Old-fashion Recipes for Festive Yam Souffle and Winter Apricot Compote

As we head into Fall, our thoughts turn to entertaining.  It won't be long until Thanksgiving rolls around and a month after that it is Christmas.  As Americans, our holiday traditions seem to center around good meals with family and friends.  Whether it is up to you to host the festivities or just to take a dish to a friend or relatives house, here are a couple of old-fashion recipes from my vintage recipe collection.  Both are great for holiday entertaining or just good sit-down family meals.  Festive Yam Souffle is a perfect recipe for the busy host/hostess.  Not only is it tasty but it looks very festive with its garnish of miniature marshmallows, pecans, and maraschino cherries.  The best part?  It can be assembled and refrigerated up to 8 hours in advance of baking!  Winter apricot compote is a delicious recipe for warm fruit that is sure to please.

 FESTIVE YAM SOUFFLE

3 eggs2 tbsp light brown sugar (more if using fresh yams)2 tsp grated orange peel1 tsp salt1/4 tsp nutmeg3 cans (16 oz each) yams or 6 yams, cooked, peeled and mashed2/3 cup light cream or milk2/3 cup chopped pecans6 tbsp butter, meltedminiature marshmallows for garnishpecan halves for garnishmaraschino cherry halves, drained, for garnishAs early as 8 hours before baking, beat eggs, sugar, orange peel and seasonings in a large mixing bowl until light and fluffy. Stir in yams, cream, pecans, and butter. Chill in baking dish. Bake at 325 degrees, in a 1 1/2-qt casserole dish for 50 minutes. Garnish by alternating marshmallows, pecan halves, and cherry halves around top of casserole.

WINTER APRICOT COMPOTE

If you are a follower of this blog, you know that several of my recipes are from my mother's collection of "The Workbasket" magazine.  This now defunct little magazine was the pride of many a rural homemaker when I was a child.  This is another recipe from one of the 1970s "The Workbasket" magizine.

2 cans (30 oz each) apricot halves1 cup apricot nectar1 1/2 tbsp cornstarch3 tbsp cold water1 tbsp curry powder1/2 cup firmly packed light brown sugar1 cup dried pitted prunes1 can (30 oz)pear halves, drained1/2 cup toasted shredded coconut, optionalPour 2 cups syrup from apricots into a large skillet. (Use remaining syrup in drinks and desserts.) Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups. Blend cornstarch and water in a large saucepan; stir in curry powder and sugar. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds. Add prunes and drained apricot and pear halves; simmer uncovered for about 5 minutes or just until heated through. Spoon into attractive chafing dish and serve with coconut, if desired.

Enjoy!