Celestine Johnson’s Sweet Potato Pudding
The Halloween orange food theme continues with this
recipe from a member in Hampton, Virginia. She writes,
“Whenever I am asked to bring something to church, senior
meetings and parties, my famous Sweet Potato Pudding
is always requested.”
4 large sweet potatoes or yams, peeled, cooked and pureed
1 14-ounce can sweetened condensed milk
1 cup milk
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 stick butter or margarine, melted
1 cup sugar
1 cup packed dark brown sugar
1/2 teaspoon nutmeg
Pinch of salt
11. Preheat oven to 350°F.
2. Mix all ingredients together. Pour into a well-greased
9-by-13-inch baking dish or individual ramekins.
3. Bake 45-60 minutes, or until pudding is set in the center.
4. Serve warm with whipped cream. Makes 12 servings.
FROM THE MEMBER’S KITCHEN
Christy Hall’s Pam’s Caramel Corn
Walla Walla, Washington, is the home of this Costco
member, whose caramel corn is great freshly popped
and out of this world when placed back in the oven.
2 sticks butter
2 cups packed light brown sugar
1 teaspoon salt
1 cup light corn syrup
1 teaspoon baking soda
1. Pop enough corn to fill a very large bowl 2/3 full.
Sort to remove any unpopped kernels.
2. In a 2-quart saucepan, mix butter, brown sugar, salt
and corn syrup. Cook until boiling and then time it to
boil exactly 4 minutes. Remove from heat and add soda,
stirring thoroughly. Mixture will foam up.
3. Pour syrup over popcorn and mix well. It can be eaten
sticky or baked on a cookie sheet in a slow oven (150-200ºF)
1/2 hour, turning to dry. Makes 12-14 servings.