Colony Newsletter Recipes

 Sweet Potato Casserole Ingredients: • 2 cans 29 oz sweet potatoes, well-drained • 2 eggs • 1⁄2 c milk • 1 1⁄2 c brown sugar, divided • 1 tsp vanilla • 1 tsp salt • 1⁄2 tsp cinnamon • 1⁄4 c butter, melted • 1⁄2 c flour • 1 c chopped pecans Instructions : 1. Heat oven to 375 degrees. Grease a 13 x 9” baking dish 2. Mash sweet potatoes in a large bowl. Add eggs, milk, 3⁄4 c brown sugar, vanilla, salt, and cinnamon. Spread in a pan evenly. 3. Combine butter, flour, and the remaining brown sugar in a medium bowl. Stir in pecans. Sprinkle over the sweet potato mixture. 4. Bake for 30-35 minutes until topping is browned. Let it sit for 10 minutes before serving.

  Pumpkin Crunch Cake Ingredients: 1 pkg yellow cake mix 1 16-oz can solid-pack pumpkin 1 12-oz can of evaporated milk 3 eggs 1 1⁄2 cups sugar 4 tsp pumpkin pie spice 1⁄2 tsp salt 1 cup chopped pecans (optional) 1 cup butter or margarine (2 sticks), melted Cool Whip Instructions: 1. Preheat oven to 350 degrees. Grease the bottom of a 9" x 13" pan. 2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl. 3. Pour into the pan. 4. Sprinkle with dry cake mix. Top with pecans. 5. Drizzle with melted butter. 6. Bake at 350°F for 50-55 minutes, or until golden brown. 7. Cool and serve with Cool Whip. Refrigerate leftovers.