A few nice recipes images I found:
this is what happens when you try to make potatoes from an old family recipe at 6 am
Image by erinblatzer
In a bowl that’s too small.
With 2 lbs too many potatoes.
And not enough cream cheese.
But the potatoes, however, are delicious.
And if you would like to try (I recommend it, totally, if not at 6 am), here’s the recipe:
5 lbs potatoes, peeled and diced
1 cup sour creme
8 oz creme cheese
2 tbs butter
1/4 tbs pepper
2 tsp onion salt (not onion powder -this is actually important)
parmesan cheese (the powdered stuff – we’re not fancy here.)
Boil the potatoes and mash them with all the ingredients (except the cheese). Once its mixed well, spread the parmesan cheese on the top, with some extra pats of butter.
(And if you’re me, spend an hour cleaning up).
Heating them takes *forever* so I recommend making them right before you’re ready to eat.
Then – voila! Delicious.
8 T unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 C Dutch-processed cocoa
3/4 C unbleached all-purpose flour
1/2 t baking soda
3/4 t baking powder
2 large eggs
3/4 C sugar
1 t vanilla extract
1/2 t table salt
1/2 C sour cream
Place oven rack in lower-middle position, pre-heat oven to 350 degrees. Line muffin pan with cupcake liners.
Combine first 3 ingredients in medium heatproof bowl. Melt ingredients using a double-boiler or a saucepan over simmering water. Whisk until smooth and combined. Set aside to cool, until just warm to the touch.
Whisk flour, baking soda and baking powder in small bowl to combine.
Whisk eggs in medium bowl to combine; add sugar, vanilla, and salt and wisk until fully incorporated. Add cooled chocolate mixture; whisk until fully combined. Alternate about 1/3 of flour mixture with the sour cream into chocolate mixture and whisk until combined. End with remaining flour mixture and whisk until batter is homogenous and thick.
Divide batter evenly among muffin pan cups. Bake until toothpick comes out clean, 18-20 minutes.
Cool in pan on wire rack, about 15 minutes. Cool to room temperature before icing, about 30 minutes.
Easy Vanilla Bean Buttercream
10 T unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 C confectioners’ sugar
pinch table salt
1/2 t vanilla extract
1 T heavy cream
In standing mixer with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners’ sugar and salt; beat at medium-low until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla extract and heavy cream. Increase speed to medium-high and beat until light and fluffy, about 4 minutes. Scrape down bowl occasionally. Note: If using a handheld mixer, increase mixing times by at least 50%.
lazy-ass latke recipe (potato pancakes) – _MG_2953
Image by sean dreilinger
view lazy-ass latke recipe (potato pancakes) – _MG_2953 on a black background.
these taste much better than the photo makes them look; they’re not burnt. rachel was hungry for a midnight snack and we have an abundant supply of mashed potato flakes in the cupboard, so i made her latke — aka potato pancakes (or a cheap imitation thereof), adapting a recipe from a instant mashed potato flake manufacturer website:
.75 cup flour
1.25 cups instant mashed potato flakes
2 teaspoons baking powder
1 teaspoon salt
2.5 cups (soy) milk
.25 cup shredded carrot
.25 sweet yellow onion, chopped
2 Tablespoons oil
mix dry ingredients, add wet ingredients
heat frying pan
fry about 2 minutes per side, until egg is safely cooked
serve with applesauce
makes about eight big pancakes
this is one of chips’ staple recipes, during the four years that anna lived in another city, chips cooked this for dinner about once per week. except he made them from a box-mix, probably this one.
copyright © 2006 sean dreilinger