31 December 2008
This is the perfect cake for taking, and it’s sweet but not too sweet.

31 December 2008
I used Russet potatoes, and only made about half of the recipe. I baked it in the brown pyrex, and only used about 1/2 of the milk and cream. It was heavenly.

To flame an orange peel, cut an oval-shaped piece of orange rind, approximately 1 by 11/2 inches. Hold the peel gently by the edges over the drink and light a match under the peel, skin side down. Squeeze the peel so that a spray of orange oil ignites and leaves caramelized orange oil on the surface of the drink.

To flame an orange peel, cut an oval-shaped piece of orange rind, approximately 1 by 11/2 inches. Hold the peel gently by the edges over the drink and light a match under the peel, skin side down. Squeeze the peel so that a spray of orange oil ignites and leaves caramelized orange oil on the surface of the drink.

Nutrition Facts: Servings Per Recipe 10 to 12 servings Calories 748, Total Fat (g) 36, Saturated Fat (g) 16, Monounsaturated Fat (g) 14, Polyunsaturated Fat (g) 4, Cholesterol (mg) 114, Sodium (mg) 418, Carbohydrate (g) 106, Total Sugar (g) 84, Fiber (g) 5, Protein (g) 5, vitamin C (percent daily value) 11, Calcium (percent daily value) 13, Iron (percent daily value) 14, Percent daily values are based on a 2,000 calorie diet