I’ve been gone this week, unable to whip up any tasty treats to feature as the recipe post. So here’s another of my fave’s from Shadow Valley Family Camp. You’re probably thinking, “She says recipe from Family Camp is her fave,” and you’re right. Every recipe is my favorite because the cooks are amazing, the company is delightful, and the scenery makes everything taste good.
Of course, that means my jeans are a little tight by the end of camp, and today’s recipe is one of the main reasons. Pam’s featherbeds are light, flaky, and buttery. They are so good, I don’t dare make them at home for fear of eating myself sick. Instead, I wait patiently for the July day when they’re on the menu and eat two slowly, savoring their flavor.
On the next cold or snowy day, when cabin fever hits, make a batch and see what you think. The aroma of featherbeds baking in the oven may improve your outlook on winter!
Featherbeds
1 large potato, peeled and chunked
1/3 cup sugar
1/4 cup butter, cut up
1 teaspoon salt
1 package yeast
1 egg
3 1/4 – 3 3/4 cups flour
Cook potato in boiling water until tender, about 20 minutes. Drain, reserving 3/4 potato water. Mash potato and set aside. In large bowl, combine potato water, sugar, butter, and salt. Let stand until butter is melted and mixture is warm. Stir in yeast. Let stand 5 – 10 minutes.
Beat in potato and egg by hand. Stir in as much flour as you can with a wooden spoon. Turn onto a floured surface and knead in flour to make a soft dough, 3-5 minutes. Place in a greased bowl and turn once. Cover and let rise in a warm place until doubled, about 1 –
1 1/2 hours. Punch down.
Preheat oven to 350 degrees. On lightly floured surface, roll out to 1/2 inch thickness. Cut with a 3 inch round cutter. Place rounds 1/4 inch apart on a lightly greased baking sheet. Cover and let rise until doubled, 30 – 40 minutes. Bake 18 – 20 minutes until golden brown. Serve warm. Makes 16.
