Sydney Taggert of South Kingstown shared Yams with Praline Topping, a recipe adapted from The Pink Adobe Cookbook.

“I no longer have the cookbook, only a page from it, and I have forgotten the original owner and author’s name. But she does say about this dish, ‘There is no equal to this method.’ She also says, ‘This is one of the few instances where I prefer to use a canned vegetable.’ ”

She said the Pink Adobe was “a fabulous restaurant many years ago in Santa Fe.”

“I grew up in Oklahoma and we spent parts of many summers in New Mexico, both in Santa Fe and on a ranch outside Pecos, starting in the late ’40s.”

Taggert has lived in Rhode Island for 11 years. She said the recipe is very easy to double for a large crowd.

Catherine Porada of Tiverton shared one of her family’s favorite recipes for the holidays: a funky Cinnamon Rolls recipe.

“I have been making this recipe for holidays since my son and daughter were little. They are now 26 and 18. When we have our holiday dinners, this is what everyone asks for. It makes me feel good when something simple makes your family happy!”

“I use the throw-away foil cupcake pans because this can be a little messy if the marshmallow oozes out.”

Maggie Enderby of Warwick shared a pistachio cake recipe after she read about pistachio muffins in Lifebeat Food.

“The story reminded me of the pistachio cake recipe my mother made when we were kids,” she said.

“After she passed away, I found the recipe and I make it for my family. The recipe uses a cake mix and is a snap to make.”

“I think of my mother every time I make it and my tube pan belonged to my mother-in-law and both wonderful women have been gone for a long time now.”

She sent along the recipe as it was written by her mother, including mixing the batter for 10 minutes.

“Of course, any yellow cake mix is fine,” she said.

PISTACHIO CAKE1

PISTACHIO CAKE

1 package Duncan Hines yellow cake mix

1 box pistachio pudding

4 eggs

1 cup sour cream

1/2 cup canola oil

1 cup chocolate chips (mini-size preferred)

1 cup chopped walnuts (optional)

Mix together first five ingredients for 10 minutes. Fold in chips and walnuts.

Pour into greased and floured tube pan and bake about 50 minutes at 350 degrees. It’s done when a toothpick comes out clean.

gciampa@projo.com