Recipes Included On This Page Mango Cake (Hallie's) Mashed Potato Pancakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mango Cake (Hallie's) Recipe By : Hallie du Preez Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- (500 ml) 1 cup granulated sugar -- (250 ml) 1 teaspoon baking powder -- (5 ml) 1 teaspoon baking soda -- (5 ml) 1 pinch salt 3 ripe mangoes -- coarsely chopped 2 tablespoons lemon juice -- (30 ml) 1/2 cup salad oil -- (125 ml) 2 medium eggs 1 teaspoon vanilla -- (5 ml) 1/2 cup milk -- (125 ml) 1/4 cup Grand Marnier -- (50 ml) [or Van Der Hum if you can get it] Preheat oven to 350F (180C). Grease a 9-inch square cake pan. In a large bowl stir the flour, sugar, baking powder, baking soda and salt together until well mixed. Wash the mangoes. Peel them over a medium-sized bowl so you can catch any juice. Discard the peels. Cut chunks of mango from the seed. Try not to get too much of the fiber. Use your fingers or the back of a knife to squeeze the remaining flesh on the seed so you get as much juice and pulp as you can. If your mangoes are a little green you may need to add a little more liquid if you like a moist cake. Pour the lemon juice over the fruit; this adds a nice tang and also keeps the fruit from turning brown. In a small bowl beat the eggs and oil together until you have an emulsion. Add the milk, vanilla and Grand Marnier and mix well. Add the mangoes. Stir the liquid ingredients into the dry ingredients, mixing until well combined but not over-mixed. Pour the batter into the prepared pan. Bake for 45 minutes or until the cake tests done. Remove from oven and allow to cool for 10 minutes before cutting. Makes 16 servings. This cake can be varied in consistency by the amount of fruit added to the mixture. This recipe will make a fairly moist, fruity cake that is on the verge of being like a cottage-style pudding. If you prefer a drier, "cakier" cake then use either less fruit or less milk. I started out to make a green mango cake from a regular recipe but my mangoes suddenly went past the called for "half-ripe" stage into the fully ripe use them now or lose them stage so I went frantically looking through my books to see what I could come up with and eventually took a few ideas from several recipes to come up with this one. Everybody loved it and I immediately had to make a second one. Recipe and MC formatting by Hallie du Preez. Originally contributed to FareShare by Hallie; 22 July 2000. Contributed to the FareShare Gazette by Hallie in response to a request; 13 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 8g Fat (37.7% calories from fat); 3g Protein; 27g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 130mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Mashed Potato Pancakes Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups leftover mashed potatoes 1/2 cup fine bread crumbs -- (1/2 to 1 cup) 2 eggs 1/2 tablespoon dried parsley flakes Sea salt and freshly ground pepper -- to taste 1/2 cup flour 1/4 cup canola oil Mix mashed potatoes with 1/2 cup bread crumbs, eggs, parsley flakes, salt and pepper. If mixture is too soft add more bread crumbs until mixture will hold a pancake shape. Dust hands with flour and shape into patties (using a half cup measure for size). In a medium frying pan, heat the canola oil on medium high heat. Add potato pancakes and reduce heat to fry slowly. When pancake is golden brown, turn and fry the other side. Yields 4 pancakes. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. Through her company Seasoned Solutions, Gail operates a loft cooking school, culinary tours and consulting service for the agriculture, food and hospitality industries. www.seasonedsolutions.ca MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 16g Fat (68.4% calories from fat); 5g Protein; 12g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 35mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Fat. Back to Gail Hall Recipe Index

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