Well as you can see I am back and roaring to go...almost. I think I have writer's block. Not that it's a good enough reason to neglect my blog buddies but hey, it's a start. ;0)
Kellie insists that put this on the blog but I can't for the love of me understand how anyone needs a recipe for Meatloaf. Yeah, I know it's not something everyone makes anymore with all the easy stuff to zap in the microwave and such but my family can't get enough of it...especially the next day when it comes to sandwiches.
Now someone you think a couple pounds of hamburger makes a good size loaf but in this family we don't do it for anything less than 5 lbs!!! Now before you finish choking on your tongue and wonder "who the hell can eat all of that!?!" Yes, we do and no I don't make it every single week. Although it would go just as fast if I did. ;0/
For those of you who read this I hope you realize I may have a recipe but I never get it done the same way twice in a row..
We love "real" mashed spuds with this and a veggie or salad the first go-round. But the next day is the best. I grew up eating this "almost" every week because it was the cheapest cut of meat. It got pretty tiring after awhile but when my kids came along I have to say they are my biggest fans...along with the "big guy".
Hope you like this...remember to live dangerously and add a few of your favorite flavors to it if you like.
Happy Eating...
Denice's Meatloaf
(P.S..this is great as a meatball recipe too)
4 to 5 lbs - ground beef (lean to reg..your choice)
2 stacks crushed soda crackers
1 large onion - diced
2 eggs
1/2 to 1 cup milk (yes, milk!)
**2 -3 TBSP chicken base mixed with hot water
(about 1/2 cup or little more for a thick broth)
Salt and pepper - (base is very salty so you might not need too much salt)
1 to 2 TBSP minced garlic
Mix this all together until combined...I sometimes divide it and freeze part of it. Wrap in foil and label with date. Then undo the top part of the foil when baking and leave it inside for easy clean-up.
For the entire meatloaf I press it into a large loaf and put into a 9x13 stoneware pan. You can use any pan you like. I have never had one small enough for a loaf pan and never will. It's a knack I have and it's inherited from my Mother, bless her. ;0)
Bake covered with foil in a 350 degree oven for about 60+ minutes or until at least 140 degrees. Then take off foil and bake another half hour or so until top is crispy. Some of you like to coat it with ketchup but we like ours "naked and hot"!!!
When taking it out of the oven it may have a lot of grease on the bottom. My mom made gravy most of the time but we don't do that much anymore. (This is making me hungry) I usually cut it in quarters and place it on a plate of paper towels to sop it up. Then I get the first piece...the crusty part on the ends! It's the only thing I eat with ketchup or steak sauce.
We serve mashed potatoes and veggies. But for the next day I've been know to hide a piece or two so I can at least get a sandwich out of it. Kellie comes over and devours it like a praying mantis. It's every man or woman for themselves around here. I love mine on toasted sourdough, with lots of mayo, deli mustard and dill pickles. It's love at it's finest...
I'll try to keep up around here and get back to you soon...Enjoy and Happy Eating..
Friday, June 3, 2011
Friday, February 11, 2011
The bigger the pot, the better....Soup's on!!
You know I just can't imagine life without my stockpots (I have an 8, 12 and 16 qt) and wonder in fact how anyone out there can either. I have a slight problem cooking in small batches and have actually done that from time to time but it doesn't last long. After all the idea of having nothing to put in the freezer or not have anything to give to the neighbors is unheard of in my book.
Kellie has been bugging me to get on here again and fill up space. I notice she's not doing much to help out either so guess it's up to the Mom again to fill the pages of cooking wisdom and hope it gives someone an idea or two.
Soup is a staple around here in the fall and winter months. I cook it when it's cold, when I'm bored, when the freezer is empty and most of all I cook it for the memories. My Mom could make a piece of meat last through the week. And by the end of the siege we had this huge pot of soup to finish up the week and was glad to see it end. ;0). But the smell of it is something I can't live without.
Little did I know that it also was the cheapest staple to feed a family with the bunch of free commodities we got from relatives who always had an overload of beans, rice, canned chicken (yes, it was a gross as it sounds, the whole chicken in a can!). Mom could make the best batch of chicken and noodles (or rice). Naturally my kids got spoiled by this meal from the time they were old enough to lift a spoon. If she made it for them when they came over, they ate it 3 times a day. And I never was able to make it quite "like Grandma", Oh well...
I've tried to put down into words the ingredients I use. Everyone makes it different and they like different seasonings...whether it be fresh herbs, dried ones or just plain stock and veggies. Either way, it's warm, comforting and good for you!!
And if you don't have a large stockpot...you best go get one. Make sure it's a good one with a double layer bottom. Stainless steel is my favorite.
Like I always say in my blog....enjoy and Happy Eating!!
Denice's Chicken Soup...noodles or not!!
Large stock pot - can be any size as long as it's at least 8 qt or more ;0)
Chicken base (can purchase this at Costco or Cash & Carry)
With this large of a batch you can add 16 ounces of pasta. I use anything like wide egg noodles, rotini or break spaghetti pasta in it. Bring it to a boil and let pasta cook about 15 minutes. Turn off and enjoy. For a thicker broth I use a flour/water base (corn starch). When boiling just stir it in and let the soup thicken.
If you want to freeze the stock (meat, veggies w/o pasta), let cool and put into freezer containers. I use quart containers or jars. When you want a small pot of soup just bring it out to thaw and add a handful of pasta, rice or do dumplings. It's a quick fix for a quick meal.
**Note: If you just want Chicken with Noodles...forget about the carrots and add the noodles. I do dumplings too with part of the stock. Dumplings don't freeze well so it's better to do them in smaller batches.
Kellie has been bugging me to get on here again and fill up space. I notice she's not doing much to help out either so guess it's up to the Mom again to fill the pages of cooking wisdom and hope it gives someone an idea or two.
Soup is a staple around here in the fall and winter months. I cook it when it's cold, when I'm bored, when the freezer is empty and most of all I cook it for the memories. My Mom could make a piece of meat last through the week. And by the end of the siege we had this huge pot of soup to finish up the week and was glad to see it end. ;0). But the smell of it is something I can't live without.
Little did I know that it also was the cheapest staple to feed a family with the bunch of free commodities we got from relatives who always had an overload of beans, rice, canned chicken (yes, it was a gross as it sounds, the whole chicken in a can!). Mom could make the best batch of chicken and noodles (or rice). Naturally my kids got spoiled by this meal from the time they were old enough to lift a spoon. If she made it for them when they came over, they ate it 3 times a day. And I never was able to make it quite "like Grandma", Oh well...
I've tried to put down into words the ingredients I use. Everyone makes it different and they like different seasonings...whether it be fresh herbs, dried ones or just plain stock and veggies. Either way, it's warm, comforting and good for you!!
And if you don't have a large stockpot...you best go get one. Make sure it's a good one with a double layer bottom. Stainless steel is my favorite.
Like I always say in my blog....enjoy and Happy Eating!!
Denice's Chicken Soup...noodles or not!!
Large stock pot - can be any size as long as it's at least 8 qt or more ;0)
- One large family pack of chicken...I use breasts mostly but a whole chicken is great too The bones and skin make a richer stock. I use about 5 to 6 breasts since since it yields more meat. Thighs are great too.
- Pour enough water over to cover and bring to boil.
- Turn down to simmer and let cook until chicken is done (about an hour or more)
- Remove meat and let cool - remove meat from bone with easy to handle
Chicken base (can purchase this at Costco or Cash & Carry)
- Add about 3 to 4 heaping TBSP to water. This is pure salt, so I don't use much of the "real deal", only pepper. You can add more later to taste.
- Carrots - 2#'s (or more) chopped or sliced as you prefer
- Celery - one bunch chopped and sliced
- Onion - one large or medium as you prefer
- Bay Leaf, parsley, salt, pepper, thyme, rosemary or whatever you like with your chicken soup. Everyone has their preference in tastes. I keep mine simple
- Stir it all together and bring to simmering boil and turn down to low. Stir occasionally.
- See Note**
With this large of a batch you can add 16 ounces of pasta. I use anything like wide egg noodles, rotini or break spaghetti pasta in it. Bring it to a boil and let pasta cook about 15 minutes. Turn off and enjoy. For a thicker broth I use a flour/water base (corn starch). When boiling just stir it in and let the soup thicken.
If you want to freeze the stock (meat, veggies w/o pasta), let cool and put into freezer containers. I use quart containers or jars. When you want a small pot of soup just bring it out to thaw and add a handful of pasta, rice or do dumplings. It's a quick fix for a quick meal.
**Note: If you just want Chicken with Noodles...forget about the carrots and add the noodles. I do dumplings too with part of the stock. Dumplings don't freeze well so it's better to do them in smaller batches.
Friday, December 24, 2010
Ho, ho, ho....time to roll out of bed..literally ;0)
Well did we think this day would ever come? It always seems to get here faster every year and with a swift mighty stroke of overindulgence and indigestion along with it. But like most of you I just keep piling it in and wonder why after the holidays I feel so crappy, overfed and just plain "large". Gee, I wonder how that happened???
Right now I'm enjoying the sounds of my girls cooking...yes, it's finally happened. One is a teacher and the other in management. They come up with some really good foods lately. Can I hope someday soon they'll fix the holiday meals?? They say..."No, it's not the same". But I can keep dreaming anyway.
This year we're having brunch with my Dad, and we do love our breakfast meals. Don't cook them much at home but once in awhile we really go for the gusto and pay for it later...;0) Oh well, what a way to die. I should also mention that it's good to have a priest in the family to do "last rites" when you need it in a pinch ;0/..(really, really)
I'm gonna put in this amazing French Toast Casserole that we love and it's so easy to do. Fix it the night before and pour the topping over it before you put it in the oven.
To you and yours I wish for you a very Merry holiday.
Baked French Toast Casserole
Bake at 350 degrees for 40 minutes
1 loaf of French Bread (no sourdough)
8 large eggs
2 cups half & half
1 cup milk
2 Tbsp sugar
1 ts vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Dash salt
Praline Topping (recipe to follow)
Maple Syrup
You can buy bread already sliced or slice it yourself. I usually use Texas Toast...it works great
Arrange slices in a generously buttered 9x13 baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat until combined well but not too bubbly.
Pour mixture over bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.
Praline Topping
1/2 pound butter (2 sticks)
1 cup packed light brown sugar
1 cup chopped pecans (optional)
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2 cup nutmeg
Combine all ingredients in a medium bowl and blend well. Spread mixture between each slice and on top if needed. Makes enough for the entire pan.
Bake for 40 minutes at 350.
You won't need much syrup if any...this is so rich but to die for. I sometime sprinkle some powdered sugar over it instead. And it's easy to make this dairy free also. Sub the butter for Nucoa margarine and soy milk for the regular. Enjoy...and Happy Eating!!! and it should work out to be about 18 to 20 slices
Right now I'm enjoying the sounds of my girls cooking...yes, it's finally happened. One is a teacher and the other in management. They come up with some really good foods lately. Can I hope someday soon they'll fix the holiday meals?? They say..."No, it's not the same". But I can keep dreaming anyway.
This year we're having brunch with my Dad, and we do love our breakfast meals. Don't cook them much at home but once in awhile we really go for the gusto and pay for it later...;0) Oh well, what a way to die. I should also mention that it's good to have a priest in the family to do "last rites" when you need it in a pinch ;0/..(really, really)
I'm gonna put in this amazing French Toast Casserole that we love and it's so easy to do. Fix it the night before and pour the topping over it before you put it in the oven.
To you and yours I wish for you a very Merry holiday.
Baked French Toast Casserole
Bake at 350 degrees for 40 minutes
1 loaf of French Bread (no sourdough)
8 large eggs
2 cups half & half
1 cup milk
2 Tbsp sugar
1 ts vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Dash salt
Praline Topping (recipe to follow)
Maple Syrup
You can buy bread already sliced or slice it yourself. I usually use Texas Toast...it works great
Arrange slices in a generously buttered 9x13 baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat until combined well but not too bubbly.
Pour mixture over bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.
Praline Topping
1/2 pound butter (2 sticks)
1 cup packed light brown sugar
1 cup chopped pecans (optional)
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2 cup nutmeg
Combine all ingredients in a medium bowl and blend well. Spread mixture between each slice and on top if needed. Makes enough for the entire pan.
Bake for 40 minutes at 350.
You won't need much syrup if any...this is so rich but to die for. I sometime sprinkle some powdered sugar over it instead. And it's easy to make this dairy free also. Sub the butter for Nucoa margarine and soy milk for the regular. Enjoy...and Happy Eating!!! and it should work out to be about 18 to 20 slices
Saturday, December 18, 2010
Yes, I'm still alive and well...and cooking again...
It's been quite a while hasn't it?? Using all sorts of excuses and not one makes any sense. I just have to say, being lazy, tired or just plain unorganized, is a good excuse for not keeping this blog up to date. Can I hope this new year will bring a "new life" to this old lady and I'll take better care of myself as well as those around me?? We'll see.
And as to what I've been doing...cooking for the little darlings at the Jr High and various venues (weddings, funeral dinners and such).
But for the past few years I've been wrangled into doing the staff breakfast for the Jr High and HS at Banks. I try and make it easy but when you're feeding 50 men and women who have various diets from the vegetarians, non-dairy, "more meat please"and finally "anything that doesn't bite me back" ;0). There have been a few variations of the same theme but the masses love their eggs, meat, breads and spuds. There are many recipes for most of it because it's a one-ingredient entree...but it's good just the same and easy to do.
I've found the oven to be my best friend in cases like this since school kitchens are now built with the intent of "warming up" instead of cooking. I really am not a fan of it because I love the way the stove tops look with all the pots boiling, skillets steaming and whatevers. And while I like starting from scratch, I'm not a food-snob when it comes to making life easy. And if it tastes great, more power to you...what they don't know won't hurt them ;0)
Right now I'm gonna put in my recipe for the casserole I make and it has many versions that you can use. It's easy, quick and you can do it the night before. How cool is that?? Very cool, in my book. And I'll add some of the extra pointers I figured out along the way.
Hope you try these since the staff is still in the land of the living...meaning they ate and survived...Happy Eating...
Make Ahead Breakfast Casserole
3 cups shredded hashbrowns (you can use the chunky-style too)
3/4 cups shredded cheese
1 cup diced cooked ham or sausage
1/4 cup sliced green onions (peppers are great too!)
4 beaten eggs
1 -12 oz can evaporated milk (I use half & half or regular milk if there's nothing else, it' works!)
salt and pepper
**Note: I usually double this and bake in a 9x13 dish ;0)
When serving the staff I do a about 7 to 8 pans of this. A large quanity (10-12 lbs) of oven potatoes...baby reds, chopped and tossed in olive oil w/seasonings and bake in the oven until toasty brown.
Meats: 12 lbs of sausage links and 8 lbs of good bacon covers the meal.
All of the above goes in the oven. It's an amazing piece of equipment!!
They love plenty of fruit and sometime I serve yogurt and maybe some granola (yes, I buy that!!)
And for a special treat...my Baked French Toast Casserole with Caramel Praline topping...;0)
Recipe to follow on that one!!
Hope you have a great holiday...I'll be back later...
And as to what I've been doing...cooking for the little darlings at the Jr High and various venues (weddings, funeral dinners and such).
But for the past few years I've been wrangled into doing the staff breakfast for the Jr High and HS at Banks. I try and make it easy but when you're feeding 50 men and women who have various diets from the vegetarians, non-dairy, "more meat please"and finally "anything that doesn't bite me back" ;0). There have been a few variations of the same theme but the masses love their eggs, meat, breads and spuds. There are many recipes for most of it because it's a one-ingredient entree...but it's good just the same and easy to do.
I've found the oven to be my best friend in cases like this since school kitchens are now built with the intent of "warming up" instead of cooking. I really am not a fan of it because I love the way the stove tops look with all the pots boiling, skillets steaming and whatevers. And while I like starting from scratch, I'm not a food-snob when it comes to making life easy. And if it tastes great, more power to you...what they don't know won't hurt them ;0)
Right now I'm gonna put in my recipe for the casserole I make and it has many versions that you can use. It's easy, quick and you can do it the night before. How cool is that?? Very cool, in my book. And I'll add some of the extra pointers I figured out along the way.
Hope you try these since the staff is still in the land of the living...meaning they ate and survived...Happy Eating...
Make Ahead Breakfast Casserole
3 cups shredded hashbrowns (you can use the chunky-style too)
3/4 cups shredded cheese
1 cup diced cooked ham or sausage
1/4 cup sliced green onions (peppers are great too!)
4 beaten eggs
1 -12 oz can evaporated milk (I use half & half or regular milk if there's nothing else, it' works!)
salt and pepper
**Note: I usually double this and bake in a 9x13 dish ;0)
- Spray pan or dish of your choice.
- Arrange potatoes evenly in bottom of dish
- Sprinkle with cheese, meats, onions and other items
- In medium bowl, combine eggs, milk, salt and pepper.
- Pour over potato mixture...can be covered and in fridge overnight
- Bake uncovered in 350 degree oven for 40-45 minutes (or 55-60 if chilled overnight)
- When center appears set and top is browned it is ready. Let set for about 5 minutes.
- This can serve about 6 to 8...
When serving the staff I do a about 7 to 8 pans of this. A large quanity (10-12 lbs) of oven potatoes...baby reds, chopped and tossed in olive oil w/seasonings and bake in the oven until toasty brown.
Meats: 12 lbs of sausage links and 8 lbs of good bacon covers the meal.
All of the above goes in the oven. It's an amazing piece of equipment!!
They love plenty of fruit and sometime I serve yogurt and maybe some granola (yes, I buy that!!)
And for a special treat...my Baked French Toast Casserole with Caramel Praline topping...;0)
Recipe to follow on that one!!
Hope you have a great holiday...I'll be back later...
Friday, November 12, 2010
Something to be Thankful for...
As this year is drawing to a close I find myself counting many blessings...last year was a nasty one and I for one am glad it's in the past.
But as always when the holidays roll around we're all wondering what fixings Mom is going to have for Thanksgiving dinner. We keep it simple here because there is shrimp dip, cookies, chocolates and many numerous unhealthy tidbits to devour while waiting for the bird to cook. To say we're miserable afterwards is truly an understatement. We are in pain most of the time. I kind of like to "stretch it out" sometimes and eat some of the more desired portions later. When nobody is watching me. Hey, we all have our weak points...mine are many and I admit to hiding my chocolate in my underwear drawer from time to time. What woman doesn't???
Anyway...one of the faves we love is the Potato Cassarole that I do for the Meeuwsen's when they ask and last year Kellie made them for Christmas since Mom was laid up after neck surgery ( I milked it for all it was worth, let me tell you).
These are super simple and great tasting. I love them. And of course they're great when you don't have lots of gravy...I can't understand that, because a turkey without gravy is just plain...naked...;0). For this note I'll put the tater recipe in so I'll have something to write about later...Happy Eating...
Potato Casserole
5 lbs (or a bit more) of favorite spuds...peeled, boiled and drained.
Add the following and mash all together:
1 - 8 oz pkg cream cheese
1 cup sour cream
1 cube butter
2-3 cloves of minced garlic
1/4 cup chopped chives (optional)
Salt and pepper to taste
Mash all together and place in buttered 9x13 dish. Bake at 350 for 30 minutes or so.
This can be done the day before and it stays nice and hot on the way to wherever you're going. So don't worry about it cooling off. ;0)
If you don't do the garlic, that's fine, add what you like.
Sometimes I put seasoning salt or paprika on top and dot it with butter pats.
The butter will sink into the spuds while baking and leave a crispy top...yum
It goes really well with Prime Rib...we do that for Christmas Day...
Enjoy.
As this year is drawing to a close I find myself counting many blessings...last year was a nasty one and I for one am glad it's in the past.
But as always when the holidays roll around we're all wondering what fixings Mom is going to have for Thanksgiving dinner. We keep it simple here because there is shrimp dip, cookies, chocolates and many numerous unhealthy tidbits to devour while waiting for the bird to cook. To say we're miserable afterwards is truly an understatement. We are in pain most of the time. I kind of like to "stretch it out" sometimes and eat some of the more desired portions later. When nobody is watching me. Hey, we all have our weak points...mine are many and I admit to hiding my chocolate in my underwear drawer from time to time. What woman doesn't???
Anyway...one of the faves we love is the Potato Cassarole that I do for the Meeuwsen's when they ask and last year Kellie made them for Christmas since Mom was laid up after neck surgery ( I milked it for all it was worth, let me tell you).
These are super simple and great tasting. I love them. And of course they're great when you don't have lots of gravy...I can't understand that, because a turkey without gravy is just plain...naked...;0). For this note I'll put the tater recipe in so I'll have something to write about later...Happy Eating...
Potato Casserole
5 lbs (or a bit more) of favorite spuds...peeled, boiled and drained.
Add the following and mash all together:
1 - 8 oz pkg cream cheese
1 cup sour cream
1 cube butter
2-3 cloves of minced garlic
1/4 cup chopped chives (optional)
Salt and pepper to taste
Mash all together and place in buttered 9x13 dish. Bake at 350 for 30 minutes or so.
This can be done the day before and it stays nice and hot on the way to wherever you're going. So don't worry about it cooling off. ;0)
If you don't do the garlic, that's fine, add what you like.
Sometimes I put seasoning salt or paprika on top and dot it with butter pats.
The butter will sink into the spuds while baking and leave a crispy top...yum
It goes really well with Prime Rib...we do that for Christmas Day...
Enjoy.
Tuesday, October 12, 2010
Kellie made me do this....
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)
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)
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!!
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