Blueberry Scones
*Drizzled with cool jam or warm syrup, these scones are perfect with your morning cup of tea*
Ingredients:
1 ¾ Cup Unbleached Flour
¼ Cup Wheat Germ
1 ½ Cup Oats
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ Cup Oil
½ Cup Milk
1 Egg
½ Cup Maple Syrup
½ Cup Sliced Almonds
½ Cup Blueberries
Preheat oven to 375 degrees. Cover a large baking sheet with non-stick foil. In a large bowl combine flour, wheat germ, oats, baking powder, and baking soda until blended. Next, add oil, milk, egg, syrup, pecans, and blueberries. Divide batter into two equal rounds on foiled baking sheet and flatten each until 8 inches diameter. Using a pizza cutter, divide rounds into 8 pieces- make sure to cut through but do not separate the pieces once cute. This makes it easier to fit on the cookie sheet. Place cookie sheet on preheated oven on middle rack. Bake 18-22 minutes. The scones will be golden brown. Cool. Enjoy!
FREE ONLINE CLASSES DRAW MILLIONS
By Eileen Majors
It is high time in my opinion for the masses to begin looking towards those good old fashioned healthy foods that Grandma used to make. It is amazing how inexpensive and how healthy it is to prepare real old fashioned recipes from scratch. At least that’s what Chris Cannucciari thought when he began filming his 93 year old Grandma in her kitchen and placed the first cooking lesson on youtube. Clara Cannucciari became an instant hit as soon as her wisdom hit the world wide web. She even appeared with Katie Couric on CBS Evening News last March.
And wisdom she will give you. “Quit throwing things away! Fix ‘em.”, she exclaims while telling stories of life during the Great Depression. She shares with viewers the recipes her mom prepared during the Great Depression, still many of her family’s favorites today.
Grandson Chris, Producer of the show, now in its second season, always takes a few moments to interview her about how they all pulled together and made it through the Great Depression. Watch her for yourself at www.youtube.com/user/DepressionCooking. It is a kick. You will leave smiling with a new recipe and will have attained some of Clara’s clever wisdom.
If you missed the first season, not to worry, a DVD of it can be picked up for around $22. She has a facebook page and her own website at www.greatdepressioncooking.com and of course that show, well worth viewing, at www.youtube.com/user/DepressionCooking.
By popular demand, Clara’s Great Depression recipes have been archived by Clara and Christopher in their newly released cook book, published by St Martin’s Press. Clara’s Kitchen: Wisdom, Memories and Recipes from the Great Depression is available from local book stores.
Bunny Cupcakes
Hop on over to the kitchen to prepare these cute as can be cupcakes. Perfect for spring celebrations, Easter, baby showers and birthday parties.
Makes 12 (1 cupcake) servings.
Prep Time: 30 minutes
INGREDIENTS
1 container (16 ounces) vanilla frosting
McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye
2 cups flaked coconut
12 unfrosted cupcakes
12 plain donut holes
12 large marshmallows
6 pink jelly beans, halved crosswise
Chocolate sprinkles
Miniature semi-sweet chocolate chips
DIRECTIONS
1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted. Recipe courtesy McCormick
2. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head.
3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.
 Courtesy McCormick® Spice Company  Bunny Cupcakes Courtesy McCormick® 4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcake for the belly.
Test Kitchen Tips:
* To make 6 each pink and blue cupcakes, use 2 drops of each food color in each half batch of frosting and coconut.
Recipe Courtesy McCormick®, For Bunny Cake and more great recipes, visit mccormick.com.
Holiday Ham Glaze
INGREDIENTS:
- 1 fully cooked ham (10 pounds)
- 2/3 cup packed brown sugar
- 1/3 cup preserves (peach, apricot or orange)
- 1 Tbs honey
- 2 tsp mustard
DIRECTIONS:
Preheat oven to 275. Combine brown sugar, preserves, honey, and mustard. Stir until blended. Roll out piece of foil long enough to encase entire ham. Place ham cut side down on foil. Brush glaze onto ham until coated well. Keep remaining glaze. Enclose foil around ham. Set on a baking sheet and roast for 2 hours. If ham is not 10 pounds, roast for 14 minutes per pound. Coat ham with remaining glaze 20 minutes prior to being done.
Step-by-Step Turkey and Stuffing
 Trukey and Stuffing *Serve with our Scrumptious Cranberry Sauce recipe- a homemade alternative to canned cranberries*
INGREDIENTS:
- 1 turkey (size depends on how many you’ll be feeding)
- 1 box regular stuffing mix (or according to size of turkey)
- 4 Tbs butter or margarine
- 1 medium sized onion
- 3-4 stalks celery (chopped)
- 1 bunch leeks (sliced)
- Poultry seasoning (to taste)
- Pinch of salt and pepper
- White wine optional (enough to make stuffing moist- depends on individual results)
DIRECTIONS:
After thawing turkey, remove package of giblets and neck from body and/or neck cavity and rinse outside and body cavity very well with cold water only. Dry with paper towels as best as you can- inside and out. It does not need to be completely dry. Refrigerate. To Make Stuffing: In a sauce pan, heat butter or margarine and sauté onion and celery until tender. Add leeks and cook for approximately 10 minutes, or until tender. Combine cooked onion, celery, and leeks to dry stuffing mix. Lightly season with poultry seasoning , salt, and pepper, to your liking. Slowly pour white wine into mixture until moistened, should not take very much. Do not make stuffing too wet. To Stuff Turkey: Preheat oven to 350′. Remove turkey from refrigerator. Carefully stuff body and neck cavity, but do not pack tightly. (Do not stuff the turkey until you are ready to cook it as doing so could cause food poisoning.) Close body cavity with wire fastener. This will hold the legs and tail. Close and secure neck with a skewer through flap of skin. Create rolled ring of coiled foil for bottom of large throw away pan. This will keep the turkey from resting directly on the bottom of the pan. Place turkey, breast side up, onto foil ring. If wings touch side of pan, pin to body with skewers. Rub outside of turkey with a little butter to form a thin layer. Sprinkle turkey with salt and pepper. Cook turkey until it starts to drip. Reduce heat to 325 and cook for 4-4 ½ hours or until done- or 20 minutes per pound- depending on weight. Cut and serve hot with gravy and sides.
Mike’s Bread Bowl
From The Kitchen of Mike Baston
Bring this appetizer to any gathering and get the party started!
*After the guests are gone, broil the bread bowl until the cheese melts for a tasty leftover*
INGREDIENTS
- 1 brick mild cheddar cheese (grated)
- 3 ½ cups mayonnaise
- 3 scallions (chopped)
- 1 brick cream cheese
- 4 Tbs Worcester sauce
- 1 large sourdough round loaf bread
DIRECTIONS
Combine all ingredients in large bowl, excluding bread. Mix thoroughly until texture is creamy. Refrigerate. In the meantime, carve out insides of bread bowl, leaving only a shell. Keep pulled out bread and cut into bite sized pieces. Remove dip from refrigerator and pour into bread bowl. Serve with bread pieces for dipping. Can also be served with vegetables, chips, or crackers.
Chicken N’ Casserole with Grapes
*This dish is perfect for that special Sunday brunch and can be made ahead of time.*
INGREDIENTS
- 2 whole chicken breasts (split)
- 4 chicken thighs
- 4 chicken drumsticks
- Pinch of salt
- Pinch of Pepper
- Flour
- 5 Tbs butter
- ¼ cup onion (minced)
- ¼ cup chicken broth
- ¾ cup dry white wine
- ½ pound mushrooms (sliced)
- 3 Tbs. butter
- 2 cups seedless green grapes
DIRECTIONS
Preheat oven to 375. Sprinkle chicken pieces with salt and pepper and coat lightly with flour. Heat 5 tablespoons butter and quickly brown chicken on all sides. Place pieces closely together in a single layer in a shallow baking pan. Add onion to butter in frying pan and cook until soft. Add chicken broth and wine and bring to a boil. Pour over chicken. Cover and bake for 40 minutes. In the meantime, sauté mushrooms in the 3 tablespoons butter. When chicken has cooked for 40 minutes add mushrooms and grapes. Cover and continue baking for 8 minutes or until grapes are cooked.
Armenian Rice Pilaf
*Better than any boxed pilaf you’ll ever taste, and just as easy!*
INGREDIENTS:
- ½ cup uncooked spaghetti (broken into ½ inch pieces)
- 1 cup uncooked rice
- 4 Tbs butter or margarine
- 2 cups water
- 6 chicken bouillon cubes
- Pinch of salt
- ¼ tsp pepper
DIRECTIONS:
Break spaghetti into pieces. Set aside. Melt butter in a skillet. Add spaghetti pieces. Brown at medium heat, careful not to burn. Stir frequently. Remove from heat. Add rice. Stir until mixed. Boil water, salt, pepper, and bouillon cubes until cubes are dissolved. Add rice mixture to boiling water and cover. Reduce heat to medium low. Cook for approximately 15 minutes, and do not lift the lid during this time. Pilaf is done when small holes appear throughout the rice mixture.
Old Fashioned Lace Oatmeal Cookies
*Perfect with a side of milk, Santa will definitely be back next year.*
 Old Fashioned Oatmeal Lace Cookies INGREDIENTS:
- 1 cup instant oats
- 1 egg
- 1 cup granulated sugar
- ½ cup butter or margarine (melted)
- 2 Tbs flour
- ½ tsp vanilla
- ¼ tsp baking soda
- Walnuts (optional)
DIRECTIONS:
Preheat oven to 350. Combine all ingredients and stir until well blended. Batter will be very runny. Drop mixture onto pan, each about the size of a small walnut. Cook for 10 minutes. Remove from oven and let cool on pan. When cooled, use the back side of a spatula to remove from pan. If too difficult to remove from pan or if harden too quickly, put back into oven for a few seconds. Cookies will be thin and very delicate. They will actually have a lace-like appearance. Other ideas include breaking them into pieces and crumbling over a bowl of vanilla ice cream or drizzle cookies with melted Hershey kisses and cool. Makes 3 dozen.
Old Fashioned Lace Oatmeal Cookies
*Perfect with a side of milk, Santa will definitely be back next year.*
Old Fashioned Oatmeal Lace Cookies INGREDIENTS:
- 1 cup instant oats
- 1 egg
- 1 cup granulated sugar
- ½ cup butter or margarine (melted)
- 2 Tbs flour
- ½ tsp vanilla
- ¼ tsp baking soda
- Walnuts (optional)
DIRECTIONS:
Preheat oven to 350. Combine all ingredients and stir until well blended. Batter will be very runny. Drop mixture onto pan, each about the size of a small walnut. Cook for 10 minutes. Remove from oven and let cool on pan. When cooled, use the back side of a spatula to remove from pan. If too difficult to remove from pan or if harden too quickly, put back into oven for a few seconds. Cookies will be thin and very delicate. They will actually have a lace-like appearance. Other ideas include breaking them into pieces and crumbling over a bowl of vanilla ice cream or drizzle cookies with melted Hershey kisses and cool. Makes 3 dozen.
Tomato Basil Fettuccine
*A light meal to appreciate after those holiday belly busters*
INGREDIENTS
- 2 cans diced tomatoes
- 2 tsp garlic (minced)
- 2 Tbs olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 6 oz bag of fettuccine
- ¼ cup basil
DIRECTIONS
Drain tomatoes. Combine tomatoes, garlic and olive oil in a saucepan. Simmer 5-7 minutes until texture is thick. Season with salt and pepper. Cook pasta. Toss pasta with tomato sauce and basil. Serve with warm bread and broccoli.
Grandma’s Shrimp Chicken Skillet
INGREDIENTS
- 4-6 ½ oz package rice pilaf (or try our rice pilaf recipe!)
- 6 tsp butter
- 1 tsp Cajun seasoning
- 1 tsp garlic (chopped)
- 1 onion (sliced thinly)
- ½ pound boneless/skinless chicken breast tenders
- 9 oz frozen peas
- ½ pound cooked shrimp
DIRECTIONS
Cook rice pilaf. Set aside to cool. In skillet melt butter and stir in seasoning and garlic. Add chicken and onion. Cook over medium high heat. Stir occasionally for 7-9 minutes. Add peas, shrimp and cooled rice mix. Continue to cook for approximately 4-5 minutes until peas and shrimp are heated through. Serve.
Cheddar Potato Chowder
*A cozy comfort food for those winter evenings *
INGREDIENTS
- 2 cups potatoes (diced)
- ¼ cup onion (chopped)
- 1 ¼ tsp salt
- 2 cups boiling water
- ¼ cup butter
- ¼ cup flour
- 2 cups fat free milk
- 2 cups sharp cheddar cheese (grated)
- 2 ½ tsp Worcestershire sauce
DIRECTIONS
Combine potatoes, onion, salt, and water. Cover and simmer for 10 minutes. Set aside and do not drain. In a separate saucepan, melt butter. Slowly add flour until smooth. Gradually add milk. Stir until smooth. Simmer and stir constantly. Texture should become thick. Remove from heat and add cheese. Stir until cheese become melted. Add undrained vegetables and Worcestershire sauce. Heat thoroughly but do not boil.
Flank Steak Florentine
*Excellent with a side of whole white canned potatoes*
INGREDIENTS
- 1 package frozen spinach (10 oz)
- ¼ pound mushrooms
- 3 Tbs butter
- ½ onion (chopped)
- 1 clove garlic (minced)
- ¼ tsp salt
- 1/8 tsp pepper
- 2 dashes Tabasco sauce
- ¼ cup parsley (minced)
- 1 beef flank steak (about 1 ½ pounds)
- 2 beef bouillon cubes
- 1 cup hot water
- 1 can cream of mushroom soup (10 ¾ oz)
- 2 Tbs dry vermouth (optional)
DIRECTIONS
Preheat oven to 375. Cook and drain spinach. Chop ½ of mushrooms and sauté in butter. Add onion and garlic. Stir in salt, pepper, Tabasco sauce, parsley, and spinach. Place on flank steak in lengthwise center strip. Roll beef. Secure with small skewers. Place in a baking dish. Dissolve bouillon cubes and pour over beef roll. Bake for 45 minutes. Baste often with bouillon juice. Remove roll from pan. Place pan on range top. Add undiluted mushroom soup, the rest of mushrooms (sliced), and vermouth if desired. Stir into pan until heated through. Slice beef and top with surrounding mushroom sauce.
Vegetarian Chili
*A chili that even meat lovers will enjoy!*
INGREDIENTS
- 2 Tbs olive oil
- 1 ½ cup celery (chopped)
- 1 ½ cup green pepper (chopped)
- 1 cup onion (chopped)
- 3 cloves garlic (minced)
- 2 (28 oz) cans diced tomatoes (undrained)
- 3 (16 oz) cans red kidney beans (rinsed and drained)
- ½ cup raisins
- ¼ cup red wine vinegar
- 1 Tbs chili powder
- 1 Tbs snipped parsley
- 2 tsp salt
- 1 ½ tsp basil (dried and crushed)
- 1 ½ tsp oregano (dried and crushed)
- 1 ½ tsp ground cumin
- 1 tsp ground allspice
- ¼ tsp pepper
- ¼ tsp hot sauce
- 1 bay leaf
- 1 (12 oz) can beer
- 1 cup shredded mozzarella (optional)
DIRECTIONS
Heat olive oil in heavy sauce pan. Add celery, green pepper, onion and garlic. Cover and cook until vegetables are tender. Stir in next 14 ingredients. Bring to boil. Cover and reduce to a simmer for 1 ½ hours. Stir in beer. Return to boil. Simmer uncovered for an additional 10 minutes. Remove bay leaf. Sprinkle tops with cheese if desired. Serve hot.
Soupa De’ Seca
This dish is perfect for that special Sunday brunch and can be made ahead of time.
INGREDIENTS
- ¾ pound cheddar cheese (grated)
- 1 small onion (chopped)
- 1 clove garlic (minced)
- 1 can cream of mushroom soup (10 ½ oz)
- 1 can cream of chicken soup (10 ½ oz)
- 1 can chicken broth (14 ½ oz)
- 2 cans (4 oz.) chopped green chilies
- 2 cups cooked chicken (boned)
- 12 corn tortillas (cut in quarters)
DIRECTIONS
Preheat oven to 350. In medium mixing bowl combine ½ cheese and all remaining ingredients except the tortillas. Place 1/3 of sauce in bottom of greased 3 qt shallow casserole dish. Place ½ of tortilla pieces on top of sauce. Repeat process. Top with sauce and sprinkle remaining cheese on top. Bake for 45 minutes or until bubbly.
Scrumptious Cranberry Sauce
Served warm or chilled, complement your turkey with this unforgettable sauce!
INGREDIENTS
- 1 cup orange juice
- 1 cup apple juice
- 2 cups sugar
- 1 bag cranberries
DIRECTIONS
Combine all ingredients. Bring to rolling boil. Stir occasionally. Reduce to medium heat and let cranberries pop. Remove any stems that may have been left behind. Stir and mash cranberries with wooden spoon until majority of cranberries have “deflated”. Remove from heat and let stand until cooled. For best results, make night before, refrigerate, and then reheat next day if desired.
Layered Apple Bake
Don’t be surprised if this easy-to-bake treat becomes a staple of your holiday festivities.
INGREDIENTS
- 1 loaf white bread (cubed into ½ in. pieces)
- 1 cup butter (melted)
- 1 ½ cup brown sugar
- Lemon rind (grated-2 lemons worth)
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- Squeezed juice of 1 lemon
- 1 cup apple juice
- 8 large apples (peeled, cored, and sliced)
DIRECTIONS
Preheat oven to 425. Grease 9×13x2 in. pan. Set aside. Mix bread cubes, butter, sugar, lemon rind, nutmeg, and cinnamon in bowl. In separate bowl combine lemon and apple juice. Pour about 1/3 of bread mixture into pan. Layer ½ of apple slices on top. Repeat layering until last layer is remaining bread mixture. Pour apple and lemon juice mixture over the top as evenly as possible. Cover with foil and bake for 30 minutes. Remove foil. Continue baking for 25 minutes. If tops begin to brown too quickly, lightly cover with foil once again. Serve warm with rich vanilla bean ice cream.
Nutty Honey Carmel Pop
This recipe may be the secret to getting the kids in from the snow and into the kitchen!
*Make sure to watch closely, as microwaves have different settings and the times listed may need to be appropriately adjusted to your individual appliance*
INGREDIENTS
- 1-2 bags microwave popcorn
- 1/3 cup margarine
- 2/3 cup brown sugar
- 1/3 cup corn syrup
- ½ tsp vanilla extract
- ¼ tsp baking soda
- 3 cups peanuts (may used mixed nuts if desired)
- Honey (to drizzle- optional)
DIRECTIONS
Pop popcorn in microwave. Set aside. In a 2 qt. microwave safe bowl melt butter. Add sugar and corn syrup. Stir. Microwave for 4 minutes. Add vanilla and baking soda. Stir well. Next, slowly add popcorn into bowl and mix well. Add nuts while stirring. Microwave 2-3 minutes, stirring after each minute. When done, spread mixture evenly onto waxed paper covered pan. If honey is desired, slowly drizzle on top. Let cool completely before separating into bite sized pieces.
Cozy Chai Latte Bread
Spice up your soul on cold winter days with this warm and aromatic delight!
*for a low fat version use fat free cream cheese and fat free egg substitute*
INGREDIENTS
- 1 ¾ cups flour
- 3 tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- ¾ cup granulated sugar
- ½ cup cream cheese
- 2 large eggs
- ¾ cup bananas (mashed)
- ½ cup Chai latte (prepared strong)
DIRECTIONS
Preheat oven to 350. Grease and lightly flour 9×5 in. loaf pan. Set aside. Mix together flour, baking powder, and salt. Set aside. Mix sugar, cream cheese, and eggs in separate bowl. Blend until texture is fluffy. Combine bananas and Chai latte into cream cheese mixture. Fold in flour mixture and blend until smooth. Pour mixture into loaf pan. Bake for 50-60 minutes, or until knife poked in center comes out clean. Let bread cool on rack for 10 minutes. Remove from pan.
 Chile Relleno Casserole
*This dish can serve both as a main dinner course or a hearty breakfast or brunch.
INGREDIENTS
- 1 cup half and half
- 2 eggs
- 1/3 cup all purpose flour
- 2 (7 oz.) cans of Ortega whole chiles.
- ½ pound jack cheese
- ½ pound cheddar cheese
- 1 (8 oz.) can tomato sauce
DIRECTIONS
Preheat oven to 350. Beat together half and half, eggs, and flour into a well blended batter. Set aside. Slit each chile down one side, lay open and remove any “veins.” Set aside. Grate cheeses and combine. In a 1 ½ qt. casserole dish, alternate layers of chiles, batter, and cheese. Make sure to keep about a handful of cheese set aside. Pour tomato sauce over top. Sprinkle with remaining cheese. Bake for 45 minutes. Serve.
CROCKPOT APPLE SAUCE
Ingredients:
* 4 1/2 cups tart cooking apples, peeled, cored, and sliced
* 1/4 cup water
* 1/2 cup brown sugar, packed
* 1 1/2 tablespoons lemon juice
* 1/4 teaspoon ground cinnamon (optional)
Preparation:
In a 3 1/2- to 4-quart slow cooker, combine the apples, water, brown sugar, and lemon juice, stirring to coat the apple slices.
Cover and cook on HIGH for approximately 3 hours, or until the apples are very tender. Mash and stir in the cinnamon. Serve warm or cold. Makes about 4 cups.
Ingredients:
* 4 pounds tart apples
* 2 tablespoons lemon juice
* 2/3 cup brown sugar, packed
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 2/3 cup all-purpose flour
* 1/2 cup granulated sugar
* 1/3 cup rolled oats
* 6 tablespoons cold butter (3/4 stick)
* 1/2 to 3/4 cup chopped walnuts
Preparation:
Peel, core and cut the apples into 1/4 ” thick slices. Place in a bowl and add lemon juice. In a separate bowl, combine cinnamon, brown sugar, and nutmeg; add to the apples and stir. In another bowl combine the oats, flour, and sugar. Cut the butter into eight small pieces; mix the butter and flour with a pastry blender, or ‘cut in’ butter into dry mixture using two forks. When the mixture is crumbly, butter a 13″ X 9″ inch baking dish. Spread apple mixture in the bottom of baking dish and sprinkle flour mixture on top and top with chopped nuts. Bake at 375° for approximately 40 minutes, or until apples are tender and topping is lightly browned. Serve warm. And for an extra special dessert, top with vanilla ice cream!
 This is a quick and easy favorite in our household and we seem to change it up every time we make it. Here are the basic ingredients.
- Cooked Tri-Colored Rotini Pasta
- Cooked Salad Shrimp
- Whole grape tomatoes
- Whole black olives
- Cubed Avocado
- Diced purple onion
Now here are a few of our favorite ways to Top It Off
- Add crumbled Bacon, Cheddar cheese curds and top with your favorite Ranch dressing
- Toss with lemon juice and Parmesan cheese
- Add green olives, feta cheese and top with olive oil and balsamic vinegar
- Spice the shrimp with chili powder, add chopped fresh cilantro and your favorite hot peppers then toss with lime juice
- Add marinated mushrooms and/or artichoke hearts and toss with a little mayo
The possibilities are endless. How will you Top It Off?
 Photo By Susie Baston Here’s a hearty dessert roll that’ll delight all your dinner guests on those crisp Fall nights out on the patio. Sit with a cup of coffee or tea and you’ll submerse yourself in pure bliss.
Pumpkin Curlicue Roll:
Cake:
- 3 large eggs
- 1 cup white sugar
- 2/3 cup pumpkin puree
- 1 tsp. lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup finely chopped walnuts optional
Filling:
- 1 (8 ounce) package cream cheese (cold)
- 6 tsp real butter
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
Preheat oven to 350. Line 10×15 inch jelly-roll pan with aluminum foil. Grease and flour foil. Set aside. Beat eggs and sugar in large bowl until texture is thick. Add pumpkin puree and lemon juice. In separate bowl mix flour, baking powder, salt, and remaining spices. Add to egg and sugar mixture. Stir until blended well. Pour batter into prepared jelly-roll pan. Sprinkle chopped walnuts on top. Bake for 12-15 minutes in preheated oven, or until center of cake “bounces” back when lightly touched. Remove from oven. Cover pan with damp towel and let cake cool to room temperature. While waiting, prepare filling. Whip all filling ingredients until stiff peaks form. Remove towel from pan. Carefully lift cake with the foil from the pan. With foil side down, sprinkle half of the powdered sugar on the cake. Carefully spread filling to desired thickness. Gently, roll the cake from long end to long end, removing the foil as you roll. Sprinkle remaining powdered sugar on top of finished roll. Refrigerate so filling can firm (may also freeze for later use) Slice and serve.
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