Sweet Potato-Currant Mini Bundt Cakes
2 Oranges Substitute
1/2 c Currants 2 c Cake flour
2 Jars (4-ounce) sweet 1 1/3 c Sugar
Potato baby food puree 1 ts Baking soda
1 c Nonfat milk 1 ts Salt
1/2 c Thawed frozen egg 1 ts Ground cinnamon
Sweet potato puree provides the moistness in these individual non- fat
cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available
in many cookware stores. (By Times Food Stylists) Remove peel from oranges
in large strips. Remove any white pith on orange. Finely chop peel in food
processor along with currants. Stir in juice from oranges, sweet potato
puree, milk and egg substitute. Sift together cake flour, 1 cup sugar,
baking soda, and salt. Quickly stir sweet potato mixture into dry
ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with
non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or
until cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture
while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains
about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams
carbohydrates; 5 grams protein; 0.44 gram fiber.
1/2 lb Ground fully cooked Ham 1 c Sliced Celery
2 c Chopped Potatoes 1 c Fresh or frz cut Green Beans
1/2 c Chopped Onion 1/2 c Water
1/4 ts Dried Thyme, crushed 1/8 ts Pepper
1 tb Grated parmesan cheese
Spray a large skillet with Pam. In the skillet cook ham, celery, and onion
till vegetables are tender.
Stir in potatoes; fresh green beans if using them; water; thyme; and
pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or
till potatoes are tender and most of the liquid is absorbed. If using
frozen green beans, add to ham and potato mixture the last 7 minutes of
To serve, sprinkle with Parmesan cheese.
*********************************************************** Per serving:
228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol,
993 mg sodium, 999 mg potassium.
Yield: 6 Servings|
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper --
1/2 c Miracle whip. -- salad
1 tb Coarse ground mustard
Yield: 72 Servings|
1 pk Active dry yeast
1/2 c Water,warm(105-115'F.)
1 c Milk,scalded
1 c Potatoes,mashed
2/3 c Vegetable shortening
2 ts Salt
2 Eggs,well beaten
8 c Flour,all-purpose
1. Soften yeast in water.
2. Place potatoes, sugar, shortening and salt in large bowl; stir in
3. Let cool to lukewarm; add eggs and yeast; mixing well.
4. Sift about 6 cups flour into mixture; stir until dough is stiff
enough to knead.
5. Turn out onto lightly floured surface; knead, gradually adding
flour until dough doesn't stick to hands and is smooth and elastic.
6. Shape dough into ball; place in greased bowl; turning dough to
bring greased surface to top.
7. Cover with towel; let stand in warm, draft-free place until
8. Shape dough into rolls; place in greased muffin cups and let rise
9. Bake in preheated 400'F. oven 15 to 20 minutes; cool on racks.
10. Brush tops with melted butter.
NOTE: For interesting variations, use mashed sweet potatoes or squash
instead of regularpotatoes.
Yield: 1 Servings|
1 ea Text reference
Check the state of origin on the bag to see if you have Michigan
boilers or an off brand Idaho baker. For boiling, I like Michigan
(plain old brown potatoes), red (thin skinned), and Yukon Golds - and
those lovely new red potatoes in the spring! For baking, Idaho or
russets. For mashing, russets. I know there are lots of neat
varieties out there that I haven't seen, please let us all know about