English 10
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
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 ½ 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 minutes or until cakes is done. Remove pan from oven and
let it rest for 10 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
BUTTER CREAM FROSTING
3 cups (360 g) confectioners’ sugar
1 tsp (5 ml) vanilla extract
½ cup (112 g) butter or margarine, softened
3 to 4 tbsp (45-60 ml) milk
Combine sugar, butter and vanilla in mixer bowl. With at beater, using speed 42, gradually add
milk to make desired consistency. Gradually increase to speed 11 and beat till light and uffy.
Yield: enough to frost 8 or 9 inch (20 – 23 cm) inch 2-layer cake
RECIPES
To Next Page
Loading...
