Recipes for August 9 and August 23

Sweet Potato Bread

Recipe by Eleanor Green

Have all ingredients at room temperature

1-1/2 cups all purpose flour

1-1/2 tsp. ground cinnamon

1 tsp. baking soda

1 tsp. salt

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. baking powder

1/3 cup milk

1-1/2 tsp. vanilla

6 tbsp. butter

1-1/3 cups sugar (or 1 cup sugar and 1/3 cup brown sugar)

2 large eggs

1 cup sweet potato puree (3 medium sized sweet potatoes, baked at 350 degrees for 1 hour)

In a medium bowl, whisk together first 8 ingredients. Set aside. In another bowl combine milk and vanilla. In a large bowl beat butter until creamy. Gradually add sugar and beat on high speed for 3-4 minutes. Beat in eggs, one at a time. Add sweet potato and beat on low just until blended. Add flour in 3 parts, alternating with the milk mixture in 2 parts. Bake at 350 degrees in a loaf pan for about 1 hour, or until a toothpick comes out clean.

Green Tomato Cake

Recipe found on the internet

2-1/4 cups sugar

1 cup vegetable oil or melted shortening

3 eggs

2 tsp. vanilla

3 cups all purpose flour

1 tsp. salt

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1 cup pecans or walnuts (optional)

1 cup raisins

2-1/2 cups diced green tomatoes

coconut (optional)

Preheat over to 350 degrees. In mixing bowl, beat sugar, vegetable oil or shortening, eggs, and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins, and tomatoes.

Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a toothpick inserted in center comes out clean.