Mikey Hoeven shares two of her favorite holiday recipes.
1 1/2 cup sugar
1/3 cup Crisco
Cream together sugar and Crisco
2 eggs - beaten into sugar and Crisco
Add 1/3 cup water and 1 cup pumpkin. Mix well
Sift dry ingredients:
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 2/3 cups flour
Mix and add to above mixture
Grease and flour loaf pan. Makes one loaf. Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean. Remove from pan and cool on a rack.
2 cups all-purpose flour
2 cups firmly packed brown sugar
1/2 cup margarine or butter, softened
1 cup chopped nuts
1-2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
2 cups finely chopped peeled apples
Heat oven to 350 degrees. In a large bowl, combine flour, brown sugar and margarine. Beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups crumb mixture in bottom of ungreased 9 x 13 pan.
To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg. Mix well. Stir in apples. Spoon evenly over crumb mixture in pan.
Bake at 350 degrees for 30-40 minutes or until toothpick inserted in center comes out clean. Cut into squares. If desired, serve warm or cool with whipped cream or ice cream.
Darin Erstad shares his favorite
1 2-lb. bag of hash browns
1/2 cup melted butter
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
1 can cream of chicken soup
12 oz. sour cream
2 cups grated cheddar cheese
Spread potatoes in bottom of 9 x 13 greased pan. Drizzle melted butter. Mix together remaining ingredients in separate bowl. Spread over potatoes.
Topping: 2 cups crushed corn flakes, 1/4 cup melted butter
Mix topping ingredients together. Add to potatoes. Sprinkle with paprika. Bake at 350 degrees for one hour.