Blue Potato Custard With White Cake Recipes

COLETTE'S WHITE CAKE

Steps:

• Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
• Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
• Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.

HEAVENLY POTATO CUSTARD

Steps:

• In a saucepan, boil potatoes until almost tender. Drain and pat dry. Arrange a layer of potatoes over the bottom of a buttered 13x9 baking dish or one of its equivalent. Sprinkle with salt and pepper and dot with butter. Continue to layer until all potaotes are used. Combine the half and half and eggs and beat well. Pour over the potatoes. Bake at 350* for 25-30 minutes or until potaotes are tender and the custard is just set but still soft. Garnish with the nutmeg and parsley.

RED, WHITE, AND BLUE POTATO BREAD

Steps:

• To make the sponge, mix the yeast with the warm water until the yeast is dissolved. Add the light corn syrup to the yeast and water. Mix in the bread flour until there are no lumps in the mixture. Let the mixture rest until a thick surface forms and it is light and spongy.
• Boil the potatoes as you would to make mashed potatoes, drain, mash them, and place them in a mixing bowl.
• In a separate bowl, combine the milk and yeast, and mix until the yeast is dissolved.
• Place the wheat and bread flour in the mixing bowl, add the salt, honey, and milk mixture, and using a dough hook, mix for 2 minutes on low speed until ingredients have combined. Add the sponge to the mixture and mix on medium speed for 8 minutes.
• Once the dough is mixed, let it rest for 15 minutes. On a lightly floured surface, cut the dough into 2 equal parts, roll into balls, and let the dough rest for 15 minutes.
• Preheat oven to 375 degrees F.
• Take the dough balls, and shape them into 16-inch long bread loaves. Brush on a light coating of egg wash on top of each loaf, place the loaves on a baking sheet, and bake them for 35 to 45 minutes.

SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING

Steps:

• For the Cake: Preheat oven to 375°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast until soft, about 1 hour, 15 minutes. Halve, scoop flesh from skins, and mash until smooth (you should have about 1 1/4 cups). Let cool, then refrigerate in an airtight container up to 3 days.
• Lower oven temperature to 350°F. Brush a 9-by-13-inch cake pan or baking dish with butter. Line bottom and two long sides with parchment, leaving a slight overhang on sides; brush parchment with butter.
• In a bowl, whisk together both flours, baking powder, baking soda, salt, and spices until aerated and thoroughly combined, 30 seconds. In a mixer, beat butter with brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla and potato mash to thoroughly combine (mixture will appear grainy). Reduce speed to low and beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture. Transfer batter to prepared pan and spread evenly to edges with an offset spatula.
• Bake until cake is set and springs back when lightly pressed in center, about 30 minutes. Let cool in pan 10 minutes. Flip out onto a wire rack, remove parchment, and let cool completely.
• For the Frosting: In a small saucepan, bring granulated sugar, 1/4 cup water, and corn syrup to a boil, stirring until sugar has dissolved. Cook, undisturbed, until syrup registers 248°F on a candy thermometer. Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Add salt and cream of tartar, increase speed to medium, and beat until soft peaks form, 3 to 4 minutes. Reduce speed to medium-low and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high; beat until mixture cools slightly and reaches stiff, glossy peaks, about 3 minutes.
• Transfer frosting to a piping bag fitted with a large, plain round tip (or transfer to a resealable freezer bag and snip off one corner). Starting at one corner of cake, pipe frosting lengthwise to form side-by-side rows. Wave a kitchen torch over frosting to brown in places (or place frosted cake under broiler for 1 to 2 minutes).