Monthly Archives: November 2019

2 cans crescent rolls                              2 cups water

2 cups sugar                                             1 ½ stick of butter

1 tbsp vanilla                                           1 tbsp cornstarch

1 pkg sweet potato patties (cut each in ½)

Cinnamon for sprinkling

Preheat Oven to 350º. Unroll crescents. Place potato piece in wide end. Tuck sides around potato; does not have to be completely sealed. Place pointed end down in baking dish.

In saucepan, combine sugar, water, butter and cornstarch.  Heat over medium heat, stirring to make sure that cornstarch doesn’t clump.

Remove from heat when fully combined and melted. Add vanilla. Pour over dumplings and sprinkle with cinnamon. Bake at 350º for 35-40 minutes.

 Oh so good! Thank you Niki from Commerce Title for sharing this sweet treat!

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1 Cup Corn Oil                                           4 Eggs

2/3 Cup Water                                            3 1/3 Cups Flour

2 Cups Canned Pumpkin                          1 1/2 tsp. Salt

1 tsp. Nutmeg                                             1 tsp. Cinnamon

2 tsp. Baking Soda                                     2 Cups Sugar

Grease and flour 3 loaf pans. Combine oil, eggs, water and pumpkin by hand or by mixer. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Bake at 350 for one hour or until toothpick comes out clean! Stays moist for days!

I found this recipe many years ago in a vintage cookbook, “Fanny Pierson Crane, Her Receipts 1796” while serving as a docent at the open hearth kitchen at Magnolia Mound Plantation.  The recipes were originally prepared in the 18th century manner and adapted for today.

This recipe has become a family treasure and favorite … I makes it year round!  May it become a staple in your kitchen too!

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