Libby’s Pumpkin Cake Roll

 

For the cake roll:

1 cup chopped walnuts, toasted, set aside

3 large eggs, separated, room temperature

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1/8 tsp. salt

Filling:

8 ounces cream cheese, softened (Do not use whipped cream cheese for this recipe.)

2 tblsp. butter, softened

1 cup confectioner's sugar

3/4 tsp. vanilla extract

Line a 15 x 10 x 1 inch baking pan with waxed paper; grease the paper and set aside. In a large bowl beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan. Top with toasted walnuts.

Bake at 375 degrees until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto parchment paper. Gently peel off waxed paper. Roll up cake in the paper jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioner's sugar, spices, and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 inch of edges. Roll up again without the paper. 

Sprinkle with confectioner's sugar when serving if desired, serve with whipped cream.

This can be frozen up to 3 months. 

Brown Butter Pretzel Cookies

 Oven temp: 350 degrees

Baking time: 15 minutes

Yield: 12 Cookies

Ingredients:

1 cup plus 2 TBLSP butter.  Watch this video on how to brown butter.   https://youtu.be/kQYgAmpwTTA

1/2 cup granulated sugar

1/4 cup dark brown sugar 

2 tsp of vanilla

1 cup flour

1 and 1/4 cup crushed pretzels (keep some chunks)

Brown butter in a sauce pan. Melt over medium heat. Once butter gets foamy reduce heat to medium low. Stir frequently and watch butter carefully for it to turn brown on the bottom. It can take 4-6 minutes. You can taste it to see if it tastes nutty. Takeoff the heat once it is golden brown. Immediately pour into a glass bowl and refrigerate. Once the butter is solid let it come to close to room temperature. 

Using an electric mixer with a paddle attachment, beat the butter,sugar, brown sugar and vanilla Together on medium-high speed until it is light in color and fluffy. This should take about 4 minutes. 

Chop up pretzels in food processor leaving chunks. Mix the flour and pretzels together in another bowl. Add the pretzel mixture to the butter mixture 1/2 a cup at a time blending after each addition. 

Refrigerate the dough for about 15 minutes. Roll out the dough onto a lightly floured surface to about 1/2 inch thickness. Cut with cookie cutter or a glass.  Arrange on parchment paper cookie sheet and chill for 15 minutes until lightly browned. Beat an egg white and brush tops of cookies before baking  sprinkle with sea salt and brown sugar  

Let cookies cool before removing from cookie sheet. They are very fragile and will break easily. 

Italian Potato Salad

 Potatoes, peeled and cut into chunks - add salt to water

Celery, diced

Red onion, diced

Green beans, cooked   You can use frozen green beans too

Fresh mint, basil, parsley

Good seasons Italian dressing mix - follow instructions to make the mix  I used almost whole bottle

Garlic powder

Salt and pepper

Boil potatoes until fork tender

Chop all ingredients, put in large bowl

Add Italian dressing - let marinate while potatoes are cooking

Drain potatoes, mix everything together. 

Marinate overnight. 

Jan's Pecan Pie

 1.5 cups sugar

3 eggs

1/2 tsp salt

1/4 cup melted butter

1 tsp vanilla

Sprinkle toasted chopped pecans in bottom of unbaked pie shell. 

Pour all mixed ingredients over nuts.

Bake at 400 degrees for 15 minutes. Lower temperature to 350 degrees for 35-40 minutes.

Jan's Pie Crust

 Makes enough for 4 pies or more.

5 lbs flour

3.5 lbs crisco

salt

Mix with cold milk or ice water until the dough holds together.

Roll out onto pie plates.

Jan's Date and Nut Bread

 5.5 ounces of cut dates

1 tsp baking soda

1 cup boiling water

1 cup sugar

2 tbsp butter

1 egg

1 cup chopped toasted nuts

1 tsp vanilla

1.5 cups flour

Soak dates in boiling water and baking soda.

Mix rest of ingredients, then add date mixture.

Grease and flour loaf pan.

Bake at 350 degrees for 45-60 minutes.

Jan's Dutch Apple Pie

 Enough apples for 4 pies

Mix sliced and peeled apples with 1 cup brown sugar

2 tbsp flour

1 tsp cinnamon

1 tsp lemon juice

Mix together:

6 cups sugar

1 cup brown sugar

1 cup farina

2 tbsp cinnamon

1 tbsp nutmeg

Add mixture to apples and mix well.

Cover with streusal topping and bake at 425 degrees for 15 minutes. Lower temperature and bake at 350 degrees for 45 minutes.