In advance:
Prepare 2 cups sliced fresh cranberries.
Open and drain 2 29-ounce cans of cut
sweet potatoes or yams.

Mix together:
½ cup flour
½ cup packed brown sugar
½ cup uncooked rolled oat
½ teaspoon cinnamo

Cut in until mixture is crumbly:
1/3 cup butter or margarine
Grease 3quart baking casserole.

Layer:

sliced sweet potatoes, brown sugar mixture,
and cranberries, until all ingredients are used up.

Bake at 350º F. for about 35 minutes.

Sprinkle miniature marshmallows on top, and return to oven until marshmallows are golden brown.  (I raise the temperature of the oven while browning marshmallows.  They brown more quickly, and don’t puff up as much.)

Ingredients:
Step 1
1 large package of thawed hash browns
1 cup melted butter or margarine

Step 2
¾ cup diced ham, bacon bits, or crumbled sausage
8 oz. shredded cheddar cheese
8 oz. shredded jack cheese

Step 3
6 eggs
1 cup milk
¼ teaspoon salt
dash pepper

Step 1
Spread thawed hash browns into a 9x13 pan sprayed with PAM.  Pour melted margarine over the top. 
Bake at 450º for 25 minutes.
Take hash browns out of the oven and turn the temperature down to 375º.

Step 2
Mix meat and cheese together and spread over the hash browns.

Step 3
Beat together:
6 eggs
1 cup milk
¼ teaspoon salt
dash pepper

Pour egg mixture over the top of the hash browns, meat, and cheese.
Bake at 375º for 40 minutes.
(Check after 25-30 minutes to make sure casserole is not baking too quickly.  You can insert a toothpick to see if the casserole is done.  If the toothpick comes out with runny eggs on it the casserole is not done!)

Cub Scout Brownies

Melt in medium sized pan:
½ cup butter – (1 cube)

Stir in until melted:
1-2 cups chocolate chips

stir into chocolate mixture:
2 cups sugar
4 beaten eggs
1 teaspoon vanilla

then stir in:
1 cup flour

Optional:
Stir in ½ to 1 cup chopped nuts

Pour into greased 9 ½  x 13 inch baking pan

Bake at 325° F. for about 35 minutes –
(until tooth pick comes out clean; Or mostly clean)

Amish Cinnamon Friendship Bread

Important Preparations:
1. Do not use metal spoon or bowl for mixing.
2. Do not refrigerate.
3. When air gets into bag, let it out.
4. It is normal for the batter to thicken, bubble, and ferment.
Day 1 You receive batter in gallon zip bag. Do nothing.
Day 2-5 Squeeze the bag several times.
Day 6 Add 1 Cup flour, 1 Cup sugar, and 1 Cup milk. Squeeze bag several times.
Day 7-9 Squeeze the bag several times.
Day 10 In a large non-metal bowl, combine batter with 1 C flour, 1 C sugar, and 1 C milk. Mix
with a wooden or plastic spoon. Pour four 1 C starters into 1 gallon zip bags. Give 3 of these
away to your friends with a copy of the directions. Save one for yourself.

To the remaining batter add:
1 C vegetable oil                         ½ C milk
1 C sugar                                   3 large eggs
1 tsp vanilla
                              
1 large box instant pudding (use any flavor)
2 C flour
1 ½ tsp baking powder                             
½ tsp baking soda
1 tsp salt
                                  
½ - 1 Cup raisins, nuts, chocolate chips, etc.
                                            

In a separate bowl mix 1 tsp cinnamon and 3 Tbsp. Sugar. Sprinkle into 3 well greased loaf
Pans (8” x 4” x 3½”). Pour batter into pans and bake at 325 degrees for 1 hour or until done.

Notes:
          -An angel-food cake pan works well instead of the 3 loaf pans.

          -Banana flavored pudding with chopped walnuts makes good banana bread.

          -Adding a variety of spices: cinnamon, cloves, nutmeg, etc. along with the vanilla pudding makes a good spice bread.

          -Also, the chocolate pudding makes a good chocolate or and chocolate nut bread.

          -If you only make two bags of starter, you can double the recipe, have twice as much bread, and only have one starter to give away!