|by Joanna Farrow|
Over 50 delectable recipes for making a sensational range of classic and contemporary ice creams.
1 - 10 of 165 for iced potatoes
Preheat oven to 350°F. Beat oil with sugar. Add eggs, beating well after each addition. Stir in remaining ingredients in order given, adding nuts and ...
Cream butter and ... beaten eggs; add potatoes, raisins and ... stick butter. Beat until ready to spread. This icing is good on chocolate cakes as well.
Roast pecans in ... banana and sweet potato puree in a ... icing. Remove bread from pan while hot and ice the sweet potato-banana bread. Cool and enjoy.
Mix all ingredients ... directions on instant potato package but leave out milk. After potatoes are mixed (mixture ... potatoes. Remove and serve in slices.
Mix ingredients well. Bake at 325 degrees for 1 hour and 15 minutes in a well greased tube pan. Bake only 35 minutes if using layer pans. Combine ...
Add Crisco, sugar, mashed potatoes and salt to ... and letting rise about 2 hours) then mold and rise again. Bake about 400 degrees for 15 minuets or more.
Heat milk and ... 1 cup mashed potatoes, 1 teaspoon ... flour (or enough to make firm dough). Put in ice box; use when needed. This was Ma Rich's recipe.
Soften yeast cake ... Dissolve sugar in potato water; mix with ... eggs and mashed potatoes. Stir in ... original size. Bake at 400 degrees for 30 minutes.
Dissolve 1 package ... 1 cup mashed potatoes to: 1 1/2 ... butter and let rise until double in bulk. Bake 20 minutes at 350 degrees until lightly browned.
Beat egg whites until stiff; add yolks and remaining ingredients and beat after each. Freeze in hand or electric freezer. Yield: 6 quarts.
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