Potato Cakes

These potato cakes have been a family favorite for years, but our daughter recently reminded me that I hadn’t posted the recipe. I like using ring molds to make individual servings, but it can also be made as one large cake in a skillet. 

It’s a recipe that also can be made ahead and reheated - always handy when you are preparing a meal that needs last minute attention. 

The ingredients:

2 Lbs. Potatoes Chopped (Yukon Gold preferred)
1 Large Onion Chopped (grated in mixer with potatoes)
3 Tbsp. Butter (cubed)
Salt mixed with fresh ground pepper

Watch the video:

Betty's Cream Puff Swans

I’ve been meaning to do this recipe for quite some time, but a friend’s birthday lunch finally inspired me.
While these swans look quite elegant and complicated, they really are quite simple to do.
A little practice with a pastry bag is all that is required!

For the swans:

6 tablespoons butter
3/4 cup water
1/4 teaspoon salt
3/4 cup flour
3 eggs

For the filling:
1/2 cup heavy cream
1/2 cup lemon curd

Watch the video: