Peanut Butter and Jam Shake

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That Shake was great. Did not save any for you. Here is the recipe:

Peanut Butter and Jam Shake

Ingredients: ( 1 serving)
1 tbsp. seedless strawberry or seedlessblackberry Jam
1 tbsp Jif Creamy Peanut Butter
1 cup vanilla ice cream
1 tbsp milk (optional)

Directions:
Blend Jam, Peanut Butter, and ice cream
in a blender container until smooth
Add 1 tablespoon milk to thin if desired.

Serve immediately.

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LILA DRUDGE SWEET POTATO BREAD

My friend is celebrating his 77th birthday today.
He arrived in 1931 as the first born to his parents.
The times were hard because the great depression was still here.
He thought I have so many things to be thankful for to my wonderful parents.
First and foremost the right to life and salvation.
To make ends meet his parents ran a home bakery. Those in the area who did not have the means to purchase, his parents shared with them.
He is deeply grateful to them for the good life they gave to him.
Here is a recipe she gave to each of her children.

Here it is:

LILA DRUDGE SWEET POTATO BREAD

INGREDIENTS:



Crisco vegetable shortening 5 lbs. bag flour[all purpose Pillsbury]

Sugar Fleismann’s [active dry] yeast

Salt

Utensils:

1 measuring cup 1 Large measuring cup Loaf pans—95/8 + 51/2 +23/4

5 lb. Bag of flour makes about 2 pans of rolls and 5 loaves of bread.



Step 1. slice 2 medium sized sweet potato’s and boil till done.



Step 2. Mash potato’s in large bowl



Step 3. Add one lb. Of Crisco to mashed potato’s and mix well.



Step 4. Add two small handfuls of salt to mixture.



Step 5 Add ¾ cup of sugar to mixture and continue to stir.



Step 6 Put 5 ¼ oz. Pkg. Of yeast in 5 cups ;of water. [1 cup of water to 1 pkg. Yeast] dilute yeast and add this to mixture.



Step 7 sift 5 lbs of four into mixture [enough to make mixture into a soft dough] and mix & punch and kneed it.



Step 8. sprinkle bread board with flour and dump dough on it and kneed it until it appears mixed good. [ It plops] as air is forced out.



Step 9. Sprinkle flour into mixing bowl [keeps dough from sticking] and place dough in it to rise. Cover it to keep it warm. No fans! Be careful not to let dough over-rise. 30—45 min. Punch the dough while in the bowl and it will spring back.



Step 10. When bread has risen, punch it down again, put it on bread board and kneed it some more.



Step 11. Now, loaf it off [ about the size of a one pound soft ball equals 1 loaf and set aside to rise [10 –15 min.



Step 12. Oil pans [Mazola, Crisco, etc.] Pound and kneed risen loaves into roll and place into loaf pans; let it rise till loaf pan is almost full, about ½ in. from the top of pan.



If you are making rolls and they touch each other rub a little oil on the edges that touch one another so they will break apart when they’re finished baking.

Next: into Oven. Preheat oven to 350 degrees. When loafs have risen enough, place them into oven to bake.

Bake about 30 min. or until golden brown. Round rolls, butterfly rolls loves.

Eat,enjoy and share.