Pumpkin Roll

This might look like it takes a long time to make or look difficult, but it really isn't. It is so yummy, you might want to make more than one.

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

FOR CAKE:PREHEAT oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Yield: 1 Roll, approx. 10 servings

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Banana Bread

1/2 c. margarine or butter
1 c. sugar
2 eggs
1 c. mashed bananas
1/4 c. milk + 1t. lemon juice (to make buttermilk)
2 c. flour
1 1/2 t. baking powder
1/2 t. soda
1/4 t. salt
1/2 c. nuts, chopped

Preheat oven to 350 degrees. Grease loaf pan. Cream margarine & sugar. Add eggs, banana & milk. Mix dry ingredients in seperate bowl. Add to wet ingredients. Add nuts if desired. Bake for 1 hr. This recipe can be doubled or tripled.

Zucchini Bread

1 c. oil
2 c. sugar
3 eggs
3 t. vanilla
2 c. zucchini, shredded
3 c. flour
1 t. baking soda
1 t. salt
3 t. cinnamon
1/4 t. baking powder
1/2 c. chopped nuts, optional

Preheat oven to 350 degrees. In mixer bowl, combine oil & sugar. Add eggs, vanilla & zucchini. Mix dry ingredients in seperate bowl, add slowly to wet ingredients. Divide into 2 greased loaf pans. Bake for 1 hr. Yield: 2 loaves

Biscuits & Gravy

This is one of Craig's favorite breakfasts. Actually, he would eat it for any meal.

Biscuits:
2 c. flour
4 t. baking powder
1 T. sugar
3/4 t. salt
1/4 c. shortening
7/8 c. milk-not sure why this amount, but it is between 3/4 & 1c. on my glass measuring cup.

Mix dry ingredients in mixing bowl. Add shortening. Cut into flour mixture until crumbly. Add milk. Stir with fork. Gently knead 10 times. Pat out to 3/4" thick. Cut out, place on ungreased cookie sheet. Close together for soft sides, Further apart for crunchier sides. Bake at 450 degrees for 12-15 minutes or until brown. Yield: 9 biscuits

Gravy:
1 lb breakfast sausage
3/4 c. flour
3 c. milk
salt & pepper, if needed

Cook sausage in a pan, sprinkle flour over top & stir. Slowly add milk. Stir until thickened. Add salt & pepper to taste. Serve over biscuits.

*We always use our venison breakfast sausage & never add salt or pepper, but you may need to if using a different sausage.

French Bread

This is an easy recipe. It doesn't require kneading & is done in about 1 1/2 hrs, including baking. Yum!

2 T. yeast
2 1/2 c. warm water
In large mixer bowl, add yeast to water & let it dissolve without stirring.
2 T. sugar
1 T. salt
2 T. oil
6 c. flour
sesame seeds, optional

Add sugar, salt & oil. Mix in flour & stir every 10 minutes for 1 hr. Knead on floured surface 3 or 4 times, just so it isn't sticky. Divide dough in half. Roll out & then shape into loaves & place on greased cookie sheet. Brush the tops with milk, then slit the tops. Sprinkle sesame seeds on top if desired. Bake at 400 degrees for 30 minutes. Makes 2 loaves.

Green Chile Rice

1 can cream of celery or chicken soup

1 c. sour cream

1 can diced green chiles

1 c. shredded cheese

1 1/2 c. uncooked instant rice

In a bowl, combine the soup, sour cream, chiles & cheese. Stir in rice. Transfer to a greased shallow 1 1/2 qt. baking dish. Bake, uncovered, at 350 degrees for 25 minutes or until rice in tender. Yield: 4-6 servings

*I usually double this because we like leftovers. Great with Fajitas.

Brown Sugar Carrots

1 lb. baby carrots
1-2 T. butter
1-2 T. brown sugar

Steam carrots until tender. Turn off heat & drain water. Add butter & brown sugar to carrots. Place lid on pan & let melt. Stir together to coat & Serve! This in one way my kids WILL eat cooked carrots!