Baby Shower Cakes: Potato Day!!

Saturday was Idaho Spud Day in Shelley. At noon they’ll be giving out free baked potatoes, with all the trimmings. There will also be a pancake breakfast, food booths, and a potato picking contest where you can work off the pancakes and baked potatoes.

Other activities include the Miss Russet Pageant, the Mr. Potato Head treasure hunt, the “Tator Trot,” an alumni basketball game, a spud run, parades, craft booths, rides and games, a magic show, a talent show, a horseshoe tournament, a Spud Tug, Frisbee golf, a demolition derby, and more.Saturday is Idaho Spud Day in Shelley. At noon they’ll be giving out free baked potatoes, with all the trimmings. There will also be a pancake breakfast, food booths, and a potato picking contest where you can work off the pancakes and baked potatoes.

Other activities include the Miss Russet Pageant, the Mr. Potato Head treasure hunt, the “Tator Trot,” an alumni basketball game, a spud run, parades, craft booths, rides and games, a magic show, a talent show, a horseshoe tournament, a Spud Tug, Frisbee golf, a demolition derby, and more.

Sounds like a lot of fun, but we didn't want to make the two hour drive!

So Kami and I opted to stay at her house and make foods that were made from potatoes.

I found a recipe in a book of cake recipes that Kami gave me for a present one year. It has apples and potatoes in it and we thought it was delish!!! It was really more like a tart because it was so flat. I think the recipe asked for too big of pan. Next time I would try something a little smaller.

Apple-Potato Cake

1 lb. baking potatoes, such as russets or Idahos

1/4 cup (1/2 stick) butter

1 cup all-purpose flour

1 teaspoon salt

1/2 cup granulated sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

1/2 cup raisins

1 tablespoon fresh lemon juice

3/4 cup heavy cream

1 tablespoon confectioners' sugar

1/2 teaspoon vanilla

~Boil the potatoes in a large pot with enough water to cover until tender; 15-20 minutes. Drain well and leave covered in the pot for 20 minutes to sweat. Then slip off the skins.

~Mash the potatoes in a large bowl, adding butter, flour, and salt as you work.

~Preheat the oven to 4oo degrees F. Butter and flour a 10" springform pan.

~Divide the dough in half. Roll out two rounds of equal size on a lightly floured surface to about 10 inches in diameter, 1/2 inch thick.

~Place a potato round in the prepared pan and top with the chopped apple.

~Stir together the granulated sugar, cinnamon, ginger, nutmeg and raisins in a small bowl. Sprinkle the apple with half the sugar mixture and drizzle with the lemon juice.

Top with the remaining potato round and sprinkle witht the remaining sugar mixture.

~Bake for 30-40 minutes, or until golden brown. Cool the cake in the pan for 15 minutes. Loosen and remove the pan sides and let cool completely.

~Beat the cream, confectioners' sugar, and add vanilla in a medium bowl with an electric mixer at high speed until stiff. Decorate with the cream.

For our main meal for the day, I made a pot roast in the crock pot using mushroom soup onions and salt and pepper and let it cook all day.

Kami made the creamed potatoes and peas. YUM!!! They sure did hit the spot! Joe didn't get enough and wants me to make more!! Kami's recipe can be found here: http://kamisfoodfun.blogspot.com/2008/04/creamy-peas-and-potatoes.html

While we were eating our meal, we had dough rising for our Spudnuts!!! Can you say sugar and carb overload!!!

Idaho Potato Doughnuts

Makes 4 dozen

Ingredients:

2 packages active dry or cake yeast
1/2 cup warm water (110 to 115 degrees Farenheit)
1 cup sugar
3/4 cup shortening or margarine
1 1/2 cups prepared Instant Mashed Idaho Potatoes, cold
3 eggs, well beaten
2 cups milk, scalded and cooled to luke warm
1 tablespoon salt
6-8 cups sifted flour

Glaze:

Boiling water
1 lb. powdered sugar
1 tablespoon vanilla extract

Directions:

Dissolve yeast in warm water, set aside.

Cream sugar and shortening. Beat in cold potatoes, eggs, cooled milk, yeast water, salt and lemon extract. Mix in flour adding just enough to make a soft dough. Knead well.

Place dough in greased bowl; cover and let rise in warm place until doubled in bulk. Roll out dough to 1/2 inch thickness. Cut with a well-floured cutter. Let rise uncovered about 30 minutes. Deep fry in oil heated to 375 degrees Farenheit. Drain on paper towl.

To make glaze, gradually add enough boiling water to powdered sugar and vanilla to make thin glaze. Drizzle over doughnuts.