Pumpkin Roll

                                                                    Pumpkin Roll 

 

3 eggs

1 cup sugar

2/3 canned pumpkin

¾ cup flour

1 tsp. baking powder

1 ½ tsp. cinnamon

½ tsp. salt

 

Beat eggs.  Mix the remaining ingredients together.  Bake at 375 degrees for 15 minutes on a 8 x 11 cake pan.  Use parchment paper on the pan. Coat a tea towel in powdered sugar.  Place the pumpkin roll on the tea towel and roll up.  Keep rolled until completely cooled.

 

Filling

1 cup powdered sugar

1 8 oz. package of cream cheese

4 tbsp. soft butter

½ tsp. vanilla

Beat until smooth.

 

Unroll the pumpkin roll when cooled.  Spread the filling on the pumpkin roll and re-roll (without the tea towel).  Wrap securely in saran wrap and then parchment paper.  May be frozen for up to 4 months. Sprinkle the roll with powdered sugar before cutting/serving.

 

** roll your pumpkin roll ‘long’ rather than ‘short’ for a thinner roll with more cream cheese filling **

Red Velvet Cake

 Red Velvet Cake by Aunt Neil Shelton

Cake

1.5 cup sugar

2 eggs

1 teaspoon Apple cider vinegar

1 cup buttermilk

1 tablespoon vanilla

2.5 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons cocoa

2 cups cooking oil

2 oz red food coloring

** Add oil and food coloring last** Mix and bake for 30 minutes at 350 degrees

 

Icing:

8 ounces cream cheese

1 box (=1 pound or 2 cups) powdered sugar

1 teaspoon vanilla

Mix the above together, frost the cooled cake, and then add 1 cup chopped nuts to garnish (walnut or pecan)

 

Cream Cheese Pound Cake

Cream Cheese Pound Cake

1 1/2 sticks of butter

8 oz cream cheese (softened)

3 cups sugar

6 eggs

1 tsp vanilla extract

3 cups flour (sifted)

1/4 tsp salt

Mix butter and cream cheese until light and fluffy. Add sugar and cream thoroughly. Add eggs and salt. Sift flour in. Grease bundt pan (and flour it) and pour in mixture.

Bake at 325 degrees for 50-60 minutes.

Homemade Soft Pretzel bites

Homemade Soft Pretzel bites

Ingredients

Soft Pretzels:

·       1 1/2 cups warm water

·       2 tablespoons light brown sugar

·       1 package active dry yeast 2 1/4 teaspoons

·       3 ounces unsalted butter melted

·       2 1/2 teaspoons kosher salt

·       4 1/2 to 5 cups all-purpose flour

·       Vegetable oil

·       3 quarts water

·       1/3 cup baking soda for boiling the pretzels

·       1 whole egg beaten with 1 tablespoon cold water

·       Coarse sea salt

For the cheese sauce:

·       ½ Tablespoon unsalted butter

·       ½ Tablespoon all-purpose flour

·       ½ cup milk

·       8 ounces Cheddar cheese grated

Instructions

1.     For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2.     Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3.     Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

4.     Preheat the oven to 425 degrees F.

5.     Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!

6.     Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

7.     Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

To make the cheese sauce:

1.     Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

Recipe Notes

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

Best Darn Brownies 50 year old lunchroom recipe

Best Darn Brownies 50 year old lunchroom recipe

Ingredients :

1 c butter
1/2 c cocoa
2 c flour,
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts

Pour into 9×13 pan, bake 20-25 mins on 350.Check at 20 mins

Icing

¼  c softened butter

 ¼ c can milk (regular milk is fine)

¼  c cocoa

3 c powdered sugar

dash salt

Mix all together & frost as desired.

Hibachi Fried Rice

Hibachi Fried Rice

• 2 cups previously cooked long-grain white rice
• 1/4 cup carrots, finely chopped
• 1/4 cup peas
• 1 egg
• 1/2 cup white onion, chopped
• 1 tablespoon canola oil, for frying

Peanut butter sauce

• 2 tablespoons less sodium soy sauce
• 3 tablespoons unsalted butter
• 1/2 teaspoon garlic powder

1. Prepare white rice using instructions on packaging, let cool and set aside.
2. Meanwhile, chop all vegetables into finely chopped pieces, set aside in prep bowls.
3. To make the “peanut butter sauce,” place butter in microwave for 10-15 seconds to soften, stir in soy sauce and garlic powder until mixed. Set aside.
4. In a large skillet or wok, bring oil to just under high heat.
5. Fry one egg until no longer runny and break into small pieces using the tip of a spatula.
6. Add vegetables to the wok and cook for 2-3 minutes. Add rice and stir in “peanut butter” sauce until well mixed and fully coated. Cook for an additional 5-7 minutes. Serve immediately.

Chicken:

• 2 large boneless, skinless chicken breasts, cut into bite sized cubes
• 3–4 cups broccoli, separated into florets, roughly 1/2 pound
• 1 tablespoon canola or vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• salt and pepper to taste
• 1/2 cup jasmine rice (optional)

Peanut Butter Sauce

• 2 tablespoons butter, softened
• 2 tablespoons, low sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

1. If serving over jasmine rice, prepare rice according to the label (or see below). Keep warm.
2. Meanwhile, heat oil in a large wok on medium-high heat. Once hot, add chicken, season with salt and pepper. Cook for 3-4 minutes, tossing occasionally.
3. Add broccoli and sesame oil. Toss with chicken and let cook for 3 more minutes. Add peanut butter sauce, mix well and cook until chicken is golden and broccoli is tender, about 5 more minutes, tossing occasionally to prevent burning.
4. Serve over plain jasmine rice with sesame seeds or make with my hibachi rice. If making with fried rice you can remove veggies and chicken and prepare rice or add the rice in once the chicken is at least fully cooked through.

For drier rice, use 1/4 cup less water. For moister rice, use 1/4 cup more water.
1 Cup rice, 2 cups water makes 3 cups – 4 Servings (3/4 cup cooked)
2 Cups rice, 4 cups water makes 6 cups – 8 Servings (3/4 cup cooked)
3 Cups rice, 6 cups water makes 9 cups – 12 Servings (3/4 cup cooked)

Spanish Rice

Spanish Rice

Ingredients 

2 cups long grain rice

1/8 cup oil

8 oz tomato sauce

6 stems cilantro (optional)

1 tsp salt

1 tsp minced garlic

4 cups water

1 cube chicken flavored bouillon

dash cumin

dash garlic pepper 

Instructions

Heat oil in large frying pan on medium heat.

Add rice and cook until golden brown.

Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.

When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.