Potato Candy

My step-grandma used to make this for us kids, when we were growing up. After I moved away, I tried many, many times to recreate the recipe, with no luck. I was thrilled to find it by chance in a book called “Company’s Coming – Most Loved Treats” by Jean Pare. Most-loved indeed! Now I make them every Christmas. Well, every Christmas except the one Christmas immediately after the twins were born! If you look them up in the book, they are actually called Pinwheels.

 

2 ½ cups confectioner’s sugar

1/3 cup mashed potatoes

½ teaspoon vanilla

1/8 teaspoon salt

1/3 cup smooth peanut butter

Combine the first four ingredients in a large bowl. Turn out onto a work surface dusted with confectioner’s (powdered) sugar. Knead until smooth, adding more powdered sugar as needed, until a pliable but not sticky dough forms. Divide into 3 equal portions. Roll out 1 portion on the surface dusted with powdered sugar, to 5×8 inch rectangle, 1/8 inch thick.

Spread about 1 ½ tablespoons peanut butter evenly over the top. Roll up, jelly-roll style, from long side. Wrap with plastic wrap. Chill. Repeat with remaining portions. Cut each roll in to ¼ inch slices. Makes about 6 dozen pinwheels.

(photo taken from shockinglydelicious.com)

Clone of a Cinnabon

I made these yesterday.  There is only one left and I am trying very hard not to eat it – I know my boys will come home thinking there are still two left, like when they left this morning!  😉  (The twins shared one!)

1 cup warm milk

2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast

 

1 cup brown sugar

2 1/2 tablespoon cinnamon

1/3 cup butter, softened

 

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cup powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

a couple of drops of cinnamon candy oil

** we like more frosting on our cinnamon rolls, so I double this recipe, but still use only a couple of drops of the cinnamon oil

 

Place the first set of ingredients in the bread machine, press the dough cycle. After the dough has doubled in size, turn the dough out on to a lightly floured surface, cover, and let rest for 10 minutes.

Combine the brown sugar and cinnamon. Roll the dough in to a 16×21 inch rectangle. Spread the dough with 1/3 cup of butter and sprinkle evenly with the brown sugar/cinnamon mixture. Roll up the dough lengthwise and cut in to 12 rolls. Place the rolls in a lightly greased 9×13 inch pan. Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees. Bake rolls until golden brown, about 15 minutes.

Beat together the cream cheese, butter, powdered sugar, vanilla and salt. Frost the cinnamon rolls while still warm.