IRISH POTATO CANDY
A cute little confection that looks just like little potatoes. This kind does not contain potatoes; they are made using cream cheese and coconut.
Provided by SAUNDRA
Categories World Cuisine Recipes European UK and Ireland Irish
Time 30m
Yield 60
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.
Nutrition Facts : Calories 59 calories, Carbohydrate 9.7 g, Cholesterol 4.1 mg, Fat 2.3 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 19.9 mg, Sugar 9 g
IDAHO POTATO CANDY
Taste will remind you of a Mounds bar. Want to make an Almond Joy? Top each candy with a toasted almond and use Milk Chocolate.
Provided by SharleneW
Categories Candy
Time 1h
Yield 2 pounds
Number Of Ingredients 9
Steps:
- Melt butter.
- Add butter to potatoes, then add sugar, coconut, vanilla and salt.
- Use your clean hands to mix thoroughly.
- Shape into small balls or ovals.
- Chill while you prepare chocolate dip.
- To make dipping chocolate, melt ingredients in a double boiler.
- Dip each piece into melted chocolate and place on waxed paper to harden.
- Stir in refrigerator in an airtight container.
Nutrition Facts : Calories 4284.4, Fat 204.4, SaturatedFat 138.4, Cholesterol 245.6, Sodium 1866.3, Carbohydrate 649.4, Fiber 22, Sugar 600.2, Protein 17.9
IDAHO POTATO CAKE
Potatoes in dessert? Many cooks never think of the possibility. But this delicious cake gets its moist texture from Idaho spuds. We raise them here on our farm, and our son has also developed and markets potato ice cream! -LaRene Reed, Idaho Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa and baking soda; add alternately with milk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 337 calories, Fat 17g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
IDAHO SPUDNUTS (DOUGHNUTS)
Most peaple think this is the best thing we do with our Idaho potatoes! You can't resist these light, fluffy, yummy treats!! Prep time includes time for rising. Fry a few at a time for about 2-3 minutes per side. An electric skillet works well to fry them.
Provided by MizzNezz
Categories Yeast Breads
Time 1h42m
Yield 48 spudnuts
Number Of Ingredients 12
Steps:
- Cook potatoes in water until tender.
- Drain, reserving 1/2 cup of the water.
- Set the 1/2 cup water aside.
- Cool to 110 degrees.
- Mash potatoes well.
- In lg bowl, dissolve yeast in reserved cooking water.
- Add mashed potatoes, milk, oil, sugar, eggs and salt.
- Add enough flour to make a soft dough.
- Place in greased bowl, turn to grease top.
- Cover and let rise for 1 hour, until doubled.
- Punch down, let rise again until doubled, about 25 minutes.
- Roll out on floured surface to 1/2 inch thick.
- Cut with floured cutter.
- Heat oil to 375*.
- Fry until golden brown.
- Mix water and powdered sugar until smooth.
- Add vanilla.
- Dip warm doughnuts in glaze.
- Cool on wire racks.
- Try not to eat all of them at once!
Nutrition Facts : Calories 154.5, Fat 3, SaturatedFat 0.6, Cholesterol 8.8, Sodium 56.5, Carbohydrate 29.1, Fiber 0.8, Sugar 12, Protein 2.8
IDAHO SPUDNUTS
Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors. -Sandi Jones, Windsor, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. , Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.
Nutrition Facts :
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