Checkerboard Potatoes Recipes

CHECKERBOARD POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
• Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.

CHECKERBOARD COOKIES

Steps:

• For vanilla dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract.
• Gradually mix in flour on low speed.
• Knead dough to bring it together. Turn dough onto a clean working surface. Shape into a rectangle. Wrap with plastic and chill for about 30 minutes.
• For chocolate dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes.
• Beat in cocoa powder. Gradually mix in flour on low speed.
• Knead dough to bring it together. Turn dough onto a clean working surface. Shape into a rectangle. Wrap with plastic and chill for about 30 minutes.
• Prepare 4 sheets of parchment or wax paper. Draw a 7-inch x 7-inch square in the middle of 2 of the 4 sheets of parchment or wax paper.
• When both types of dough are chilled, remove from refrigerator.
• Place a sheet of the parchment paper with the drawn side of the 7-in x 7-in square facing down on your work surface. Unwrap dough and place in the middle of the 7-in x 7-inch square. Then place another sheet of parchment paper (not drawn) on the top of dough. Roll out dough to the outline of the 7-in x 7-in square. Use a knife or spatula to push dough into the square so as to minimize wastage. Trim dough if necessary.
• Remove the top parchment paper and cut dough into three slabs of equal width.
• Do the same for the other flavor of dough.
• Place three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.
• Cut each slab lengthwise into 3 strips of equal width.
• Rearrange the strips of dough to create 2 slabs forming 9 small rectangles cross-wise.
• Wrap each slab with plastic and refrigerate for another 30 minutes.
• Preheat oven to 350°F (180°C).
• Remove dough from refrigerator. Unwrap the dough and slice each log into ¼ inch thick slices cross-wise.
• Place onto non-stick baking sheet and bake for about 12 minutes per batch.
• Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely.

CHECKERBOARD POTATOES

Steps:

• 1. cut and peel potatoes and sweets. In 2 seperate pots boil them. When they come to a boil reserve 1 cup of water from each pot. Let the potatoes soften up as much as they can so it would be easy to mash. With a hand mixer mix the whites and sweets. Please remember to keep them in the seperate pots still. Add the cream cheese and then the reserved water. After byou have finished mixing the potatoes enough transfer them into a square or rectangle caserole dish in a checkerboard pattern. The pattern will be one scoop potatoes one scoop sweets. When you are finished arranging the potatoes you will then put them in the oven for 40 minutes on 350. This is a great dish for a big family gathering. Enjoy!!

CHECKERBOARD COOKIES

Steps:

• Combine ¾ cup butter, egg yolks and vanilla extract in large bowl. Beat at low speed with electric mixer until blended. Set aside cocoa packet from Mix. Gradually add cake mix. Blend well. Divide dough in half. Add cocoa packet and remaining 1 tablespoon butter to half the dough. Knead until well blended and chocolate colored. Roll out yellow dough between two pieces of waxed paper into a 6 inch square. Repeat with chocolate dough. Remove top pieces of waxed paper from yellow and chocolate doughs. Cut each square into twelve ½ inch wide strips. To assemble, place one strip chocolate dough on plastic wrap. Brush edge with beaten egg. Place one strip yellow dough next to chocolate dough. Brush edge with egg. Repeat with a second chocolate strip, egg and a second yellow strip to make first row. Brush top of row with egg. Prepare second row by stacking strips on first row, alternating yellow over chocolate strips. Brush edge and top of each strip with egg. Repeat for third row to complete one checkerboard bar. Repeat with remaining strips to make second bar. Cover with plastic wrap. Refrigerate 1 hour or until firm enough to slice. Preheat oven to 350℉ (180℃). Grease baking sheets. Cut checkerboard bars into slices. Place 2 inches apart on greased baking sheets. Bake at 350℉ (180℃). for 7 to 9 minutes or until edges are light golden brown.

CHECKERBOARD COOKIES

Steps:

• Make dough in a food processor: Combine the sugars, salt, and 1 1/2 cups (195 grams) of the flour in the work bowl. Add cold, diced butter and mix or pulse until it disappears, then keep running the machine until it just begins to clump. Add egg yolk (save the egg white for later) and vanilla and pulse until combined, then keep running the machine until one large or a few smaller smooth masses form. Make dough in a stand mixer or with a hand mixer: Combine butter, sugars, and salt in the bowl of your stand mixer and beat until creamy. If you began with cold butter in a stand mixer, this will take a couple minutes and require you to scrape down the bowl a few times. Once mixture is thoroughly combined, add egg yolk (save the egg white for later) and vanilla and beat until combined. Add 1 1/2 cups (195 grams) of the flour and beat until it disappears into a smooth dough. Both methods: Divide dough in half. [Each half will weigh 270 to 275 grams.] Leave one half in the mixing bowl or food processor. Add 1/4 cup (35 grams) remaining flour to it and pulse/mix until just combined. Scrape out the mixing bowl or food processor and scoop out this vanilla dough, setting it aside. Add the second half of the dough to the mixing bowl or food process and add the cocoa powder. Mix until evenly combined. This is now your chocolate dough. Heat oven: To 350°F (176°C) To checkerboard the doughs:Place each dough half between two pieces of parchment paper and roll each into (approximately) 4 to 5×10-inch (10 to 13×25-cm) rectangles that are 1/4-inch (6mm) thick. Slide both slabs of dough onto a cutting board or tray and freeze for 10 to 15 minutes, until firm like cold butter but not quite frozen solid.Remove the top piece of parchment from each slab (you can use these to line your baking sheet) and stack the chocolate and vanilla dough layers, pressing them gently together. Cut the slab in half the long way (i.e. forming two approximately 2×10-inch rectangles) and stack the halves, forming one long, striped slab. Press the layers gently, to adhere them, and return this to the freezer for another 10 to 15 minutes, or until it's very firm but not fully frozen.Remove this long slab from the freezer and, using your sharpest knife and steadiest hand, cut it the long way into eight 1/4-inch-wide slices. Arrange the first four into a checkerboarded log, flipping two of the slices over so the opposite flavor is on top. Repeat with second four into a second checkerboarded log. Wrap each in a piece of parchment paper and press it firmly into a long, squared-off log, adhering the layers. Return to the freezer for one last 10-minute stint, until solid to the touch. To finish cookies: Line a large baking sheet with parchment paper, or discarded parchment from your cookie slabs. Beat reserved egg white until just loosened. Gather your sanding sugar(s). Unwrap first checkerboarded log. Brush log with a thin coat of egg white and roll or sprinkle in sanding sugar. [Normal people choose one color per log. I cut each log into quarters and did each quarter in a different color.] Slice sugar-coated log into 1/4-inch-thick cookies, and arrange on prepared baking sheet with 1-inch space between them (they expand slightly). Repeat with second log, creating more cookies. Bake cookies: For 10 to 12 minutes, or until golden brown underneath. Let cookies rest on tray for 5 minutes, so they firm up a little, before transfer to a cooling rack to finish cooling and crisping up. Do ahead: Baked, cooled cookies keep for 3 weeks in a tin at room temperature. To spiral the doughs: Roll your chocolate and vanilla dough slabs each to 1/8-inch thick and stack them, patting them gently together. Chill in the freezer for just 5 to 10 minutes, until cold but not hard. Divide dough into two long, equal widths. With the vanilla dough underneath/forming the outer ring, roll each half of dough into a tight spiral. [I forgot and did the opposite, but always think it looks better with vanilla on the outside.] Wrap each spiral in parchment, pressing the dough into a firm log. Chill in freezer for 15 minutes, until solid but not frozen hard. Continue from "To finish cookies:" instructions above. To marble the doughs: Roll your chocolate and vanilla dough slabs each to 1/8-inch thick and stack them, patting them gently together. Cut into two stacked sections and squeeze each into a rough log, fold it over, and mash the log, kneading it once or twice. Press kneaded mounds together and form them back into a long log shape. Wrap tightly with parchment, pressing the dough into a firm log. Chill in freezer for 15 minutes, until solid but not frozen hard. Continue from "To finish cookies:" instructions above.

CHECKERBOARD POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
• Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.