BLUE POTATO CUSTARD WITH WHITE CAKE
Provided by Food Network
Categories dessert
Time 1h36m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Peel and cut the potatoes into medium sized cubes, and boil until fork tender. Once the potatoes have cooked, mash them, combine with the coconut, vanilla, evaporated milk, water, sugar, salt, and ricotta, and mix well until all ingredients have combined.
- Set the mashed potato mixture on low heat, stirring constantly, and let the mixture cook for 30 minutes. Add the butter and condensed milk and cook for another 10 minutes.
- To assemble the custards, using a 4-inch round cookie cutter, cut 12 cake pieces from the cake layers. Using a round 4-inch mold or can, place one layer of cake at the bottom. Add approximately 2 tablespoons of the custard on top, repeat with another layer of cake, custard, and finish with a top layer of the cake. Repeat this process for each individual custard until all of the cake layers are used, and you have enough for your guests. Refrigerate for 1 hour.
- In a small saucepan, combine the strawberries, water, and sugar, cook over medium heat until sugar is melted and strawberries are cooked, approximately 15 minutes. Using a blender, blend strawberry mixture until smooth. Set aside.
- Once the custard cakes have been assembled and refrigerated, roll each custard in confectioners' sugar, and dust the tops with the cocoa powder.
- To serve, place each custard on a plate, drizzle the strawberry sauce around the dessert, and add a dollop of whipped cream to each dessert. Garnish with lime zest.
MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
HEAVENLY POTATO CUSTARD
This recipe has been around our family for many years, it's simple to make but very good and a great side dish to almost any meal.
Provided by Chef53Kathy
Categories Potato
Time 45m
Yield 1 13x9 baking dish, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, boil potatoes until almost tender. Drain and pat dry. Arrange a layer of potatoes over the bottom of a buttered 13x9 baking dish or one of its equivalent. Sprinkle with salt and pepper and dot with butter. Continue to layer until all potaotes are used. Combine the half and half and eggs and beat well. Pour over the potatoes. Bake at 350* for 25-30 minutes or until potaotes are tender and the custard is just set but still soft. Garnish with the nutmeg and parsley.
Nutrition Facts : Calories 192.5, Fat 12.1, SaturatedFat 6.8, Cholesterol 134, Sodium 670.2, Carbohydrate 15.4, Fiber 1.7, Sugar 0.9, Protein 6.1
POTATOES ROYALE
Make and share this Potatoes Royale recipe from Food.com.
Provided by Chef PotPie
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bake potatoes, scoop out centers and mash.
- Preheat oven to 350*F.
- Place skins on baking sheet that has been sprayed with cooking spray.
- In butter, saute onion, green pepper, celery, garlic for 3 minutes, add shrimp, saute 2 minutes. Add to mashed potatoes.
- Mix together sour cream, lemon juice, steak sauce, hot sauce, and mozzerella, and stir into mashed potato mixture.
- Fill potato skin shells and top each with 1 tablespoon parmesan. Bake for 20-25 minutes.
Nutrition Facts : Calories 341.1, Fat 19.4, SaturatedFat 12, Cholesterol 51, Sodium 253.1, Carbohydrate 34.1, Fiber 3.1, Sugar 2.4, Protein 9.1
SWEET POTATO CUSTARD PIE
I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.-Kathy Roberts, New Hebron, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 237mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
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