Peanut Butter Candy Filled Zeppole Food

MASHED POTATO-PEANUT BUTTER CANDY

Steps:

• Combine the mashed potatoes and 1/4 teaspoon salt in a large bowl. Add 4 cups confectioners' sugar and stir with a wooden spoon. Stir in the remaining 2 to 4 cups confectioners' sugar, 1 cup at a time, until the dough is stiff and dry. (The amount of sugar will depend on how starchy your mashed potatoes are.) Knead with your hands to bring the dough together.
• Dust a large sheet of parchment paper with confectioners' sugar. Transfer the dough to the parchment and roll into a 12-by-14-inch rectangle, about 1/4 inch thick, dusting with confectioners' sugar if the dough gets sticky. (Refrigerate for a few minutes if the dough gets too soft to roll.) Spread the peanut butter evenly over the dough. Spread a long narrow strip of umeboshi paste on top of the peanut butter, about 3 inches in from one of the long ends. Refrigerate 30 minutes.
• Starting with one of the long ends, roll up the dough like a jelly roll, using the parchment to help you. Turn seam-side down and slice into thin pieces.

ELDA'S FAMOUS ZEPPOLE

Steps:

• Stir together the sugar and cinnamon and set aside.
• Combine the milk, salt and butter with 1 quart water in a medium saucepan. Bring to a boil, and then quickly remove from the heat and stir in the flours until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Pour 2 inches of olive oil into a frying pan and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Roll out the dough into thin strips and shape as you like, and then carefully fry in batches. Turn the zeppole once when golden and puffed, and then drain on paper towels. Dip in the honey and dredge in the cinnamon-sugar. Arrange on a platter, garnish with the lemon zest and serve immediately.

PEANUT-CANDY MICE

Steps:

• In a large bowl with heavy-duty electric mixer, or by hand with a wooden spoon, beat peanut butter, corn syrup, dry milk and vanilla until well blended. With mixer on low speed (or with a spoon), gradually beat in as much confectioners' sugar as the mixer can handle. Scrape mixture onto work surface and knead in any remaining sugar. For each mouse, break off enough mixture to roll into a 1-inch ball for the body, then enough to roll into a 1/2-inch ball for the head. Press small ball on to large ball, then lightly pinch head to form a rounded nose. Break off enough mixture to form two small balls for ears. Press each ball between thumb and forefinger to flatten. Press onto head. Repeat with remaining mixture. Dip end of a toothpick in water. Shake off excess. Touch toothpick to a colored nonpareil (it will stick). Press onto end of nose. Repeat with 2 more nonpareils for eyes. Cut a length of licorice lace and insert into body for tail.

ZEPPOLE

Steps:

• Put wine and water in a pot. Bring to almost a boil. (It shouldn't come to a full boil.) Add the flour all at once and stir constantly with a wooden spoon. When the dough comes out of the pot in a single piece remove it from the heat. Place on lightly oiled marble or counter surface. Knead by pounding with a rolling pin. Do this for 10 minutes so as to make it smooth and homogeneous. Roll the dough into snakes about as thick as your little finger. Pull off small pieces of dough, rub the dough between your hands and pinch ends together to make small rings.
• Heat the oil and fry the zeppole a few at a time. Prick balls with a skewer as they fry, so the dough will bubble out and they become crunchier and more golden. Drain them on paper towels. Dredge them in the cinnamon-sugar mixture. Serve hot or cold.

REESE'S PEANUT BUTTER CUP FILLING

Steps:

• Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.

PEANUT BUTTER CANDY

Steps:

• Combine peanut butter, powdered sugar, nuts and butter in a medium mixing bowl.
• Mixing well, shape into 1/2-inch balls and roll in coconut.
• Chill.

PEANUT BUTTER CUP CANDY FILLING

Steps:

• Combine all ingredients until blended to a creamy consistency.