- This topic has 1 reply, 2 voices, and was last updated April 23, 2019 at 6:23 am by .
- April 18, 2019 at 12:58 pm #569355
I’m looking for ideas ahead of time for premeditated leftovers aka leftover layering.
I’m baking a huge ham with pineapple, mashed potatoes, ginger glazed carrots and salad.
For leftovers I’m planning on making Homemade Mac-n-Cheese with ham on the 2nd day and using the ham bone to make split pea soup for my mom, it’s her favorite.
That leaves me leftover mashed potatoes and carrots- I could use some recipe ideas for those!
- April 23, 2019 at 6:23 am #570290
Leftover Mashed potatoes and carrots could both be used in homemade shepherds pie, or you could make Potato Donuts!
2 cups hot mashed potatoes (with added milk and butter)
2-1/2 cups sugar
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
6-1/2 to 7 cups all-purpose flour
Oil for deep-fat frying
3-3/4 cups confectioners’ sugar
1/2 cup baking cocoa
1/4 teaspoon salt
1/3 cup boiling water
1/3 cup butter, melted
1 teaspoon vanilla extract
In a large bowl, combine the potatoes, sugar, buttermilk and eggs. Stir in the butter, baking soda, baking powder, salt, nutmeg and enough of the flour to form a soft dough.
Turn onto a lightly floured surface; pat out to 3/4-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter.
In an electric skillet, heat 1 in. of oil to 375°.
Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels.
For frosting, combine the confectioners’ sugar, cocoa and salt in a large bowl. Stir in the water, butter and vanilla. Dip tops of warm doughnuts in frosting.
- You must be logged in to reply to this topic.