This is a Paula Dean Recipe:
Apple Stuffed Pork Loin Roast
Prep Time: 10 min
Inactive Prep Time: 1 hr 10 min
Cook Time: 1 hr 45 min
Level: Easy
Serves: 6 to 8 servings
3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied
Preheat oven to 375 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.
CROCK POT CHOCOLATE CAKE
This is from Nie Nie's sister, Jane. Nie Nie and her husband were the ones in the terrible plane crash in Arizona.
Jane--"And now I present the Crockpot Cake Recipe. Only, promise me you'll douse it with real cream. Not that fake stuff all whipped up ready for consumption, I mean straight from-the-udder cream."
1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.
Jane--"And now I present the Crockpot Cake Recipe. Only, promise me you'll douse it with real cream. Not that fake stuff all whipped up ready for consumption, I mean straight from-the-udder cream."
1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.
KIM G's LEMON COOKIES
1 box lemon cake mix
1 egg
2 1/4 cups Cool Whip
Mix these three ingredients together and refrigerate for an hour. Roll dough into balls and roll in powdered sugar. Place on greased cookie sheet and bake at 350 for 11-13 min.
1 egg
2 1/4 cups Cool Whip
Mix these three ingredients together and refrigerate for an hour. Roll dough into balls and roll in powdered sugar. Place on greased cookie sheet and bake at 350 for 11-13 min.
No measuring Potato Salad
Red potatoes - quartered and boiled - with skin on
Hard boiled eggs
green & yellow bell pepper
Red onion
Mayo
Miracle Whip
Yellow Mustard
Pickle relish
Black Pepper
Sweet basil
After spuds are done, drain & cut into bite-sized chunks. Sprinkle pepper & pour liberal amount of Wishbone Italian salad dressing, stir to coat all the potatoes. Let cool in fridge in covered bowl. Once cooled, add chopped up hard boiled eggs, (don’t be stingy with these) chopped onion and peppers. (Can add chopped celery if desired) In separate bowl mix Mayo, Miracle Whip, mustard and pickle relish - to taste. (I use more Mayo than Miracle Whip and I'm not stingy with the mustard either.) Dump this mixture onto potatoes and egg mixture, stir well and run the spoon over it to level * Slice a few hard boiled eggs and place on top of salad, sprinkle light amount seasoned salt, or paprika. Cover and replace to fridge until ready to eat. ** I didn’t measure anything, but can tell you I used 6 medium potatoes and 7 eggs; it fed 8 of us with small amount left over. The kids wanted this recipe. . . . here it is!
Hard boiled eggs
green & yellow bell pepper
Red onion
Mayo
Miracle Whip
Yellow Mustard
Pickle relish
Black Pepper
Sweet basil
After spuds are done, drain & cut into bite-sized chunks. Sprinkle pepper & pour liberal amount of Wishbone Italian salad dressing, stir to coat all the potatoes. Let cool in fridge in covered bowl. Once cooled, add chopped up hard boiled eggs, (don’t be stingy with these) chopped onion and peppers. (Can add chopped celery if desired) In separate bowl mix Mayo, Miracle Whip, mustard and pickle relish - to taste. (I use more Mayo than Miracle Whip and I'm not stingy with the mustard either.) Dump this mixture onto potatoes and egg mixture, stir well and run the spoon over it to level * Slice a few hard boiled eggs and place on top of salad, sprinkle light amount seasoned salt, or paprika. Cover and replace to fridge until ready to eat. ** I didn’t measure anything, but can tell you I used 6 medium potatoes and 7 eggs; it fed 8 of us with small amount left over. The kids wanted this recipe. . . . here it is!
ALPINE VILLAGE HOUSE SOUP - CHICKEN SUPREME
This recipe was featured in the Las Vegas Review Journal after the restaurant closed. The soup was a favorite of everyone, so the owners decided to share the authentic recipe with their patrons.
2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken, cooked
1 medium onion, ground
Yellow food coloring, optional
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 carrots, ground up
To prepare, boil all soup ingredients together for about 30 minutes. Allow to cool slightly and poor into a blender and process to a smooth texture. Pour blended mixture into a large pot, add roux, and cook until soup thickens.
Roux:
1/2 cup vegetable oil
1 cup all-purpose flour
To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes. Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.
Alpine Village served this soup in small, hot pewter kettles. When the soup was ladled into the kettles, it would sizzle. Erma and Ned had a complete set of pewter plates, mugs, and bowls from Alpine Village that they bought or received as gifts from their kids. It was one of our favorite places to go for dinner on special occasions.
Ron and Carol received a beautiful gold and flowered cake plate from Eddie, a part owner in the Alpine Village. The whole family went there after Ron and Carol’s wedding in 1972.
BOW TIE CHICKEN PASTA
I usually make this for potlucks....
Cook the Bowtie Pasta, drain and then cool down with cold water
What you need:
Bowtie pasta
Chicken ( I usually use Swanson Canned Chicken)
Crasins
Sliced Almonds
Briannas Poppy Seed Dressing
Cook the Bowtie Pasta, drain and then cool down with cold water Put Pasta in a separate bowl, and add the poppy seed dressing
Then add the shredded chicken, sliced almonds, and Craisins.
Then add the shredded chicken, sliced almonds, and Craisins.
Then just refrigerate salad. (Best served cold)
Other options: add green onions, or use red grapes sliced (add what you want) , I even made it once with pasta, chicken, sliced strawberries & blueberries and the dressing.
Other options: add green onions, or use red grapes sliced (add what you want) , I even made it once with pasta, chicken, sliced strawberries & blueberries and the dressing.
OATMEAL DOUBLE CRUNCH BARS
4 cups quick oatmeal
1 1/2 cup nuts, chopped
1 cup brown sugar
3/4 cup margarine, melted
1/2 cup honey
1 tsp. vanilla
1 tsp. salt
Combine all; mix well. Press firmly into well greased 15 1/2" x 10 1/2" jelly roll pan. Bake in preheated oven, 400 degrees for 10-12 minutes or until golden brown and bubbly. Cool. Cut into bars.
1 1/2 cup nuts, chopped
1 cup brown sugar
3/4 cup margarine, melted
1/2 cup honey
1 tsp. vanilla
1 tsp. salt
Combine all; mix well. Press firmly into well greased 15 1/2" x 10 1/2" jelly roll pan. Bake in preheated oven, 400 degrees for 10-12 minutes or until golden brown and bubbly. Cool. Cut into bars.
FRUIT COCKTAIL CAKE
2 cups flour
2 cups sugar
2 tsp. soda
1/2 tsp. salt
2 eggs, beaten lightly
1/2 cup brown sugar
1 cup chopped pecans (opt.)
1 29-ounce can fruit cocktail
dash of cinnamon
Drain fruit cocktail. Sift together: flour, sugar, soda, salt and cinnamon. Add fruit cocktail and eggs. Mix until blended. Pour into greased and lightly floured 9x13 pan. combine brown sugar and nuts--sprinkle over batter. Bake at 300 degrees for 45 minutes to 1 hour. Let set for 10 minutes. Serve with ice cream or whipped cream.
2 cups sugar
2 tsp. soda
1/2 tsp. salt
2 eggs, beaten lightly
1/2 cup brown sugar
1 cup chopped pecans (opt.)
1 29-ounce can fruit cocktail
dash of cinnamon
Drain fruit cocktail. Sift together: flour, sugar, soda, salt and cinnamon. Add fruit cocktail and eggs. Mix until blended. Pour into greased and lightly floured 9x13 pan. combine brown sugar and nuts--sprinkle over batter. Bake at 300 degrees for 45 minutes to 1 hour. Let set for 10 minutes. Serve with ice cream or whipped cream.
CAKE GLAZE
1 cup margarine, melted
6 cups confectioners sugar
2 1/2 tsps. almond flavoring
hot water (amount varies depending on desired consistency)
This is great to glaze a cake or to dip small cakes into.
6 cups confectioners sugar
1/4 cup cocoa
2 1/2 tsps. almond flavoring
hot water (amount varies depending on desired consistency)
This is great to glaze a cake or to dip small cakes into.
CHOCOLATE COOKIE MIX IN A JAR
1/2 cup white sugar
1/2 cup chopped pecans
1/4 cup cocoa
3/4 cup dark brown sugar
1 cup semi-sweet chocolate chips
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Combine flour, baking powder, baking soda, and salt. Set aside. In a 1 quart wide-mouth canning jar, layer white sugar, chopped pecans, cocoa, dark brown sugar, semi-sweet chocolate chips. Pack everything down tightly. Add flour mixture; it will be a snug fit. Attach instructions to the jar.
Instructions:
CHOCOLATE COOKIE MIX
1. Preheat oven to 350°.
2. Empty mix into bowl.
3. Add:
3/4 cup butter (softened)
1 egg, slightly beaten
1 tsp vanilla
Mix until blended. The dough may be sticky and a bit crumbly. Mix with hands if necessary. Shape into walnut size balls. Place 2" apart on greased cookie sheet. Bake 11-13 minutes.
1/2 cup chopped pecans
1/4 cup cocoa
3/4 cup dark brown sugar
1 cup semi-sweet chocolate chips
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Combine flour, baking powder, baking soda, and salt. Set aside. In a 1 quart wide-mouth canning jar, layer white sugar, chopped pecans, cocoa, dark brown sugar, semi-sweet chocolate chips. Pack everything down tightly. Add flour mixture; it will be a snug fit. Attach instructions to the jar.
Instructions:
CHOCOLATE COOKIE MIX
1. Preheat oven to 350°.
2. Empty mix into bowl.
3. Add:
3/4 cup butter (softened)
1 egg, slightly beaten
1 tsp vanilla
Mix until blended. The dough may be sticky and a bit crumbly. Mix with hands if necessary. Shape into walnut size balls. Place 2" apart on greased cookie sheet. Bake 11-13 minutes.
RON'S BARBECUE SAUCE
1/2 cup ketchup
1/4 cup brown sugar
1 Tbs. Worcestershire sauce
2 Tbs. honey
1 tsp liquid smoke
1 Tbs. sweet basil, smashed
dash garlic powder, to taste
Mix ingredients. Works great when put in a squirt bottle (like a mustard bottle) and squirt on meat instead of using brush. Squirt on meat when meat is almost done to avoid burning.
1/4 cup brown sugar
1 Tbs. Worcestershire sauce
2 Tbs. honey
1 tsp liquid smoke
1 Tbs. sweet basil, smashed
dash garlic powder, to taste
Mix ingredients. Works great when put in a squirt bottle (like a mustard bottle) and squirt on meat instead of using brush. Squirt on meat when meat is almost done to avoid burning.
ZUCCHINI BARS
Stir together and set aside:
2 ¾ cups flour
2 ¼ tsp baking powder
Beat:
1 ¼ cup margarine
Add:
¾ cup sugar
¾ cup brown sugar
Beat until fluffy.
Add:
3 eggs
1 ½ tsp vanilla
Beat well. Stir in flour mixture.
Stir in:
3 cups zucchini, shredded
1 ½ cups coconut
1 cup walnuts, chopped
Spread on greased cookie sheet. Bake at 350 degrees for 20-30 minutes or until toothpick stuck in center comes out clean. Cool.
Beat together and frost cake with: 3 Tbls milk, 3 Tbls melted margarine, 1½ tsp cinnamon, and 1 tsp vanilla.
2 ¾ cups flour
2 ¼ tsp baking powder
Beat:
1 ¼ cup margarine
Add:
¾ cup sugar
¾ cup brown sugar
Beat until fluffy.
Add:
3 eggs
1 ½ tsp vanilla
Beat well. Stir in flour mixture.
Stir in:
3 cups zucchini, shredded
1 ½ cups coconut
1 cup walnuts, chopped
Spread on greased cookie sheet. Bake at 350 degrees for 20-30 minutes or until toothpick stuck in center comes out clean. Cool.
Beat together and frost cake with: 3 Tbls milk, 3 Tbls melted margarine, 1½ tsp cinnamon, and 1 tsp vanilla.
CHOCOLATE BUTTER CREAM FROSTING
1/3 cup butter or margarine, softened
1/3 cup cocoa
2 cups powdered sugar
1 1/2 tsp vanilla
2-3 Tbs. milk
Mix thoroughly butter and cocoa. Blend in sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
1/3 cup cocoa
2 cups powdered sugar
1 1/2 tsp vanilla
2-3 Tbs. milk
Mix thoroughly butter and cocoa. Blend in sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
STRAWBERRY BAUMKUCHEN TORTE
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
6 egg yolks
2/3 cup flour
1/3 cup cornstarch
6 egg whites
1/4 cup sugar
2 8-ounce containers dairy sour cream
1/3 cup sugar
1 tsp vanilla
1 1/2 cups fresh strawberries, halved
In small mixer bowl beat butter or margarine about 30 seconds; gradually add the 1/2 cup sugar, lemon peel, and the 1/2 tsp vanilla. Add egg yolks, one at a time, beating well at high speed after each. Mix flour, the 1/3 cup cornstarch, and the 1/4 tsp salt; stir into butter mixture. Wash beaters well. In large mixer bowl beat egg whites till soft peaks form (tips curl over.) Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight.) Stir a small amount of egg white into flour mixture to lighten. Fold flour mixture into egg whites. Grease an 8-inch spring from pan. Spread a scant 1/2 cup batter evenly in the bottom (layer will be very thin.) Place under broiler 5 inches from heat; broil 1 to 1/2 minutes or till lightly browned. Watch closely to prevent over browning. Carefully spread another scant 1/2 cup batter atop first layer. Broil as before, turning if necessary to brown evenly. Repeat layers, making 5 layers in all. Stir together sour cream, the remaining 1/3 cup sugar and the 1 tsp vanilla. Spread half of the mixture over top cake layer. Broil for 1 minute or till cream mixture is set. Using remaining batter add 5 more cake layers to torte, broiling as before. Spread with remaining sour cream mixture. Broil again for 1 minute or till cream mixture is set. Cool torte 15 minutes on wire rack. Remove sides from pan; cool completely. Arrange a single row of strawberries around edge of torte and in the center, leaving a wide band empty between berries. Frost sides of torte with chocolate Butter cream Frosting. Using a tube with wide tip, pipe a circle of frosting between rows of strawberries. Chill. Mix jelly, lemon juice, and the 1 tsp cornstarch in a small saucepan. Cook and stir till mixture is thickened. Cool to room temperature. Spoon glaze atop berries just before serving.
CHOCOLATE BUTTER CREAM FROSTING
1/2 cup strawberry jelly
1 Tbs. lemon juice
1 tsp cornstarch
1/2 cup sugar
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
6 egg yolks
2/3 cup flour
1/3 cup cornstarch
6 egg whites
1/4 cup sugar
2 8-ounce containers dairy sour cream
1/3 cup sugar
1 tsp vanilla
1 1/2 cups fresh strawberries, halved
In small mixer bowl beat butter or margarine about 30 seconds; gradually add the 1/2 cup sugar, lemon peel, and the 1/2 tsp vanilla. Add egg yolks, one at a time, beating well at high speed after each. Mix flour, the 1/3 cup cornstarch, and the 1/4 tsp salt; stir into butter mixture. Wash beaters well. In large mixer bowl beat egg whites till soft peaks form (tips curl over.) Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight.) Stir a small amount of egg white into flour mixture to lighten. Fold flour mixture into egg whites. Grease an 8-inch spring from pan. Spread a scant 1/2 cup batter evenly in the bottom (layer will be very thin.) Place under broiler 5 inches from heat; broil 1 to 1/2 minutes or till lightly browned. Watch closely to prevent over browning. Carefully spread another scant 1/2 cup batter atop first layer. Broil as before, turning if necessary to brown evenly. Repeat layers, making 5 layers in all. Stir together sour cream, the remaining 1/3 cup sugar and the 1 tsp vanilla. Spread half of the mixture over top cake layer. Broil for 1 minute or till cream mixture is set. Using remaining batter add 5 more cake layers to torte, broiling as before. Spread with remaining sour cream mixture. Broil again for 1 minute or till cream mixture is set. Cool torte 15 minutes on wire rack. Remove sides from pan; cool completely. Arrange a single row of strawberries around edge of torte and in the center, leaving a wide band empty between berries. Frost sides of torte with chocolate Butter cream Frosting. Using a tube with wide tip, pipe a circle of frosting between rows of strawberries. Chill. Mix jelly, lemon juice, and the 1 tsp cornstarch in a small saucepan. Cook and stir till mixture is thickened. Cool to room temperature. Spoon glaze atop berries just before serving.
CHOCOLATE BUTTER CREAM FROSTING
1/2 cup strawberry jelly
1 Tbs. lemon juice
1 tsp cornstarch
TINY CHRISTMAS CHEESECAKES
2 pkgs. (8 oz. ea.) cream cheese, softened
1/2 cup sugar
2 Tbs. flour
dash of salt
3 eggs
1 tsp lemon rind, grated
1 can cherry pie filling
Line three dozen 1 3/4" muffin pan cups with paper baking cups. Preheat oven to 300 degrees. Beat cream cheese with sugar, flour, and salt until fluffy. Beat in eggs one at a time until blended. Stir in lemon rind. Pour into paper cups till almost full. Bake 15 minutes until set, but not brown. Cool 10 minutes. Tops will sink. Cover and chill at least 1 hour before serving. Top with cherry pie filling.
1/2 cup sugar
2 Tbs. flour
dash of salt
3 eggs
1 tsp lemon rind, grated
1 can cherry pie filling
Line three dozen 1 3/4" muffin pan cups with paper baking cups. Preheat oven to 300 degrees. Beat cream cheese with sugar, flour, and salt until fluffy. Beat in eggs one at a time until blended. Stir in lemon rind. Pour into paper cups till almost full. Bake 15 minutes until set, but not brown. Cool 10 minutes. Tops will sink. Cover and chill at least 1 hour before serving. Top with cherry pie filling.
EASY CHOCOLATE JELLY ROLL CAKE
4 eggs
1/2 cupwater
1 chocolate cake mix
powdered sugar
cocoa powder
2 cups whipped cream/ice cream
Line cookie sheet size pan with waxed paper. Spray with pam.
Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with sifted cocoa powder. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream or ice cream. Roll back up (without the towel) and chill. Slice to serve.
1/2 cupwater
1 chocolate cake mix
powdered sugar
cocoa powder
2 cups whipped cream/ice cream
Line cookie sheet size pan with waxed paper. Spray with pam.
Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with sifted cocoa powder. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream or ice cream. Roll back up (without the towel) and chill. Slice to serve.
EASY JELLY ROLL CAKE
4 eggs
1/2 cup water
1 yellow cake mix
powdered sugar
2 cups whipped cream/cool whip
3/4 cups jam or jelly
Line cookie sheet size pan with waxed paper. Spray with Pam.
Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with powdered sugar. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream and jelly. Roll back up (without the towel) and chill. Slice to serve.
1/2 cup water
1 yellow cake mix
powdered sugar
2 cups whipped cream/cool whip
3/4 cups jam or jelly
Line cookie sheet size pan with waxed paper. Spray with Pam.
Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with powdered sugar. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream and jelly. Roll back up (without the towel) and chill. Slice to serve.
WHITE CAKE JELLY ROLL
3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
6 egg yolks
3/4 tsp vanilla
1/3 c. + 2 1/2 tsp Sugar
6 egg whites
3/4 cup sugar
3/4 cup jelly, jam, whipped cream, etc.
powdered sugar
Grease and lightly flour a jelly roll pan. Place a sheet of wax paper on cookie sheet. Stir together flour, baking powder and salt. In small mixer bowl, beat egg yolks and vanilla at high speed for five minutes or until thick and lemon colored. Gradually add 1/3 cup plus 2 1/2 Tbs. sugar and beat until dissolved.
In large mixer bowl, beat egg whites at medium speed to soft peaks. Gradually add 3/4 cup sugar and beat to stiff peaks. Fold yolk mixture into whites (gently) just until blended. Fold in flour mixture into eggs gently just till blended. Spread in pan and bake at 375 degrees for 12-15 minutes. Sprinkle towel with powdered sugar and immediately loosen cake onto towel. Roll up and cool.
When cool, gently unroll and spread with desired filling (such as jelly, cool whip, ice cream, pudding.)
1 1/2 tsp baking powder
1/4 tsp salt
6 egg yolks
3/4 tsp vanilla
1/3 c. + 2 1/2 tsp Sugar
6 egg whites
3/4 cup sugar
3/4 cup jelly, jam, whipped cream, etc.
powdered sugar
Grease and lightly flour a jelly roll pan. Place a sheet of wax paper on cookie sheet. Stir together flour, baking powder and salt. In small mixer bowl, beat egg yolks and vanilla at high speed for five minutes or until thick and lemon colored. Gradually add 1/3 cup plus 2 1/2 Tbs. sugar and beat until dissolved.
In large mixer bowl, beat egg whites at medium speed to soft peaks. Gradually add 3/4 cup sugar and beat to stiff peaks. Fold yolk mixture into whites (gently) just until blended. Fold in flour mixture into eggs gently just till blended. Spread in pan and bake at 375 degrees for 12-15 minutes. Sprinkle towel with powdered sugar and immediately loosen cake onto towel. Roll up and cool.
When cool, gently unroll and spread with desired filling (such as jelly, cool whip, ice cream, pudding.)
PUMPKIN COOKIES
Cream:
3 cups canned pumpkin
2 eggs
1 1/4 cup shortening
3 cups sugar
Add:
6 cups flour
3 tsp soda
1 tsp salt
1/4 tsp cream of tartar
3 tsp cinnamon
1 1/4 tsp nutmeg
1 1/4 tsp pumpkin pie spice
Stir in:
2 cups raisons (soak & drain)
6 ounces chocolate chips
1 cup nuts (chopped) (optional)
Drop by tablespoonfuls on an ungreased cookie sheet. Bake at 400 degrees for 12 minutes. Remove from cookie sheet to cool.
3 cups canned pumpkin
2 eggs
1 1/4 cup shortening
3 cups sugar
Add:
6 cups flour
3 tsp soda
1 tsp salt
1/4 tsp cream of tartar
3 tsp cinnamon
1 1/4 tsp nutmeg
1 1/4 tsp pumpkin pie spice
Stir in:
2 cups raisons (soak & drain)
6 ounces chocolate chips
1 cup nuts (chopped) (optional)
Drop by tablespoonfuls on an ungreased cookie sheet. Bake at 400 degrees for 12 minutes. Remove from cookie sheet to cool.
JOAN'S SWEDISH APPLE PIE
4 (or more) apples, peeled & diced
Press down in bottom of pie plate.
1 Tbs. sugar
1 Tbs. cinnamon
Mix together and sprinkle over the apples.
1 1/2 stick margarine, melted
1 1/2 cup sugar
Pinch of salt
1 1/2 cup flour
1 egg
3/4 cup chopped pecans (optional)
Mix all ingredients together. Spread mixture over the apples. (It will be thick.)
Bake at 350 degrees for 45-50 minutes.
(This can be prepared in a 9 x 13 pan--just adjust the ingredient amounts.)
Press down in bottom of pie plate.
1 Tbs. sugar
1 Tbs. cinnamon
Mix together and sprinkle over the apples.
1 1/2 stick margarine, melted
1 1/2 cup sugar
Pinch of salt
1 1/2 cup flour
1 egg
3/4 cup chopped pecans (optional)
Mix all ingredients together. Spread mixture over the apples. (It will be thick.)
Bake at 350 degrees for 45-50 minutes.
(This can be prepared in a 9 x 13 pan--just adjust the ingredient amounts.)
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