Potato Bounty Recipes

Steps:

• Line strainer or colander with paper towels; add squash. Set aside to drain 15 minutes.
• Meanwhile, make tomato sauce. In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until softened. Add 1 garlic clove; cook about 1 minute until fragrant. Stir in tomatoes. Season with salt and pepper. Reduce heat to medium-low; simmer while making pancakes.
• In medium bowl, stir together Bisquick mix, milk, eggs, Monterey Jack cheese and 1 garlic clove just until combined. Season with salt and pepper. Stir in drained squash.
• Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until edges are dry. Turn; cook other side until golden brown.
• Add balsamic vinegar to tomato sauce. Serve pancakes topped with tomato sauce and Parmesan cheese.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
• Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
• Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

Steps:

• Mix together well the sugar, potatoes, lard, eggs, and salt.
• Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
• Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist.
• Let rise until doubled.
• Preheat oven to 325 degrees F.
• Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching).
• Brush with milk. Bake until lightly golden brown, about 12 minutes.

Steps:

• Mash the icing sugar into the potatoes. It looks impossible but it will work! I found it easiest to use my hands, like I was making pastry.
• Add the coconut and the cocoa powder.
• Push into a rectangular dish/pan and flatten out until it's about 1/2 inch thick.
• Chill in the fridge.
• Cut into squares and serve - sparingly! it's very, very sweet.
• I called it Potato Bounty, because the taste reminds me of the Bounty bar you can buy in the uk - don't know if it sells in the States too.
• Next time I might add chopped glace cherries, maybe some nuts too.
• 5 minutes squidging time, about an hour chilling. No cooking.