Pumpkin Roll II

Submitted By: BUCHKO

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Servings: 16
"This is the best pumpkin roll I've ever tasted. Everyone w ho tastes it alw ays ask for the
recipe. Note: One 29 ounce can of pumpkin w ill make 5 pumpkin rolls. Dust w ith additional
confectioners' sugar, if desired."

INGREDIENTS:
3 eggs
1 cup w hite sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped w alnuts
confectioners' sugar for dusting
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan
and line w ith parchment paper. Grease and flour the paper.
2. In a large bow l, beat eggs on high for five minutes. Gradually add w hite sugar and
pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle
walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back
when lightly touched. Immediately turn out onto a linen tow el dusted w ith
confectioners sugar. Peel off paper and roll cake up in the tow el, starting w ith the
short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream
cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to w ithin 1 inch of edges. Roll up
again. Cover and chill until serving. Dust w ith additional confectioners' sugar, if
desired.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed f rom Allrecipes.com 11/22/2012

Peanut Chicken 

Shauna Frandsen

An authentic Japanese recipe.

     

     2 eggs

     1/2 teaspoon salt

     3 to 4 tablespoons cornstarch

     8 boneless, skinless chicken breasts

     3 to 4 green onions, finely chopped

Break eggs into a shallow bowl.  Add salt and enough cornstarch to make a sticky dough (not too thick).  Add chicken, coating breasts with cornstarch mixture.  In a large skillet, cook chicken in hot oil until done in the middle and golden brown on both sides.  Slice chicken pieces diagonally.  Arrange on a platter and cover with sweet and sour sauce.  Garnish with peanuts and green onions.

Sweet and Sour Sauce

     1 clove garlic, minced

     1 teaspoon oil

     1/2 teaspoon salt

     2 cups water

     2 to 3 tablespoons cider vinegar

     1 cup sugar

     3/4 cup catsup

     

     1 to 2 tablespoons cornstarch

     1/4 cup cold water

Saute garlic in oil.  Add salt, 2 cups water, vinegar, sugar, and catsup.  Bring to a boil.  Thicken to desired consistency with paste made of cornstarch and cold water.

Serves 6 to 8

Asian Salad

Asian Salad brought by Natasha Ireland

Ingredients

2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce
Directions

In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Baked Pork Spring Rolls

Baked Pork Spring Rolls
- Beth Glider

1/2 lb ground pork
1 cup shredded cabbage (finely)
14 cup shredded carrots (finely)
2 green onions (thinly sliced)
2 tbsps fresh cilantro (chopped)
12 tsp sesame oil
12 tbsp oyster sauce
2 tsps ginger root (grated fresh)

1 12 tsps minced garlic
1 tsp chile sauce
1 tbsp cornstarch
1 tbsp water
12 squares spring roll wrappers (7 inch)
4 tsps vegetable oil
1 Preheat oven to 425 degrees F (220 degrees C).
2 Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
3 In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
4 Mix cornstarch and water in a small bowl.
5 Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
6 Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

Sun-Dried Tomato and Bow Tie Pasta (Italian Brunch Group)

Link to recipe

Ingredients

• 4 tablespoons dried basil
• 1 tablespoon minced pine nuts
• 1 tablespoon olive oil
• *Instead of the 3 ingredients above, I just used 2 large spoonfuls of already made pesto.
• 3 ounces sun-dried tomatoes
• 1/8 cup olive oil
• 3 cloves garlic, minced
• 8 ounces fresh mushrooms, sliced
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper (I left this out)
• 1 (16 ounce) package bow tie pasta

Directions

1. Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
2. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
3. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
4. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
5. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

DETAILED NUTRITION

Serving Size	1/8 of a recipe
Servings Per Recipe	8
Amount Per Serving
Calories	293
Calories from Fat	67
	% Daily Value *
Total Fat 7.4g	11 %
Saturated Fat 1.1g	6 %
Cholesterol 0mg	0 %
Sodium 371mg	15 %
Potassium 646mg	18 %
Total Carbohydrates 49.6g	16 %
Dietary Fiber 4.5g	18 %
Protein 10.5g	21 %
Sugars 6.4g
Vitamin A	8 %
Vitamin C	11 %
Calcium	9 %
Iron	38 %
** Thiamin	10 %
Niacin	46 %
Vitamin B6	13 %
Magnesium	22 %
Folate	72 %

from allrecipes.com posted by: JFOCHTMAN

Curry Chicken Salad (St Margaret's Teacher Luncheon)

I roasted 2 chicken breasts in the oven, shredded them & let them cool. Then I added about 1/2 c cranberries, 1/3 c walnuts, 1/4 c chopped green onions, salt & pepper, 2 t coarse ground mustard, 1/2 t curry powder and mayo until creamy.

Strawberry Spinach Salad (St Margaret's Teacher luncheon)

Strawberry Spinach Salad

1/4 c sugar (I leave this out, I don't think it needs any extra sugar)

1 quart fresh strawberries, sliced

1 (10-oz) package washed baby spinach greens

1 c sliced almonds, toasted


Honey Celery Seed Dressing


Lightly sprinkle strawberries with sugar and toss with spinach greens just before serving (I didn't do this. I just sliced the strawberries and put them in the salad. I think the dressing is sweet enough already). Top with desired amount of toasted almonds and dressing and serve.

Honey Celery Seed Dressing

3/4 c sugar
1/2 c honey
1 t paprika
1 t mustard
1 t grated onion
1/2 c lemon juice
1 c vegetable oil
1/2 t celery seed

Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery seed and continue blending. Keeps for 3 weeks.

Pumpkin Chocolate Chip Cookies

I have included original recipe which Carrie and I enjoyed :) and then the alternate recipe one that I shared last night at the dress rehearsal, that was asked for by a couple ladies.

Ingredients

• 1 cup canned pumpkin
• 1 cup white sugar (ALTERNATE I used Honey)
• 1/2 cup vegetable oil (ALTERNATE I used Applesauce)
• 1 egg
• 2 cups all-purpose flour (ALTERNATE I Used Whole Wheat Flour)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional) (I never put nuts in mine)

Directions

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

O-My Banana Chocolate Chip Cake

Cake:

1 ¼ C Sugar              ½ C Butter              2 Eggs

1 t baking soda       4 T Sour Cream       1 ½ C Flour

¼ t Salt       1 t Baking powder 1 t Vanilla      

1 C Bananas mashed

Topping:

¼ C Packed Brown Sugar       1/8 C sugar

1 T Cinnamon       1 C Choc. Chips      

1 C Nuts (optional)

Line an angel food cake pan with waxed paper and grease well. (I poke a hole in the center of a sheet of wax paper and slide it into the pan) Cream the sugar, butter and eggs. Combine bak. Soda and sour cream; stir into butter and sugar mixture. Add flour, salt and bak powder. Mix well. Stir in vanilla and bananas. Pour half of the batter into the pan. Combine Topping ingredients and sprinkle ½ the topping over the batter in pan. Pour remaining batter into the pan and sprinkle with remaining topping. Bake at 325* for 45-60 min. Cake is done when toothpick comes out clean. Cool before removing from the pan. 

Paula Deen's Ultimate Coffee Cake

Ultimate Coffee Cake Recipe courtesy Paula Deen 16 to 18 unbaked frozen dinner rolls 1 (3-ounce) package regular butterscotch pudding mix, not instant 1/2 cup brown sugar, packed 1/2 cup pecans, chopped 1 stick (1/2 cup) butter, melted The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Tracy's Thai Noodle Salad

Tracy's Thai Noodle Salad 1 lb thin spaghetti 1/4 C sesame oil 1/4 C Corn oil (I use canola corn oil) 1/4 C honey 1/4 C soy sauce (i use the low sodium kind) 1/4 tsp salt 1/2 C chopped cilantro 1/2 C chopped green onions or 1/4 C white onion 1/2 to 1 tsp red pepper flakes (we like it spicy) 1/2 C chopped lightly salted peanuts Cook spaghetti according to package directions, add salt to water. Drain. Heat oils in small saute pan until just warm (carefull....sesame oil will burn). Pour oil over cooked spaghetti. Add honey and soy sauce. Toss w/cilantro & onion. Add red pepper flakes to taste. Sprinkle on nuts before serving. This recipe is best made the night before.

Julie Carter's Jeweled Pumpkin Cookies

Jeweled Pumpkin Cookies Ingredients: 1 egg 1/3 cup butter or margarine 1 cup sugar 1 cup pumpkin(1[15oz.]can) 1 tsp. vanilla 1 tsp. lemon juice(If I don't have lemon, I use orange juice) 2 1/4 cups flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. ginger (I've also used 3/4 tsp. pumpkin pie spice in place of the ginger & nutmeg.) 1/4 tsp. nutmeg 1/4 tsp. salt 3/4 cup toffee chips (optional) 1 cup each vanilla chips & semi sweet chocolate chips Directions: 1. Mix egg, butter, sugar, pumpkin, vanilla and lemon juice together. 2. Mix flour, baking powder, spices, and salt. Add to wet ingredients. 3. Add toffee, chocolate and vanilla chips. 4. Drop onto a greased cookie sheet or lined with parchment paper. 5. Bake at 350' for 10-12 minutes. Cool on wire racks before serving.

Old-Fashioned Peanut Butter Cookies

Old-Fashioned Peanut-Butter Cookies Ingredients 2 cups creamy peanut butter (I use the Kirkland natural kind) 1 1/2 cups granulated sugar 1/2 cup packed light brown sugar 2 large eggs 2 teaspoons baking soda 2 teaspoons vanilla extract 1/2 teaspoon salt Directions 1. Heat oven to 350° F. 2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt. 3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie. 4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days. I store them in the freezer for months.

Ai's Miso Soup

Ai’s Miso Soup Any vegetables you want, cut thin (dikon, pumpkin, carrot, etc) (Per person) 1 c water 1-2 T miso (red, white or Koji (Ai’s favorite, it has rice in it) ½ t dashi (it's a fish bouillon base you can get at Japanese markets) Silken tofu (cut into small cubes) Green onion (sliced small) 1. Put the water and dashi in a pot at medium heat. 2. Once the water is hot add the vegetables and simmer until soft. 3. Put the amount of miso you need in a large ladle. Put a little of the dashi broth in the ladle with the miso and stir a small amount of the miso into the broth in the ladle. When the miso is mixed into the broth pour that part into the rest of the broth and vegetables and continue the same process until all the miso is in the pot. 4. Add the tofu and green onions (you can also wait to serve until you add the green onions). IMPORTANT: Don’t boil the miso!! Just heat until hot.

Black Bean Brownies

Ingredients

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 tablespoons vegetable oil
• 1/4 cup cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3/4 cup white sugar
• 1 teaspoon instant coffee (optional)
• 1/2 cup milk chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

**These are Really Sticky but taste good. An amazing healthy alternative to Betty Crocker, although she'll always be my favorite :) **