Sweet Potato Casserole

4 medium sweet potatoes
3/4 cup granulated artificial sweetener or sugar
1/2 cup milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup bread crumbs
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup

1. Preheat oven to 375°F (190°C). Lightly grease a 13 x 9-inch baking dish.
2. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350 degrees F.
3. Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
4. Combine bread crumbs and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.

Apple Stuffing

1 1/2 cups brown rice, uncooked
3 1/2 cups Apple Juice, divided
1 apple, diced
1/2 cup onion, chopped
1/2 cup sliced celery
1/3 cup raisins (optional)
1/2 teaspoon poultry seasoning (thyme, rosemary, sage)
1/4 teaspoon pepper
2 teaspoons butter or margarine
1/3 cup bran
1/3 cup slivered almonds

1. Prepare rice according to package directions, using 3 1/4 cup apple juice for the liquid.
2. Cook diced apple, chopped onion, sliced celery, raisins, poultry seasoning, and pepper in butter in a large skillet until the vegetables are tender-crisp. Stir in the cooked brown rice, bran, slivered almonds, and remaining apple juice.
3. Use as stuffing for poultry or pork roast, or bake at 350 degrees for 35 minutes.

Red Leaf, Pear and Walnut Salad

3 tablespoons apple cider vinegar
1/2 cup apple juice or apple cider
1/4 cup canola oil
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon poppy seeds
Salt and pepper to taste (optional)
10 cups rinsed and well-drained red leaf lettuce, coarsely chopped, packed
2/3 cup walnut pieces (or coarsely chopped), toasted* (sliced or slivered almonds can be substituted)
4 pears, peeled, cored, and cut into 3/4-inch pieces

• Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.
• Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 8 individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.

* To toast the walnut pieces, broil in toaster oven or oven, stirring often and watching carefully, until golden brown (about 2-3 minutes). Or toast them in a nonstick frying pan over medium heat.

Braided Easter Bread

• 2 1/4 to 3 1/4 c. flour
• 1/4 c sugar
• 1 teaspoon salt
• 1 pkg rapid-rise dry yeast
• 2 eggs, beaten
• 2/3 c warm milk
• 2 Tbsp butter, melted
• 1 Tbsp anise seed
• 1/2 c candied fruit (optional)
• 1/4 c chopped nuts (optional)
• 5 raw colored eggs

Combine 1 cup of the flour, sugar, salt, and yeast. Add dry mixture to the milk and melted butter mixture, along with the eggs. Beat with a mixer for 2 minutes. Stir in enough of the remaining flour and the anise seed plus any of the candied fruit or nuts to make a soft dough. Knead for 8 to 10 minutes. Add flour as necessary so dough is not sticky. Let rise for about 1- 1 1/2 hour or until double in size.

Divide dough in half. Roll each piece into 24" rope. Overlap dough over itself (twist 2 pieces together) connecting the 4 end pieces to form a wreath. place on greased baking sheet. Place the five raw colored eggs into spaces between twists. Brush with melted butter. Let rise for 1 hour. Bake at 350 for 35-50 minutes.