English 8
RECIPES
Make Ahead Mashed Potatoes
3 lbs (1.5 kg) white or golden potatoes, peeled and quartered
6 oz (170 g) cream cheese, cut into 1-inch (2.5 cm) cubes
1 cup (259 ml) sour cream
2 tbsp (30 g) butter or margarine
In saucepan, cover potatoes with cold salted water. Cook till tender; drain. With at beater, beat potatoes
until uffy on speed 4. Add remaining ingredients and blend well; season to taste. Spoon potatoes into
buttered 2-quart (2 liter) glass baking dish. Cover and refrigerate up to 3 days.
TO BAKE: Dot potatoes with 1 tbsp butter. Bake, covered at 350° F (180° C) until hot, about 30 min
(minutes).
TIP: When making mashed potatoes, to keep nished dish light and creamy, always beat potatoes until
fully mashed before adding additional ingredients.
Yield: 12 servings
Yellow Cake
2 ½ cups (375 g) unsifted all-purpose our
2 large eggs
1 ½ cups (318 g) granulated sugar
1 cup (250 ml) milk 1 tbsp (12 g) baking powder
1 ó tsp (7 ml) vanilla extract
½ cup (112 g) butter, softened
1 tsp (6 g) salt
Combine all ingredients in mixer bowl. Beat with at beater on speed 2 until blended. Increase speed to
6 until light and uffy. Spoon batter into 2 greased and oured 9-inch (23 cm) round cake pans. Bake at
375° F (190° C) for 25 min (minutes) or until cakes is done. Remove pan from oven and let it rest for 10
min (minutes); unmold and let cool.
TIP: When preparing cakes and cookies that require creaming butter and sugar, begin at a low speed
and increase to speed 3 or 4 until butter mixture is light and lemon colored.
Yield: 12 servings
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