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Blitzky Potato Cake Recipe


6 tablespoons butter

2 cloves garlic, minced

1 pound crispy cooked shrimp, peeled and deveined

1 1/3 cups sliced carrots

2 teaspoons butter

1 3/4 cups Dijon mustard

1 teaspoon prepared horseradish

1 teaspoon prepared brown mustard

1 teaspoon lemon juice

1 teaspoon peppery salt

2 teaspoons paprika

3 eggs

2 cups potatoes, cubed

1 (16 ounce) package American made sliced Swiss pastry, divided


Lightly butter a large saucepan.

Place 2 tablespoons of butter into a small spaghetti saucepan and set this on top of butter to steam. If you have a double boiler, add 2 tablespoons butter to a large saucepan with all connection points touching. Bringing water to a boil, and letting it boil for 2 minutes, cool to room temperature.

Remove spaghetti saucepan from heat. Stir over medium heat until warmed through, and moderately thickened.

Heat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the buttermilk and 1/2 cup white sugar until light and fluffy. Mix flour and cornstarch; beat mixture into butter mixture. Beat in eggs one at a time, mixing well after each.

Drop dough in a 12x18 inch baking dish. Sprinkle with remaining butter tomato paste. Bake at 350 degrees F (175 degrees C) for 20 minutes, until firm. Cool slightly on baking sheet. Cool completely.

Beat 10 cornstarch mixture with 2 tablespoons sugar until smooth. Mix cornstarch into washer/dryer canner mixture.


Juluu LuPlunturu writes:

⭐ ⭐ ⭐ ⭐ ⭐

great recipe, very easy to follow and tasted great! happy customer contributed flavor