e been making my own candy glass for years, and while
Boil potato in jacket until tender.
Drain, then mash with a potato masher until smooth. Set aside
Place potato into a pot and cover
Boil potato until tender.
Rice it to obtain a very smooth mixture.
Mix with powdered sugar until thick enough to knead. Knead well and roll out and spread with peanut butter.
Spread peanut butter 1/4-inch thick.
Roll as for a jelly roll.
Slice.
Beat powdered sugar into the mashed potato. Keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky.
Turn the potato \"dough\" out and knead for about 5 minutes; add more powdered sugar if necessary.
Roll the potato \"dough\" out to about 1/4 inch thickness and spread with peanut butter or jelly or both.
Roll the dough up like a jelly roll and cut like cookies.
Boil potato until well done.
Take peeling off and mash well. Mix powdered sugar with potato until it is thick enough to roll out (takes about 1 pound box).
Sprinkle dough board with powdered sugar.
Roll out and spread with peanut butter.
Roll up.
Wrap in wax paper and refrigerate until cool enough to slice and serve.
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
/2 of the recipe as this recipe makes 2-9 inch
Mix potato, flavoring and food coloring of choice.
Add as much as it takes to form the dough.
Roll out candy about 1/4-inch thick and spread a thin layer of peanut butter.
Roll candy into a jelly roll and slice into 1/2-inch pieces.
Combine potato, salt and vanilla.
Add sugar, 1 cup at a time. Mixture will liquify at first, then thicken.
When mixture reaches a thick dough consistency, knead it.
All the sugar may or may not be used.
Cover with a damp cloth and chill.
Shape into 1/2-inch balls and dip into chocolate.
You may use dipping chocolate or combine 12 ounces of chocolate chips with 2 squares of melted unsweetened chocolate and 1/2 cake of melted paraffin, melted in double boiler.
Mix potato and sugar.
Stir in coconut, vanilla and salt. Blend well.
Press into large pan so candy will be 1/2 inch thick. Melt chocolate over hot water.
Pour over candy.
Cool and cut into pieces.
level cup of prepared Recipe #453973 (without added flour).
old with hands into a potato shape. Put in freezer to
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
Cook a large Irish potato until it falls apart.
Drain and put through a ricer.
Add confectioners sugar until potato is the right consistency and knead.
(It goes to liquid when the first sugar is added.
Keep adding sugar.)
Use your favorite flavor, peppermint, wintergreen, orange or vanilla.
The candy can be patted into a flat piece on waxed paper and spread on a cookie sheet. Refrigerate.
When dry, turn over and spread on the other side. Refrigerate.
This candy can be molded and dipped in chocolate.
Place potato into a saucepan with enough
Boil potato in\tslightly
salted
water
until\tcooked. Mash hot potato, adding as much powdered sugar as it will hold to make dough that can be rolled out.
Add vanilla during this process. Roll out
on
powdered
sugar to 1/4-inch thickness. Spread with peanut
butter
generously.
Roll
up
and\tslice. This candy keeps very well.
Drain water
from boiled potato.
Mash potato in sugar. (If you
use different flavors, pinch off bits.) Roll dough in long fingers.
Cut
in
1-inch pieces and dip in melted chocolate. Place on waxed paper.
Pecans are optional.