Two recipes, different sized cans of yams. 

Sweet Potato Pie

Sweet potato pie is a traditional dessert, originating in the South. It is often served during the holiday season, especially at Thanksgiving.

https://iambaker.net/sweet-potato-pie/

Sweet Potato Pie from 29 ounce can of Yams

Prep time

10 MINS

COOK TIME

1 HR 20 MINS

TOTAL TIME

1 HR 30 MINS

INGREDIENTS

• 1 9-inch pie crust, unbaked
• 1 can (29 ounces) sweet potatoes, packed in syrup and drained
• 1/2 cup butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1/2 cup (126g) evaporated milk
• 2 large eggs, room temperature
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 
  
• INSTRUCTIONS
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1. Preheat oven to 350°F.
2. Place unbaked pie crust in a 9-inch pie pan.
3. Cinch the edge of your pie crust to create your desired shape.
4. Place the pie crust in the oven and bake for 10 minutes. Remove from the oven and cool while you prepare the filling.
5. In a large bowl, combine sweet potato, melted butter, granulated sugar, brown sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla.

6. Using a hand mixer, beat all ingredients together on medium speed until smooth (5-6 minutes)

7. Pour filling into the prebaked pie crust.

8. Cover pie with foil.

9. Bake for 50 minutes, remove from oven and remove foil, and then bake for another 20-30 minutes or until a sharp knife inserted in the center comes out clean.

Bruce's Yam Pie

http://www.brucesyams.com/recipes/sweet-potato-pie/ 

Ingredients

• 1 (40 oz.) can; drained and smashed
• 2 whole eggs, plus 1 egg yolk
• 1 (5 oz.) can evaporated milk
• 3/4 cup granulated sugar
• 3/4 tsp. pure vanilla extract
• 3/4 tsp. salt
• 1/3 cup melted (cooled) unsalted butter
• 2 tbs. cornstarch
• 1 tsp pumpkin pie spice (or 1/2 tsp. cinnamon and 1/2 tsp. nutmeg)

• 1 (unbaked / defrosted) 9” deep dish pie shell
• whipped cream for serving

Steps to Prepare

1. Heat oven to 400°F.
2. In the bowl of a mixer, combine the yams, eggs, egg yolk and evaporated milk and beat smooth.
3. Add sugar, vanilla, salt, butter, corn starch and spices; continue to mix until creamy.
4. Scoop mixture into the pie shell (spread evenly with the back of a spoon) and place on a baking sheet.
5. Bake for 15 minutes then lower heat to 325?F and continue to bake for an additional 30-35 minutes (or until center has set).
6. Serve with whipped cream, if desired.

Date Pinwheel Cookie

 https://cannedpeachesproject.com/date-pinwheel-cookies/

Date Pinwheel Cookie

Yield: 4 large logs, yielding about 1 1/2 dozen cookies each. 

Vintage date pinwheel recipe from my Great Grandma Little. Makes a lightly sweet and soft cookie that has long been a family favorite. 
INGREDIENTS  

For Date Filling:

• 3/4 cup water
• 3/4 cup sugar
• 1 1/2 lbs. pitted dates, roughly chopped

For Cookie Dough:

• 1 cup soft butter (2 sticks, 8 ounces)
• 1 cup light brown sugar
• 1 cup white sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking soda
• 5 cups all purpose flour

INSTRUCTIONS

Make Date Filling:

• In small pot over medium low heat, heat sugar, water & chopped dates. Let cook until sugar melts and forms a syrup. Use a wooden spoon or potato masher to break up dates more, and make a thick paste.
• Pull off the heat and cool to room temp.

Make Cookie Dough:

• In large bowl, or stand mixer with paddle attachment, cream together butter and sugars. 
• Add eggs, one at a time, mixing thoroughly after each addition. Add vanilla extract.
• Add dry ingredients, and mix thoroughly. Divide dough into 4 equal portions.

Assemble Pinwheels:

• Roll out each lump of dough onto parchment, until 1/2" thick. Use a knife to square up your dough (scraps can be saved and used for to make a mini log, with extra filling).
• Spread an even layer of date filling on dough, leaving one of the short ends bare to make for easy sealing. Don't use so much filling that it's hard to roll up, but it's also the good stuff, so don't skimp. (I actually recommend using *slightly* more filling than what is in the picture)
• Tightly roll up your log, rolling toward the end you left bare. Press to seal.  Wrap up in parchment paper, and let chill in fridge for a few hours.
• Once dough is chilled, preheat oven to 325, and line baking sheets with parchment. Slice logs into 1/2" thick rounds. Place on prepared sheets, and bake until lightly brown, about 15 minutes. 

Italian Meatballs

https://cannedpeachesproject.com/calabrian-wisconsin-meatballs/

Calabrian-Wisconsin Meatballs

These perfect Italian-American meatballs have stood the test of time, with the perfect, meaty, cheesy texture. Delicious simmered in tomato sauce, or fried up and eaten with freshly buttered bread.

INGREDIENTS  

• 4 cups bread, preferably Italian bread with the crusts removed
• 7 eggs
• 2 lbs ground beef
• 1 lb ground pork
• 4 cloves garlic, minced or microplaned
• 1/4 cup fresh parsley, finely chopped
• 3 cups grated pecorino romano, or other hard, salty Italian cheese (parmesan works nicely)
• 1 T salt (more or less to taste)
• Neutral tasting frying oil, as needed.

INSTRUCTIONS 

• Take the bread, and either process in a food processor into bread crumbs, or tear with hands until it's in small pieces, no bigger than a 1/2". (If bread is quite soft, you might find it easier to tear into pieces.) Place finished bread crumbs or pieces into small bowl.
• In large bowl, whisk together eggs.
• Add rest of ingredients and bread into large bowl, and mix together thoroughly, using hands.
• Once you have a homogeneous mix, test for seasoning. Do this by either frying a tiny portion of the mix in a pan, or cooking in microwave. Check for salt level, and adjust accordingly.
• Roll into balls. Size the balls so you get approximately 25-30 balls per pound of meat (about 75 balls for this recipe). They should be about 1 1/2" across.
• Heat a frying pan to medium heat, and pour a shallow layer of oil. Working in batches, fry the meatballs until cooked through, about 8-12 minutes. If you'd like to test with a thermometer, internal temp should read 140 degrees.
• Remove from oil, and place on paper towel to drain.
• Meatballs can either be simmered in tomato sauce and served over spaghetti, or served "Warren-style," which is fresh out of the frying pan, with a side of bread and butter. Both are very delicious.

Whipped Topping Recipes (Homemade Cool Whip)

1 teaspoon Knox Gelatin
2 teaspoons cold water
3 tablespoons boiling water
 1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar (extra fine preferred)
3 tablespoons vegetable oil
few drops vanilla extract (optional)

Extra fine sugar can be found in 1 lb. boxes in the sugar section. If it isn't available, regular white granulated sugar may be used as-is, or run it through a food processor for easier dissolving.
Chill a small metal mixing bowl. Soften gelatine with 2 teaspoons of cold water. Stir in boiling water until gelatine has dissolved completely. Cool until lukewarm.

Add the ice water and nonfat dry milk. Beat at high speed until mixture forms stiff peaks. Gradually add sugar while constantly beating, then add oil and gelatine.

Freeze for 15-20 minutes, then transfer to refrigerator until ready to use. Stir before using to retain the creamy texture.

This whipped topping is especially good when piped through an ice cream dispenser, but it can just be dished with a spoon as you would Cool Whip.

Othello Chocolate Cookies

Recipe source unknown

8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
3 tablespoons all purpose flour
1/4 teaspoon baking powder
2 extra large eggs at room temperature
2/3 cups sugar
1 teaspoon vanilla extract
10 ounces semisweet chocolate chips (1 2/3 cups)
8 ounces (2 cups) whole nuts (macadamia, pecans, or walnuts)

Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.

Place the chocolate and butter in a heatproof bowl or double boiler. Set over pan of gently simmer water. Stir until smooth. Allow to cool slightly.

Stir together flour and baking powder in a small bowl. In another bowl combine the eggs, sugar, and vanilla. Using a mixer set on high, mix until fluffy, 5 to 7 minutes. Using a mixing spoon, fold in the chocolate mixture, flour mixture and chocolate chips and nuts. Do not over mix. Using a tablespoon scoop up mounds of the batter about 1 1/2 inches in diameter and place them about 1 1/2 inches apart on the prepared baking sheets.

Bake one sheet at a time for 6 minutes, then turn the baking sheet 180 degrees and continue baking just until the tops appear dry, 3 to 4 minutes; they will still be very soft. Transfer the sheets to a drying rack and let the cookies cool completely before lifting from the baking sheets.

Store in a covered container for up to 2 weeks or freeze for up to 2 months; defrost in the container until room temperature.

Makes about 3 dozen.

Fruit Cocktail Cake

From Sonia Sullivan 

Best cake ever.

Fruit Cocktail Cake

2 cups self rising flour
1- 1/2 cups sugar
2 large eggs, beaten
I (15 oz.) Can Fruit cocktail (undrained)
1 teaspoon vanilla extract

Mix dry ingredients (flour and sugar) together in a bowl. Add eggs, Fruit cocktail with juice, and vanilla extract; mix until well blended.

Preheat oven to 350*.
Generously spray cooking oil into a 9 x13 baking dish/ pan.

Pour and spread batter into baking dish/pan.
Bake for 25-30 minutes, or until toothpick inserted in middle comes out clean.
Let cool and frost.

Frosting

1 stick butter
1 cup sugar
2/3 cup evaporated milk
1/2 cup Nuts, chopped (optional)
1/2 cup Coconut flaked ( optional)

Combine and cook butter, sugar, and evaporated milk until it starts to thicken.
Add nuts and coconut (if desired), and stir mixture all together.
Pour over cake and spread evenly.

Another version of this recipe:

Zucchini Jelly

Sauerkraut in a jar

Slice a head of cabbage into very thin pieces. Put it in a large bowl. Add 2 tablespoons of salt to start wilting the cabbage. Put the cabbage into canning jars. Add 1/4 teaspoon salt per pints and 1/2 teaspoon per quart. Put the flats and rings on the jars. Put the jars in a cool, dark place. Loosen the tops every few days. As the cabbage begins fermenting, it will expand and will leak out of the jars. Leave the cabbage in the jars for at least 6 weeks. Hot water bath can the cabbage in the jars.

Rhubarb Cake

From Alice Joan Anderson

3 cups fresh or frozen rhubarb

1 cup sugar

1 white cake mix

1 cup heavy cream

Spread rhubarb in bottom of 9 x 13 inch pan.

Sprinkle the sugar over the rhubarb.

Mix white cake mix as directed on the package, using the whole egg, not just the whites.

Pour the cake batter over the rhubarb.

Pour cream over the top. Do not stir the cream in.

Bake at 350 degrees for 55 minutes.

Sometimes a little more cream can be used so that it makes more of a custard on the bottom.

S'mores Varieties