Crispy Gold Potato Cakes

Ingredients:

- 2 pounds MountainKing Butter Gold potatoes (5-6)
- 1/2 cup clarified butter (or vegetable spray)
- Salt and freshly ground pepper

Directions:

1. Wash potatoes well. Place in saucepan with enough water to cover and add
1-2 teaspoons of salt to the water.  Bring potatoes to a boil and simmer for
about 15-20 minutes.  Test potatoes by piercing with the point of a sharp
knife. They should be slightly underdone.
2. Refrigerate the potatoes several hours or over- night.  Do not skip this
step!
3. Peel the potatoes and grate them on a coarse grater. Lightly toss the
shreds with a little salt and pepper. Set aside.
4. Coat a nonstick frying pan with a thin film of clarified butter (or
vegetable spray).  Heat pan over medium heat until a drop of water sizzles
when thrown in.  Spread 1/2 cup of grated potato in the pan. (You may make
one large or two or three smaller cakes, depending on what size you want the
cakes to be.)
5. Sauté cake(s) 4 to 5 min. over moderate heat, until bottom has crusted
and browned.  Flip with a nonstick spatula and brown the other side.
6. Transfer cakes to a baking sheet and keep warm until all of the cakes are
done.

Top with sour cream and chives and accompany it with thinly sliced smoked
salmon if desired.

Berry-Topped Brownie Ice Cream Cake Recipe

1 package (19 to 21 oz.) fudge brownie mix
2 1/2 cups Breyers All Natural Vanilla Ice Cream,
softened
2 1/2 cups Breyers All Natural Chocolate Ice Cream,
softened
3 cups sliced strawberries
3/4 cup chocolate-flavored syrup

For brownies, line 9-inch square baking pan with foil;
spray with cooking spray. Prepare brownie mix
according to package directions.

Cool completely in pan on wire rack. Lift foil by
edges and transfer brownie to rack. Place cutting
board on top; flip so brownie is foil side up on
board. Peel off foil; discard.

Using sharp knife, trim edges; cut brownie in half.

To assemble, place one brownie half on sheet of foil;
spread with vanilla ice cream. Top with second brownie
half; spread with chocolate ice cream. Wrap tightly;
freeze until firm.

To serve, remove cake from freezer; let stand 5
minutes. Cut into pieces; transfer to plates. Top with
berries; drizzle with chocolate syrup.

Variation:

Substitute raspberries or mixed berries for strawberries.

Valentines Day Recipes – CONVERSATION CUPCAKES

1 package (18-1/4 ounces) white cake mix

1/2 cup butter or margarine, softened

1/2 cup shortening

1 teaspoon vanilla extract

1/8 teaspoon butter flavoring, optional

4 cups confectioners’ sugar

2 tablespoons milk

1 to 2 drops red food coloring

1 to 2 drops yellow food coloring

1 to 2 drops blue food coloring

Prepare cake mix according to package directions. Place paper or foil liners

in a heart-shaped or standard muffin tin. Fill cups half full of batter. (If

using a standard tin, tuck a 1/2-inch foil ball or a marble between the

liner and the cup to form a heart shape.) Bake according to package directions for

cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool

completely. For frosting, cream butter and shortening in a small mixing bowl

Add vanilla and butter flavoring if desired. Add sugar, 1 cup at a time, beating

well after each addition. Beat in milk until light and fluffy. Divide frosting into

fourths; place in four separate bowls. Leave one bowl untinted. Add food

coloring to the other three bowls; stir until well blended. Frost cupcakes.

Pipe untinted frosting around edges and decorate tops with Valentine phrases.

Yield: 28 cupcakes.

Red Velvet Cake Recipes

Ingredients:
4 tablespoons cocoa powder
1 ounce liquid red food color
3/4 cup water
1 pudding-type cake mix (white or yellow)
4 eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
4 tablespoons buttermilk powder
1 tablespoon white vinegar

Directions:

Heat oven to 325F.

Mix together cocoa powder, red food color, and a small amount of the water forming a paste. Add remaining ingredients except vinegar. Mix 2-3 minutes on medium speed until well blended. Add vinegar and blend completely. Pour batter into prepared 9″ x 13″ cake pan and bake for approximately 35 minutes or until toothpick inserted in center comes out clean.

Exported from MasterCook

Better Than Everything Cake

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Cake

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 german chocolate cake mix

1 cup semisweet chocolate chips

1 can sweetened condensed milk — (14 oz.)

caramel topping

12 ounces Cool Whip

3 heath bars — crushed

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as

directed on package; pour into prepared pan. After 10 minutes of baking,

sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour

sweetened condensed milk over cake; let cool. Top with caramel sauce, then

whipped topping. Sprinkle with candy bars.