Spring with Paula Dean

I found these great spring table ideas in Cooking with Paula Dean's March/April issue. I love the orange and aqua combination. I also adore the bird theme, I wonder what she would think of this fun serving dish with the bird's nest accent. All the miniature accents can be changed with the season.

This recipe was also included in the issue, what a refreshing cake flavor, perfect for spring! I would consider setting a sugared tangerine right on top for extra decoration.

Paula Dean's Fresh Tangerine Cake

2 1/2 cups all-purpose flour

1 3/4 cups sugar

1 1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup vegetable oil

1 tablespoon tangerine zest

1 cup fresh tangerine juice

3 large eggs

1 (8 oz container) sour cream

Preheat oven to 350 degrees. Spray two 9" round cake pans with non stick spray. In large bowl combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice, and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth.

Pour batter into prepared pans, and bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake from pans, and cool completely on wire racks.

Spread tangerine frosting (recipe below) between layers and on top and sides of cake. Garnish wit candied tangerine zest, and pipe remaining frosting around top and bottom of cake if desired.

Tangerine Cream Cheese Frosting

1 (8 oz) package of cream cheese, softened

1/2 cup butter, softened

1 tablespoon tangerine zest

3 tablespoons fresh tangerine juice

6 cups confectioners' sugar

In a large bowl, beat cream cheese and butter at medium sped with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioners' sugar until smooth.

Margarita Ice Cream

I saw this recipe on the food network and could not resist sharing it...

Margarita Ice Cream- Nigella Lawson

1/2 cup lime juice

2 tablespoons tequila

3 tablespoons orange liqueur

1 1/4 cups powdered sugar

2 cups heavy cream

Pour lime juice, tequila, orange liqueur into a bowl and stir in sugar till it dissolves.

Add cream then softly whip till thick and smooth but not stiff.

Spoon into airtight container to store overnight.

This would be fabulous served in margarita glasses with sugar or salt!

Quick Potato Fudge Candy

This recipe sounded too odd to pass up! While spending Easter Sunday at my in laws I was not surprised to find a whole book on Chocolate. (My mother in law is a recovering chocoloholic) While gazing through Oh, Fudge! by Lee Edwards Benning I found a recipe for Quick Potato Candy Fudge.
The ingredients for this recipe were not the only surprising part, this recipe has a history that dates back to frontier times. It was first recorded in the 1907 edition of Woman's favorite Cookbook.

Like gravy, this recipe did not have seem to have a formal recipe. You simply combined your leftover pototoes with what you had on hand. Potato fudge seems to be rediscovered during times where sugar, butter and chocolate are scarce.

I have to admit, I have not tried this yet...but I will let you know how it is when I do!

QuickPeanut Butter Potato Candy Fudge
2 servings instant mashed potatoes (equal to 1/2 cup leftover mash potato or 1 large baked potato)

1/4 teaspoon salt
2/3 cup creamy peanut butter
2 1/4 cups (1 lb) confectioners' sugar
optional: 1/2 cup salted peanuts

Beat in salt and peanut butter to potatoes until well incorporated using wisk or portable mixer. Add confectioners sugar 1/2 cup at a time until mixture is thick and forms ribbons in the bowl. Pat into buttered 5 x 9 inch pan, garnish with salted peanuts. Chill before cutting.

Fudge mellows with age, it tastes more peanutty the second day.

Alternative Recipes:
Chocolate Candy Fudge- Instead of peanut butter add 3 squares of melted unsweetened chocolate

Mocha Potato Candy Fudge- Make instant potatoes iwth strong black coffee. Instead of peanut butter add chocolate chips.

Serve all three up in an adorable garnish dish that can be used any season!