MARBLE MASH RECIPES

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MARBLED MASHED POTATOES RECIPE - FOOD.COM



Marbled Mashed Potatoes Recipe - Food.com image

Make and share this Marbled Mashed Potatoes recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 4

2 lbs sweet potatoes, peeled and chunked
2 lbs white potatoes, peeled and chunked
8 ounces cream cheese, divided
salt and pepper

Steps:

  • Cook potatoes in separate pots until soft enough to mash.
  • Drain, saving 3/4 c cooking water from each potato pot.
  • Mash potatoes and sweet potatoes, adding 4 oz cream cheese to each.
  • Add cooking water, salt and pepper to taste.
  • Spoon potatoes, alternating each kind into shallow 2 and 1/2 quart microwave safe dish.
  • Lightly mix with tip of fork.
  • Either bake at 350 degrees, covered for 40 minutes to 1 hour, or microwave on high for 8 minutes.
  • Potatoes can be refrigerated for up to 2 days.

Nutrition Facts : Calories 295.3, FatContent 10.1, SaturatedFatContent 6.3, CholesterolContent 31.2, SodiumContent 418.7, CarbohydrateContent 46.4, FiberContent 5.7, SugarContent 5.8, ProteinContent 6

SUPER MOIST POPPY SEED MARBLE CAKE » SEITAN IS MY MOTOR



Super Moist Poppy Seed Marble Cake » Seitan Is My Motor image

A combination of ground poppy seeds (lots of them) and marzipan mixed with kirschwasser makes this poppy seed marble cake extra moist and extra delicious.

Provided by Constanze

Categories     Dessert

Prep Time 20 minutes

Cook Time 75 minutes

Yield 10

Number Of Ingredients 14

120 g plain soy yoghurt, room temperature
180 ml canola oil
200 g sugar
240 ml soy milk
½ tsp ground vanilla
1 tsp lemon zest
300 g all-purpose flour
1 tbsp baking powder
1/2 tsp salt
100 g marzipan, finely chopped
3 tbsp kirschwasser
100 g ground poppy seeds
150 g powdered sugar
3½ tbsp lemon juice

Steps:

  • Line a loaf pan (18x7 cm) with parchment paper and preheat the oven to 180°C.
  • In a small bowl, combine chopped marzipan and kirschwasser.
  • Mash with a fork until the kirsch is incorporated and the mixture is smooth. Set aside.
  • In a bowl, combine yoghurt, oil, sugar, milk, vanilla, and lemon zest.
  • Add flour, baking powder, and salt. Mix until combined.
  • Divide dough and add poppy seeds to one half, marzipan mixture to the other half.
  • Pour half of the marzipan batter into the cake pan, top with half of the poppy seed batter and repeat.
  • Use a long toothpick or a fork to draw a marbled pattern into the dough.
  • Bake for 75 minutes or until an inserted toothpick comes out clean. If the top of the cake gets to dark, place a piece of aluminum foil in top. This keeps the cake from browning more.
  • Remove from pan and let cool completely.
  • Mix powdered sugar and lemon juice and pour the glaze on top of the cake.
  • Serve once the glaze has dried.
  • To keep it fresh, store leftover cake in an airtight container or a sealed plastic bag.

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