EASY BUTTERSCOTCH COFFEE CAKE

 

1 pkg (25-oz) frozen white dinner rolls

1/2 cup granulated sugar
1 pkg (3.5-oz) butterscotch pudding and pie filling mix
1 tbsp ground cinnamon
1/2 cup butter, melted
1 cup chopped pecans

Grease and 12-cup fluted tube pan.

Place the frozen rolls in the bottom of the prepared pan.

In a small bowl combine the sugar, pudding mix, and cinnamon.

Pour the melted butter over the sugar mixture.

Sprinkle the chopped pecans over all.

Cover with plastic wrap and let rise in a warm place (80-85 degrees) 5 1/2 to 6 1/2 hours or until doubled in size.  (If you want to have in the morning, you may let rise overnight for around 8 hours.)

Preheat oven to 350 degrees.

Bake cake at 350 degrees for 30 to 35 minutes or until golden brown.

Remove from oven and invert onto a plate immediately.  Serve while warm.

Yield: Approximately 16 servings.

Note: File Photo

PINEAPPLE CREAM-CHEESE PIE

1 9-inch unbaked pie pastry shell

1/3 cup granulated sugar

1 tbsp cornstarch

1 can (8 1/4-oz) crushed pineapple, undrained

Combine the sugar and cornstarch in a saucepan; add pineapple.  Cook, stirring constantly, until the mixture is clear and thickened.  Cool and spread onto the bottom of the pastry shell.

1 brick (8-oz) cream cheese, softened

1/2 cup sugar

1/2 tsp salt

2 large eggs

1/2 cup milk

1/2 tsp vanilla extract

1/4 cup chopped pecans

Combine the cream cheese, sugar, and salt; mix until well blended.  Add the eggs, one at a time, mixing well after each.  Blend in the milk and vanilla extract.  Gently pour over the pineapple layer; sprinkle pecans over all.

Bake at 350 degrees for 35 minutes.  Remove from oven and allow to cool.

Garnish with pineapple slices and maraschino cherry halves before cutting to serve.

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FIRST DOWN FUDGE

As you might guess from the name, I got this recipe years ago from a Super Bowl snacks advertisement.

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
3 cups semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 1/2 tsps vanilla extract
1 pkg (3-oz) cream cheese, softened
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees.
Line a 9-inch square pan with aluminum foil, leaving edges hanging over the ends.

In a small mixing bowl combine the graham cracker crumbs, sugar, and butter; press firmly onto the bottom of the foil-lined pan.

Bake at 375 degrees for 8 minutes.  Remove from oven and set aside to cool.

In a heavy saucepan over low heat, melt the chocolate chips with the milk and vanilla.  Remove from the heat and stir in the cream cheese until well blended.  Stir in the nuts.

Spread the fudge mixture over the cooled crust.

Refrigerate and chill for a couple of hours or until firm.

Remove fudge from pan by lifting the foil from the pan to a cutting board.  Peel off foil and cut into squares.

file photo

Store covered in the refrigerator.

LEMON BITES

 These tasty little cookies are so simple to make using a lemon-flavored cake mix!

1 box lemon cake mix
1 large egg
4-oz frozen whipped topping, thawed
1/2 cup sifted powdered sugar

Preheat oven to 350 degrees.
Lightly grease cookie sheets; set aside.

Combine cake mix, egg, and topping mixing together well.  This makes a stiff batter!

Drop teaspoonfuls of the batter into the powdered sugar and roll each into 1-inch balls (use powdered sugar on hands to keep dough from sticking to your hands).

Place balls 2-inches apart on prepared cookie sheets.

Bake cookies at 350 degrees for 10 to 12 minutes or until light brown on the bottoms.

Remove cookie to wire racks to cool completely.

After cookies are completely cooled, store in an airtight container.

MOCHA TRUFFLES

2/3 cup heavy cream

2 tbsp coffee liqueur
6-oz semisweet chocolate
8-oz bittersweet chocolate
2/3 cup powdered sugar
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar

Line a an 8-inch square pan with nonstick aluminum foil (hanging over on two opposite sides);set aside.
Line a large baking sheet with wax paper; set aside.

Heat the cream and coffee liqueur just to a simmer.

Add the chocolates, powdered sugar, and salt to a food processor; whirl 1 to 2 minutes until chocolates are ground.  While the processor is running, add the cream mixture in a slow, thin stream; process until smooth. Pour mixture into the foil lined pan and refrigerate for 1 1/2 hours.

Remove chilled chocolate from the refrigerator and lift from the pan using the foil. Cut into 36 pieces.  Shape the pieces into balls and place on the wax paper lined baking sheet.  Chill 15 minutes.

Reroll the truffles to smooth out any rough spots, if needed.

Sift the cocoa powder into a bowl and the 1/2 cup powdered sugar into another bowl.  Add half the truffles, a few at a time, to one bowl and half , a few at a time, to the other bowl.  Toss truffles in mixtures to coat. Transfer each truffle to a small candy-size paper or foil cup.

May be stored in an airtight container for up to 1 month.

I have had this recipe for awhile but I believe it was originally a Family Circle recipe.

PUMPKIN CRUNCH

I got this recipe from a friend's fb post several years ago. I think she got it from Pampered Chef but I'm not sure. All the remarks are from my friend's post.

Your house will smell AMAZING when you make this!!! PUMPKIN CRUNCH 

1 15oz. can pumpkin 
1 12oz. can evaporated milk 
1 1/2 C. sugar 
3 eggs
1 1/2 t. cinnamon

Combine above ingredients and pour into greased 9×13 pan.

1 Yellow Cake Mix
1 C. melted butter (2 sticks)

Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top. Bake at 350 for 1 hour and 10 minutes. This is what it will look like fresh out of the oven.

I want to include these tips!!
Kathy Miller I have made this for years it is simple and delicious! You can use a lot less sugar I have never put more than 1 C and I always use 3/4 C butter. It's Great and everyone seems to Love It and O how wonderful it makes your house smell. My recipe calls for 4 tsp Pumpkin Pie Spice not just cinnamon


I think they used a spice cake..because I made this tonight with the yellow, and it does NOT look like this! As usual it doesn't look like the picture anyway! Haha BUT!!! OH...WOW....THIS IS HEAVENLY!!!!

BETTY CROCKER ROCKY ROAD BARS

 

1

cup semisweet chocolate chips

2

tablespoon butter or margarine

2

cups Bisquick® Original baking mix

1

cup sugar

1/2

teaspoon vanilla

2

eggs

1

cup miniature marshmallows

1/4

cup chopped nuts, if desired

Heat oven to 350º. Grease bottom only of rectangular pan, 13x9x2 inches. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.

Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes.

Sprinkle with marshmallows, nuts and remaining 1/2 cup chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares.

CANDY CORN-MARSHMALLOW CRISPY TREATS

 

1/4 cup butter

6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn

In a large microwaveable bowl, microwave butter on high 45 seconds or until melted.  Add the marshmallows and toss to coat.  Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended.  Stir in the food colors after the first 45 seconds.

Add the cereal and candy corn; mix well.  Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray.  Allow to cool completely before cutting into 12 bars.  Cut each bar in two diagonally.

Yield: 24 diagonals
Note: This is a Kraft Foods Recipe.

LEMON FRUIT DRESSING/DIP

1 can (14-oz) sweetened condensed milk

2 cups lemon-flavored yogurt
1/4 tsp salt
dash of freshly ground white pepper
lemon zest for garnish, optional

Combine all the ingredients together in a small bowl until well blended.  Serve with fresh fruit.

Store in the refrigerator in an airtight container or jar.

FILE PHOTO

LARGE BLACK AND WHITE COOKIES

 

Cookies:

1 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/3 cup butter, softened
1 egg
1/3 cup buttermilk

Preheat oven to 350 degrees.
Cover two cookie sheets with nonstick aluminum foil and set aside.

Combine the flours, salt, and baking soda together in a medium bowl; set aside.

In large mixer bowl, beat the sugar and butter together until smooth and creamy, about a minute.  Beat in the egg until well combined.

With the mixer on low speed, alternate adding the flour mixture and the buttermilk; begin and end with flour mixture.

Drop the dough by 1/4 cupfuls, 3-inches apart, onto the prepared cookie sheets; spread into 4-inch circles.

Bake cookies at 350 degrees for 12 to 13 minutes or until a wooden toothpick inserted in the center comes out clean.  Using a large spatula, remove cookies to a wire rack to cool completely before frosting.

Frosting:
2 cups powdered sugar
3 tbsp + 2 tsp milk, divided
1/2 tsp vanilla extract
2 tbsp unsweetened cocoa powder

In a medium bowl, stir together the powdered sugar, 3 tablespoons of the milk, and the vanilla extract until smooth but still thick enough to coat the cookies.  Remove 1/2 cup of frosting to a small bowl and stir in the cocoa powder and remaining 2 teaspoons of milk until smooth.

Turn over cookies and spread the white icing over half of each cookie.  Spread the chocolate icing over the other half of each cookie.

Let stand at room temperature for around an hour to all the frosting to set before serving.

Note: I got the basics for this recipe from a Family Circle magazine a few years ago.

BANANA CRUNCH TUBE CAKE

 1/2 cup all-purpose flour

1 cup sweetened coconut flakes
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup butter
1 1/2 cups very ripe bananas
1/2 cup sour cream
4 large eggs
1 box yellow cake mix

Preheat oven to 350 degrees.
Grease and flour a 10-inch tube pan; set aside.

In a medium mixing bowl combine the flour, coconut, oats, brown sugar, and pecans; mix together well.
Using a pastry blender, cut the butter into the flour mixture until crumbly; set aside.

In a large mixing bowl, combine the bananas, sour cream, and eggs; blend until smooth.  Add the cake mix and beat for 2 minutes at high speed with mixer.   Spread a third of the batter into the prepared tube pan.  Sprinkle a third of the coconut mixture over the batter; repeat the layers twice, ending with coconut.

Bake at 350 degrees for 50 minutes to 1 hour or until a wooden toothpick inserted in the center comes out clean.  Cool in the upright pan for 15 minutes then remove from pan to a serving plate.  Place the coconut side up.  Allow to cool completely.

FILE PHOTO

LAYER CAKE WITH CITRUS FILLING AND COCONUT FROSTING

 2 1/2 sifted all-purpose flour

2 1/2 tsps baking powder
1/2 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

Sift the flour with the baking powder and salt. 

In a large mixer bowl beat the butter and sugar at high speed until light and fluffy.  Add the eggs, one at a time, beating well after each egg.  Continue beating, scraping down the bowl occasionally, for 2 minutes.

Reduce speed to low and beat in the flour mixture alternately with the milk.  Begin and end with flour.  Add the vanilla and beat just until smooth, approximately 1 minute.

Divide the batter evenly between the three prepared pans.

Bake at 350 degrees for 25 to 30 minutes until the tops spring back when lightly touched with fingertips.

Cool in the pans on wire rack for 10 minutes.  Remove from pans to racks to cool completely.

FILLING:
1 cup granulated sugar
3 tbsps cornstarch
1/2 tsp salt
1/2 cup orange juice
2 tbsps lemon juice
2 tbsps lime juice
1/4 cup water
3 egg yolks
1 tbsp grated lemon peel
1 tbsp grated lime peel
Green food coloring, if desired

In a small saucepan, mix 1 cup sugar with cornstarch and salt.  Gradually stir in the juices and water; bring to a boil over medium heat, stirring.  Remove from the heat.

Add the egg yolks, one at a time, beating well after each.  Bring to boiling while stirring; boil for 1 minute. Remove from heat. Stir in the citrus peels and food coloring, if using.

Transfer to a bowl and cool over ice water.

FROSTING:
2 cups heavy cream, chilled
1/2 cup sifted powdered sugar
1 can (4-oz) flaked coconut
3 thin slices lime, halved

In a medium bowl, combine the cream and powder sugar; refrigerate 1/2 hour.  Remove from refrigerator and beat with electric mixer until stiff.  Measure out 1 cup of frosting and using a whisk, fold into the filling.

To assemble:
Place 1 cake layer, top side down, on cake plate.  Spread with half of the filling going almost all the way to edge. Top with the second layer and repeat filling process with remaining filling mixture.  Place the last layer on top, top side up.  Frost cake with the remaining frosting and sprinkle with the coconut.  Garnish with the limes slices.

Store in refrigerator.

COCONUT MACAROON TRUFFLES

 Note: These truffles require at least an hour of refrigeration before dipping in chocolate.

4 large egg whites
1 1/2 cups sugar
1/4 tsp salt
3 cups finely shredded unsweetened coconut
3 tbsp all-purpose flour
3 tbsp unsweetened cocoa
1/2 tsp vanilla extract
8-oz bittersweet chocolate, finely chopped
2 oz white chocolate, melted, optional

Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper; set aside.

Using a heavy 3-qt saucepan, combine egg whites, sugar, and salt. Heat on medium heat, stirring, until warm to the touch. Stir in the coconut, flour, cocoa, and vanilla. Continue stirring until gently sizzling; remove from the heat. Stir in 1/3 cup of the bittersweet chocolate until melted. Scoop the mixture by tablespoonfuls into balls. Place on the prepared cookie sheets 1-inch apart.

Bake for 15 minutes or until set and crisp around the edges. Allow to cool completely on the cookie sheets on a wire rack.  Store macaroons in an airtight container for at least an hour up to a day.

In a microwave-safe medium bowl, microwave remaining chocolate on high in 30-second increments until melted smooth, stirring frequently.

Dip tops of macaroons in chocolate to coat. Let harden on wire racks then decorate with the white chocolate if desired.

SOUR CREAM PIE PASTRY

 Note: I have had this recipe for a few years.  I believe it was originally from a Southern Living magazine.  This makes enough for 1 9-inch deep dish pie shell.

1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup sour cream

In a bowl, stir together the flour, baking powder, and salt.

Using a pastry blender or two knives, cut the shortening into the flour mixture until mixture resembles small peas.  Add the sour cream, stirring with a fork until combined.

Gently gather the dough into a flat disc and wrap in plastic wrap.

Chill dough at least 1 but up to 24 hours.

Roll out on a lightly floured surface.

file photo

CHOCOLATE-RASPBERRY MOUSSE TORTE

 37 vanilla wafers, divided

4 squares (1-oz each) semisweet chocolate, divided
2 pkg (3.9-oz each) instant chocolate pudding
2 cups + 2 tbsp cold milk, divided
1 container (8-oz) frozen whipped topping, thawed
1 brick (8-oz) cream cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries

Line a 9-inch round cake pan with plastic wrap. Stand 16 of the vanilla wafers around the edges; set aside.

Melt 3 chocolate squares as directed on package.

Beat the pudding mixes with the 2 cups of milk and whisk for 2 minutes.  Add the melted chocolate and mix together well.  Stir in 1 cup of the whipped topping; pour into the prepared pan.

Beat cream cheese, sugar, and the remaining 2 tablespoons of milk with a mixer until well blended.  Stir in 1 cup of the remaining whipped topping and spread the mixture over the pudding.  Top with the remaining vanilla wafers.  Refrigerate for 3 hours.

While the torte is being refrigerated, cut the remaining square of chocolate into curls.

Remove torte from refrigerator and invert onto a serving plate.  Remove the pan and plastic wrap.

Spread the remaining whipped topping over the top of the torte.  Garnish with the fresh raspberries and the chocolate curls.

Refrigerate any leftovers!

I got this recipe years ago from a magazine ad.

HOMEMADE VANILLA BEAN ICE CREAM

 1/2 cup sugar

2 tbsp cornstarch
1/8 tsp salt
2 cups reduced-fat milk
1 cup half-and-half cream
1 egg yolk
1 1/2 tsp vanilla bean paste*

In a large heavy saucepan whisk together the sugar, cornstarch, and salt; gradually whisk in the milk and cream.  Cook the mixture over medium heat while stirring constantly for around 10 minutes until slightly thickened.

Whisk the egg yolk slightly thickened; gradually whisk about 1 cup of the hot mixture into the egg yolk then whisk into the cream mixture, whisking constantly.  Whisk in the vanilla bean paste.

Pour the hot mixture through a wire strainer into a bowl; discard the solids.  Allow to cool for 1 hour; stir occasionally.  Wrap in plastic wrap and chill for 8 to 24 hours.

Pour the chilled mixture into the freezer container of  an electric ice cream maker (1 1/2-qt size).  Freeze according to the manufacturer's instructions.

Allow to stand at room temperature 5 to 10 minutes before serving.

*You may substitute vanilla extract if desired.

Yield: Approximately 1 quart.
Note:  The basic idea for this recipe is from an old Southern Living magazine.

BASIC WHITE TUBE OR BUNDT CAKE

 This easy to make cake starts with a cake mix but don't let that fool you. It is quite tasty.

1 pkg (18.25 oz) white cake mix

1 pkg (4 serving size) instant vanilla or French vanilla pudding mix

1 cup low-fat yogurt or sour cream

1/2 cup canola oil

1/2 cup water or 1% milk

4 large eggs

Preheat oven to 350 degrees.

Lightly grease and dust lightly with flour (shake out excess) a 10-inch tube pan or a 12 cup bundt pan; set aside.

In a large mixing bowl, place cake mix, pudding mix, yogurt or sour cream, oil, water or milk, and eggs. Blend for 1 minute on low speed; scrape down sides of bowl, increase to medium speed and beat for 2 minutes. Batter should be well combined and thickened. Pour batter into the prepared pan and smooth out with a spatula.

Place pan in center of oven and bake at 350 degrees until lightly browned and springs back when touched with a finger, approximately 45-50 minutes.

Place on a wire rack and cool in pan about 20 minutes then invert pan onto wire rack or cake plate. Allow to cool completely before frosting or drizzling with your favorite cake drizzle. May be left plain and served with fresh fruit or a favorite sauce.

file photo for reference only

APRICOT THUMBPRINT COOKIES

 1 1/2 cups butter

1 1/2 cups granulated sugar
1 brick (8-oz) cream cheese, softened
2 large eggs
2 tbsp lemon juice
1 1/2 tsp lemon zest
2 cups white whole-wheat flour
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
Apricot preserves
Confectioners' sugar

In a large mixer bowl combine the butter, sugar, and cream cheese, mixing until well blended.  Blend in the eggs, lemon juice, and lemon zest.

In a separate bowl combine the flours with the baking powder; add to the creamed mixture, mixing well.

Chill dough for several hours.

Preheat oven to 350 degrees.

Using a level measuring tablespoon of dough per cookie, shape into balls.  Place balls on an ungreased cookie sheet and flatten slightly.  Make a small indention in the center of each cookie and fill with the apricot preserves.

Bake at 350 degrees for 15 minutes.

Cool on wire racks and sprinkle lightly with powdered sugar.

file photo

Yield: Around 7 dozen

BUTTERSCOTCH MERINGUE PIE

I saw this recipe on Facebook and transferred it here because I want to try it once I figure out how to tweek it to my health issues.  Here is the basic recipe.

Important note – Make the meringue first because you want the butterscotch filling to be piping-hot when you place it on top. Bake pie shell before adding the butterscotch filling.

Meringue ingredients:
2 tablespoons white sugar

1 tablespoon cornstarch 

3 egg whites (save 3 yolks for the filling) 

1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract 

6 tablespoons white sugar

In a small saucepan, combine water, sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Prepare filling.

Ingredients for the filling:
2 cups brown sugar
3 eggs (separated) – (save 3 egg whites for meringue)
2 cups hot water
1 teaspoon vanilla
2 heaping tablespoon corn starch

Cream butter and sugar in heavy pan. Add yolks of 3 eggs, corn starch, then add water and milk. Beat well. Cook until thick. Add vanilla and fill already baked pie shell. Top pie with meringue and bake at 325 for 20 to 25 minutes.

CINNAMON-CREAM CHEESE FROSTING

 1 block (8-oz) cream cheese, softened

1/2 cup butter, softened
2 tsp ground cinnamon
1 tsp vanilla extract
4 1/2 cups sifted powdered sugar

In large mixer bowl with mixer at medium speed, beat the cream cheese, butter, cinnamon and vanilla extract together until fluffy.  Gradually add the powdered sugar, continuing to beat until of spreading consistency.

Yield: Approximately 5 cups

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Note: Especially good on carrot cake, pumpkin, and spice cakes.

PINEAPPLE PISTACHIO PIE

My grandchildren love Watergate or Pistachio Salad.  When I saw this Mr. Food pie recipe I knew it would be a hit at our house!

2 cups shortbread cookie crumbs

3/4 cup chopped walnuts, divided

1/4 cup (½ stick) butter, melted

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/4 cup lime juice

1 (4-serving size) package instant pistachio pudding and pie filling

1 (8 ounce) can crushed pineapple, undrained

1 cup (½ pint) heavy cream

Preheat oven to 350 degrees F.
 

In a medium-sized bowl, combine cookie crumbs, 1/4 cup walnuts, and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate to form a crust. Bake 10 minutes, then remove from oven and allow to cool.
 

Meanwhile, in a large bowl, with an electric beater on medium speed, beat cream cheese for about 1 minute, until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, until smooth. Stir in remaining 1/2 cup walnuts and pineapple.
 

In a medium-sized bowl, with an electric beater on medium speed, beat cream 5 to 6 minutes, until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.

Note: Any type of shortbread cookies can be crumbled to create the cookie crumbs - even cookies that already have nuts in them. But if you use cookies with nuts, then leave out the 1/4 cup of walnuts that go in this crust.

NEEDHAMS

I got this recipe a few years ago from a Food Network Magazine.  According to a short paragraph with the recipe the candies originated in Maine and are still popular there. The secret ingredient in these little candies is mashed potatoes. They are yummy!

1 lb confectioners' sugar
1/2 cup smooth, plain mashed potatoes
2 tbsp unsalted butter
2 tsp vanilla extract
1/4 tsp salt
1 bag (14-oz) sweetened shredded coconut
2 lbs good-quality semisweet or bittersweet chocolate, chopped
3 tbsp vegetable shortening

Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle.  Add the mashed potatoes, butter, vanilla and salt to the well.

Place the bowl over a saucepan of barely simmering water.  Starting at the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes.  Remove the bowl from the heat and stir in the coconut.  Transfer to the freezer and chill until firm, about 20 minutes.

Roll tablespoons of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should get about 40 squares).  Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.

Line a baking sheet with foil, shiny-side up.  Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts.  Add the shortening and stir vigorously until glossy, about 2 minutes.  Transfer half of the chocolate to a glass liquid measuring cup.

One at a time, place each candy square on a fork and kip in the melted chocolate to coat; let the excess drip back into the cup.  Transfer to the prepared baking sheet.  Repeat with the remaining squares, refilling the cup with melted chocolate as needed.  Let the candies harden at room temperature for about 1 hour.

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