POTATO CANDY RECIPES
MAINE POTATO CANDY RECIPE: HOW TO MAKE IT
Years ago, folks in Maine ate potatoes daily and used leftovers in bread, doughnuts and other dishes. This potato candy recipe captures all of the old-school flavors. —Barbara Allen, Chelmsford, Massachusetts
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 40 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.
Nutrition Facts : Calories 155 calories, FatContent 7g fat (6g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 55mg sodium, CarbohydrateContent 25g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
MASHED POTATO CANDY RECIPE - FOOD.COM
This is great for using up left over mashed potatoes. Everyone loves it, especially kids. There are other potato candy recipes here, but none even close to this one that I've seen. My mom use to make this at Christmas all the time. This is very popular in the PA Dutch area. Prep and cook time is based on leftover mashed potatoes. Note: Instant potatoes don't work well.
Total Time 3 hours 45 minutes
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix together all ingredients, except peanut butter.
- Add sugar until it's of dough consistency.
- Refrigerate to chill dough for an hour or two.
- Roll out onto powdered sugar dusted bread board or waxed paper.
- Spread peanut butter over potato dough.
- Roll it up like a jelly roll loaf.
- Refrigerate for about an hour, then slice into pinwheels.
Nutrition Facts : Calories 1839.7, FatContent 1.4, SaturatedFatContent 0.8, CholesterolContent 5.3, SodiumContent 338, CarbohydrateContent 463.7, FiberContent 0.8, SugarContent 445, ProteinContent 2
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I WAS ASKED BY ONE OF THE GALS IN GROUPS IF I WOULD POST THIS AS IT SEEMED TO HER IT WAS A LOT LIKE HER GRANDMOTHER USED TO MAKE.
I don't know where I got this recipe, my Great-GrandMother was Dutch German,
(German Dutch however it goes), so I belong to a German web site...it may have
come from their.
She was a Quaker....
She used to make these dumplings also, and passed it down...I
never ended up with her written recipe.
Although it a Polish recipe....the German and Polish have a lot of the same
recipes just may be named a little different.
She is the same Great-GrandMother that my 'Potato Candy' Recipe came from.
ANYWAY...This recipe for Polish drop potato dumplings (kartoflane kluski) uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does.
These dumplings couldn't be easier, no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe.
P.S. THESE ARE NOT MY PHOTOS, THEY ARE BORROWED.
From justapinch.com
Reviews 5
Category Potatoes
Cuisine Polish
From justapinch.com
Reviews 5
Category Potatoes
Cuisine Polish
- NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.
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