In the Kitchen With Tina McCaney

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These recipes were contributed by Tina McCaney, a Waxahachie resident, and originally appeared in the Waxahachie November 2016 issue.

Sweet Potato Pie

  • 1 1/2 cups sweet potatoes, cooked and mashed
  • 2 eggs
  • 1 cup sugar
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup milk
  • 2 Tbsp. butter
  • 1 8-inch unbaked pie shell
  1. Boil sweet potatoes in water over medium heat until fully cooked.
  2. Beat eggs slightly. Add sugar, salt, cinnamon and milk; mixing well.
  3. Add butter to the potatoes. Blend with milk/egg mixture and mash all together well.
  4. Pour into pie shell. Bake at 350 F for 1 hour, or until knife inserted in the center comes out clean.

 

7-Up Pound Cake

  • 3 cups sugar
  • 1 1/2 cups butter
  • 5 eggs
  • 3 cups flour
  • 1 Tbsp. lemon extract
  • 3/4 cup 7-Up
  1. Mix sugar and butter together. Beat until light and fluffy. Add eggs and flour. Mix well. Add lemon extract and 7-Up.
  2. Pour batter into greased and floured baking pans. Bake at 325 F for 1 hour 25 minutes.

 

Banana Bread

  • 2 cups sugar
  • 8 Tbsp. butter
  • 2 eggs
  • 3 bananas
  • 1 tsp. milk
  • 2 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  1. Preheat oven to 325 F. Grease a 9x5x3-inch loaf pan.
  2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  3. In a small bowl, mash the bananas with a fork. Add milk, making sure to mix in well.
  4. In a separate bowl, mix together flour, cinnamon, baking powder, baking soda and salt. Add the wet mixture to the dry mixture, stirring until well-combined. 
  5. Pour batter into pan. Bake for 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
  6. Set aside to cook on a rack for 15 minutes. Remove bread from pan. Invert onto rack and allow to cool completely before slicing.

 

Wonder Brownies

  • 2 cups all-purpose flour
  • 1/2 tsp. double-action baking powder
  • 3/4 tsp. salt
  • 1 cup sugar
  • 2 eggs, well-beaten
  • 2/3 cup Wesson Oil
  • 2 squares cooking chocolate, melted
  • 1 tsp. vanilla
  • 1/2 cup nuts, coarsely chopped
  1. In a mixing bowl, sift flour, baking powder and salt together. Set aside.
  2. In another mixing bowl, add sugar to the eggs, blending well. Mix in oil, chocolate and vanilla.
  3. Add dry mixture to wet mixture, all at once. Make sure to mix together well. Fold nuts into brownie mixture. Pour into a greased 7×11-inch baking pan. 
  4. Bake at 350 F for 20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow to cool 5 minutes before turning out of pan. Cut into 16 squares and enjoy.