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)
Wednesday, August 25, 2010
Oh what a night!!!
For those of you who attended our 3oth last weekend I thank you again for the great wishes and company. It was fun, although I'm not one to be "the center of attention" like that it was great to see all had a good time and got plenty to eat...I think.
Yes, we did the meat ourselves, the kids did the salads and such. But the cupcakes were made by Sarah Crosby. She's my sister's niece and did a beautiful job. And since I was banned from making anything that didn't go into the freezer I was really glad to have her help. Now for the big question of the day...."where's the recipe for those Raz-Ma-Taz Bars???". Just got it straight from the horses mouth...Kellie's in fact ;0). She found this recipe a few years ago and I told her I wanted them for the the party. So the sweet thing just did whatever her Mommy told her to do...She did tweak them a bit since there wasn't any raspberry jam, she used boysenberry. Like it really makes a difference. Either way, they're delicious and fills the empty spot until you get to the next dessert course...as I always say....
Happy Eating!!
Raz-Ma-Taz Bars
1/2 cup butter
2 cups white choc chips
2 lage eggs
1/2 cup gran sugar
1 cup AP flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup raspberry (or like) jam
1/4 cup toasted sliced almonds
Preheat oven to 350 degrees ...grease and sugar a 9" square pan
MELT butter in medium microwavable bowl on high for 1 minute, stir. Add 1 cup of white choc chips, let stand and do not stir
BEAT eggs in a large mixing bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in white choc chip mixture. Add flour, salt and almond extract; mix at low speed until combine. Spread 2/3 of batter into baking pan.
BAKE for 15 min or until light golden brown around edges. Remove from oven onto wire rack.
HEAT jam in a small microwavable bowl on HIGH for 30 seconds; stir. Spread jam over warm crust. Stir remaining white chips over remaining batter. Drop spoonfuls of batter over jam and sprinkle with almonds.
BAKE for 25 to 30 minutes until edges are browned. Cool completely in pan on wire rack. Cut into pieces.
Makes 16 bars.
Yes, we did the meat ourselves, the kids did the salads and such. But the cupcakes were made by Sarah Crosby. She's my sister's niece and did a beautiful job. And since I was banned from making anything that didn't go into the freezer I was really glad to have her help. Now for the big question of the day...."where's the recipe for those Raz-Ma-Taz Bars???". Just got it straight from the horses mouth...Kellie's in fact ;0). She found this recipe a few years ago and I told her I wanted them for the the party. So the sweet thing just did whatever her Mommy told her to do...She did tweak them a bit since there wasn't any raspberry jam, she used boysenberry. Like it really makes a difference. Either way, they're delicious and fills the empty spot until you get to the next dessert course...as I always say....
Happy Eating!!
Raz-Ma-Taz Bars
1/2 cup butter
2 cups white choc chips
2 lage eggs
1/2 cup gran sugar
1 cup AP flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup raspberry (or like) jam
1/4 cup toasted sliced almonds
Preheat oven to 350 degrees ...grease and sugar a 9" square pan
MELT butter in medium microwavable bowl on high for 1 minute, stir. Add 1 cup of white choc chips, let stand and do not stir
BEAT eggs in a large mixing bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in white choc chip mixture. Add flour, salt and almond extract; mix at low speed until combine. Spread 2/3 of batter into baking pan.
BAKE for 15 min or until light golden brown around edges. Remove from oven onto wire rack.
HEAT jam in a small microwavable bowl on HIGH for 30 seconds; stir. Spread jam over warm crust. Stir remaining white chips over remaining batter. Drop spoonfuls of batter over jam and sprinkle with almonds.
BAKE for 25 to 30 minutes until edges are browned. Cool completely in pan on wire rack. Cut into pieces.
Makes 16 bars.
Tuesday, August 17, 2010
Just cooling off for a bit....
Ever wonder why you get started on a project and figure out later that if you don't keep it up it gets outta hand and bigger than you expected. Or...just a lotta work! Somewhat like this blog. I've been down to the beach this weekend cooling off and by the time we got done drinking, bitching and just plain complaining, it was time to go home. ;0(.
But it was soooo nice to feel the ocean breezes and lay around and eat, drink and solve all the world's problems. We did do that...in our world anyway. Can't say we solved anyone else's.
I was trying to figure out what to fix for dinner tonight and of course it being "hot as a witches titty"...(my grandpa's words, not mine) I think I'll do the cool simple way and just fix a salad and do some chicken .
We hit the best places to eat in Lincoln City and by the way if you haven't been to the Black Fish Cafe yet....get your butt over there!!! It is soooo good.
After a great pulled pork sandwich topped with Napa Slaw I asked who I had to kill to get the recipes...she said it was online through the Oregonian website...haven't found it yet...But I will give you my recipe for coleslaw. Got it from a long time friend and use it every year for one of the dinners I do...(not telling which one, you have to visit all of my fundraisers to find out!!). Well have to go make lots of brownies and some other delights for the big 30th this weekend...
Happy Eating..;0)
Denice's Cole Slaw
This makes a large bowl....you can cut it down if you want. We just like lots!!
1 head green cabbage..You can use Napa also or mix and match ;0)
Approx 1/2 or less of red cabbage
3 or so large carrots - shredded
I use my food processor because I hate cutting by hand and it does great on the thin slicer disc. If you want it cut smaller you can do that...I don't care what KFC does with theirs..
I have added different things to mine, apples, almonds etc. But we usually just do it the plain jane recipe and it's great with the following dressing. ;0)
Dressing:
2 cups mayo
1/2 cup sugar
1/4 cup vinegar (white preferably, but cider is fine)
2 tsp mustard (if you don't have reg, then any other is fine)
1 tsp Horseradish sauce ( if you don't have it on hand...don't worry, life goes on)
1 tsp salt
I mix this up and let it set in the fridge for awhile. At the dinners we make it by the gallon. I add it just before we serve. If you don't want a lot of slaw sitting around, just do a bit at a time. I really didn't like cole slaw much but I do like it with this dressing.
I'm doing up a large (40 lbs or so) of pulled pork this weekend and if it turns out I'll put the recipe on the blog...if I survive the weekend. Happy Eating!!
But it was soooo nice to feel the ocean breezes and lay around and eat, drink and solve all the world's problems. We did do that...in our world anyway. Can't say we solved anyone else's.
I was trying to figure out what to fix for dinner tonight and of course it being "hot as a witches titty"...(my grandpa's words, not mine) I think I'll do the cool simple way and just fix a salad and do some chicken .
We hit the best places to eat in Lincoln City and by the way if you haven't been to the Black Fish Cafe yet....get your butt over there!!! It is soooo good.
After a great pulled pork sandwich topped with Napa Slaw I asked who I had to kill to get the recipes...she said it was online through the Oregonian website...haven't found it yet...But I will give you my recipe for coleslaw. Got it from a long time friend and use it every year for one of the dinners I do...(not telling which one, you have to visit all of my fundraisers to find out!!). Well have to go make lots of brownies and some other delights for the big 30th this weekend...
Happy Eating..;0)
Denice's Cole Slaw
This makes a large bowl....you can cut it down if you want. We just like lots!!
1 head green cabbage..You can use Napa also or mix and match ;0)
Approx 1/2 or less of red cabbage
3 or so large carrots - shredded
I use my food processor because I hate cutting by hand and it does great on the thin slicer disc. If you want it cut smaller you can do that...I don't care what KFC does with theirs..
I have added different things to mine, apples, almonds etc. But we usually just do it the plain jane recipe and it's great with the following dressing. ;0)
Dressing:
2 cups mayo
1/2 cup sugar
1/4 cup vinegar (white preferably, but cider is fine)
2 tsp mustard (if you don't have reg, then any other is fine)
1 tsp Horseradish sauce ( if you don't have it on hand...don't worry, life goes on)
1 tsp salt
I mix this up and let it set in the fridge for awhile. At the dinners we make it by the gallon. I add it just before we serve. If you don't want a lot of slaw sitting around, just do a bit at a time. I really didn't like cole slaw much but I do like it with this dressing.
I'm doing up a large (40 lbs or so) of pulled pork this weekend and if it turns out I'll put the recipe on the blog...if I survive the weekend. Happy Eating!!
Tuesday, August 10, 2010
The Great Zucchini Race....
My buddy Sharon from Bitchin Vittles got me thinking...I know that's really scary but hell, I never realize until I get my butt in trouble how loud I actually "think". You know in the tiny brain and out the big mouth is my motto...;0). Well anyay....she made the mistake of mentioning Chocolate Zucchini Cake, and that's all that mattered after that!!
I found this recipe in my neighbors church cookbook. You know one of those that had a one time printing and the pages are all crusty, dirty and torn up from overuse. Not unlike the Roy cookbook that everyone keeps talking about "redoing" and never seem to get it done!!!
Okay...okay, back to the recipe. We love this. It's moist, chocolatey and you use real buttermilk in it. I have used the fake sour milk (you know the vinegar and milk) but either way we found this to be a hit for anytime. The HS staff loves it and it makes a great snack cake since it has vegetables in it. Anything that will hide the flavor of that is my favorite!!! And if anyone has some Zuke to get rid of let me know...Tony wouldn't plant any for me ;0).
This can be served warm with ice cream or topping of you choice. And like I say everytime I add to this blog...
....Happy Eating!!!
Chocolate Zucchini Cake Bake at 325 for 45 minutes
1/2 cup butter
1/2 cup oil (canola or veg)
1 & 3/4 cup of sugar
2 eggs
1/2 cup buttermilk
2 cups shredded Zucchini
Add the following dry ingredients:
2 & 1/2 cup flour
4-5 Tbsp Cocoa
1 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 cup choc chips
Mix all together and pour into a 9 x 13 sprayed pan. I use extra choc chips on top of the cake.
Enjoy!!!
I found this recipe in my neighbors church cookbook. You know one of those that had a one time printing and the pages are all crusty, dirty and torn up from overuse. Not unlike the Roy cookbook that everyone keeps talking about "redoing" and never seem to get it done!!!
Okay...okay, back to the recipe. We love this. It's moist, chocolatey and you use real buttermilk in it. I have used the fake sour milk (you know the vinegar and milk) but either way we found this to be a hit for anytime. The HS staff loves it and it makes a great snack cake since it has vegetables in it. Anything that will hide the flavor of that is my favorite!!! And if anyone has some Zuke to get rid of let me know...Tony wouldn't plant any for me ;0).
This can be served warm with ice cream or topping of you choice. And like I say everytime I add to this blog...
....Happy Eating!!!
Chocolate Zucchini Cake Bake at 325 for 45 minutes
1/2 cup butter
1/2 cup oil (canola or veg)
1 & 3/4 cup of sugar
2 eggs
1/2 cup buttermilk
2 cups shredded Zucchini
Add the following dry ingredients:
2 & 1/2 cup flour
4-5 Tbsp Cocoa
1 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon
1/2 cup choc chips
Mix all together and pour into a 9 x 13 sprayed pan. I use extra choc chips on top of the cake.
Enjoy!!!
Wednesday, August 4, 2010
Now for the Mom's of Roy....
It just keeps coming....now all you Mom's want to feed your kids too...oh well, I dug through the file and found the gravy recipe...You can use it for Hamburger Gravy and Turkey Gravy too...I have used it for a soup base too so it's easy to sub in most anything...
We really should all get together and make these recipes and drink our wine and bitch about old times. The parking lot is kinda empty these days so that would be a good place to start ;0)
Well here's to all of you Roy Mom's and kids who can't seem to forget a good thing when we had it. Happy Eating!!!
St Francis School's Gravy Recipe
In large stock pot...about 12 qt at least...the bigger the better I say. Thick bottom so it doesn't burn or scorch....and it will too. Be careful ;0)
1 & 1/3 gallon of water
4 (heaping) Tbsp of Beef or Chicken Base (Costco or Cash & Carry have it)
Add seasonings:
1 1/2 tsp salt
2 tsp soy sauce
1 tsp pepper
1 1/2 tsp sage
Bring all above to a boil....then quickly add the following...there are 2 choices
Whimpy choice: 1 & 1/2 cup corn starch mixed with same amount of water...pour in to pot and let thicken. Turn down temp and it should thicken as it sets. I also use flour and water. Your choice
Original Rue Recipe :0)....with a large whip...(I love whips, they're so kinky!!)
1/2 lb butter - melted...then add 1 & 1/4 cup of flour (AP is fine) Stir quickly (with the whip baby) before it gets too thick and pour quickly into the pot. Keep stirring until it gets nice and thick. Turn down and let cool a bit.
Pour over your choice of meat and bake in oven.
Hamburger Gravy: We used 8 lbs of meat..browned and drained. Put into large pan, cover with foil and let bake in oven until up to temp (150 or higher). Of course we served it with Mashed potatoes...
Turkey Gravy: We usually cooked a turkey the day before. (10 to 12 lbs) Cut up nicely so the kids wouldn't choke while they made pigs of themselves. We did also have chicken chunks from time to time. It was just fine....nobody knew we lied to the little darlings...so sorry, but hey, while we slaved on the cinnamon rolls Mrs Kent just had to make it was a busy day, it was nice once in awhile to NOT cook that stupid bird. Anyway mix together as you did the beef gravy and enjoy it just the same...
Hope this makes everyone happy...I am hot and hungry now. Guess I'll have to get busy and make some of this again...I miss it and I miss all of you guys too.
Happy Eating!!!
We really should all get together and make these recipes and drink our wine and bitch about old times. The parking lot is kinda empty these days so that would be a good place to start ;0)
Well here's to all of you Roy Mom's and kids who can't seem to forget a good thing when we had it. Happy Eating!!!
St Francis School's Gravy Recipe
In large stock pot...about 12 qt at least...the bigger the better I say. Thick bottom so it doesn't burn or scorch....and it will too. Be careful ;0)
1 & 1/3 gallon of water
4 (heaping) Tbsp of Beef or Chicken Base (Costco or Cash & Carry have it)
Add seasonings:
1 1/2 tsp salt
2 tsp soy sauce
1 tsp pepper
1 1/2 tsp sage
Bring all above to a boil....then quickly add the following...there are 2 choices
Whimpy choice: 1 & 1/2 cup corn starch mixed with same amount of water...pour in to pot and let thicken. Turn down temp and it should thicken as it sets. I also use flour and water. Your choice
Original Rue Recipe :0)....with a large whip...(I love whips, they're so kinky!!)
1/2 lb butter - melted...then add 1 & 1/4 cup of flour (AP is fine) Stir quickly (with the whip baby) before it gets too thick and pour quickly into the pot. Keep stirring until it gets nice and thick. Turn down and let cool a bit.
Pour over your choice of meat and bake in oven.
Hamburger Gravy: We used 8 lbs of meat..browned and drained. Put into large pan, cover with foil and let bake in oven until up to temp (150 or higher). Of course we served it with Mashed potatoes...
Turkey Gravy: We usually cooked a turkey the day before. (10 to 12 lbs) Cut up nicely so the kids wouldn't choke while they made pigs of themselves. We did also have chicken chunks from time to time. It was just fine....nobody knew we lied to the little darlings...so sorry, but hey, while we slaved on the cinnamon rolls Mrs Kent just had to make it was a busy day, it was nice once in awhile to NOT cook that stupid bird. Anyway mix together as you did the beef gravy and enjoy it just the same...
Hope this makes everyone happy...I am hot and hungry now. Guess I'll have to get busy and make some of this again...I miss it and I miss all of you guys too.
Happy Eating!!!
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