International Potato Cake Recipe

Over the years, I’ve made this potato cake with lamb, ham and hard salami. It’s a perfect side for a lunch or dinner party.—Judy Batson, Tampa, Florida

International Potato Cake Recipe
Prep: 40 min. Bake: 35 min. + standing
Yield: 12 Servings403575
Ingredients
1/4 cup seasoned bread crumbs
3 pounds potatoes (about 9 medium), peeled and cut into wedges
1/2 cup heavy whipping cream
1/4 cup butter, cubed
3 eggs, beaten
1 teaspoon Greek seasoning
1/4 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning
1/4 pound thinly sliced fontina cheese
1/4 pound thinly sliced hard salami, coarsely chopped
TOPPING:
1/3 cup grated Parmesan cheese
1 tablespoon seasoned bread crumbs
1 tablespoon butter, melted
Directions
Sprinkle bread crumbs onto the bottom of a greased 9-in. springform pan; set aside.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs, and seasonings.
Spoon half of potatoes into prepared pan. Layer with cheese and salami; top with remaining potatoes. Combine the topping ingredients; spoon over potatoes.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until topping is golden brown and a thermometer reads 160°. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm. Yield: 12 servings.


Nutritional Facts1 slice equals 252 calories, 16 g fat (9 g saturated fat), 101 mg cholesterol, 526 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as International Potato Cake in Country Woman April/May 2011, p32



Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

Irish Soda Bread

In Dublin, rounds of soda bread accompany every meal, from breakfast to high tea.  Each warm, thick slice makes a delectable platter for butter and honey or marmalade.

This recipe is from the Sunset Breads Cook Book and my first attempt at Soda Bread.

4 to 4-1/2 cups all-purpose flour

1 Teaspoon Salt

3 teaspoons baking powder

1 teaspoon baking soda

1/4 cup sugar (Optional)

1/8 teaspoon ground cardamom or coriander (optional)

1/4 cup firm butter or margarine

1 egg

1-1/4 cups buttermilk

(I didn't have the cardamom so I added a pinch of cloves and cinnamon)

In a large bowl, stir together 4 cups of the flour, the salt, baking powder, and baking soda (and sugar cardamom, if used) until thoroughly blended.  Cut int butter with a pastry blender or 2 knives until crumbly.  In a separate bowl, beat egg lightly  and mix with buttermilk; stir into dry ingredients until blended.  Turn out onto a floured board and knead until smooth (2 to 3 minutes)

Divide dough in half and shape each half into a smooth, round loaf; place each loaf in a greased 8-inch cake or pie pan and press in make dough fill the pans.  With a razor blade or sharp floured knife, cut a 1/2 inch deep cross in the top of each loaf.

Bake in a pre heated 375 degree oven (350 degree for glass pans) for 35 to 40 minutes or until nicely browned.  Makes two loaves.

Irish Creme Chocolate Trifle

16 Servings

Prep: 20 min. Bake: 30 min. + chilling

Ingredients
1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint candies, chopped

Directions
Prepare and bake cake according to package directions, using a
greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.

With a meat fork or wooden skewer, carefully poke holes in cake about
2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.

In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let
stand for 2 minutes or until soft-set.

Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt.
glass bowl. Top with a third of the pudding, whipped topping and
candies; repeat layers twice. Store in the refrigerator. Yield: 16
servings.

© Taste of Home 2012

My Favorite Brownie's

This recipe is from my Betty Crocker's Cooky Cook Book.  And it's headline is:

THE BEST COOKY OF 1920-1930

4 sq. unsweetened Chocolate (4 oz.)
2/3 cup shortening
2 cups sugar
4 eggs
1 tsp. vanilla
1-1/4 cups Gold Medal Flour
1 tsp. baking powder
1 tsp salt
1 cup chopped nuts

Heat oven to 350 degrees (mod).  Grease oblong pan  13" x 9-1/2" x 2".  Melt chocolate and shortening over low heat.  Beat in sugar, eggs, and vanilla.  Measure flour by dipping method or by shifting.  Stir flour, poking powder and salt together; blend in.  Mix in nuts.  Spread in pan.  Bake 30 minutes or until brownies pull away from the sides of the pan.  Do not over-bake.  Cool slightly and cut in bars.  Makes 32 brownies.

Note:  If you use Gold Medal Self-Rising Flour, omit baking powder and salt.

CHESTNUT-STUFFED ACORN SQUASH

This recipe is from Craig Cyr, executive chef and co-owner of The Wine Cellar & Bistro. In the past, Cyr has prepared recipes to demonstrate at the Chestnut Roast. Here is one for an autumn meal.


2 acorn squash in halves, seeded
1 pound ground pork sausage
1 bulb of fennel
4 cloves of garlic
2 tablespoons honey
1/4 cup melted butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Granny Smith apple, diced
2 cups roasted chestnuts (see note)
1 tablespoon fresh thyme
1 tablespoon fresh sage
Salt and pepper to taste

Bring melted butter, honey and baking spices in small sauté pan to a boil. Pour into squash on a baking sheet. Roast at 400 degrees until squash is tender. In a sauté pan, add sliced fennel, onion and garlic with roasted chestnuts and 1 teaspoon butter until caramelized. Brown sausage with onion, fennel, apple and garlic mixture. Finally, add chopped herbs and salt and pepper. Stuff the squash and cook an additional 15 minutes. Serve warm.

Next, to oven roast the chestnut meat, spread it on a cookie sheet in a preheated 250-degree oven. Drizzle on olive oil if desired. Bake 15 to 25 minutes, or until slightly crunchy.

Note: To remove from shells, Cyr likes to cut raw chestnuts in half with a clean hand pruner, then steam them briefly in a colander over boiling water. Remove from heat, cool slightly and remove from shell while still warm.


Servings: 4 to 6

http://www.columbiatribune.com/arts_life/food/slowly-the-chestnuts-are-rising-falling-in-missouri/article_d36748a6-854c-5ca9-bf91-c1d3fe3a456d.html#.UReTUqXomCk

Buffalo Oven “Fried” Goat Cheese

http://www.halfbakedharvest.com/buffalo-oven-fried-goat-cheese/

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Yield: 24 Buffalo fried Goat Cheese Balls
Oven "fried" goat cheese balls in buffalo sauce! Yes, it is as amazing as it sounds!

Ingredients
10 ounce goat cheese log
1/2 cup blue cheese crumble (optional, see note)
2 whole eggs, beaten
2 cups panko breadcrumbs
1/2 cup (1 stick) butter, melted
½ cups Franks Red Hot
1 teaspoon seasoned salt

Fresh Greens, To Serve

Instructions
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper or a silpat, set aside.
If using the blue cheese place it in a medium size bowl and add the goat cheese. Using a fork mash the blue cheese and goat cheese together. Using your hands roll the cheese mixture into 24 balls and place on prepared baking sheet. If you are not using the blue cheese just slice the log into 24 pieces and using your hands roll each piece into a ball. Place on prepared baking sheet.
Lightly beat eggs in a small bowl. Fill a plate or shallow bowl with the breadcrumbs. Dip the goat cheese ball in the egg wash first. Roll it around so it is completely covered. Then drop them into the panko breadcrumbs. Toss the breadcrumbs onto the ball and gently roll to coat. Place back on prepared baking sheet. Repeat until all 24 ball are coated.
Place in the oven for 15 to 20 minutes or until golden and crisp. Allow the balls to set for 5-10 minutes before tossing with the buffalo sauce.
While the goat cheese balls bake, make the buffalo sauce sauce. Combine in a medium size bowl: melted butter, hot sauce and seasoned salt. Whisk with a fork until combined.
Once the goat cheese balls have cooled off a bit, use a fork and dip each ball in the buffalo sauce covering completely. Drip off any excess buffalo sauce and place back on the baking sheet. Once all balls have been tossed with the buffalo sauce, place them back in the oven for five minutes.
Remove from the oven and let sit for 10 minutes. Remove the balls from the pan and serve alongside greens and any extra sauce you have for dipping.

Notes

*Just a note, if you use the blue cheese the balls will be a little harder to handle when warm. The blue cheese melts more, while for the most part, the goat cheese holds it shape. With that said, adding the blue cheese is delicious and once the balls sit out for a few minutes they firm up and are much more manageable.

Coconut Scones with Coconut Glaze

http://www.pastryaffair.com/blog/coconut-scones.html

Thank you Pastry Affair for this great recipe!

Yields 8 scones

Coconut Scones
1 cup (125 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour
1/4 cup (56 grams) granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup coconut oil (solid state, not liquid)
1 cup sweetened coconut flakes
3/4 cup (175 ml) coconut milk

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, whisk together the flours, sugar, baking powder, and salt. Cut in the solid coconut oil with a pastry blender (or your fingers) until the mixture resembles coarse sand. Stir in the coconut flakes and coconut milk until the mixture comes together.
Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 pie shaped wedges and move to a baking sheet. Bake for 16-18 minutes, or until the edges barely take on color. Allow scones to cool completely before glazing.

Coconut Glaze
1/2 cup (62 grams) powdered sugar
1 tablespoon coconut milk

In a small bowl, stir together the powdered sugar and coconut milk. Using a spoon, drizzle glaze over cooled scones. Allow a few minutes for the glaze to set before serving.

The glazed scones also freeze well in an air-tight container. Allow scones to come to room temperature before serving.