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Potato Pumpkin Hash Pudding Recipe

Ingredients

1 cup water

1 (3 ounce) package active dry yeast

2 eggs

5 teaspoons instant mashed potato flakes

1/4 cup white sugar

1/4 cup cornstarch

3/4 cup ground potato

1/2 cup brown sugar

1/4 teaspoon grated carrots

1 cup dried mixed pecans

1 ball pecan halves

1 syrup

1 cup dried mashed potatoes

1 1/2 cups frozen peas

1 cup wheat germ

1/3 cup all-purpose flour

1/3 cup water

1/2 teaspoon salt

1/4 cup butter

1/3 cup chopped pecans

1/2 cup vodka

1/2 cup raisins

Directions

In a small saucepan, combine water, yeast, eggs, mashed potatoes and brown sugar. Place in the pan and cover with cold water. Simmer for 1 hour.

Heat oven to 250 degrees F (125 degrees C). Stir in carrots and pecans. Add more water if necessary.

Heat to 250 to 275 degrees F (125 to 130 degrees C). Spread mixture into an 8x8 inch dish.

Cut cake in half crosswise into two long sections, creating 2 inches of border. Press one section of dough into each cake pan. Press each section with a teaspoon of potato starch. Bake for 18 to 20 minutes, or until golden brown. Cool. Spread potatoes with raisins.