Mashed Potato Spice Cake Food

MASHED POTATO SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350°F.
• Grease and flour two 9-inch layer pans.
• Sift flour with cocoa, baking powder, cinnamon, salt and cloves.
• In large bowl, with mixer at medium speed, beat butter with sugar, potato, and egg yolks until light and fluffy.
• At low speed, gradually beat in flour mixture.
• At hight speed, beat egg whites until stiff peaks form.
• With whisk or rubber scraper, fold egg whites into flour mixture.
• Stir in nuts, raisins and cherries.
• Turn into pans.
• Bake 40 minutes.
• Let stand 1 minute before turning out to cool.
• For Caramel Frosting:.
• Melt butter in medium saucepan.
• Remove from heat.
• Add brown sugar, stirring until smooth.
• Over low heat, bring to boiling, stirring.
• Boil, stirring one minute.
• Remove from heat.
• Add milk.
• Over low heat, return just to boiling.
• Remove from heat and cool to 100°F on candy thermometer.
• (Bottom of pan will feel lukewarm.).
• To cool quickly, set pan in ice cubes.
• Gradually add confectioners sugar.
• Beat at low speed until blended inches.
• Beat at high speed until frosting holds its shape - about 30 to 60 seconds.
• Add vanilla.
• Spread half on bottom layer of cake, letting it drip down sides.
• Place second layer on cake.
• Spread remaining frosting, allowing it to drip down sides.
• Swirl top of cake with back of spoon.
• Arrange pecans on top of cake.

MIDDLE EASTERN SPICED POTATO CAKES

Steps:

• Preheat the oven to 375 degrees F.
• Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes. Drain and cool, about 10 minutes. Peel and set aside.
• Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.
• Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl.
• Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 1/2-ounce patties. Sprinkle the tops and bottoms with the seasoned flour.
• Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes. Remove from the oven and cool slightly.
• To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges.

CRISPY MASHED POTATO CAKES

Steps:

• Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
• Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

CHOCOLATE POTATO SPICE CAKE

Steps:

• Preheat oven to 350 Deg.
• In a large mixing bowl, blend butter and sugar. Add potatoes and cocoa.
• Add eggs and milk.
• Mix together flour, BP,spices and add to other ingredients.
• Pour into a greased 13 X 9 inch pan.
• Bake at 350 deg. for 1 hour.
• When cooled, top with your choice of frosting.

EASY INDIAN SPICED MASHED POTATO CAKES

Steps:

• In 2-quart saucepan, heat water and butter to boiling. Remove from heat; stir in milk and potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Beat with fork until smooth. Transfer to medium bowl; let stand 10 minutes to cool.
• Sprinkle garam masala, chili powder, coriander, cumin, ginger and salt over potatoes; stir to combine. Sprinkle cornstarch over mixture; stir to combine. Add peas, 1 tablespoon of the cilantro, and the jalapeño chile. Mix completely. In small bowl, mix remaining tablespoon cilantro with the yogurt; stir to blend, and set aside.
• Divide potato mixture into 12 equal-size balls. Gently flatten each ball into 1 1/2-inch patty, 1/2 inch thick.
• In 10-inch nonstick skillet, heat oil over medium heat. Working in batches, cook patties about 5 minutes, turning once, until brown on each side and heated through. Transfer to paper towel-lined plate; continue until all patties are cooked.
• Serve topped with dollop of yogurt mixture; garnish with cilantro sprigs.