INGREDIENTS:
2 tablespoons cold mashed potatoes
½ teaspoon milk
½ teaspoon vanilla
1 teaspoon butter, softened

Powdered sugar
Peanut Butter

DIRECTIONS:
Mix potatoes, butter, milk, and vanilla. Add powdered sugar (about 1 pound) until consistency of pie dough. Divide dough into 2 or 3 parts. Roll between wax paper sheets. Refrigerate. When cold, spread peanut butter over dough. Let warm to room temperature for a few minutes. Roll as for jelly roll. if dough begins to crack while rolling, let warm a few more minutes. Refrigerate rolls before slicing.

INGREDIENTS:
5 pounds potatoes, peeled and cubed
1 teaspoon garlic powder, add to water
8 ounces extra-sharp cheddar cheese
1/4 cup butter
1 teaspoon sea salt

DIRECTIONS:
Boil potatoes until tender. Drain, reserving some of the water.
Mash potatoes with 8 ounces shredded extra-sharp cheddar cheese,
1/4 cup butter, and 1 teaspoon salt.
Add a bit of reserved water if needed, to moisten.
Refrigerate until cold. Roll into 1″ balls.

Makes 8-9 dozen.

Recipe courtesy Gloria w.

INGREDIENTS:
2/3 cup tapioca flour
2/3 cup potato starch flour
2/3 cup brown rice flour
3 tablespoons corn starch
2/3 teaspoon salt
1 teaspoon xanthan gum
1 stick butter
2/3 cup sour cream
3 eggs, beaten
1 teaspoon apple cider vinegar

DIRECTIONS:
Eggs, butter, and sour cream should be cold for best results.
Combine dry ingredients in mixing bowl.
Cut cold butter into slices and work into flour mixture with pastry cutter.
Add eggs, sour cream and vinegar. Stir until well blended. Work dough into a ball using hands, adding a little more flour, as needed. Dough should be not be sticky.
Roll 1/4 of the dough at a time. Roll out as for pie crust. Flour board and rolling pin so dough doesn’t stick to surfaces. You can also roll dough between wax paper sheets, but flour those as well.
Cut 3″ circles out of dough.
Fill centers with approximately 1 tablespoon of cold filling.
Gently fold in half. Gently press edges together to seal.

To freeze: Arrange pierogies onto cookie sheet so none are touching. Freeze until solid. Remove from tray. Store in freezer bags.

To cook: Place frozen pierogies into boiling water. Boil gently until they float to surface (approximately 3-5 minutes). Drain.

To serve: Melt 1 stick of butter. Add 1 chopped onion. Fry until onions are nicely browned. Toss mixture over pierogies.

Makes 4 dozen.

Recipe courtesy Jamie f.

INGREDIENTS:
3 cups cold mashed potatoes
1/2 cup butter, softened
1 cup tapioca flour, or more
1 teaspoon xanthan gum

DIRECTIONS
Stir xanthan gum into flour. Blend butter and flour into mashed potatoes. Dough should not be too sticky. Add more flour if necessary. Divide dough into 4 portions. Roll out on floured board. Roll to 8” diameter and 1/8” thickness. Place on pre-heated, buttered cast iron griddle and cook like pancakes, until lightly browned on each side. Remove from pan. Brush each side with melted butter. Roll up and serve.

Adapted from Great Granmam Clara w’s recipe.

INGREDIENTS:
1 cup chopped pecans
2 extra large eggs, beaten
1 ½ cup brown sugar
2 tablespoons melted butter
1 ½ teaspoons vanilla
Dash of salt

DIRECTIONS:
Mix all ingredients together. Fill tart crusts halfway.

Bake 350° for 30 minutes.
Makes 24

Adapted from Aunt Rosalie f’s recipe.

Pecan Tart Crust

INGREDIENTS:
2 (3 oz.) packages cream cheese
1 cup butter
1 cup brown rice flour
1 cup tapioca flour
1 teaspoon xanthan gum

DIRECTIONS
Cream all ingredients together. Make 24 little balls. Spritz mini-muffin tins with non-stick cooking spray. Press into muffin tins forming crust. Add pecan filling about 1 teaspoon to ½ full.

Bake 350° for 30 minutes.

Adapted from Aunt Rosalie f’s recipe.

Pecan Tart Filling

INGREDIENTS:
1 stick butter
2 squares unsweetened semi-sweet baking chocolate
3 beaten eggs
1 cup natural sugar
6 tablespoons cocoa
¼ cup tapioca flour
¼ cup sorghum flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
2 teaspoons vanilla
½ cup walnuts

DIRECTIONS:
Melt butter and chocolate. Stir in eggs and sugar. Add dry ingredients. Mix well. Stir in vanilla and walnuts. Spritz 12×12 baking pan with cooking spray. Spread batter evenly into pan.

Bake 350° for 26 minutes.

INGREDIENTS:
4 eggs
1 cup sugar
1 cup brown rice flour
1 cup tapioca flour
1 cup sorghum flour
1 teaspoon xanthan gum
3/4 cup oil
½ cup sliced almonds
½ teaspoon vanilla
1 teaspoon almond extract

DIRECTIONS:
Combine flours and xanthan gum. Mix in eggs, sugar, and 1 cup flour. Add oil and 2 cups flour. Add remaining ingredients. Pour into baking pan coated with cooking spray.

Bake 350° for 30-40 minutes.