Recipes to bring Delmarva to the holiday table

To give a boost to your holiday planning, here are some beloved recipes from our archives.

Malia Ricks of Malia's Cafe

From Nov. 29, 2016 

Ricks got this sweet potato casserole recipe from an old family friend was she was 15 years old and has held on tight, perfecting it through the years.

"It's my favorite," she said. "It is really good and really fattening."

Hey if that isn't what the holidays are all about, then we don't know what is.

To make at home:

2 cups can sweet potato

3/4 c sugar

2 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 stick soft butter

1 1/2 c milk

1 tsp vanilla

Beat until smooth. Pour into buttered casserole dish.

Topping Mix:

3/4 cup of sugar

1/2 cup flour

1/2 tsp cinnamon

3/4 c chopped walnuts

Sprinkle on top on casserole covering the top

1/2 stick butter cut up dot on top bake at 350 degrees for 35 minutes.

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Oyster Dressing

From November 20, 2013 

1 pint oysters with liquor (liquid they are packed in)

7 ounces herbed bread cubes for stuffing

3/4 cup diced celery, with some leaves included

1/2 cup diced yellow onion (about 1/2 an onion)

6 tablespoons butter

1/2 teaspoon olive oil

Chicken broth

Ground black pepper

Salt to taste

Preheat oven to 350 degrees.

Melt butter and olive oil in saute pan.

Sweat celery and onion about 3-4 minutes, until onions are translucent.

Check oysters for shells. Reserve liquid.

Chop larger oysters in half. Run liquid through a strainer to remove any shells or debris, then set aside.

Season bread cubes with 1/4 teaspoon black pepper and salt to taste (keeping in mind that oysters may already be salty).

In large bowl, combine bread cubes and oysters. Add celery and onion mixture, mix well.

Combine all of oyster liquid and enough chicken broth to make 1 cup. Add to bread mixture and mix. Bread should be moist but not wet or soggy.

Add to ungreased baking dish and bake 30-40 minutes, until bubbly around edges.

Cool and serve.

Serves up to 8 people.

—Prepared by Robert Parker

Sharon Wallop's Homemade Sweet Potato Biscuits

From Nov. 26, 2014 

1 1/2 cups of sweet potatoes

1/2 cup of white sugar

Teaspoon or more of cinnamon

Teaspoon or more of vanilla extract

3 teaspoons of vegetable oil

2 tablespoons of unsalted butter, softened

1 cup or more of self-rising flour

Boil sweet potatoes whole in skin until soft. Use a butter knife to cut potatoes in half and peel away skin. Mash in a large mixing bowl, adding vegetable oil, sugar, cinnamon, vanilla extract and butter. Add some flour to mixture and on a flat surface.

Pour mixture on top of flour and knead dough with hands, then roll out dough with hands or a rolling pin. Cut dough and place portions on baking sheet.

Bake for 25 minutes in 375 degree oven, or until the bottom of biscuits are browned.

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Pecan Pie

From Oct. 2, 2013

9-inch pie shell, unbaked, in deep dish pie plate

1/4 cup butter

1 cup firmly packed light brown sugar

3 eggs

1/2 cup light corn syrup

11/2 cups broken pecans

1 teaspoon vanilla

1/2 teaspoon salt

Preheat oven to 450 degrees. Prick unfilled pie crust all over with fork and bake for 5 to 7 minutes. Set aside to cool. Reduce oven temperature to 375 degrees.

In a mixing bowl, cream together butter and brown sugar. Add eggs, beating in one at a time. Stir in remaining ingredients until thoroughly mixed. Pour into partially baked pie shell. Bake 40 minutes or until set (knife inserted in filling will come out clean). Serve warm or cold.

—   Tracy Sahler

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