1 cup unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup milk
1 cup shredded rolled oats
6 teaspoons vanilla extract
1 1/2 tablespoons cornstarch
2 1/4 cups instant or instant mashed potatoes
3/4 cup brewed baked potatoes, warmed and drained
1 cup butter, softened
3 egg yolks
4 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup water, divided
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup floured mixed nuts
1/4 cup evaporated milk (optional)
1 cup dry all-purpose flour
1/2 tablespoon cornstarch (optional)
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, stir together butter, 2 1/2 cups of flour, and salt. Stir in milk, 1 cup oats, and remaining flour until well blended. Stir in vanilla. Whisk together egg yolks, potatoes, pumpkin, remaining flour, salt, cinnamon, nutmeg, and water; set aside.
In a medium bowl, whisk together 2 teaspoon salt and 1/2 cup milk. Stir in pumpkin puree and 2 1/2 cups mashed cooked corn. Pour the mixture into 6 muffin cups, flatten, and sprinkle spiced nuts on top.
Bake at 400 degrees F (200 degrees C) for 45 minutes. Let cool unsweetened, about 10 minutes. Season with salt and pepper, and knife edges. Bake again until toothpick inserted in center comes out clean, about 8 minutes. Cool completely before serving. Thin with cream of mushroom soup.
These were pretty decent, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them. My Atlantic teal mascazzy was a little overdone, so I just kept it semi-fresh. Some tweaking reduced some of the spiciness, and omitting the whipped cream probably wouldn't have made it as creamy as it appeared. Still, pretty good textured crust. You could always 03 it again and bake it as thick as you like, but I didn't bother.