Well it's the truth...she's been nagging me to put the Pumpkin Roll recipe on the blog and of course most of you have it already I'm sure but hey, it's nice to ready it somewhere else I guess.
When I make these I make about 4 since they take so little time to bake and put together. They freeze like a dream and even partially frozen they are to die for. Mildred Bernards makes a ton of them for the Bazaar every year. Just keeps puttering and putting them in the freezer through out the weeks ahead and them brings them down to the school the morning of. They don't last long. One year I bought one and ate almost the whole thing all by myself. I was sooo sick ;0(. Buy what a way to die...
I haven't stocked up on the ingredients yet so guess that's coming in the next shopping trip. My mother in law used to bake all her pumpkins down and freeze the filling for future use. One year I thought....hell yeah, I can do that. After burning out one blender, taking the tips of all my fingers and knuckles off due to using the grater on the damned stuff I called Kelleen and she said she never did that and wasn't going to either...well, if Kelleen wasn't going to do it then I'm not either. Needless to say all future pumpkin harvests in the garden went to the kids friends and anyone else who wanted them. And after talking to Mom she told me that I had planted the "wrong" pumpkins for filling. ;0\. Now how was I to know there was more than one kind??? Whatever...
One party we had up here my Auntie Marie raved about the pumpkin roll that Kelleen brought. The woman was my second mother and I miss her so much but she sure could sure make you feel inadequate when the moment struck. She told me in not so many words.."it's really too bad you can't bake like this" Luckily the sweet dear was getting into her daughter's car at the moment so I didn't get to kick her swiftly down the driveway all the way home. This is the woman who always brought beautifully baked lemon meringue pies to our family potlucks and then took the last piece home at the end. My Mom would get so mad. Have to say later she raved about my cookies since she never like baking those. Somehow I passed her test over time.
Well I finally after many years of puttering and making messes got into it a couple of years ago and said I was going to do it dammit!! And I did. ;0)
Now there's no excuses and I have to make them every year about this time and the staff at the HS whine when I don't make them at least once for their dinner desserts. Actually I think it's Kellie that does the whining...she likes to get the first piece too I'm sure. For those of you who have never made these...keep at it. It's not really that hard. Just takes time and practice.
Millie Bernards uses a different filling....but it all comes out great.
Like I always say...Happy Eating!!
Pumpkin Roll
1/4 cup pwd sugar
3/4 cup AP flour
1/2 tsp baking pwd
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% pure pie filling
1 cup chopped nuts of any choice (optional)**
Filling
1 pkg (8 oz) cream cheese at room temp
1 cup pwd sugar - sifted
6 Tbsp butter or marg - softened
1 tsp vanilla
Preheat oven to 375
Spray or grease (and flour) 15 x 10 inch pan and line with wax paper
Spray paper and pan
Sprinkle a thin dishtowel with pwd sugar
Combine flour, baking pwd, baking soda, cinnamon, cloves and salt. Beat eggs and granulated sugar in large mixer bowl until thick. beat in pumpkin; stir in flour mixture; spread evenly into prepared pan. Sprinkle with nuts if preferred.
Bake for 13 to 15 minutes or until top springs back when touched. If using a dark colored pan check sooner. immediately loosen and turn cake onto prepared towel (I put it on another sheet pan it's hot!!)
Carefully peel paper off, sprinkle with a bit more pwd sugar and roll into towel. Let set aside for a bit and prepare filling. Being a bit warm is okay since it'll make the filling easier to spread.
Unroll cake when filling is done and spread onto whole cake. Re-roll it and wrap in plastic wrap and store in fridge or freeze if you want to keep it. I double the wrap so it won't get dried out.
Slice into nice servings and eat like a queen...or king if you choose ;0).
** Note: As far as the nuts are concerned...a friend of mine uses filberts finely chopped and rolls the finished roll in them before chilling. You can do whatever you choose.
If it appears to need more pwd sugar that's fine. I sprinkle a bit on top after putting it on a serving plate...wait a minute...mine doesn't always get to the plate.
Enjoy...;0)
Tuesday, October 12, 2010
Saturday, October 9, 2010
Weren't we here last year at this time???
I can't figure for the love of me why time goes so fast...I mean we were here last fall and now it's a whole new fall all over again. Meaning...the canning and baking are starting up again, Bazaar time, Thanksgiving (turkey...yum) and then of course Christmas break...
I just finished my salsa and tomatoes for the year. No such luck in getting enough to worry about but I managed to do a few quarts...I found plenty of berries to do for jam and syrup (recipe coming later). Hopefully this year nobody ends up in hospital for surgery and stays healthy...(namely me!!)
Kellie fixed us a great dinner last night...Alfredo chicken, asparagus and nice crusty hot garlic bread to go along with all that pasta...it was really good. Today I will fix a nice pork butt and make into a large pot of pulled pork for dinner and whatever else they want to eat it for...
And...today is football day. Tony and the recliner become as one and veg until his butt is molded into the seat and maybe just maybe he get out to grab a few snacks and try not to choke on it while laying back in the "man-chair". Donut the cat like it too ;0). He's our baby who lays anywhere he pleases and covers the entire coffee table. And not unlike his male counter-part...he like his nibbies rubbed >;0) Are males of all species all the same?? Probably. You feed them, let them outside to do their thing and hope they at least clean up after themselves...some of them anyway...well I'm off track abit here...
I was planning on putting the pork on the blog along with something special...;0)
Everyone does it different. I'm one for simple and good tasting. My Mom was great at making something out of nothing. I grew up in a household with very little money from time to time due to my dad being sick with MS but there was always plenty to eat.
Mom worked evenings as to be home with him or us during the day if we needed her. Many days I came home to a note and instructions on how to fix dinner. My grandmother lived with us and between her and Mom I learned from the best. Mom didn't bake a lot but she made a wicked roast that stretched out through the week into many different meals. Grandma taught me how to can and do the baking.
My Dad was easy to please...he always appreciated whatever I tried to master...even the oysters I could never quite cook long enough....or in some cases...cooked a bit too long (sorry Dad!!) . They're still not my favorite...gross.
Well to all of you out there that can't get enough of food and recipes...here's something simple to fix and it takes nothing more than a crock pot and some Sweet Baby Rays and maybe some dessert to eat with it...;0) Pumpkin Rolls anyone????
Happy Eating!!!
BBQ Pulled Pork
1 large Pork Butt roast (3 to 5 lbs or more)
**I have used boneless loins also
1 to 2 cups of water
1 medium onion...sliced
1 green pepper...sliced (your choice)
About 2 cloves of garlic...minced or chopped
lots of salt and pepper to cover roast
I also use Johnny's seasoning salt occasionally
Put into crockpot (on high) early in the am and let cook all day
Part way through the process if there's too much water, drain some off and (at you can use a cup or so of BBQ sauce over top
Let cook until it pulls apart.
Top with more BBQ if you want. I usually keep it light and then they can add it as they want to.
I turn it down after that and let it simmer
Serve with coleslaw or anything you like...right on top of the pork too!!
Sometimes we add a good cheese on ours also...like havarti or provolone ;0). (What can I say??? We like our dairy)
Toast your buns if you like and have a great meal!!
I just finished my salsa and tomatoes for the year. No such luck in getting enough to worry about but I managed to do a few quarts...I found plenty of berries to do for jam and syrup (recipe coming later). Hopefully this year nobody ends up in hospital for surgery and stays healthy...(namely me!!)
Kellie fixed us a great dinner last night...Alfredo chicken, asparagus and nice crusty hot garlic bread to go along with all that pasta...it was really good. Today I will fix a nice pork butt and make into a large pot of pulled pork for dinner and whatever else they want to eat it for...
And...today is football day. Tony and the recliner become as one and veg until his butt is molded into the seat and maybe just maybe he get out to grab a few snacks and try not to choke on it while laying back in the "man-chair". Donut the cat like it too ;0). He's our baby who lays anywhere he pleases and covers the entire coffee table. And not unlike his male counter-part...he like his nibbies rubbed >;0) Are males of all species all the same?? Probably. You feed them, let them outside to do their thing and hope they at least clean up after themselves...some of them anyway...well I'm off track abit here...
I was planning on putting the pork on the blog along with something special...;0)
Everyone does it different. I'm one for simple and good tasting. My Mom was great at making something out of nothing. I grew up in a household with very little money from time to time due to my dad being sick with MS but there was always plenty to eat.
Mom worked evenings as to be home with him or us during the day if we needed her. Many days I came home to a note and instructions on how to fix dinner. My grandmother lived with us and between her and Mom I learned from the best. Mom didn't bake a lot but she made a wicked roast that stretched out through the week into many different meals. Grandma taught me how to can and do the baking.
My Dad was easy to please...he always appreciated whatever I tried to master...even the oysters I could never quite cook long enough....or in some cases...cooked a bit too long (sorry Dad!!) . They're still not my favorite...gross.
Well to all of you out there that can't get enough of food and recipes...here's something simple to fix and it takes nothing more than a crock pot and some Sweet Baby Rays and maybe some dessert to eat with it...;0) Pumpkin Rolls anyone????
Happy Eating!!!
BBQ Pulled Pork
1 large Pork Butt roast (3 to 5 lbs or more)
**I have used boneless loins also
1 to 2 cups of water
1 medium onion...sliced
1 green pepper...sliced (your choice)
About 2 cloves of garlic...minced or chopped
lots of salt and pepper to cover roast
I also use Johnny's seasoning salt occasionally
Put into crockpot (on high) early in the am and let cook all day
Part way through the process if there's too much water, drain some off and (at you can use a cup or so of BBQ sauce over top
Let cook until it pulls apart.
Top with more BBQ if you want. I usually keep it light and then they can add it as they want to.
I turn it down after that and let it simmer
Serve with coleslaw or anything you like...right on top of the pork too!!
Sometimes we add a good cheese on ours also...like havarti or provolone ;0). (What can I say??? We like our dairy)
Toast your buns if you like and have a great meal!!
Sunday, October 3, 2010
I'm really back this time...
Been awhile hasn't it?? I somehow got my blogs on the wrong web and in my normal way of stupid, it got lost but the title is there...oh well, some of us find it easier than most. Not me, I admit it. Computer handicapped is what I am...
Been trying to get some recipes going here and of course Sharon is right on track...guess she has nothing else to do and that makes her leading in the race for the "Ina Garten" award. ;0/. Oh well, if I didn't like her so well I'd make fun of her...;0)
Spent the whole weekend making salsa...thanks to Sue Lewis and her tomatoes. Then got a bug up my rear and started chopping, shoved the stupid things in a jar to process. Hey...they sell chopped tomatoes..why not see if that works in my kitchen!!
Anyway...like every other year before I use this time to stink up the kitchen with the delightful smells of jalepeno's, onions and whatever else goes into the pot. Erin complains her eyes burn (like mine don't??), Kellie keeps coming in and checking on me but never seems to pick up a knife to help chop (Mom you do it so much better than I do!!). But they do eat it all through the year and I end up giving it away. Have to say I didn't get the margarita's out like I'd hoped to but hey, I needed to keep all of my fingers intact and working away so all that produce doesn't rot on the patio...;0(
I did two different recipes this year. My usual (from a cousin) and one from Sister Rosemary Heinick (sp). She used to teach at Roy and always talked food and flowers. I really enjoyed that. Hope all of you are ready for work because this is a busy recipe to do. But once you have it done, it's great!! I'm still searching for my Pumpkin cheesecake recipe so stay tuned..
Happy Eating!!
Babe's Salsa
From: Sister Rosemary
6 Qt tomatoes - chopped and peeled (I didn't peel them)
2 cups white vinegar
6 tsp salt
6 tsp garlic salt ( I used mined..3 TBSP)
3 tsp pepper
1 red pepper - chopped
2 green pepper - chopped
4 onions - chopped
3 stalks of celery - chopped
1 lb hot peppers ( I don't seed my peppers, but if you like it milder then do so)
Stir together in large stock pot and simmer for 4 to 6 hours
Put into jars....1 tsp lemon juice in each....process for 30 minutes in hot water bath.
Yields: 18 pints
MY SALSA
6 Qt tomatoes - quartered**
Cook tomatoes until soupy and drain 2 qt of liquid and toss it. If it is still too soupy, drain more
Then add the following:
4 & 1/2 cups chopped onion
1 cup green onion
1/4 cup minced garlic
3 to 4 Tbsp salt
2 cup jalapeno peppers (I used banana peppers and Anahiems this year)
1/2 cup cilantro
Boil all above for 10 to 15 minutes (I usually leave it on simmer for an hour or so)
Chop fresh tomatoes - fill jars half way - Pour hot mixture on top - 1 tsp lemon juice
Seal and process for 30 minutes.
Yield: 16 pints
** Note....I use any kind of tomato but Roma are great. If you find your salsa too soupy after opening...drain it a bit and if you prefer use a blender or small chopper to smooth it out.
It's great mixed with sour cream or top off a brick of cream cheese, velveeta or whatever you like. Ole' ;0)
Been trying to get some recipes going here and of course Sharon is right on track...guess she has nothing else to do and that makes her leading in the race for the "Ina Garten" award. ;0/. Oh well, if I didn't like her so well I'd make fun of her...;0)
Spent the whole weekend making salsa...thanks to Sue Lewis and her tomatoes. Then got a bug up my rear and started chopping, shoved the stupid things in a jar to process. Hey...they sell chopped tomatoes..why not see if that works in my kitchen!!
Anyway...like every other year before I use this time to stink up the kitchen with the delightful smells of jalepeno's, onions and whatever else goes into the pot. Erin complains her eyes burn (like mine don't??), Kellie keeps coming in and checking on me but never seems to pick up a knife to help chop (Mom you do it so much better than I do!!). But they do eat it all through the year and I end up giving it away. Have to say I didn't get the margarita's out like I'd hoped to but hey, I needed to keep all of my fingers intact and working away so all that produce doesn't rot on the patio...;0(
I did two different recipes this year. My usual (from a cousin) and one from Sister Rosemary Heinick (sp). She used to teach at Roy and always talked food and flowers. I really enjoyed that. Hope all of you are ready for work because this is a busy recipe to do. But once you have it done, it's great!! I'm still searching for my Pumpkin cheesecake recipe so stay tuned..
Happy Eating!!
Babe's Salsa
From: Sister Rosemary
6 Qt tomatoes - chopped and peeled (I didn't peel them)
2 cups white vinegar
6 tsp salt
6 tsp garlic salt ( I used mined..3 TBSP)
3 tsp pepper
1 red pepper - chopped
2 green pepper - chopped
4 onions - chopped
3 stalks of celery - chopped
1 lb hot peppers ( I don't seed my peppers, but if you like it milder then do so)
Stir together in large stock pot and simmer for 4 to 6 hours
Put into jars....1 tsp lemon juice in each....process for 30 minutes in hot water bath.
Yields: 18 pints
MY SALSA
6 Qt tomatoes - quartered**
Cook tomatoes until soupy and drain 2 qt of liquid and toss it. If it is still too soupy, drain more
Then add the following:
4 & 1/2 cups chopped onion
1 cup green onion
1/4 cup minced garlic
3 to 4 Tbsp salt
2 cup jalapeno peppers (I used banana peppers and Anahiems this year)
1/2 cup cilantro
Boil all above for 10 to 15 minutes (I usually leave it on simmer for an hour or so)
Chop fresh tomatoes - fill jars half way - Pour hot mixture on top - 1 tsp lemon juice
Seal and process for 30 minutes.
Yield: 16 pints
** Note....I use any kind of tomato but Roma are great. If you find your salsa too soupy after opening...drain it a bit and if you prefer use a blender or small chopper to smooth it out.
It's great mixed with sour cream or top off a brick of cream cheese, velveeta or whatever you like. Ole' ;0)
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