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.

Southern Peach Cobbler

Ingredients

4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

1 1/2 cups milk

Allspice, optional

Directions

Preheat oven to 350.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with allspice, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

Blueberry Muffins

Ingredients
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup sour cream (plain yogurt works well too)
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)




Directions: 


Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.


Whisk together the flour, baking powder, baking soda, and salt and set aside.


In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.


Beat in one half of the dry ingredients until just incorporated. Beat in one third of the sour cream. Beat in half of the remaining dry ingredients. Beat in a second third of the sour cream. Beat in the remaining dry ingredients and then the remaining sour cream. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.


Use standard 12-muffin muffin tins. Coat tins with butter or oil. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Makes 12-16 muffins.

English Trifle

I made this for my brothers farewell. It was delicious! 


Ingredients
2 (8 or 9 inch) Pound Cake, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
Raspberries
Blackberries
2 Kiwi's, sliced




Directions
Slice strawberries and sprinkle them with sugar. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries then half of the raspberries, blackberries and kiwi. Push the kiwi against the side of the trifle dish so that they can be seen from the outside. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with any remaining fruit or sliced almonds.

Bread and Butter Pudding

Ingredients
10 slices bread
1 1/4 cups milk
1/4 cup butter, melted
1/3 cup brown sugar
2 teaspoons mixed spice
1 egg, beaten
1 cup chopped dried mixed fruit
1 1/2 teaspoons grated orange zest
1/2 teaspoon freshly grated nutmeg




Directions
Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg.
Bake in preheated oven 75 minutes, until set.

Lemon Coconut Cream Pie

Ingredients


1 stick (1/2 cup) butter, room temperature 
1/2 cup sugar 
4 large eggs 
1 teaspoon vanilla 
1 tablespoon lemon zest or 1 teaspoon lemon extract 
1 tablespoon lemon juice 
1/2 cup shredded coconut 
1 store-bought graham cracker pie crust 




Directions


Preheat the oven to 350 degrees. In a large bowl, blend the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 1 to 3 minutes. Add the eggs one at a time, mixing between each addition. Add the vanilla, lemon zest, lemon juice, and 1/4 cup of the coconut, and mix again to blend. Place the pie crust on a baking sheet and pour the filling into the crust. Top with the remaining coconut, and bake for 45 minutes, or until the filling is set and the top begins to brown. 


Note: You can use a regular Pie crust too. Also, topping with whipped cream (after cooled) is a really tasty addition! Add more coconut to the whipped cream!

Sneak Attack: Brownies

Ingredients

3 ounces semisweet or bittersweet chocolate 

1/2 cup carrot puree (after peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes) 

1/2 cup spinach puree (steam for about 30 seconds, then puree in a food processor for 2 minutes) 

1/2 cup firmly packed light or dark brown sugar 

1/4 cup unsweetened cocoa powder 

2 tablespoons trans-fat-free soft tub margarine spread 

2 teaspoons vanilla extract 

2 large egg whites 

3/4 cup oat flour or all-purpose flour 

1/2 teaspoon baking powder 

1/2 teaspoon salt 

Nonstick cooking spray

Directions

Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray.

Melt the chocolate in a double boiler over a very low flame. 

In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. 

Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting. (do not serve warm, you can taste the spinach until they are completely cool)

Depression Cake

I found this cake recipe in a newspaper in Desert Hot Springs, CA. My sister and I made it tonight. It was lovely. 


Ingredients
2 cups sugar (for gluten free use artificial sweetener that is gluten free)
2 cups strong coffee
1/2 cup butter or shortening or vegetable oil (I used butter)
2 cups raisins or crasins
1 apple, peeled and grated
2 cups flour (I used gluten free baking flour)
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
1 cup chopped walnuts


Directions
In a large saucepan, stir together the sugar, coffee, butter, raisins and grated apple. Simmer for 10 minutes stirring occasionally. Cool 10 minutes. In a separate bowl, blend the flour, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg and walnuts. Stir dry mixture into wet mixture. Pour batter into a well greased and floured 9x13-inch pan. Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
Cool and dust with powdered sugar, if desired.

NOTE: My cake took an additional 10 minutes for a toothpick to come out clean.

Carrot Cake

This carrot cake recipe is DELICIOUS! I've made it before and plan on making it again this Easter. Top with cream cheese frosting, that makes it. 



Ingredients


3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins




Directions


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.

Fresh Orange Granita

Ingredients
1 cup water
1/2 cup sugar
1 Tbsp grated orange zest
2 oranges, for serving
2 cups freshly squeezed orange juice (takes about 6 oranges)

Directions
In a small saucepan, bring water, sugar and zest to a boil. Reduce heat and simmer until sugar dissolves. About 3 minutes.

Pour orange juice into a large bowl and stir in sugar syrup. Pour mixture into a 9x13 inch baking pan. Freeze until solid around the edges, about 3 hours. With a fork, scrape ice crystals from the edges of pan into center. Freeze, scraping mixture about every 30 minutes until icy throughout, about 1 1/2 hours longer. Scoop granita into hollowed out orange halves, freeze until ready to serve.

Cranberry Bread

Ingredients

4 Tbsp unsalted butter, plus more for pan
2 cups all purpose flour, plus more for pan
1 cup packed light brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 oz) cranberries
1 Tbsp turbinado sugar, for topping (optional)


Directions

Preheat oven to 350. Butter and flour a 9x5 inch loaf pan, set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, combine butter, egg and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.

Pour batter into prepared pan. Sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to let cool completely.

Caramelized Pears

Halve 4 red bartlett pears lengthwise; remove cores. place 1/3 cup granulated sugar on a plate.

Heat a large skillet over medium heat. Press cut side of each halved pear in sugar; place cut side down in skillet Cook until beginning to brown, 7-8 minutes.

Add 1/2 cup water. Cove; simmer until pears are tender, 5 - 10 minutes (depending on ripeness) adding more water if sugar begins to burn. Remove pears from skillet.

If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water. Serve sauce over pears.

Corn Bread Pudding

Ingredients
1/2 cup pure maple syrup, plus more for serving
4 large eggs
3 cups half and half
1 1/2 lbs homemade or store-bought cornbread, cut into 1 inch cubes
1/4 tsp salt

Directions
Preheat oven to 300, with rack in center. In a large bowl, whisk together eggs, half and half, maple syrup and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid. About 5 minutes. (Bread will break down into small pieces)

Pour mixture into an 8 inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour and 15 minutes. Let cool 10 minutes.

Serve with more maple syrup (And ice cream or whipped cream, if desired)

Tiramisu

Ingredients

3 Tbsp instant espresso powder
8 oz reduced fat cream cheese
3/4 cup heavy cream
2 packages (3oz each) soft ladyfingers
unsweetened cocoa powder (for dusting)

Directions
In a medium bowl, mix espresso powder with 3 Tbsp boiling water until dissolved. Add 1 1/2 cups cold water; set aside.

With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.

Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. Separate ladyfingers. One by one, dip a third of lady fingers in espresso, then arrange in the bottom of the dish. Spread with a third of cream cheese mixture. Repeat twice with remaining ladyfingers, espresso and cream cheese mixture. (can be refrigerated, covered, up to one day.

Dust with cocoa just before serving

Zeppole

Ingredients
2 quarts vegetable oil for frying
1 cup all purpose flour
2 tsp baking powder
1 pinch salt
1 1/2 tsp white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 tsp vanilla extract
1/2 cup confectioners sugar, for dusting

Directions
heat oil in a deep fryer (if you don't have one a deep pot will work just as well) to 375. In a medium saucepan, combine flour, baking powder, salt and sugar, stir in eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners sugar. Serve warm. Makes approx 35.

Apple Cinnamon Strudel

Ingredients

all purpose flour, for rolling
1 sheet puff pastry (from a 17.3 oz package), thawed
3 Tbsp butter
6 Gala or Fuji apples, peeled, cored and thinly sliced
1/2 + 2 Tbsp Sugar
1/2 tsp cinnamon

Directions

Preheat oven to 400; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12 x 14 inch rectangle Place on sheet, refrigerate.

In a large skillet, melt butter over medium; reserve 1 Tbsp in a small bowl. To skillet, add apples, 1/2 cup sugar and cinnamon. Increase heat to medium-high;cook, tossing occasionally, until apples are tender and liquid has evaporated. This takes about 15 minutes. Spread filling on a second rimmed baking sheet; let cook completely.

With one short side of dough facing you, mound filling horizontally in strip across the center, leaving a 1 inch border on both long sides. Fold top part then bottom part of dough over filling. Turn pastry over, seam side down.

Brush pastry with reserved butter, melted. sprinkle with remaining two tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.

Lemonade Cake

Ingredients


1 box Lemon cake mix (or your favorite lemon cake recipe)
1 can (6 ox) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
2 square pans


Directions


make cake as directed on box. Divide evenly between the two cake pans & bake as directed. Cool for 15 minutes. Mix the lemonade concentrate and sugar. Pierce the top of warm cake with a straw. Drizzle the mix on the top of both cakes. Cover and refrigerate for about two hours. Top cake with cool whip or powdered sugar.

Double Peanut & Chocolate Cookies

Ingredients

1/2 cup butter
2/3 cup brown sugar
2/3 cup sugar
1 Tbsp vanilla
2 eggs
2 cups flour
1/3 cup cocoa powder
1 1/2 cup peanuts
1/2 cup sugar
2 tsp baking soda

Directions

Heat oven to 350.
Cream butter with brown sugar and 2/3 cup sugar until light and fluffy. Add eggs one at a time. In a separate mixing bowl mix the cocoa powder with the flour and baking soda. Mix the dry ingredients in with the sugar mixture.

In a food processor (or blender) mix 1 cup peanuts with remaining sugar until peanut butter forms (you can use peanut butter but you must add sugar!) Place remaining peanuts in a bowl.

Roll cookie dough into 2 inch balls and fill them with peanut butter mix (approx 1 tsp each) enclose the peanut butter in the dough. Roll the cookie dough in the remaining peanuts.

Line a cookie sheet with wax paper and place the cookie balls on the wax paper.

Bake for 12-15 minutes.