Pumpkin-Toffee Cake Roll

Pumpkin-Toffee Cake Roll

6 eggs
1/3 cup sugar
1/3 cup packed brown sugar
2/3 cup canned pumpkin
3/4 cup cake flour
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
1/8 teaspoon salt
Confectioners’ sugar

1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1/3 cup plus 1/2 cup toffee bits, divided
1/2 cup caramel sundae syrup

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat yolks until slightly thickened. Gradually add sugars, beating on high speed until thick. Beat in pumpkin. Sift flour, cinnamon, ginger, allspice and salt together twice; gradually add to yolk mixture and mix well.
With clean beaters, beat egg whites until stiff peaks form. Gradually fold into batter. Spread into prepared pan.

Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small saucepan, sprinkle gelatin over rum; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold in rum mixture and 1/3 cup toffee bits.

Unroll cake; sprinkle with 1/4 cup toffee bits. Spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners’ sugar. Drizzle with caramel syrup; sprinkle with remaining toffee bits. Refrigerate until serving. Yield: 12 servings.

Recipe found here: Pumpkin-Toffee Cake Roll

Cinnamon & Sugar Cake

Cinnamon & Sugar Cake

1 package white cake mix (regular size)
1 cup 2% milk
1/2 cup sour cream
6 tablespoons butter, melted
3 eggs
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons vanilla extract

1 cup butter, softened
5 cups confectioners’ sugar
2 tablespoons 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon cinnamon-sugar

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, cinnamon and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar. Store in the refrigerator. Yield: 12 servings

Recipe found here:

White Chocolate Pudding

White Chocolate Pudding

1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups heavy whipping cream
2 cups milk
6 egg yolks, lightly beaten
3/4 cup vanilla or white chips
1 teaspoon orange or rum extract

In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened.

Remove from the heat. Stir 1-1/2 cups hot mixture into egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extract. Yield: 8 servings.

Recipe found here: White Chocolate Pudding

Chewy Pecan Cookies

Chewy Pecan Cookies

1 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
3 eggs
1/4 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie or apple pie spice
2 cups quick-cooking oats
2 cups raisins
1-1/2 cups chopped pecans

In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool. Yield: 5-6 dozen.

Recipe found here: Chewy Pecan Cookies Recipe

Tomato Tortellini Soup

Tomato Tortellini Soup

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions.

Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.

Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

Recipe found here: Tomato Tortellini Soup

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through.

Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.

Recipe found here: Bacon Cheeseburger Pasta

Caramel Apple Dumplings

Caramel Apple Dumplings


1-1/2 cups water
1 cup packed brown sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/4 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup diced peeled tart apples
Whipped cream or vanilla ice cream, optional

In a large saucepan, combine sauce ingredients; bring to a boil, stirring constantly.

For the dumplings, combine flour, sugar and baking powder in a large bowl.

Add milk, butter and vanilla; stir just until moistened. Gently fold in apples.

Drop by heaping teaspoonfuls into the boiling sauce.

Cover and cook over low heat until a knife inserted in the center comes out clean, about 8-10 minutes. Serve warm with whipped cream or ice cream if desired. Yield: 6 servings.

Recipe found here: Caramel Apple Dumplings


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