PEI Poato Recipes

Elegant Baked Potatoes

Crisp on the outside. Lots of flavour on the inside.

4 PEI potatoes
2 tbsp/25 mL melted butter
salt
1 tbsp/15 mL chopped fresh parsley or thyme OR
1 tsp/5 mL dried parsley or thyme
1/4 cup/50 mL grated cheddar cheese
2 tbsp/25 mL grated Parmesan cheese

Scrub potatoes. Cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through. Put potatoes in a baking dish; fan slightly. Drizzle with butter. Sprinkle with salt and herbs. Bake potatoes in 425 degrees F (220 degrees C) oven for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake 10-15 minutes longer or until lightly browned and cheeses are melted. Makes 4 servings.

PEI Potato Scones

Scones served warm with butter are delicious. The mashed potato ensures a product that stays moist longer.

1 2/3 cup/400 mL all purpose flour
2/3 cup/150 mL whole wheat flour
1 tsp/5 mL salt
4 tsp/20 mL baking powder
1/4 cup/50 mL white sugar
1/8 tsp/0.5 mL nutmeg
1/3 cup/75 mL butter
1/3 cup/75mL raisins and/or candied mixed fruit
3/4 cup/175 mL mashed PEI potato
1 whole egg
1 egg yolk
3/4 cup/175 mL milk
1 egg white, lightly beaten
Granulated sugar

Combine flours, salt, baking powder, sugar and nutmeg in large bowl. Cut in butter until mixture is the consistency of cornmeal. Stir in raisins and/or fruit. Combine potato, whole egg, yolk and milk in medium bowl. Whisk until no lumps remain. Make a well in the centre of the dry ingredients and add liquids all at once. Stir with fork to make a soft, slightly sticky dough. If necessary, add 1-2 tbsp more milk.

Press lightly into a ball and knead gently on floured surface about 6 times. Roll out dough to 1/2 inch (1 cm) thickness; cut into triangles or rounds. Place on ungreased baking sheet. Brush with slightly beaten egg white and sprinkle with sugar. Bake at 450 degrees F (230 degrees C) for 13-15 minutes or until golden. Makes 12-16 scones.

Chocolate Potato Layer Cake

½ cup milk
2 cups flour
½ cup plus 2 level Tbsp cocoa
1 Tbsp baking powder
1 cup plus 1 ½ tbsp butter or margarine
¼ tsp salt
1 ¾ cups granulated sugar
1 tsp vanilla
1 cup of hot mashed potato
4 egg whites
4 egg yolks
¼ cup granulated sugar
Preheat oven to 350 F. Grease and flour three 8-inch cake pans. Heat milk slowly in a saucepan. Add cocoa and 1 ½ Tbsp butter. Stir until melted and mix well. Cool. Cream remaining butter with 1 ¾ cups sugar until light and fluffy. Combine chocolate mixture with potato and add to creamed mixture. Beat in egg yolks. Sift together flour, baking power and salt; stir into batter. Add vanilla. Beat egg whites until stiff, adding the l/4 cup sugar gradually. Fold into batter. Pour into prepared pans. Bake for 30 minutes. Cool on racks and frost as desired or sprinkle with icing sugar.

Nannie's Mustard Pickles

This recipe for "Mustard Pickles" is a family heirloom. My husband's grandmother taught me how to make them. They are on the supper table every night - meat does not taste the same without a little tablespoon of Nannie's mustard pickles for a little relish!

^{Mustard Pickles}
10 cups cut-up cukes (peel,cut in half, scoop out seeds and inner flesh, then dice in 1/4 in. chunks)
1 cup finely chopped onion
Soak overnight in 8 cups cold water with 1 cup pickling salt sprinkled over
Drain and rinse in the morning.
In large pot mix together
5 and 1/2 cups of sugar (don't cut the sugar down because you only eat a T of pickles or so at a time)
1 C flour
2 T mustard
1 T tumeric
1 T celery seed

Slowly stir in 3 C vinegar.
Bring to a boil over medium heat - stirring constantly to prevent scorching.
Add cuke/onion mixture.
Bring to a low boil, stirring constantly, for about 6-8 min. depending on how crisp you want your pickles.

Bottle

Enjoy all winter long :)