Monday, December 24, 2012

POTATO Cake Irish

GRANNY'S POTATO CAKE  
2 c. white sugar
1 c. butter
1 c. hot mashed Irish potatoes
1/2 c. sweet milk
3 c. flour
4 eggs, well beaten
1 c. chopped walnuts or pecans
1 tsp. melted chocolate
1 tsp. cinnamon, cloves
1 tsp. vanilla
2 tsp. baking powder


Sift flour, cinnamon, cloves, and baking powder. Combine sugar and butter; cream together. Add mashed potatoes, then add the eggs; beat well. Mix in flour mixture and milk; add vanilla and nuts. Bake in 3 layer pans at 350 degrees until toothpick comes out clean.



FROSTING:

1 box powdered sugar
1/2 c. Crisco
2 tbsp. cocoa
4 tsp. coffee
1 tsp. vanilla

Mix in enough cream to make filling soft enough to spread.
 

 

IRISH MASHED POTATOES

ingredients

  • 3 pounds peeled Yukon gold or red potatoes, halved
  • 2 1/2 cups coarsely chopped cabbage
  • 6 garlic cloves, peeled
  • 1 chicken-flavored bouillon cube
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 1/4 cup fat-free milk
  • 1/4 cup fat-free sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
  3. Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
  4. Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.
Cooking Light 
NOVEMBER 1999

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