[photo taken from deepwarriors.com]
Pumpkin Roll:
Beat 3 eggs, add 1 cup of sugar, 2/3 cup pumpkin
In small bowl mix 3/4 cup flour, 1 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp salt. Mix well and blend into the first mixture. Beat well.
Pour batter in long cookie sheet or a cake pan that holds two cakes. Grease and flour pan or spray with Pam. Sprinkle with chopped nuts if you choose. 1/2 cup. Bake 325 for 15 min.
While cake is cooking take a dish towel and sprinkle with powder sugar. When cake is done, dump on towel and let sit for 10-15 min. Next roll it up. Let cool about 1 hour. When cake is cool unroll and fill with filling remove towel and roll back up and place in frig.
Filling: 8 oz pkg. of cream cheese, 1 cup powder sugar, 1 tablespoon butter, 1/2 tsp vanilla.
** One regular can of pumpkin makes 2 rolls be sure you use a large pan. You want the cake to be thin so it will roll good. Be sure the towel is dusted with powder sugar so that it won't stick.
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Also prepared in my kitchen was a breakfast casserole. There are several variations to this simple and delicious recipe.
Ingredients:
1 pound sausage (substitute- turkey sausage)
8 eggs
1/2 cup of milk
1 teaspoon salt
1 teaspoon pepper
1 can (8 oz.) Pillsbury crescent roll dough
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Directions:
UNROLL dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and pepper. Scramble eggs. Pour sausage and eggs into baking dish. Add cheese. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.
The kitchen is clean, Christmas lights are shining, and I'm going to go curl up with a book and hot apple cider!
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