Miss Kay's Duck Commander Kitchen (24 page)

2 large eggs

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cup evaporated milk (I use Pet)

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Topping (here’s the good part)

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cups packed brown sugar (either light or dark is okay)

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cup self-rising flour

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sticks (12 tablespoons) cold butter, cut into bits

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cups coarsely chopped pecans

1. Heat the oven to 350°F. Lightly butter the casserole.

2. Make the sweet potatoes: In a large bowl, combine the mashed sweet potatoes, granulated sugar, butter, eggs, milk, cinnamon, and vanilla. Spoon into the casserole.

3. Make the topping: In a large bowl, combine the brown sugar and flour. With a pastry blender, cut in the butter and pecans. Scatter the topping over the sweet potatoes.

4. Bake at 350°F until the topping is crisp and the potatoes are piping hot, about 1 hour.

A Note from Miss Kay

This is a recipe my good friend and the great cook Luanne Watts makes. I think our entire church has gotten this recipe from her because it’s so good. It’s great for Thanksgiving or Easter or any time you want it! Thanks, Luanne, for sharing!

Chrys’s Potato Casserole

Makes 12 to 15 servings • 9x13-inch casserole dish

1 stick (
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pound) butter, melted

1 can (10.75 ounces) cream of mushroom soup

2 cups sour cream

2 tablespoons sliced green onion or scallion

4 cups shredded cheddar cheese (1 pound)

1 large bag (2 pounds) frozen hash browns (shredded or cubed), thawed

1 teaspoon salt

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cup chopped cooked bacon (store-bought bacon bits are okay)

1. In a large bowl, mix together the butter, soup, sour cream, green onion, and 2 cups of the cheese. Stir in the hash browns and salt and spread the mixture in the casserole. Sprinkle the top with the remaining 2 cups of cheese and the bacon bits.

2. Cover with foil and bake for 1 hour and 15 minutes. Uncover and bake 15 minutes more or until the top is golden brown and crispy.

Tip
  Chrys says she melts her butter in the microwave first and uses the same bowl to mix in.

A Note from Miss Kay

This recipe is from Korie’s mom, Chrys, who isn’t known for her cooking, but with eleven grandkids I know she does cook. One of her best dishes is this potato casserole. It’s perfect for company or a potluck. If you need to, double the recipe. Trust me, it will all be eaten.

Chocolate Sheet Cake

Makes 1 (9x13-inch) cake • 9x13-inch cake pan • Wax paper • Medium saucepan Nonstick cooking spray, for the cake pan

Cake

2 cups all-purpose flour, sifted

2 cups granulated sugar

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teaspoons salt

2 large eggs

1 teaspoon baking soda

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cup buttermilk or sour cream

1 teaspoon vanilla extract

3 tablespoons unsweetened cocoa powder

1 stick (
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pound) butter

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cup shortening

1 cup water

Icing

1 stick (
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pound) butter

6 tablespoons evaporated milk (I use Pet)

1 tablespoon whole milk

1 package (16 ounces) powdered sugar

3 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

1
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cups chopped pecans

1. Heat the oven to 350°F. Grease the cake pan with cooking spray and line the bottom with wax paper; grease the paper.

2. Make the cake: In a large bowl, sift together the flour, sugar, and salt; set aside.

3. In a small bowl, beat the eggs, then stir in the baking soda, buttermilk, and vanilla.

4. Put the cocoa powder in the saucepan, add the butter and shortening, and melt over medium heat. Whisk in the water, bring to a boil, and pour over the flour mixture. Add the egg mixture and mix thoroughly by hand.

5. Pour the batter into the pan. Bake until the cake starts to pull away at the sides and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

6. Let the cake cool in the pan on a wire rack. Run a spatula around the sides and invert the cake onto a serving platter.

7. While the cake is cooling, make the icing: In a medium saucepan over low heat, melt the butter with both milks (do not boil). Remove from the heat and beat in the sugar, cocoa powder, and vanilla. Stir in the pecans until well mixed. Spread over the cake immediately.

A Note from Miss Kay

This cake is perfect for a crowd. It’s made in a large sheet cake pan and is only one layer, so it serves lots of folks. I usually make this and something that isn’t chocolate to give guests a choice, but most of the time they just take some of each.

Banana Pudding

Makes 8 servings • Double boiler • 9 x 13-inch casserole dish or large glass bowl

2 sticks (
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pound) butter, melted

2 cups sugar

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cup all-purpose flour

1 teaspoon salt

1 can (12 ounces) evaporated milk (I use Pet)

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cup whole milk

6 large egg yolks

1 teaspoon vanilla extract

40 vanilla wafer cookies

3 bananas

Lemon juice

Whipped topping (optional)

1. In the top of a double boiler over simmering water, melt the butter. Whisk in the sugar, flour, and salt. Add the milks and stir continuously until the mixture thickens. This may take 30 to 40 minutes.

2. Once it’s thickened, stir a little into the egg yolks. This will temper the yolks and keep them from cooking too fast. Stir the tempered egg yolks into the mixture in the double boiler and cook, stirring, until when you pull out the spoon, the mixture does not drip.

3. Remove the top from the double boiler. Stir in the vanilla.

4. Spread a little of the pudding in the bottom of the casserole. Top with the vanilla wafers. Slice the bananas in rounds, dip them lightly in lemon juice to preserve their freshness, and place on the wafers. Pour the remaining pudding on top. If you like, add more vanilla wafers to the top of the pudding and add spoonfuls of whipped topping.

5. To be really fancy, layer the pudding, bananas, and vanilla wafers in nice drinking glasses and add a little whipped topping.

A Note from Miss Kay