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Pumpkin Roll

PUMPKIN ROLL

Keep one of these rolls frozen, in slices, and bring some out when guests drop in.

Ingredients:

  • 3 Eggs
  • 1 cup Sugar
  • 2/3 cup Pumpkin
  • 1 teaspoon Lemon juice
  • 3/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt

Filling:

  • 8 ounces Cream cheese — softened
  • 4 tablespoons Butter — or margarine
  • 1 cup Powdered sugar
  • 1/2 teaspoon Vanilla

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll pumpkin cake when cool, and spread with filling.  Re-roll, and push aside the dish towel.  Unroll long sheet of waxed paper.  Put pumpkin roll on waxed paper.  Dust pumpkin roll with powdered sugar.  Twist ends of waxed paper like a piece of candy.

Put pumpkin roll in refrigerator and cool overnight.  Before slicing, dust with powdered sugar.  Serve chilled.

NOTES: I’ve not had good luck unrolling and rolling the cake when it is cool (it will often crack).  Quite likely, this is just due to my lack of  expertise; however, I’ve found that if I unroll when it is slightly warm, the cake doesn’t crack.

I rarely sprinkle powdered sugar on top of the roll once it is filled and re-rolled.

OPTIONS: After spreading the batter evenly in the pan, spread pecans evenly on top and press lightly into the batter.

The pumpkin roll freezes well.

ENJOY!

 


Tamale Pie

TAMALE PIE

12 SERVINGS

 

2 tablespoons vegetable oil

1 clove garlic, chopped

1 ½ cups chopped green bell pepper

1 cup chopped onion

1-pound ground beef

1 (15-ounce) can black olives, drained

1 (15-ounce) can tomato sauce

1 (16-ounce) can tomatoes

1 (12-ounce) can whole-kernel corn, drained

2 tablespoons chili powder, or more to taste

1 tablespoon sugar

1 ½ cups grated sharp Cheddar cheese

¾ cup yellow cornmeal

½ teaspoon salt

2 cups cold water

Sour cream (optional)

 

Heat the vegetable oil in a large skillet.  Sauté the garlic, bell pepper, and onion until tender.  Add the ground beef and cook until browned.  Stir in the olives.  Add the tomato sauce, tomatoes, corn, chili powder, and sugar; stir well.  Simmer for 20 minutes.  Remove from the heat; cool.  Stir in the cheese.  Pour the mixture into a 13-by-9-inch baking dish.

Preheat the oven to 375 degrees.

Combine the cornmeal, salt, and water in a small saucepan. Cook until thickened, stirring continuously.  Spread over top of mixture in the baking dish, sealing edges.  Bake for 40 minutes.

Serve with dollops of sour cream on top, if desired.  We skipped the sour cream but piled Frito Chips on top!

popovers

POPOVERS

1/4 teaspoon salt
1 cup flour
1 cup milk
2 eggs
1 tablespoon butter, melted

Sift flour and salt into a bowl.  Beat eggs with rotary beater, add milk, butter and sift in flour, beating only enough to make a smooth batter.

Fill hot greased gem pans 1/3 full of the mixture.  Bake in quick oven 450 degrees F. for 30 minutes, then at 350 degrees F. for 15 minutes or until firm, brown and popped.  Keep oven door closed while baking.

We buttered these – right of the oven – popped them open and poured a dab (or more!) of honey inside – ooooh – soooo good!

Oatmeal Cookies

OATMEAL COOKIES

3 eggs, beaten

1 cup raisins

1 teaspoon vanilla extract

1 cup butter, softened

1 cup brown sugar

1 cup white sugar

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons baking soda

2 cups rolled oats

¾ cup chopped pecans

In a small bowl, combine the eggs, raisins, and vanilla.  Cover and chill for 1 hour.

Preheat oven to 350 degrees F.

In a medium bowl, cream together the butter, brown sugar, and white sugar.  In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed.  Next, stir in the egg and raisin mixture, and then stir in the rolled oats and pecans.  Dough will be stiff.  Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden.  Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

He did it again!

As I was trying to complete a couple of projects yesterday, Dear Hubby took over the kitchen and made a delicious Shrimp Salad!

No photos of this scrumptious dish because we gobbled it up immediately!

Shrimp Salad

3/4 cup mayonnaise

1 teaspoon salt

2 teaspoons dry mustard

6 green onions, minced or diced

2 stalks celery, minced

1 teaspoon paprika

2 drops hot sauce

3 sprigs parsley, minced

2 pounds shrimp, boiled and peeled

Lettuce leaves

Hard-boiled eggs, halved

Combine the first 8 ingredients and pour over shrimp; refrigerate for 4-6 hours.
Serve on lettuce leaves and decorate with eggs.

OH SO GOOD!


 

Simple Banana Pudding

 

SIMPLE BANANA PUDDING

  • 1 cup sugar, plus 2 tablespoons
  • ½ cup all-purpose flour
  • 2 cups boiling water
  • 2 eggs, separated
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • Dash salt
  • 1 box vanilla wafers
  • 6 bananas, sliced

Preheat the oven to 325 degrees F.

For the sauce, mix 1-cup sugar and flour well.  Slowly add the boiling water, stirring constantly.  Cook over low heat until the mixture begins to thicken.  Stir in the beaten egg yolks.  Continue to cook until thick.  Add the butter, vanilla, and salt.  Let cool.

In a quart-size casserole, place a layer of vanilla wafers.  Cover with a layer of bananas, then a layer of sauce.  Beat the egg whites until stiff.  Add the remaining 2 tablespoons sugar.  Spread over the pudding and bake a few minutes until golden brown, keeping an eye on the topping.

Beef Stew with Wine

Beef Stew with Wine

1 pound bacon, cut into pieces

3 pounds boneless beef roast, cut into 1-inch cubes

½ cup flour, lightly seasoned with salt and black pepper

1 cup sliced shallots

2 ribs celery, cut into 1-inch pieces

2 large carrots, peeled, cut into 1-inch pieces

8 ounces cremini or white mushrooms, wiped clean, cut in half if large

2 cloves garlic, peeled and minced

1½ cups full-bodied red wine or 12 oz. stout beer

1 bay leaf

Salt and pepper to taste

1 tablespoon cornstarch mixed with 1 tablespoon water

Cooked noodles, rice or garlic mashed potatoes, optional, for serving

In a large skillet, cook the bacon until just crisp. Using a slotted spoon, remove bacon pieces, leaving the drippings in the skillet, and keep heated over medium heat. (Save bacon for another use.) Place beef cubes in a large bowl and sprinkle with seasoned flour. Toss to coat beef cubes lightly with flour.

Working in batches, brown the beef cubes on all sides in the bacon drippings. Remove to the slow cooker. In the skillet, sauté shallots, celery, carrots, mushrooms and garlic until lightly browned, about 5 minutes. Transfer to slow cooker. Add wine, bay leaf, salt and pepper and stir. Cover; cook for 7 to 9 hours on low setting (or 4 hours on high setting).

The meat should be falling-apart tender. About 30 minutes before serving, if sauce needs thickening, stir in cornstarch mixture. Cover and continue cooking until thickened. Remove bay leaf and serve stew with some sauce, over noodles, rice or mashed potatoes. Serves 6.