Bruce's Christmas Recipes

Christmas Recipes

Yam Pecan Biscuits

2 cups all purpose flour
¼ cup sugar
4 tsp. baking powder
½ tsp. cinnamon
½ tsp. nutmeg
½ cup butter or margarine
½ cup chopped pecans
2/3 cup Bruce's canned yams (mashed)
1/3 cup half and half

Preheat oven to 400 degrees.
Mix flour, sugar, baking powder, cinnamon and nutmeg in a large bowl. Cut butter into flour mixture. Stir in pecans. In a large bowl, add mashed yams and half-and-half and blend well. Stir in the flour mixture. Dough should be stiff. Pat dough with hands to 1-2 inch thickness. Shape into patties. Place on lightly greased baking sheet, about 1 inch apart. Bake at 400 degrees for 12-15 minutes or till golden brown. Save hot with butter and honey. Makes 12-16 biscuits.

Yam Strudel Coffee Cake

1 pkg. yellow cake mix
1 cup Bruce's canned yams (mashed)
1 cup sour cream
3 eggs
¼ cup granulated sugar
¼ cup water
2 tsp. pumpkin pie spice
½ cup packed brown sugar
1/3 cup flour
3 TB butter or margarine
¼ cup pecan pieces

Preheat oven to 350 degrees. Grease and flour 9 x13 pan.
Combine cake mix, yams, sour cream, eggs, sugar, water, and pumpkin pie spice in a large bowl. Mix well. Put into greased pan. In a small bowl, combine brown sugar, pecans, flour, and butter or margarine until blended and crumbly. Sprinkle on top of batter. Bake 50-60 minutes or till inserted toothpick comes out clean.

Yam Dream Bars

½ cup (1 stick) margarine or butter (softened)
1/3 cup sugar
1 cup oatmeal uncooked (quick or old fashioned)
3/4 cup all purpose flour
2-8 oz pkg. cream cheese (softened)
1 cup sugar
4 eggs
2 cups Bruce's canned yams (mashed)
½ cup Karo light or dark syrup
2 tsp. cinnamon

Heat oven to 350 degrees. Grease 13.x 9 inch baking pan. Beat margarine and sugar till fluffy. Add oats and flour. Mix well. Spread evenly onto bottom of prepared pan. Bake 15 minutes or till light golden brown. Cool slightly.

Beat cream cheese and sugar till fluffy. Add eggs, one at a time, beat well after each. Add remaining ingredients; mix till smooth. Pour over partially cooled crust. Bake an additional 45-50 minutes or until center appears set. Cool completely on wire rack. Chill. Serve with whipped cream, if desired. Makes 20 bars.

Amarretto Yams

3-16 oz Bruce's whole yams
¾ cup butter (1-1/2 sticks)
½ cup packed dark brown sugar
¼ cup orange marmalade
½ tsp. salt
6 TB Amaretto liqueur
40 ginger shap cookies

Preheat oven to 350 degrees.
Grease a 3-quart baking dish, set aside. Drain cans of yams and place in mixing bowl. Add ¾ stick of butter, brown sugar, marmalade and salt, and mix well. Stir in 4 TB liqueur. Mix well. Pour in greased baking dish. Using food processor, chop cookies coarsely. Empty cookies into bowl and add remaining butter and liqueur. Blend well. Sprinkle crumb topping over potatoes. Bake until hot, about 35-40 minutes.

Yam Cake

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
2 cups sugar
3 eggs well beaten
2 cups Bruce's canned yams (mashed)
1/3 cup cooking oil

Preheat oven to 350 degrees.
Combine flour, soda, cinnamon, and salt in large bowl. Set aside. In a large bowl, mix sugar, eggs, oil and yams. Add flour mixture to egg mixture and blend well. Bake in greased 9 x13 pan in a 350 degrees oven for 40 minutes or till a toothpick inserted comes out clean.

Cake icing
1 stick margarine
1 box confectioners sugar
1 tsp. vanilla
1 3-1/2 oz pkg. cream cheese

Mix all ingredients together and blend well. Spread on completely cooled cake.

Yam Hawaiian

4 cups Bruce's canned yams (mashed)
1-20 oz can crushed pineapple (drained)
½ cup butter or margarine
1-1/2 cup dry bread crumbs
¾ cup packed brown sugar
1 tsp. cinnamon

Preheat oven to 375 degrees. In a large bowl, combine the yams, pineapple, half the butter or margarine and mix well. Place into a greased 2-quart baking dish. Combine the remaining butter or margarine with breadcrumbs, brown sugar and cinnamon in a bowl and mix well. Sprinkle topping over yam mixture. Bake for 30 minutes until hot throughout.

Sweetpotato Cheese Cake

¾ lb. cream cheese
1 cup sugar
2 egg yokes
2 eggs
2 TB heavy cream

Cream the cream cheese and sugar till smooth. Add eggs and egg yolks and blend well. Add the heavy cream and mix. Set aside.

Sweet potato mixture
¾ cup sugar
½ cup Bruce's sweet potato pie filling
1 tsp. ground cinnamon
1/8 tsp. ground all spice
1/8 tsp. nutmeg
½ tsp. vanilla

Mix together sweet potato mixture then fold into cream cheese mixture. Pour into a graham cracker crust shell in a springform pan and bake in a waterbath for 1 hour at 300 degrees.

Graham cracker crust
1-1/4 cup graham cracker crumbs
2 TB sugar
3 ¼ cup butter melted

Blend together all ingredients and press into a greased 9 inch spring form pan.

For water bath
Wrap the springform pan with aluminum foil around the outside so water does not leak in. Fill a shallow pan 1 inch high with water.

Bourbon Sweet Potato Pecan Pie

1-3/4 cup sugar
¼ cup flour
2-1/2 cups light corn syrup
4 eggs
1-1/4 cup evaporated milk
1-1/2 tsp. vanilla
¼ cup melted butter
3 cups pecan pieces
3 pie shells
¼ cup bourbon
½ can Bruce's sweet potato pie filling

Blend flour, sugar, corn syrup, eggs, evaporated milk, vanilla, and melted butter. Mix well. Add bourbon and pie filling and mix until well blended. Place the pie shells onto a cookie sheet and fill with 1 cup of pecans in each shell. Pour in sweet potato mixture to fill the pie shell. Bake at 350 degrees for 45 minutes or till set. Makes 3 pies.

	Yam Pecan Biscuits 2 cups all purpose flour ¼ cup sugar 4 tsp. baking powder ½ tsp. cinnamon ½ tsp. nutmeg ½ cup butter or margarine ½ cup chopped pecans 2/3 cup Bruce's canned yams (mashed) 1/3 cup half and half Preheat oven to 400 degrees. Mix flour, sugar, baking powder, cinnamon and nutmeg in a large bowl. Cut butter into flour mixture. Stir in pecans. In a large bowl, add mashed yams and half-and-half and blend well. Stir in the flour mixture. Dough should be stiff. Pat dough with hands to 1-2 inch thickness. Shape into patties. Place on lightly greased baking sheet, about 1 inch apart. Bake at 400 degrees for 12-15 minutes or till golden brown. Save hot with butter and honey. Makes 12-16 biscuits.
	Yam Strudel Coffee Cake 1 pkg. yellow cake mix 1 cup Bruce's canned yams (mashed) 1 cup sour cream 3 eggs ¼ cup granulated sugar ¼ cup water 2 tsp. pumpkin pie spice ½ cup packed brown sugar 1/3 cup flour 3 TB butter or margarine ¼ cup pecan pieces Preheat oven to 350 degrees. Grease and flour 9 x13 pan. Combine cake mix, yams, sour cream, eggs, sugar, water, and pumpkin pie spice in a large bowl. Mix well. Put into greased pan. In a small bowl, combine brown sugar, pecans, flour, and butter or margarine until blended and crumbly. Sprinkle on top of batter. Bake 50-60 minutes or till inserted toothpick comes out clean.
	Yam Dream Bars ½ cup (1 stick) margarine or butter (softened) 1/3 cup sugar 1 cup oatmeal uncooked (quick or old fashioned) 3/4 cup all purpose flour 2-8 oz pkg. cream cheese (softened) 1 cup sugar 4 eggs 2 cups Bruce's canned yams (mashed) ½ cup Karo light or dark syrup 2 tsp. cinnamon Heat oven to 350 degrees. Grease 13.x 9 inch baking pan. Beat margarine and sugar till fluffy. Add oats and flour. Mix well. Spread evenly onto bottom of prepared pan. Bake 15 minutes or till light golden brown. Cool slightly. Beat cream cheese and sugar till fluffy. Add eggs, one at a time, beat well after each. Add remaining ingredients; mix till smooth. Pour over partially cooled crust. Bake an additional 45-50 minutes or until center appears set. Cool completely on wire rack. Chill. Serve with whipped cream, if desired. Makes 20 bars.
	Amarretto Yams 3-16 oz Bruce's whole yams ¾ cup butter (1-1/2 sticks) ½ cup packed dark brown sugar ¼ cup orange marmalade ½ tsp. salt 6 TB Amaretto liqueur 40 ginger shap cookies Preheat oven to 350 degrees. Grease a 3-quart baking dish, set aside. Drain cans of yams and place in mixing bowl. Add ¾ stick of butter, brown sugar, marmalade and salt, and mix well. Stir in 4 TB liqueur. Mix well. Pour in greased baking dish. Using food processor, chop cookies coarsely. Empty cookies into bowl and add remaining butter and liqueur. Blend well. Sprinkle crumb topping over potatoes. Bake until hot, about 35-40 minutes.
	Yam Cake 2 cups flour 2 tsp. baking soda 2 tsp. cinnamon ½ tsp. salt 2 cups sugar 3 eggs well beaten 2 cups Bruce's canned yams (mashed) 1/3 cup cooking oil Preheat oven to 350 degrees. Combine flour, soda, cinnamon, and salt in large bowl. Set aside. In a large bowl, mix sugar, eggs, oil and yams. Add flour mixture to egg mixture and blend well. Bake in greased 9 x13 pan in a 350 degrees oven for 40 minutes or till a toothpick inserted comes out clean. Cake icing 1 stick margarine 1 box confectioners sugar 1 tsp. vanilla 1 3-1/2 oz pkg. cream cheese Mix all ingredients together and blend well. Spread on completely cooled cake.
	Yam Hawaiian 4 cups Bruce's canned yams (mashed) 1-20 oz can crushed pineapple (drained) ½ cup butter or margarine 1-1/2 cup dry bread crumbs ¾ cup packed brown sugar 1 tsp. cinnamon Preheat oven to 375 degrees. In a large bowl, combine the yams, pineapple, half the butter or margarine and mix well. Place into a greased 2-quart baking dish. Combine the remaining butter or margarine with breadcrumbs, brown sugar and cinnamon in a bowl and mix well. Sprinkle topping over yam mixture. Bake for 30 minutes until hot throughout.
	Sweetpotato Cheese Cake ¾ lb. cream cheese 1 cup sugar 2 egg yokes 2 eggs 2 TB heavy cream Cream the cream cheese and sugar till smooth. Add eggs and egg yolks and blend well. Add the heavy cream and mix. Set aside. Sweet potato mixture ¾ cup sugar ½ cup Bruce's sweet potato pie filling 1 tsp. ground cinnamon 1/8 tsp. ground all spice 1/8 tsp. nutmeg ½ tsp. vanilla Mix together sweet potato mixture then fold into cream cheese mixture. Pour into a graham cracker crust shell in a springform pan and bake in a waterbath for 1 hour at 300 degrees. Graham cracker crust 1-1/4 cup graham cracker crumbs 2 TB sugar 3 ¼ cup butter melted Blend together all ingredients and press into a greased 9 inch spring form pan. For water bath Wrap the springform pan with aluminum foil around the outside so water does not leak in. Fill a shallow pan 1 inch high with water.
	Bourbon Sweet Potato Pecan Pie 1-3/4 cup sugar ¼ cup flour 2-1/2 cups light corn syrup 4 eggs 1-1/4 cup evaporated milk 1-1/2 tsp. vanilla ¼ cup melted butter 3 cups pecan pieces 3 pie shells ¼ cup bourbon ½ can Bruce's sweet potato pie filling Blend flour, sugar, corn syrup, eggs, evaporated milk, vanilla, and melted butter. Mix well. Add bourbon and pie filling and mix until well blended. Place the pie shells onto a cookie sheet and fill with 1 cup of pecans in each shell. Pour in sweet potato mixture to fill the pie shell. Bake at 350 degrees for 45 minutes or till set. Makes 3 pies.