12 GROUNDCOVER NEWS HOLIDAY RECIPES Date pudding KEN PARKS Groundcover vendor No. 490 This is a favorite of the Parks, enjoyed at all major family holidays and birthday celebrations! Pudding: 1 cup brown sugar 1 cup flour 1 tbsp butter ½ cup milk 1 tsp baking soda 1 ½ cups pitted dates ½ cup chopped walnuts or pecans Syrup: 1 cup brown sugar 1 ½ cup boiling water 1 Tbsp butter 1 Tbsp vanilla Directions: Preheat oven to 350 degrees. Mix together all pudding ingredients except nutmeats and put into a buttered baking dish. Sprinkle nuts over the top. Mix syrup ingredients together. Pour the syrup over the batter and bake for 30 min. Serve with whipped cream. Raisins may be used instead of dates. Potato candy ERICK BROWN Groundcover vendor No. 617 Sprinkle some powdered sugar on a Potato candy is a simple and delicious treat that my mom used to make when I was growing up. Ingredients: 1 small potato, peeled and cooked 4-5 cups of powdered sugar 1/4 cup of creamy peanut butter A pinch of salt A dash of vanilla extract (optional) Directions: Mash the potato in a large bowl until smooth and lump-free. Add 2 cups of powdered sugar and PUZZLE SOLUTIONS mix well. The mixture will be sticky at this point. Add more powdered sugar, one cup at a time, until the mixture is thick and stiff, like cookie dough. large sheet of wax paper and transfer the dough onto it. Roll out the dough into a thin rectangle, about 1/4 inch thick. Spread the peanut butter evenly over leaving a small border the dough, around the edges. Starting from one of the long sides, roll up the dough tightly, using the wax paper to help you. Wrap the log in wax paper and refrigerate for at least 30 minutes or until firm. Cut into thin slices and enjoy! This recipe makes about three dozen pieces of potato candy. You can store them in an airtight container in the refrigerator for up to a week. I hope you like this recipe and have a sweet day! DECEMBER 15, 2023
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