Food recipes
Uncle Bill's Potato Chocolates
Uncle Bill's Potato Chocolates Ingredients: potatoes, raw, skin butter, without salt sugars, granulated shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) peanut butter, smooth style, w...
Uncle Bill's Potato Chocolates
Ingredients:
potatoes, raw, skin
butter, without salt
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt
Directions:
Peel one large potato, cut into chunks and place in a medium size saucepan.
Cover with water and bring to boil.
Cook until tender.
Drain.
Mash potatoes and let cool.
In a mixing bowl, mix together 1 cup of mashed potatoes and melted butter; mix well to blend.
Add confectioners' sugar, sweetend coconut, peanut butter, vanilla extract and salt; mix well to incorporate.
Lightly grease your hands with butter and mix the ingredients thoroughly.
Shape mixture into small 1 inch balls or ovals.
Place on a plate or cookie sheet and chill while preparing the chocolate dip.
CHOCOLATE DIP.
In a double boiler, melt semi-sweet chocolate and unsweetened chocolate squares.
Add butter and mix well to blend.
Dip each piece of chocolate to coat well and place on a cookie sheet lined with wax paper.
Place in refrigerator to harden.
Store in refrigerator in an airtight container.
NOTE: You may use either smooth or crunchy peanut butter.
Ingredients:
potatoes, raw, skin
butter, without salt
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt
Directions:
Peel one large potato, cut into chunks and place in a medium size saucepan.
Cover with water and bring to boil.
Cook until tender.
Drain.
Mash potatoes and let cool.
In a mixing bowl, mix together 1 cup of mashed potatoes and melted butter; mix well to blend.
Add confectioners' sugar, sweetend coconut, peanut butter, vanilla extract and salt; mix well to incorporate.
Lightly grease your hands with butter and mix the ingredients thoroughly.
Shape mixture into small 1 inch balls or ovals.
Place on a plate or cookie sheet and chill while preparing the chocolate dip.
CHOCOLATE DIP.
In a double boiler, melt semi-sweet chocolate and unsweetened chocolate squares.
Add butter and mix well to blend.
Dip each piece of chocolate to coat well and place on a cookie sheet lined with wax paper.
Place in refrigerator to harden.
Store in refrigerator in an airtight container.
NOTE: You may use either smooth or crunchy peanut butter.