Pot ato e s s h o w u p i n c o o k i e s a n d c a n d y

The potato is definitely a versatile kitchen staple — mashed potatoes, scalloped potatoes, boiled and baked potatoes right through to the popular potato chips.

But sometimes they are used in dishes that one would never imagine — cakes, cookies, candies and puddings. This week’s recipes come from a cookbook devoted entirely to “The Incredible Potato.”

••• Cream butter then add sugar a little at a time. Add egg and beat well. Add vanilla, ground pecans and mashed potatoes and beat well. Add sifted flour, soda, salt and spices to butter mixture. Form into 1 inch balls and place on cookie sheet. Place a portion of a whole pecan in the centre and press down lightly.

Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool on rack and then store in a cool cupboard or refrigerator.

••• Prepare potatoes and beat until all lumps have been removed. Keep warm.

Beat in butter and sugar until thoroughly blended. Mix in cocoa, vanilla, salt and coconut. If too stiff, add up to 2 tbsps. more butter.

Drop by teaspoonful onto waxed paper placed in a large container. Let harden in refrigerator for a few minutes. Makes about 2 lbs. of candy. ••• Blend potatoes, butter and vanilla until smooth. Add icing sugar, 1 cup at a time, until dough is stiff enough to shape. Roll candy out between 2 sheets of waxed paper into a rectangle, about 18x10 inches wide and 1/2 inch thick. Remove top piece of waxed paper and spread with peanut butter. Roll up from long side, jelly roll fashion. Cut roll in half across and wrap each piece in waxed paper. Chill 2 hours.

To serve, cut into 1/4 inch slices. This will keep only a few days in refrigerator. Note: do not attempt to make this candy in rainy or humid weather because candy will not harden properly.

Joyce Walter can be reached at ronjoy@sasktel.net