8 ounces unsalted butter room temperature
8 ounces all-purpose shortening
1 pound confectioner sugar
1 tsp vanilla extract
2 Tbs milk

1. Place Butter and shortening in mixer bowl, use a paddle attachment, cream the butter mix on high until light
and fluffy (about 3-4 minutes).
2. Add Vanilla and continue to beat untilfrosting is smooth and light (about 1-2 minutes).
3. Add 1/3 of the sugarand mix, scrape down sides and add another 1i3 and mix, repeat. (buttercream may look dry)
4. Add half the milk and mix, if need more add the rest of the milk and put paddle on higher speed.
5. you can use immediately.
6. Refrigerate up to a week. Bring to room temperature before using.

2 lbs 1/2″ dice yukon gold potatoes blanched
8 ounces julienne red onion
2 ounces canola/olive oil mix
1 oz unsalted butter
to taste salt
to taste black ground pepper

1. ln a saute pan, heat the oil and butter. Add the onions and saute till translucent.

2. Add the potatoes and continue to cook until they are golden brown on all sides.

3. When cooked completely and evenly browned, season with salt and pepper.

4 ounces bourbon
3 ounces Yellow Onion
1 pt orange juice concentrate
2 Tbs molasses
3 ounces brown sugar
2 ounces butter

1. Saute onions in butter. Deglaze with bourbon. Add Orange juice, molasses and sugar and continue to reduce by half.

2. Strain the sauce and reduce again until sauce naps back of a spoon.

3. take sauce off the fire and finish with butter