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GROSSMUTTER’S POTATO CAKES

GROSSMUTTER’S POTATO CAKES
By Bonnie Hensley Lockhart on Saturday, November 23, 2013 at 7:09pm
? 1 cup hot mashed potatoes.
? 1? cups sugar.
? 1 scant cup butter and lard.
? 1 cup home-made yeast or 1 yeast cake dissolved in 1 cup
? lukewarm water.
? 3 eggs.
? Flour.
At 5 o’clock in the afternoon set to rise the following: One cup of sugar and one cup of hot mashed potatoes; when lukewarm add one cup of flour and one cup of yeast; beat all together, stand in a warm place to rise and at 9 o’clock in the evening cream together 1 cup of a mixture of lard and butter, 1 cup of sugar, 3 eggs and pinch of salt; add the sponge and beat well. Stir (flour in) as stiff as you can stir it with a large spoon, cover, set in a warm place to rise until morning, when roll out some of the dough into cakes about one inch thick, put in pie tins to rise, and when light, make half a dozen deep impressions on top of each cake with the forefinger, spread with melted butter and strew light-brown sugar thickly over top, or mix together 1 cup sugar, butter size of an egg, 2 tablespoons flour, 2 tablespoons boiling water, beat well and spread the mixture on cakes just before placing in oven. Bake the cakes about 20 minutes in a moderate oven. This is a very old recipe used by Aunt Sarah’s grandmother, and similar to the well-known German cakes called “Schwing Felders.”

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