Mashed Potatoes and Buttermilk

INGREDIENTS

5 pounds potatoes, peeled and cubed
3 large onions, chopped
1 pound sliced bacon
2 quarts buttermilk

DIRECTIONS

1.Place potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 8 minutes.

2.Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels. Add the onions to the bacon grease in the skillet, and fry until tender, stirring constantly. Drain excess grease.

3.When the potatoes are done, drain the water and mash. Mix in buttermilk to get your desired creamy consistency. Crumble in the bacon, and stir in the onions. Those who are not worried about fat can also stir in about 2 tablespoons of bacon grease.

4.Serve potatoes on small plates with a bowl of buttermilk on the side of each one. Dip spoonfuls of mashed potatoes into buttermilk before eating.

Butter Pecan Tartlets

INGREDIENTS

TART SHELLS

1 3/4 cups all-purpose flour
1/2 cup LAND O LAKES® Butter, softened*
1/2 cup sugar
1 egg
1 teaspoon almond extract

FILLING
1 cup powdered sugar
1/2 cup LAND O LAKES® Butter
1/3 cup dark corn syrup
1 cup chopped pecans
36 pecan halves

DIRECTIONS

1.Heat oven to 400 degrees F. Combine all tart shells ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells.

2.Bake for 7 to 10 minutes or until very lightly browned. Remove from oven. Reduce oven to 350 degrees F.

3.Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Remove from heat; stir in chopped pecans.

4.Spoon filling into baked shells; top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans.
* Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

Raspberry and Almond Shortbread Thumbprints

INGREDIENTS

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

3.Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

4.In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.