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Sweet Potato Delight

Submitted by Ruth Hoehn


3 Cups sweet potatoes (about 4 good sized ones)

1/2 Cup sugar (less can be used)

1/2 Cup butter

2 Eggs, beaten

1 Tsp vanilla

1/3 Cup milk


1/3 Cup melted butter

1 Cup light brown sugar

1/2 Cup flour

1 Cup chopped pecans


Boil and mash potatoes.  Mix in sugar, butter, eggs, vanilla and milk. Place in a greased 13x9 inch baking dish.


For topping:  Melt butter and mix in remaining ingredients.  Sprinkle over potato mixture.  Bake about 25 minutes at 350o F.  Serves 10-12



Sour Cream Coffee Cake

From the 2nd Avenue Deli - NYC


2 Cups sifted flour                                        2 Cups sugar

1 1/2 Tsp baking powder                            1 Tsp. vanilla extract

1/4 Tsp salt                                                    2 Eggs, at room temperature

2 Cups coarsely chopped pecans              1 Cup Sour cream, at room temperature

1 Tbsp cinnamon                                              use (Tofutti sour cream for a pareve version)

1/4 Cup brown sugar                                     Shortening for greasing pan              

8 Oz (2 sticks) butter, softened to                     

   room temperature (use margarine

   for a pareve version)


Preheat oven to 350o F.  In a large bowl, combine flour, baking powder, and salt.  Set aside.


In another bowl, combine pecans, cinnamon, and brown sugar.  Set aside.


Place butter and sugar in a 3rd bowl, and with an electric mixer, cream until light and fluffy.  Using a rubber spatula, fold in vanilla and eggs, blending thoroughly.  Alternately, stir the sour cream and the flour mixture, a bit at a time, into the other ingredients.


Put half the nut mixture in the bottom of a greased Bundt pan, pour batter over it, and sprinkle remaining nut mixture over the top.


Bake for 50 minutes or until a toothpick inserted in the center comes out dry.  Let the cake cool for 20 minutes before turning it onto a rack or plate.