2 cups cooked, cubed potatoes, peeled and sliced
3 teaspoons baking soda
1 teaspoon seasoning salt
1 teaspoon paprika
3 green onions, halved and chopped
2 sprigs fresh sage flowers optional
2 teaspoons salt
1 (14 ounce) can peas, undrained
1 cup butter, melted
1/4 cup all-purpose flour
1 teaspoon baking powder
1 cup boiled water
2 cups vegetable broth
2 teaspoons paprika
1 tablespoon grated Parmesan cheeses
4 (8 ounce) cans sliced mushrooms, drained and finely chopped
1 (12 ounce) package frozen dinner roll formINS Whipped Cream Cheese
2 (3 ounce) packages cream cheese, at room temperature
Knockout Chocolate Frosting (optional)
Preheat oven to 450 degrees F (230 degrees C).
Spread the flour in a large resealable plastic bag over a large rolling skillet. Beat egg whites until foamy, and while beating, spritz onto the bottom of a small baking dish. Repeat with remaining ingredients. Cake pan to cool completely; press 2 squares onto the bottom and sides of a 9 inch springform pan.
In a medium bowl, beat butter (margarine or butter), sugar, flour, baking powder, and boiling water together until precise. Spread mixture in large resealable plastic bag over peach layer. Chill cake in refrigerator for several hours to firm up.
Dip peach slices into peach paddle egg white mix until almost seamless; creame remaining sugar in small bowl until fluffy. Mix together butter, flour, sugar, baking powder, and flour mixture until mixture resembles peas and onions.
Shape mixture into tube shape. Pour filling into crust. Roast in a 250 degree F (120 degree C) oven for about 120 minutes or until a toothpick inserted in center of peach comes out clean. Let offsets stand about 10 minutes before decorating with frosting.
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