Potato Recipes - Deserts
Here is a list of some recipes that use potatoes. Many are fast and easy. This list will continue to grow. If you have any new ideas E-Mail them to: Webmaster
3 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1/3 cup mashed COLORADO potatoes, unseasoned
1/8 teaspoon salt
1 teaspoon vanilla
1 pound sifted powdered sugar
1/2 cup chopped nuts
Melt chocolate and butter in top of double boiler.Remove from heat. Add potatoes, salt and vanilla;mix well. Blend in sugar and mix thoroughly. Add nuts and knead until smooth. Press into buttered 8-inch square pan. Cool in refrigerator before cutting. Makes 64 pieces.
Nutritional Information Per Serving: Calories 147,- Protein 97g; Carbohydrates 25g, Fat 5g; Cholesterol 4.6mg; Sodium 32mg.
1 cup shredded COLORADO potatoes, un-peeled
1 tablespoon lemon juice
3 cups tart apples, peeled, sliced
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup rolled oats
1/4 teaspoon cinnamon
2 tablespoons butter or margarine
Ice cream or whipped cream (optional)
In a bowl combine shredded potato and lemon juice;mix well. Add apple slices; toss to mix. Spread apple mixture evenly in an 8-inch square baking pan. In a small bowl combine sugars, flour, oats and cinnamon. Cut in butter until crumbly. Sprinkle on top of apples and potatoes. Bake at 375 degrees for 30 minutes or until potatoes and apples are tender. Cool slightly. Serve warm with ice cream or whipped cream, if desired. Makes 4-6 servings.
Nutritional Information Per Serving: Calories 263,- Protein 2.5g; Carbohydrates 51g; Fat 6.5g; Cholesterol 15mg; Sodium 65mg,
1 COLORADO potato, peeled if desired, shredded, chopped
1 tablespoon lemon juice
3/4 cup butter or margarine
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 teaspoon finely shredded lemon or orange peel
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups quick-cooking rolled oats
3/4 cup dried tart cherries or raisins
In a small bowl combine potato and lemon juice; toss to mix. Set aside. In a large mixing bowl, beat butter and sugars with an electric mixer until fluffy. Beat in egg, vanilla and lemon peel until well blended. Add flour, baking powder, baking soda and salt; beat to mix well. Stir in shredded potato mixture, oats and cherries; mix well. Drop by rounded teaspoons 2-inches apart onto greased cookie sheet. Bake at 375' for about 12 minutes or until edges start to brown. Remove cookies to wire rack to cool. (High Altitude: Let dough rest 5 minutes for fluffier,
softer cookie.)
Nutritional Information Per Serving: Calories 83,- Protein 1g; Carbohydrates 12g; Fat 3g; Cholesterol 12mg; Sodium 60mg.
4 tsp. baking powder
1 tsp. ground mace
1/4 tsp. ground nutmeg
1 tsp. salt
3 large eggs
3/4 cup sugar
3 Tbs. shortening
Salad oil
2 3/4 cups un-sifted all-purpose flour
1 cup plain mashed COLORADO potatoes
In medium bowl, combine flour, baking powder, mace, nutmeg and salt; set aside. In large bowl, with electric mixer at high speed, beat eggs with sugar and shortening 2 minutes, until light and fluffy. At low speed, add potatoes; mix until blended. Add flour mixture gradually; beat at low speed until just combined. Cover bowl with plastic wrap; refrigerate 2 hours. Place dough on well-floured pastry cloth; roll dough to 1/3-inch thickness, cut with floured 3-inch doughnut cutter, dipping cutter in flour between cutting. Meanwhile, in electric skillet or heavy, wide saucepan, heat 1 1/2 to 2 inches salad oil to 375oF on a deep-fat thermometer. Gently drop three or four doughnuts and several holes into hot oil (adding too many doughnuts at a time reduces the temperature of the fat and causes greasy doughnuts); as doughnuts rise to the surface, turn with slotted spoon. Fry 3 minutes, or until browned on both sides. With slotted spoon, remove doughnuts and holes; drain over pan of oil. Place on paper towel-lined wire rack. Repeat with remaining dough. If desired, shake doughnuts in bag with confectioners' sugar or cinnamon-sugar. Makes 18 doughnuts.
Nutrient Information Per Serving: 156 calories; 3.2 grams protein; 25 grams carbohydrates; 4.7 grams fat; 35.4 mg. cholesterol, 228 mg sodium; 66 grams fiber
1 3/4 cups sugar
3/4 cup shortening
1 1/2 tsp. cinnamon
1/2 tsp. Salt
1 tsp. nutmeg
2 cups flour
3 eggs, unbeaten
1 tsp. soda combined with 7 cup buttermilk
1 cup cold mashed COLORADO potatoes
Cream sugar, potatoes, shortening, salt and spices for 4 minutes. Add eggs and beat until thoroughly blended. Add buttermilk alternately with flour, starting and ending with flour. Pour into greased and floured 8-inch pans. Bake at 350 degrees F for 30-35 minutes.
Quick Caramel Frosting
3/4 cup firmly packed brown sugar
1/4 cup butter
2 cups powdered sugar, sifted
3 Tbs. milk
Melt butter in pan; stir in brown sugar. Cook over low heat two minutes. Add milk. Bring to full boil. Cool to lukewarm without stirring. Add powdered sugar. Beat until smooth and of spreading consistency. Frost cooled coke.
Nutrient Information Per Serving: 494 calories; 4.8 grams protein; 79 grams carbohydrates; 1 8 grams fat; 64 mg. cholesterol; 243 mg sodium; .79 grams fiber
1 cup vegetable shortening
2 cups sugar
4 eggs
2 cups flour
1 tsp. soda
1/2 tsp. salt
4 Tbs. cocoa
1 cup buttermilk
1 tsp. vanilla
1 cup chopped pecans
1 cup warm mashed COLORADO potatoes
Potato coke icing (recipe follow5)
Cream together sugar and shortening; add eggs one at a time and beat well after each. Add mashed potatoes. Add sifted dry ingredients alternately with buttermilk. Add vanilla and nuts. Pour batter into two 9-inch round pans or one 9"x l3" oblong cake pan. Bake at 35o degrees F for 35-40 minutes. When cool, frost with potato cake icing.
Potato Cake Icing
2 cups sugar
3 Tbs. cocoa
3/4 cup evaporated milk
1 cup nuts
2 Tbs. butter
1 tsp. vanilla
2 Tbs. light corn syrup
Blend sugar, cocoa, syrup and milk. Boil and stir to soft ball stage (234-240 degree F). Cool. Add butter, vanilla and nuts.
Nutrient Information Per Serving: 708 calories; 8 grams protein; 95 grams carbohydrates; 34 grams fat; 8 1 mg, cholesterol; 245 mg sodium; 2.8 grams fiber
3 oz. unsweetened chocolate
3 Tbs. butter
1/2 cup chopped nuts
1/8 tsp. salt
1 pound sifted powdered sugar
1 tsp. vanilla
1/3 cup moshed COLORADO potatoes, unseasoned
Melt chocolate and butter in top of double boiler. Add potatoes, salt and vanilla. Mix well. Blend in sugar and mix thoroughly. Add nuts and knead until smooth. Press into buttered 8-inch square pan. Cool and cut. Makes 1 1/4 pounds.
Nutrient Information Per Serving: 1 47 calories; .91 grams protein; 25 grams carbohydrates; 5.9 grams fat; 4.6 mg. cholesterol;32 mg sodium; .83 grams fiber
1 cup butter
2 cups sugar
4 egg yolks, beaten
3 cups flour
1/2 tsp. soda
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. cinnamon
1 cup sour cream
1 tsp. vanilla
1 cup chopped walnuts
1 cup raisins
2 squares unsweetened chocolate
1 cup hot moshed COLORADO potatoes
4 egg whites, beaten until stiff but not dry
Coconut frosting (recipe follows)
Cream butter, sugar and egg yolks. Sift dry ingredients together and set aside. Add sour cream and dry ingredients alternately until well mixed. Add melted chocolate, potatoes, nuts and raisins. Fold in egg whites and vanilla last. Divide batter among three 8-inch round pans. Bake at 350 degree F for 40 minutes or until toothpick inserted in center of cakes comes out clean. Frost and fill with coconut frosting.
Coconut Frosting
3 egg yolks, beaten
1 cup butter
1 cup chopped nuts
2 cups flaked coconut
1 cup cream or evaporated milk
1 cup sugar
Cook cream, sugar and beaten egg yolks on top of stove until thick. Add butter and stir until it melts. Stir in nuts and coconut last. Fill and frost cooled cake.
Nutrient Information Per Serving: 486 calories; 17 grams protein; 148 grams carbohydrates;
96 grams fat; 363 mg. cholesterol, 689 mg sodium; 6 grams fiber
1/2 cup chopped nuts
3/4 cup margarine
1 2/3 cups sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs
1 cup flour
1/2 tsp. baking powder
1 cup mashed COLORADO potatoes
3 oz. unsweetened chocolate
Coffee icing (recipe follows)
Melt chocolate and margarine in saucepan on top of stove, or in a glass dish in the microwave. Cool. Cream sugar, vanilla, salt and eggs. Mix well. Add chocolate mixture and potatoes, flour, baking powder and nuts. Beat until creamy. Pour into greased and floured 9"x l1 " oblong cake pan. Bake at 35OuF about 30 minutes or until done. Frost with coffee icing.
Coffee Icing
1 cup powdered sugar
2 Tbs. strong hot coffee
1 Tbs. cocoa
1 tsp. vanilla
Mix together and spread on top of cooled brownies.
Nutrient Information Per Serving: 396 calories; 5 grams protein; 52 grams carbohydrates; 20 grams fat; 70 mg. cholesterol; 220 mg sodium; 1.9 grams fiber
1/2 cup chopped onions
1/4 tsp. pepper
1/2 cup Swiss cheese, shredded
1/4 tsp. dill
2 Tbs. grated Parmesan cheese
1 10 1/2-ounce cream of celery soup
3 to 4 cups thinly sliced COLORADO potatoes (about 3 medium)
In bowl mix together soup, onions, cheese, dill and pepper. Pour into 1 1/2-quart casserole. Add potatoes and mix thoroughly. Microwave at high for 9-1 1 minutes, stirring after 5 minutes. Sprinkle cheese on top before serving.
Nutritional Information Per Serving:
Serving Size: One Medium Potato (1/3 pound or 148 grams)
100 Calories
4 grams Protein
26 grams carbohydrates
0 g Fat
3 grams Dietary Fiber
5 mg. Sodium
720 mg Potassium
One pound of Potatoes Equals:
A small Potato is about 4-5 ounces
A medium potato is about 6-7 ounces
A large potato is about 8-10 ounces
MICROWAVING THE POTATO
Wash 6-8 ounce potatoes; pierce with cooking fork. Place on paper towel on shelf of microwave oven, 1 inch apart. Turn potatoes over and rearrange after half of the cooking time has elapsed. Potatoes may feel firm when done; let stand to soften. Dry or old whole potatoes do not microwave well. Peel and dice them before microwaving. When microwaving more than 2 potatoes, moisture can collect in the oven. This does not harm the food or the oven, and will evaporate when the door is opened. Excessive cooking will dehydrate the potato.
High Attitude Tip: If you are living in a high altitude area, keep in mind that the ever decreasing boiling point cannot be raised by turning the heat higher. Therefore, soups must be cooked longer or made in a pressure cooker in areas where the elevation is above 3,500 feet. Always adjust the heat to keep a constant simmer or a slow boil. High Altitude Tip: Yeast dough rises faster and higher at high altitudes. Beginning at 5,000 feet, use only half the yeast specified.
For that "Perfect Baked Potato" try these tips: If you like an especially soft skin, rub the clean potatoes with butter prior to baking. Always prick potatoes with a fork several times on each side to let the steam escape. Cut small crosses in the tops after baking to prevent the steam from condensing inside the skin. The trapped steam will make the potato soggy.
Tater Tips:
Colorado Potato Cookbook
P.O. Box 25
Hilliard, OH 43026
1-800-242-4643
Cost: $12.95 + $3.50 shipping and handling.
Note: This price may change at any time. Contact them before ordering.