Pumpkin Roll

INGREDIENTS

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

FILLING

1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon Pure vanilla extract
Additional confectioners' sugar, optional


DIRECTIONS

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.

Razzleberry Pie

Instructions

1 box ready-made pie crusts with 2 crusts
1 bag frozen raspberries (fresh when in season)
1 bag frozen blackberries
1/3 cup granulated sugar
2 1/2 tablespoons flour


Directions

Thaw fruit almost completely and pour in colander to strain juice.

In large bowl, mix fruit, sugar and flour together. Line bottom of greased pie tin with crust. Fill with fruit.

Before adding top layer cut design into crust (as vents) Lay over top of crust, moisten edges with water to "glue" the two crusts together. With the back side of a fork, pinch edges together, or pinch with fingers. Lightly brush top crust with water. Sprinkle sugar over the top. Cover edges with 1 1/2-inch strip of aluminum foil. Bake for 30 minutes at 400 degrees F. Remove foil and bake an additional 10 minutes until crust is golden brown.

Apple Crumble Pie

Ingredients

1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter


Directions

Preheat oven to 400 degrees F. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Homemade Hamburger/Hotdog Buns

Ingredients

1 cup milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast
1 tablespoons honey
1 1/2 teaspoons salt
1 egg, room temperature

Directions

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.
Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.
When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat covered baking sheet.
Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.
If you are making hot dog buns I find it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.

You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!
Makes 12-16

Stuffed French Toast & Buttermilk Syrup

Stuffed French Toast:

Ingredients

8 oz. Cream Cheese

1 cup Powder Sugar

8 oz. Cool Whip

1 loaf Cinnamon Twist bread

5 Eggs

Directions

Beat cream cheese and powder sugar. Fold in cool whip. Crack eggs into 9x13 pan. Place spoonful of cream cheese mixture onto a piece of cinnamon bread. Place a second piece on top making a sandwich. Soak both sides of sandwich in the eggs. Cook the stuffed French toast on a greased griddle or frying pan.

Buttermilk Syrup:

Ingredients

1 cup Buttermilk

1 stick Butter

1 cup Sugar

½ tsp. Baking Soda

1 tsp. Vanilla

Directions

Boil buttermilk, butter, and sugar. Whisk in baking soda and vanilla. Serve hot on top of French Toast.

What I Made For Dinner: Cheeseburgers & Sides

Today we are just grilling burgers outside since it is such a lovely day.

Cheeseburgers:

Ingredients
1 1/2 lb ground beef (lean)
1 Tbsp Chili Powder
1 tsp paprika
1/2 tsp salt
1 tsp pepper
3 cloves Garlic, Chopped fine
1/2 bell pepper, Chopped fine
1/4 cup Onion, chopped fine

Mix all ingredients together and shape into patties. Place on a tray and refrigerate for 2-3 hours.
Grill and place cheese on 1 minute before finished cooking.

Sweet Potato Fries:

2 Large Sweet Potatoes, Peeled & sliced into fry shape
1 tsp Nutmeg
1/2 tsp Oregano
1/2 tsp cinnamon
1 Tbsp Brown Sugar
1 Tbsp Olive oil

combine all dry ingredients together in a bowl. In a seperate bowl place sweet potatoes & oil together. Toss. Add dry ingredients, toss.
Place on a baking sheet and bake at 400 degrees F until tender (about 20 min)

Grilled Sweet Corn:

4 Ears Sweet Corn
Butter

Boil corn until tender. Place on grill for 1 min to char the outside slightly. Glaze in butter & serve.

Fluffy Buttermilk Pancakes

Ingredients

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, lightly beaten

1 cup well-shaken buttermilk

Directions

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Note: The batter will keep in refrigerator for three days. If needed, thin with buttermilk or water one tablespoon at a time.