Pie Filling

2 cups canned pumpkin puree or fresh pumpkin puree (not pumpkin pie filling)
14 oz can sweetened condensed milk
2 eggs
1 tablespoon vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup packed brown sugar

Directions

For the Pumpkin Pie: Preheat the oven to 425°F. Prepare 1 unbaked Perfect Pie Crust, rolled out and placed in a pie pan. Add the pumpkin puree to a large bowl. Pour in the sweet condensed milk. Add the eggs, the vanilla, the spices, and the brown sugar. Whisk until the mixture is perfectly smooth, then pour it into the prepared pie crust. Bake the pie for 15 minutes, then reduce the oven temperature to 350°F and bake for 40 minutes more. Watch the crust and make sure it doesn’t brown; lightly cover the pie with foil if it browns too quickly. Remove the pie from the oven when it’s no longer jiggly, then let it cool before serving. Serve on its own (delicious!) or with sweetened whipped cream (even more delicious!).

Ingredients

8 TBL salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese 
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips 
1/4 cup grated Parmesan

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving. 

Ingredients

3 cups all-purpose flour
1 tsp salt
3/4 cup vegetable shortening
3/4 cup (1.5 sticks) butter
1 egg
1 TBL distilled white vinegar
5 TBL cold water

For the Perfect Pie Crust: Combine the flour, salt, shortening, and butter in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture, along with the vinegar and the cold water. Stir it all together until it comes together, adding another tablespoon or two of cold water if it needs the moisture. Form the mixture into three balls and wrap them in individual plastic bags. Seal the bags and place them in the freezer. Remove them from the freezer 30 minutes before you need them.

Ingredients

• 1 package Pillsbury Pie Crusts (double Crust)
• 9 whole Apples Of Your Choice, At Least Two Being Granny Smith Apples, sliced or chipped
• ¾ cups Sugar
• ¼ cups Cornstarch
• 1 teaspoon Cinnamon
• ¼ teaspoons Allspice
• Dash Of Salt
• ¼ cups Apple Juice
• 2 Tablespoons Lemon Juice
• 1 teaspoon Vanilla

Preparation

Preheat oven to 425F. Roll one pie crust out into a pie plate. Peel and chip apples (cutting like potato chip slices) into a large mixing bowl. In a separate bowl, combine all dry ingredients and stir to blend.
Combine all wet ingredients in another bowl and stir to blend. Pour dry and wet ingredients over apples and stir well. Spoon apples into prepared crust. Wet your fingers and wipe around the edge of the crust before unrolling your other crust on top. Press to seal around the edges. After you have sealed them together, fold the edges over and crimp them with your fingers. Cut a few slits on the top with a knife. Melt some butter and brush it over the crust, then sprinkle a bit of sugar on top.
Place in the oven and bake at 425 degrees for 15 minutes. Remove from oven and cover entire pie with foil, leaving the center open. You just want the outer edge covered, to prevent it from burning. Reduce heat to 375F and continue baking for 45-55 minutes or until golden brown.s

Makes 2 pies

For Starter
1 1/2 C Warm water
1 C Flour

You can sit in on the counter for 2 days.  Then Feed the start. 

Add to the start in a bowl:
1 1/2 C Warm Water
1 C  Flour

Mix until all the flour is incorporated.  Let sit on the counter uncover 2-4 hours.  You know it's all ready when it's bubbly.

Keep out 2 cups of starter in bowl then put the rest back in the jar.  Refrigerate. If you are using your start every 2 days then you can leave it on the counter.  If you are not needing it that quickly then put it in the refrigerator.  Feed your start at least once every 2 weeks. 

For bread
2 C Starter
1/2 T salt
3 C Flour

(If you want to make more than one loaf add 1 C water and 3 C flour)

Mix until the dough is soft and pliable.  Mix in mixer for ten minutes.  It should pull away from sides but not be too firm. 

Let sit on the counter covered with plastic so it won't dry out.  It will take 6-10 hours or until dough has doubled in size.  Air temperature and moisture content will vary this time. 

After it has doubled in size, dump onto counter.  Form into loaves and place in bread pans.  Let rise until doubled one more time. 

Bake at 350 degrees 35-40 minutes or until starting to brown slightly on top.

For Pizza Crust

1/2 T Salt and enough flour to make a firm dough.  Let sit 2-8 hours.  Pizza dough is really forgiving so you can skimp on the proofing time if you're in a hurry. 

Bubble Bread

1/2 T Salt
2 heaping cups of Flour just until the flour is incorporated.  The least you mix it the better but it's not good to have flour on the bottom of the bowl. 

Cover with plastic and let sit 8-24 Hours.  The longer it sets the more sour it gets.

When ready to bake pour out on Floured Surface and form the shape of your pan.

You need to bake it in a ceramic pot with a lid or a Dutch Oven

Place in pan and bake in the oven with a lid on at 450 degrees for 30 minutes.  Then take lid off and bake for 15 minutes more until golden crispy brown. 

This bread is hard and crusty on the outside and soft on the inside.

Remove membrane from rack of ribs. 

1/3 c Mustard
1/2 c Brown sugar

Mix and rub on ribs.

Sprinkle with favorite seasoning.

Put on Grill and smoke for 3 hours.  Spray with apple juice at least once an hour to keep it moist.

After 3 hours pull ribs.  Put ion a double layer of foil.  Fold up sides and seal ends.  Put on Brown Sugar and drizzle honey on top.  Pour Apple Juice on top of ribs.  Seal foil and return to grill.  Turn up heat to 225.  Cook 3 hours.

Remove from foil.  Place ribs back on grill.  Spread on BBQ sauce.  Turn temp back to smoke.  Cook 30-60 min.

Delicious!

I use the Refrigerator Roll recipe.

Roll out dough.  Spread thin layer of butter on dough.  Then sprinkle with 1/2 C light brown sugar. 

3 1/2 c frozen Raspberries
1/3 C Sugar
Zest of one large Lemon
1 1/2 t corn starch

Combine the Raspberries, sugar, lemon zest and corn starch.  sprinkle on dough.

Cut into 24 rolls. 

Bake according to roll directions.

Frosting

4 ozs Cream Cheese, Room Temp
1/4 C Unsalted Butter, Room Temp
1 C Powdered Sugar
1 t Lemon Zest

Combine all.  Beat until smooth.  Spread on Rolls.

I used the Refrigerator Rolls recipe.  I substituted orange juice for the water. 

Roll out dough.  Spread on thin layer of butter.  Then spread on a thin layer of Marmalade.  Then sprinkle on light brown sugar over all of the dough.  Roll up from thin side and cut into 24 slices. 

Bake according to roll recipe.

Icing

2 t Orange Zest
1/2 t Vanilla
Pinch Salt
1/4 c Orange Juice
2 c Powdered Sugar

4 C Bisquick
1 C Sour Cream
1 C 7-up
1/2 C Melted Butter

Mix Bisquick, sour cream and 7-up.  Dough will be very soft.  Knead and fold dough until well mixed.  Pat dough and cut biscuits using a round biscuit or cookie cutter.  Melt butter in bottom of cookie sheet pan or 9X13 casserole dish.  Place biscuits on top of melted butter and bake at 425 degrees for 12-15 minutes or until browned.

Linda doesn't knead or make biscuits.  She just spoons 12 pieces over melted butter.

2 Cubes Butter
5T Cocoa
3 Eggs
1t Vanilla
2C Sugar
2C Flour

Melt butter in a medium size pan.  Add cocoa and stir in thoroughly.  Remove from heat and stir in eggs one at a time.  Mix well.  Add Vanilla.  Stir in sugar then flour.  Place in greased and floured 9X13 pan.  Bake at 375 for 25 min.

Frosting
1/3 c Butter
2/3c Cocoa
1/3 c Milk
1 t Vanilla
2 2/3 c Powdered Sugar

Melt butter in small saucepan over low heat.  Add cocoa and stir until the mixture is smooth and thick.  Remove from heat and cool.  Pour into medium bowl  Add Milk and Vanilla alternately with powdered sugar.  Beat until you have the spreading consistency you desire.  Frost the brownies

3 C White Flour
1 t Salt
1/2 t (heaping) Yeast
1 1/2 c Warm Water

Using just a wooden spoon mix just until mixed.  Cover with plastic wrap and leave at room temp 6-24 hours.  It will get all bubbly.  90 minutes before you want to serve it turn dough out on a well floured surface.  Using a bread scraper fold the sides into the middle.  Do this several times until dough is not sticky.  Form into a ball (or loaf if you don't have a ceramic pot with a lid).  Let it raise 30 min.  Preheat oven and pan to 450 degrees.  You can use a dutch oven, crock from a crock pot, bread pan, casserole dish or anything that has high sides and is oven safe. 

After dough has rested and the oven and pan have reached the correct temp, use a knife to cut a slash in the top of the dough.  Spray Pam or nonstick spray in the pan.  Put dough in pan.  Bake covered 30 min.  After 30 min uncover and bake 10-15 minutes more.  Top will be browned  Let sit 15 min before cutting. 

If you want to you can add craisins or raisins, jalapenos and cheese when you are folding the sides in before cooking.

Egg Roll Wrappers
Small Can Diced Green Chiles or Jalapeno Peppers
8 Ozs Cream Cheese

Mix together cream cheese and green chilis.  Put small slice of cooked Halibut on the wrapper.  Put 1 T cream cheese mixture on top of Halibut. 

Roll up wrappers.  Deep fry until golden brown.

Asian Soy Sauce

1 C Mayonnaise
1/4  C Apricot Pineapple Jam
1 T Soy Sauce
1 T Spicy Mustard
1/8 t Ginger
1 t Minced Garlic

Mix together and use as a dipping sauce for Halibut Poppers or as a brush on for Shrimp before grilling.

Effortless Banana Bread Steel Cut Oats Power Breakfast

Breakfast,Fruit

This breakfast can be put together the night before, or in a snap in the morning. I cooks in a rice cooker!

Makes 1 Serving:

Follow directions on the Steel Cut Oatmeal package for amounts of Oats and Water to make more than one serving and then just add a extra of everything else. Be careful that it won't over fill the rice cooker... the oats really expand!

1/4 c. Steel Cut Oats

1 1/2 c. Water

A Few dashes of Salt

1 Tsp. Butter

1 Banana cut into peices

A few dashes of Cinnamon

A few dashes of Nutmeg

1-2 TBSP. Honey Roasted Sunflower Seeds for Topping

Add all ingriedients into the rice cooker, except Sunflower Seeds. According to the directions... start the cooking phase and walk away! This turned out very hearty and very yummy! I didn't even have to add any honey or sugar! 

Top with Sunflower seeds and enjoy!

Game Day "Brats" Breakfast

1 lb. ground sausage

4 previously baked (or microwaved) potatoes, with skins on. Cut in half and into 1/2 in. slices.

1/3- 1/2 very thinly sliced yellow onion

3 cloves of minced garlic

1 cup of sauerkraut. Remove liquid by pressing Ito through a cheese cloth or fine strainer.

8 Eggs

Salt and pepper to taste

1 Tbsp. mustard

2 Tbsp. sour cream

Cook sausage until almost brown. Add sliced potatoes and onions, cook until everything is brown. Add garlic and cook until aromatic, about 30 seconds. Add sauerkraut and cook until warmed through. At this point you can either put everything in a baking dish and add the eggs, then bake at 425 until you reach desired doneness... Or you can just cook the eggs in s separate pan and then top the sausage mixture with the eggs. Mix together spicy mustard and sour cream, top your eggs and serve.

This was really yummy with Rye bread!

Prep for this can be done a few days ahead of time or for a leisurely weekend brunch!

Serves 4-6

Sweet potato cakes:

1 large sweet potato or yam (I like the orange color of the yam)

A few thick cut slices of bacon

1/4 onion finely diced

Garlic cloves, minced (I used 2 extra large cloves because I really like garlic... And to keep vampires away!)

1 large egg

Sea salt, fresh ground pepper, and dried herbs to taste

Grate the sweet potato with skin and soak in a bowl of cold water to remove starch. While the potato is soaking dice up your onions and garlic and set aside. Put your grated potato in a fin mesh strainer, rinse thoroughly, and press out as much of the liquid as possible. Let sit in strainer while you complete the next steps. Dice up bacon into small pieces. Heat up pan to medium, add bacon. Cook bacon for a few minutes until fat begins to render and the pan is coated in bacon grease (YUM!) add onions and garlic. Sauté until bacon is cooked and onions and garlic are translucent. Transfer to a medium bowl. At this time squeeze the remaining liquid frim the grated potatoes and add to the pan. Cooked potatoes for a few minutes, just to slightly underdone. You just want to evaporate all the water and soften them a little so that when you form the cakes and cook them the potatoes won't be under done and they will brown up nicely. Add potatoes to bowl with opinion mixture, add your seasonings and allow the mixture to cool. 

When you get ready to cook them, heat the pan to medium heat and add a 1/2 Tbsp of oil and 1/2 Tbsp. butter to the pan. Add the egg to the potato mixture. Once pan is hot and butter is melted drop a small teaspoon of potato mixture in the pan and kind of squish it down. Brown completely, like hash browns, on both sides. This is your tester! So taste it :) at this point adjust your seasonings and your pan temperature if needed. Now you are ready to make the cakes! Drop large heaping Tablespoons of the potato mixture into the pan and squish down to form cakes about 3 to 4 inches in diameter. While the cakes are cooking you can start poaching the eggs to desired doneness. After the cakes are completely browned on one side, flip them over and completely brown on the other side.

Creamed feta:

1 cup greek yogurt

1 cup feta cheese

Sea salt, fresh ground pepper to taste

Add ingredients to a food processor, pulse until combined, but not smooth.

Build:

On a plate, place two potato cakes, add on top two poached eggs and top with creamed feta. Garnish with fresh chives or dill (or both!)

24 Large Chocolate Covered Peanut Butter Cup Candies, Unwrapped

1 Roll 16.5 oz Pillsbury Refrigerated Chocolate Chip Cookie Dough

1 Box Original Supreme Brownie Mix

Water, Oil and Eggs called for on the brownie mix box.

Heat Oven to 350 degrees.  Line 13X9 pan with parchment paper, or foil. Spray with cooking spray.   Press cookie dough in the bottom lining the entire bottom of the pan.  Unwrap the candies and lay out 24 peanut butter cups on top of the cookie dough.  Mix the brownie mix according to the directions on the box. Spread evenly on top of the candies.  Bake for 30-40 minutes or until the edge of the brownie mix is set and a toothpick inserted into the center comes out clean (make sure that the toothpick does not go into the candies).  Let sit for at least 20 minutes before cutting.  Cut with a plastic knife.

• 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
• 4 Tablespoons Olive Oil
• 1/2 cup Kosher Salt (Craig likes to use Garlic Salt instead)
• 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
• 3 sprigs Rosemary
• 3 sprigs Thyme
• 1/2 cup Minced Garlic

Preparation Instructions

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Cut rib loin in half (roast halves separately for more controlled/even cooking.)

Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)

NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***

Remove from oven and let rest at least 20 minutes before slicing.

NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions. You'll wind up with one prime rib instead of two!

To make the dough you will need:

2 cups all purpose flour

2/3 cups powdered sugar

1/4 teaspoon salt

1/2 cup butter, softened

1 egg yolk

2 tablespoons half & half

In the bowl of a mixer combine flour, sugar and salt. Cut softened butter into pieces and add to flour. Mix on low until crumbly. Add egg yolk and half & half and mix until dough comes together. Scoop dough out and place in the bottom of a tart pan. Pat it down on the bottom and up the sides and prick the bottom with a fork. Cover with plastic wrap and place in the refrigerator for 30 minutes. Preheat oven to 325 degrees and bake unfilled tart dough for 22 minutes, until barely golden brown. Remove from the oven and let cool.

To make the pastry cream you will need:

1 cup whole milk

1/4 cup sugar

3 egg yolks

2 tablespoons all purpose flour

2 tablespoons unsalted butter

pinch of salt

1/2 teaspoon vanilla extract

1/2 cup whipping cream

In a small bowl, mix half of the sugar with the egg yolks. Add flour and salt and mix until light in color, about 3 minutes. In a medium saucepan combine milk and remaining sugar in a saucepan and bring to a low boil. Remove from heat and slowly stir half of the hot milk into the egg mixture, stirring constantly, being careful not to curdle the eggs. Pour the egg and milk mixture back into the saucepan with the remaining milk. Over medium heat, stir constantly while bringing mixture back to a boil. Stir until the custard becomes very thick. Remove from heat and stir in butter and vanilla. Strain mixture through a fine sieve, cover with plastic wrap and let cool. While the custard is cooling place whipped cream in the bowl of a mixer. With the whisk attachment, whip the cold cream on medium, slowly moving up to high until the cream is thick. Fold the whipped cream into the cooled custard and poor into tart shell. Spread evenly with a spatula.

To make the fruit topping:

1-2 cups of berries or sliced fruit

1/4 cup apricot preserves

In a small saucepan heat the preserves until they become liquid. Arrange berries on top of the pastry cream and brush the warm preserves over the top.

DISSOLVE:

2 T yeast in ½ c. warm water

ADD:

1-3/4 c. warm water

3 T sugar

1 T salt

2 T shortening

3-1/2 c. flour

Mix till smooth

ADD:

2-1/2 or 3 c flour (as much as needed).

KNEAD 5 min, sides of bowl should be clean.

RAISE 45-60 min in greased bowl (turned).

RAISE 45-60 min in greased loaf pans (turned).

BAKE 350,  40 min.

• 1 large ripe California avocado, diced
• 2 egg yolks
• 3 tbs butter
• 2 tbs lemon juice
• pinch each of salt, pepper and cayenne (I also added about 1/4 to 1/2 tsp. of siracha sauce to make it pretty spicy)
• 4 English muffins, split and toasted
• 8 slices tomatoes
• ½ cup baby arugula
• 8 strips bacon, cooked
• 8 eggs, poached
• 
  
• Yield 8 (4 to 8 servings depending on serving preference)

Instructions

1. Add the diced avocado to a blender or food processor, process until smooth.
2. Add the egg yolks and process until well combined.
3. Heat the butter in a microwave safe bowl until very hot.
4. While the food processor is running, slowly add the melted butter until well combined. Add the lemon juice, salt, pepper and cayenne, process to combine.
5. Add the English muffins to a plate, cut sides up. Top each half with a slice of tomato, a few leaves of arugula, bacon, and a poached egg.
6. Spoon avocado hollandaise over eggs. Serve immediately.

1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet


In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.

Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.

Preheat oven to 425
Roll out to the size you want, spread cornmeal on the pizza pan or stone and lay rolled out dough on top, shape to fit pan if necessary. Add sauce cheese and toppings. Bake for 12 to 15 min.

3 c Bell Peppers cut into 1" chunks (Red, Green and Yellow)
1 Small Onion cut into thin wedges
3 Cloves Garlic Minced
4 Links Hot or Mild Italian Sausage
1 c Pasta Sauce
1/4 c Red Wine or Port
1 T Cornstarch
1 T Water
Hot Cooked Spaghetti Noodles
1/4 c Shredded Parmesan or Romano Cheese

Coat crockpot with non stick cooking spray.  Add peppers, onion and garlic.  Arrange sausage links over peppers.

Combine pasta sauce and wine and pour over sausages and peppers.  Cover and cook on low 8-9 hours or on high 4-5 hours or until sausage is cooked through and vegetables are tender.

Transfer sausages to a serving plate and cover with foil.  Skim off the fat from the crockpot.

Mix cornstarch and water.  Stir into crockpot to thicken the sauce.  Turn crockpot up to high for 15 minutes.

Serve Vegetables and sausages over spaghetti noodles.

1 Pkg Smoked Sausages cut into rounds
1 Small Onion Chopped
1/2 Green Pepper Chopped
1/2 Red Pepper Chopped
5 Large Potatoes peeled and chopped into 1/2 inch pieces
Olive Oil
Fine Sea Salt
Freshly Ground Black Pepper
Sweet Paprika
Dried Thyme
1 c Grated Sharp Cheddar Cheese

Preheat the over to 400 degrees.  Line a large baking tray with sides with several  sheets of foil, and drizzle with a bit of oil.  Spread the oil out over the pan.  Set aside.

Put the sausage rounds, onions, potatoes and peppers in a large bowl.  Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme.  Toss together until everything is evenly distributed.  Pour this out onto the baking tray and spread it out as much as you can.

Place into the preheated oven and roast for 45 - 60 minutes stirring every 15 minutes until the potatoes are golden brown and tender.

Turn off the oven.  Sprinkle the cheese over the top of the cooked meat and potatoes.  Pop back into the over for 1-2 minutes until the cheese is melted.

3 c Brown Sugar
1 1/2 c Plain Salt
2 t Teriyaki or Soy Sauce (or both)
Fresh Ground Pepper

Mix sugar, salt and Teriyaki or Soy Sauce together.  Place fish in a cookie pan.  Pat mixture over fish.  Let sit in the fridge overnight.  Rinse and pat dry.  Sprinkle on fresh ground pepper and place in smoker.

Cake Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1 cup sugar
1 cup pumpkin puree
3 eggs
1 teaspoon pure vanilla extract

1/2 tablespoon butter for pan preparation
1/4 cup powdered sugar for towel dusting

*Or, substitute the following for the pumpkin pie spice:
1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/4
teaspoon allspice

Directions:
1. Preheat the oven to 375°F.

2. Prepare a jelly roll pan (15” x 10” x 1”) by greasing the pan with the butter, and lining with a
piece of parchment paper. (If desired, the parchment paper may also be greased with butter for
super-easy removal after baking.)

3. Prepare a clean kitchen towel for the cake rolling step by spreading a cotton or linen towel that
is at least the size of the jelly roll pan. (Choose a towel that is not terry cloth, and one that has
been laundered without fragrances. Or, a sheet of parchment paper may be a good towel
substitute.) Sprinkle the towel generously with about 1/4 cup powdered sugar in an area about
the size of the cake pan.

4. In a small mixing bowl, mix the dry ingredients together, (flour, baking powder, baking soda,
pumpkin pie spices, and salt), so that the spices are evenly distributed throughout the flour.

5. In a separate, larger bowl, combine the sugar, pumpkin puree, eggs, and vanilla extract with a
whisk until thoroughly combined.

6. Add the flour mixture to the pumpkin mixture and mix until combined, but do not over mix the
batter.

7. Pour the batter into the prepared jelly roll pan spreading to the corners. Ensure that the batter
is evenly positioned in the pan so that the finished cake displays an even thickness when sliced.

8. Bake the cake for 13-15 minutes, or until the cake springs back from a light finger press in the
center.

9. Remove the pan from the oven, and immediately invert the cake pan onto the prepared,
powdered sugar-dusted towel. Carefully peel back the parchment paper.

10. While the cake is still steaming, roll the cake. Beginning at one end, (the shorter side), fold the
towel over the edge by about one-half inch. Roll the towel and cake into a snug roll. Place the roll
with the cake seam side down on the countertop for some initial cooling, then transfer to the
refrigerator for additional cooling, one-to-two hours. (If not filling right away, wrap the towel roll in
plastic wrap to prevent drying out).

Gingered Cream Cheese Filling
This filling is reminiscent of cream cheese frosting, but with a few twists. First of all, this filling is
not as sweet as traditional Cream Cheese Frosting. Secondly, finely diced, crystallized ginger is
added for additional flavor and texture – delicious results!

Filling Ingredients
8 oz. (1 pkg) cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup confectioner’s (powdered) sugar, sifted
 (additional powdered sugar for sprinkling on top)
1 teaspoon pure vanilla extract
1/4 cup finely minced crystallized ginger (I got at Kitchen Kneads)

Directions:
1. While the cake cools in its rolled position, prepare the cream cheese filling by combining the
softened cream cheese, softened butter, powdered sugar, and vanilla extract by hand or with an
electric mixer.

2. Add the minced ginger and stir to distribute evenly.

(3) ASSEMBLING THE ROLL:
1. Ensure that the cake has cooled completely. Gently unroll the cake and towel. Allow it to keep
its curled character; resist the urge to flatten it. Spread the cream cheese filling evenly on top of
the cake. We find it helpful to leave about 3/4-inch of the cake free of filling at each short end. A
consistent, even layer of filling will yield the best results once sliced.

2. Roll up the cake with its filling carefully (this time without the towel!). Roll the cake snuggly, but
not so tightly that the filling moves or spreads. Wrap the final roll with plastic wrap and place in
the refrigerator until thoroughly chilled, at least an hour or up to two days. (The roll may be frozen
at this point for future use).

3. When ready to serve, unwrap from the outer plastic wrap and generously dust the top with
additional powdered sugar. With a serrated knife, slice into 3/4-inch slices and serve. Serves 12

 Ingredients 

1/4 pound bacon, cooked and diced 
2 medium onions, thinly sliced 
4 medium potatoes, thinly sliced (I sliced mine thick)
1/2 pound cheddar cheese, thinly sliced 
salt and pepper 
butter 
Green Onions (optional) 

Instructions 

1. Line crockpot with foil, leaving enough to cover the potatoes when finished. 
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. 
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. 
4. Cover with remaining foil. 
5. Cover and cook on low for 10-12 hours 

 If you would like to make these in the oven-- 400 degrees for an hour in a 9 x 13 baking dish, covered

3 Eggs

2 C Sugar

1 C Vegetable Oil

2 t Vanilla

2 C Grated Zucchini

1 C Chopped Walnuts

1 c Semisweet Chocolate Chips

1 T Orange Zest

3 C Flour

1/4 t Baking Powder

1 t Baking Soda

1 t Salt

1/2 t Cinnamon

1 t Nutmeg

Sift together flour, baking powder, soda, salt and spices

In a large bowl, beat eggs until light and fluffy.  Add sugar and continue beating until well blended.  Stir in oil, vanilla, zucchini, nuts, chocolate chips and orange zest.  Blend in sifted ingredients. Turn batter into two greased 9 X 5 inch loaf pans. 

Bake at 350 degrees for 50 minutes, or until bread tests done.  Remove loaves from pans and cool.  chill before slicing.