or microwave safe dish, cook 4 T
margarine and marshmallow cream, stirring constantly,
until margarine is melted and mixture is creamy. 

In mixing bowl, beat sweet potatoes, marshmallow
mixture, egg, egg whites, sugar, and milk until
smooth. Transfer to 3-quart baking dish coated with
nonstick cooking spray. 

In a microwave safe dish, melt remaining 4 T margarine
and brown sugar.  Stir in crushed cereal.  Sprinkle
over sweet potatoes. Bake at 350 for 1 hour. 

Makes 10 to 12 servings.

Easy Cranberry and Apple Cake (Ina Garten)

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Festive Milk Punch

Recipe from Rebecca Rather of Rather Sweet Bakery and Cafe, Fredericksburg.

1 1/2 gallons premium-quality vanilla ice cream
1 quart whole milk
2 cups bourbon
1 cup rum
1/4 cup brandy
nutmeg, for dusting

Remove ice cream from freezer and let sit at room temperature until it begins to soften, 15 minutes or more (cut into chunks to speed process). Put milk, bourbon, rum, and brandy in a large punch bowl and stir to combine. Spoon ice cream into bowl and stir lightly so that some is mixed in and some floats on top. Dust with nutmeg and serve immediately.

Makes about 30 eight-ounce cups, or almost 2 gallons.

Recipe from Rebecca Rather’s The Pastry Queen: Royally Good Recipes From the Texas Hill Country’s Rather Sweet Bakery & Café (co-written with Alison Oresman and published by Ten Speed Press).