Treasure Box Tuesday 34

Welcome to Treasure Box Tuesday!

We're SO happy to see you-

thanks for linking up with us!

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And now for the features!

The Most Viewed from last week was a TIE!

1. Lemon Icebox Pie by An Affair From the Heart:


2. Chicken Parmesan Bake by The Seasoned Mom:

My Picks:

Zucchini Salsa Verde by So Much to Make:

Easy Ways to help the Honey Bees by Back to the Basics:

And be sure to go over to Memories by the Mile to see Wanda Ann's picks!

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Visit a few other guests, link up anything family friendly, and have fun!

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By linking up to Treasure Box Tuesday, you are giving permission to feature your projects and recipes with a link back to you.

Sweet Potato Visitor Bread

My daughter's church has a sweet tradition for greeting visitors. Each visitor is given a small loaf of some kind of treat, such as banana bread or pumpkin bread. My daughter had volunteered to bring a few loaves last Sunday, but realized that she wasn't going to have time after all. She asked me if I would make some little loaves for her, and I decided to give visitors a real southern welcome with sweet potato bread.

This bread is tender and moist, and has a pretty golden-orange tint to it. It may remind you of pumpkin bread, but it has a sweet, warm flavor all its own. Autumn spices work beautifully with sweet potato- you'll want to put Sweet Potato Visitor Bread on your fall baking list! 

Sweet Potato Visitor Bread  Print
Makes four 2.75" X 6" small loaves

2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup white sugar
3/4 cup brown sugar
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
2 eggs
1 and 1/2 cups cooked, mashed sweet potatoes (about 2 large)
1/3 cup water

1. Preheat oven to 350 degrees. Spray four 2.75" X 6" loaf pans with cooking spray. Set aside.
2. In a medium bowl, combine flour, soda, cinnamon, baking powder, salt and nutmeg. Whisk to combine. Set aside.
3. In a large bowl, combine sugars, butter, and oil. Stir vigorously until well combined. Add eggs and sweet potato and beat until smooth and well-combined.
4. Stir flour mixture into sugar mixture alternately with water, beginning and ending with flour, stirring just until combined. Pour batter into prepared pans.
5. Bake for about 36 minutes, or until toothpick inserted near center comes out clean or with a couple of moist crumbs attached. Let cool on wire rack for 15 to 20 minutes, then remove from pan to cool completely on wire rack.  Store tightly covered.

If you are using disposable pans like I did, just let the loaves cool completely in their pans, leave them in pans and wrap well in plastic wrap, foil, etc.

All dressed up and ready to go

Cook's notes: to prepare the sweet potatoes, prick whole, unpeeled sweet potatoes and microwave until soft. Let cool and scoop flesh out of skins and into bowl. Mash well with fork, then measure. Oven-roasted sweet potatoes would have an even nicer, richer flavor.

I found the little paper baking pans at King Arthur Flour~

If you're serving Sweet Potato Bread at home, trying serving it with
Praline Sauce:

You might also enjoy Pumpkin Bread:

Sweet Potato Visitor Bread may have been shared at some of these fun parties.

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Treasure Box Tuesday 33

Welcome to Treasure Box Tuesday!

Reusable Snack Bags

These little reusable snack bags are environmentally friendly and just plain fun. Who wouldn't want to stash something in these? Carry snacks, tiny toys, personal items, and other important stuff. Handy to toss into a backpack or briefcase.

There's been some discussion about what kinds of materials are safe to use in reusable food bags. Many sources are now saying that the old standbys, oil cloth and vinyl coated fabrics (PUL), release plastic toxins into food. A good lining alternative seems to be rip-stop nylon. It's moisture and grease resistant. I've chosen to use the rip-stop nylon. Use what works for you and your family.

The lining comes in a variety of colors.

The bags are 6" by 6.5", fully lined, no raw edges, and they 
hold over a cup of snacks. They're machine washable, but most of the time you can just turn them inside out and brush the crumbs off.

These reusable snack bags are based on a tutorial by HaftaCrafta. Depending on the fabric pattern, you can get 2 to 3 outer layers from one fat quarter (a commonly sold piece of fabric that is 18" by 22").

Is someone you know a fan of super heroes?

I made one to take dog treats with me when the dogs and I go for walks or training sessions- I love the fun print!

I made several of the Reusable Snack Bags in the Robot and Super Hero prints  for a child's birthday party as party favors for guests to take home- the kids loved 'em!

I had a few left over and put them in my 
shop. Come take a look! 

Reusable Snack Bags may have been taken to some of these fun parties~

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Praline Sauce

Pecan Praline Sauce is so easy and so good. It really does taste like a rich, delicious praline. Serve over pound cake, pumpkin bread, banana bread, or ice cream. I may have drizzled a little over oatmeal. 

Pour this lusciousness into a pint or half pint jar, add a ribbon, and you've got a sweet gift to share with someone. 

Pecan Praline Sauce  Print
Makes 2 and 1/2 cups

2 and 1/4 cups light brown sugar (packed)
1 (12 oz.) can evaporated milk
2 tablespoons unsalted butter
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans (lightly toasted, if desired)

1. In a medium saucepan over medium low heat, combine brown sugar, evaporated milk, butter, and salt.
2. Stir constantly and bring sauce to a simmer/low boil, then cook for about 3 minutes or until sauce is smooth and syrupy.
3. Remove pan from heat, and stir in vanilla and pecans. Serve warm or at room temperature. Refrigerate leftovers- it will keep in the fridge for a couple of weeks. Sauce will be thick when cold. Microwave for a few seconds before using if refrigerated.

You may also enjoy: 

Praline Sauce may have been taken to some of these fun parties.

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Pumpkin Bread

Deliciously moist and full of the rich flavors of autumn, this pumpkin bread will be the perfect way to welcome fall. If you don't want to bake quite yet, just pin it to make on that first cool day when the leaves have started to turn.

Pumpkin bread would make a fun treat for the kids when they rush home from their first day of school. Enjoy a couple of slices and a glass of cold milk while you get all the school-day news.

Welcome Fall Pumpkin Bread  Print
Makes 2 (9X5) loaves

3 and 1/3 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1 and 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (see Cook's Notes for substitution) 
1 teaspoon vanilla
4 eggs
1 (15 oz.) can pumpkin (not pumpkin pie filling)
1 cup canola oil
1 cup water
1 cup chopped pecans

1. Spray two 9X5 loaf pans with cooking spray. Set Aside. Preheat oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, soda, salt, baking powder, and spices. Whisk to combine well.
3. In another large bowl, combine vanilla, eggs, pumpkin, oil, water, and nuts. Mix thoroughly.
4. Stir pumpkin mixture into flour mixture, stirring until just combined. Do not over-mix.
5. Divide batter evenly between the two prepared pans. Bake for 60 to 70 minutes or until toothpick inserted in the center comes out with a couple of moist crumbs attached. Let pan cool on wire rack for about 15 minutes, then remove bread from pan. Cool completely on wire rack. Store tightly covered.

Cook's Notes: 

  • 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp allspice + 1/8 tsp nutmeg + pinch cloves = 1 tsp pumpkin pie spice
  • The bread in my darker metal pan was done at about 59 minutes. The bread in the clear Pyrex was done in about 70 minutes. There was a little more batter in the Pyrex pan, too.

Pumpkin Bread may have been taken to some of these fun parties.

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