Thursday, October 29, 2009

Libby's Pumpkin Roll

Cake Ingredients:
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. pumpkin
powdered sugar

Filling Ingredients:
1 8 oz. pkg. cream cheese, softened
1 c. sifted powdered sugar
6 T. butter, softened
1 t. vanilla
powdered sugar
***a yummy addition: zest of orange & 2 T. orange juice

Cake Directions: Preheat oven to 375. Grease jelly roll pan, line with wax paper. Grease and flour paper. Sprinkle a thin towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. BEat eggs & sugar in large mixing bowl until thick. Beat in pumpkin. Stir into flour mix. Spread evenly into pan. Bake 13-15 min. or until center springs back. Immediately loosen cake from pan and invert onto towel. Remove pan; peel off paper. Roll cake in towel while hot, starting with 10" side. Cool completely on wire rack.

Filling Directions: Beat cream cheese, 1 c. powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake & remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar.


Saturday, October 17, 2009

Autumn Soup (or Harvest Stew)

I made this hearty crockpot recipe up one day as the weather turned cold. I used a lot of harvested produce locally from my garden or others, but that's not essential in making this meatless meal delicious. I added the bacon as an afterthought towards the end for the carnivores in the family. I just hope I remember all that I put in it!

2 cans beef broth
2-3 cups water (less for stew, more for soup consistency)
2 cups black-eyed peas (cooked)
2 cans kidney beans, drained
1 can white beans, drained
2 cans diced tomatoes (Italian-styled preferrable)
2 cups banana squash, cubed (any yellow squash will do)
2 cups zuccini, cubed
2 cups carrots, diced or coins
1 med. onion, diced
1 Tbs. garlic
1+ Tbs. Italian seasoning
dash cayenne pepper, salt, black pepper to taste
1 sm. pkg alphabet pasta (optional)

Put all (except alphabet pasta and bacon) in crockpot on low 7-8 hours or until cooked through. Add alphabet pasta the last hour (my pasta got a little mushy when I added it 2-3 hours before serving). Crumble pre-cooked bacon on top before serving.

And that's Harvest Stew! Feel free to modify as needed according to what you have in your pantry and fridge (which is why I used the name Harvest). If you add the alphabet pasta, you could change the name to Back-to-School Soup.

I guessed on the proportions above because I wasn't really paying attention as I added, so hopefully it tastes edible. I served it with warm bread and cold apple cider for a complete autumnal meal.

Here are some images that I had in mind while I concocted this recipe for the season.

Happy Autumn!