Monday, November 17, 2008
Monday Morning Blog
Save on Cash - Splurge on Taste
One of the best ways to save at Thanksgiving is with a home made dessert.
Purchased desserts are tempting but they're priced sky high and often don't taste as good as they look.
A home made dessert is economical as well as delicious.
Home Made Pumpkin Cream Cheese Roll
A Thanksgiving classic. Looks hard to make but it's so easy.
Buy this yummy dessert at a fancy pastry shop and expect to pay $20.00.
Make it at home for around $4.00 - a big difference!
Pan size: Uses a jelly roll pan (11 X 15 with 1 inch sides)
Baking parchment needed
There is no shortening or baking powder in this recipe
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup all purpose flour
2/3 cup canned pumpkin (not pumpkin pie filling)
3 large or extra large eggs (3/4 cup)
Position oven rack so cake will bake in center. Preheat to 350 degrees. Line pan with parchment paper. Do not grease. Cut 2 more pieces of parchment paper the same size. Set them aside.
Whisk dry ingredients together in one bowl. Whisk pumpkin and eggs together in another bowl. Combine both bowls, whisking briefly to blend. Do not over mix.
Working quickly, spread batter into prepared pan. Batter will look skimpy. Don't worry.
Bake in preheated oven 20-25 minutes or until top is just starting to brown. Cake top should not be moist.
Remove from oven and immediately use knife to release cake from sides of pan. Pick up the knife as you move it. Do not drag knife through cake.
Without cooling the cake, put a piece of the reserved cut parchment paper over the top and invert cake onto cooling rack. Carefully remove the paper the cake was baked on and discard.
Working quickly, put the third piece of cut parchment paper over the cake and roll up from shorter end to shorter end with the paper in between the cake as it rolls up. Roll up firmly but don't squeeze cake.
Let cool, seam side down, at least an hour. The paper remains in place during the cooling.
2 (8oz) packages regular cream cheese (softened - light or fat free not recommended)
1/2 cup sugar
Using an electric mixer, whip cheese and sugar together until fluffy. Gently unroll cooled cake. Do not flatten cake. Remove inner paper and discard.
Lightly dollop filling over cake and spread evenly. Use the exterior paper to re-roll cake then discard. Place on serving dish, seam side down. Refrigerate.
Dust with powdered sugar at serving time.
Wednesday, November 5, 2008
Monday Morning Blog
Summer is gone and so are the garden fresh greens, cucumbers and tomatoes we enjoyed as salads.
But don't worry, there's a seasonal abundance of healthfully delicious, winter greens and veggies ready to take their place.
Cold season salads are easy on the budget plus they're an environmentally responsible alternative to the high cost of out of season, out of region, hot house grown greens, tomatoes and lettuce.
Cinnamon Carrot Salad
Great with chicken or beef. Divine with stew. Make it a main dish salad by adding some nuts or tofu.
1 pounds carrots (washed, peeled and cut into strips 2 inches long X 1/4 inch wide)
1/4 cup white raisins (optional)
3 tablespoons lemon juice (bottled OK)
2 tablespoons sugar
1 teaspoons olive oil
1 cloves garlic (finely minced)
1/4 teaspoon cumin
1/4 teaspoon apple pie spice blend or cinnamon
1/4 teaspoon ground dry ginger
1/4 teaspoon Kosher salt
Pinch cayenne pepper (or to taste)
Put one inch of tap water into a medium pot. Cover. Bring to a boil on high. Add carrots and optional raisins.
Cook, partially covered, until carrots just begin to soften - 1 or 2 minutes. Drain. Whisk remaining ingredients together. Toss with hot carrots and raisins. Chill.