A Year-Round Guide to Franklin and Nantahala

1 small potato 1 pound powdered sugar a few drops of vanilla creamy peanut butter Boil a small potato in skin until done. Cool and peel, then mash in a

Madison County Championship Rodeo

1 small potato 1 pound powdered sugar a few drops of vanilla creamy peanut butter Boil a small potato in skin until done. Cool and peel, then mash in a

Rosemary and Goat Cheese Strata

1 small potato 1 pound powdered sugar a few drops of vanilla creamy peanut butter Boil a small potato in skin until done. Cool and peel, then mash in a

Granny’s Potato Candy

1 small potato
1 pound powdered sugar
a few drops of vanilla
creamy peanut butter

Boil a small potato in skin until done. Cool and peel, then mash in a medium bowl until there are no lumps. Add a few drops of vanilla. Slowly work in powdered sugar until dough forms. Roll out on surface that has been sprinkled with powdered sugar. Spread with creamy peanut butter, and roll into a log shape. Slice into ½-inch pieces. Refrigerate in tightly covered container.

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This story was published on Apr 28, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.