I made a fruit cake and baked it as indicated. Toothpic came out clean. Left it cool in the pan overnight. Next day I noticed it wouldn’t come out of the pan and was gooey instead of firm. Tastes great. Can it be re-baked?

It’s a bit of a classical culinary wrinkle on Latkes for Chanukah — Potatoes Dauphine. Easy choux recipe with potatoes added.

Potatoes Dauphine Recipe

Ingredients
1 large Russet potato
1 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 large egg
pinch of salt, pinch of nutmet
vegetable oil for frying

Method
Bake the potato in a preheated 500 degree oven for 50 minutes. Halve the potato and scoop out the flesh with a spoon. Force the scooped potato flesh through a ricer into a large bowl.

In a saucepan, combine 3 tablespoons water, the butter, salt and nutmeg. Bring the mixture to a boil and stir in the flour all at once. Reduce the heat to medium and beat the mixture vigorously with a wooden spoon for 3 minutes or until the paste pulls away from the sides of the pan and forms a ball. Remove from the heat and add the egg, beating the mixture until it is smooth and shiny.

Add the potatoes and beat the mixture until it is combined well.

Heat oil in a frying pan. Transfer the potato mixture to a pastry bag fitted with a star tip, or place in a plastic freezer bag and snip off one corner. Pipe the mixture into the hot oil, cutting the potato at 2-1/2 to 3 inches. Fry the croquettes, turning them with a slotted spoon for about 3 minutes until they are crisp and golden on both sides. Drain on paper towels and sprinkle with coarse salt.

How long do you cook and at what temperature should it be when it is ready? It is 3.26 lbs

I\’m a cooking teacher at a high school and want to make soft pretzels using a basic yeast dough. If we make the dough one day and not make and cook the pretzes until the next day, will they still turn out?

Easy and unusual Thanksgiving first course soup.

Pumpkin Potato Soup Recipe

Ingredients
2 Tbsp. olive oil
1 large onion, coarsely chopped
3 garlic cloves, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. cayenne
1 28 oz. can solid-pack pumpkin
1 14-1/2 oz. can chicken broth
1 large Russet potato, peeled and cut into 1-inch dice
1 Tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper

Method
In 6-quart saucepan or soup pot, heat oil over medium heat until hot. Add onion, and cook 15 to 20 minutes until tender and golden, stirring occasionally.

Add garlic, cumin, coriander and cayenne and cook another minute. Stir in pumpkin, chicken broth, potato cubes, sugar, salt and pepper and 6 cups of hot water. Heat to boiling, reduce heat to medium low and let simmer for 20 minutes or until potato cubes are fork tender.

Remove pot from heat. Use a stick blender to puree the mixture until very smooth, or carefully ladle mixture into a blender in 2 cup amounts and cautiously blend as hot liquids tend to expand and splash up. Pour blended soup into a large bowl.

Reheat over medium heat until hot. Serve with plain yogurt and toasted, spiced pumpkin seeds.