Beef Burgandy CrockPot

A simple meal in a pot to fix, but it taste and looks elegant.  Serve this with a good quality Burgandy red wine and a loaf of warm French bread and you will have all you need for a good relaxing no fuss meal.

Ingredients
4 slices bacon
2 lbs beef stew meat
2 carrots, cut into chunks
1 onion, sliced
1/2 cup all-purpose flour
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 ounces condensed beef broth
1/2 cup Burgundy wine (or other dry red wine)
1 tablespoon Worcestershire sauce
3 cups sliced fresh mushrooms
16 ounces egg noodles, uncooked
2 tablespoons chopped fresh parsley

Directions:

Cook bacon until crisp; drain, and crumble.Place beef, bacon, carrots, and onions in the bottom of the crock pot. Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce.  Pour mixture into crockpot.

Cook on high for 1 hour.

Reduce to low and cook for 5-6 hours. Add mushrooms to crock pot. Cook on high for 30 minutes or until mushrooms are cooked to your liking. While mushrooms are cooking, prepare noodles according to package directions. 

Serve beef over noodles garnished with parsley, if desired.

Read more at: http://www.food.com/recipe/crock-pot-beef-burgundy-81065?layout=desktop&oc=linkback

Crock Pot Asian Pork Stew

This slow cooker dish is really easy and   amazingly good.  This dish can be started before you leave for work and be ready when you come home. All in one meal and better yet, one dish to wash.  I love this dish,  one of my favorite meals. Ingredients: 2 lb boneless country-style pork ribs, cut into 2-inch pieces 3 medium carrots, cut into 1-inch slices 2 medium onions, cut into 1-inch wedges 1 package (8 oz) fresh whole mushrooms, cut in half if large 1 can (8 oz) whole water chestnuts, drained 1 can (8 oz) bamboo shoots, drained 3/4 cup hoisin sauce 1/3 cup reduced-sodium soy sauce 4 large cloves garlic, finely chopped 1 tablespoon finely chopped gingerroot 4 cups water 2 cups uncooked long-grain white rice 2 tablespoons cornstarch 3 tablespoons water 1/3 cup lightly packed coarsely chopped cilantro Directions: 1.Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker. 2.Cover; cook on Low heat setting 7 to 9 hours. 3.During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed. 4.Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir. 5.Sprinkle cilantro over stew. Serve over rice. Makes 8 servings (1 cup stew and 3/4 cup rice each)

 

Standing Rib Roast for the Holidays



Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a commanding presence on your holiday table. That other holiday favorite, beef tenderloin, can't begin to compare in brawn or beefiness. 

The rib meat has the most marbling in the steer, and it's that marbling that gives the roast its deep, minerally essence.

The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness. 

And while the beef rests after its turn in the oven, a minor amount of its marvelous rendered fat anoints carrots and potatoes, which helps goad them toward their own golden goodness. 

Ingredients:Beef:

• 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
• 1/4 cup mixed peppercorns (pink, white, and green)
• 3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon extra-virgin olive oil
• 3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
• 3 pounds carrots, peeled and cut diagonally into 2-inch pieces

Jus:

• 1 (750 milliliter) bottle Pinot Noir
• 1/2 cup chopped shallots
• 4 tablespoons unsalted butter, divided
• 2 1/4 cups reduced-salt beef or chicken broth

• Special equipment:Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

preparation

For roast beef:
Pat roast dry and put, fat side up, on rack in roasting pan.

Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.

Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.

Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.

Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).

While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.

Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.

Make jus while vegetables roast:
Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.

Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.

Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.

To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

Read More http://www.epicurious.com/

Sweet Potato Casserole

Thanksgiving is over, but the requests for my Sweet Potato Casserole is not.  This is the best sweet potato dish you will ever taste. I always add a few more pecans, just because I love pecans. Try this and see if this won't become one of your favorites.

 

 

 

 

 

 

Sweet Potato Casserole

 

3 cups mashed sweet potatoes

1 teaspoon vanilla extract                               

1 cup brown sugar

2 eggs, lightly beaten ½ cup half/half

1 cup of shredded coconut (optional)

                                      

Praline Topping:

½ cup brown sugar  

⅓ cup flour
⅓ cup melted butter     
1 to 1 ½ cup chopped pecans

Combine first 7 ingredients. Pour into a buttered 1½ to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned. 

Yields: 6 to 8 servings



 

Hermetic Storage Jars, Set of 4

CHEFS Rectangular Spice Measuring Spoons, Set of 8 - set of 8

Bountiful Baked Potato Soup

 

 

Brrrr.. snow is in the air, a crackling fire warms the hearth and a delicious pot of Baked Potato Soup in on the stove, oh the joys of winter. 

 When you are cold nothing is better than soup to warm your bones.

This Baked Potato Soup is so good, you will go back for seconds and thirds. If have a favorite soup recipe drop us line the comments section and share.

Bountiful Baked Potato Soup

Ingredients

 

¼ pound Butter                                                                           

3 cups diced onions

½ cup flour                                                                                           

2 quarts Stock

1¼ cups Potato Buds                                                                 

1 quart half and half

½ teaspoon Broiler Spice                                                                 

1 teaspoon basil

Dash of Tabasco Sauce                                                   

 3 cups diced fried potatoes

3 pieces bacon, cooked and crumbled

Directions:

 

In a large Dutch oven add butter and onions and sauté on low for 10 minutes. Add flour cook for 4-5 minutes. Mix Chicken stock with potato buds; use a whip and blend until smooth; add stock mixture to roux; mix slowly using a whip. Cook for 15-20 minutes; whip in half and half and cook for 10 more minutes. (Do not boil)  Season with broiler spice, basil, and Tabasco, top with crumbled bacon.

To each bowl add ½ cup diced fried potatoes.

 

Yield: 6 to 8 servings

Praline Apple Crisp

Slow-Cooked Praline Apple Crisp

 

There are two aspects of cooking I desire, one is a simple, fast, easy recipe, and two, it must taste fabulous. This is where my slow cooker comes to play.  I look for recipes online that marries the two together, the convenience plus a recipe that is awesome. I ran across this recipe from Pillsbury and it met all my expectations.  Apples are in season so that makes this a winner.  Try it, you will love it.

 

The cinnamon-rich flavors of old-fashioned apple crisp meet the convenience of a slow cooker.

 

Ingredients

 

6             medium-size crisp tart apples (Granny Smith or Braeburn), peeled if desired, cut into 1/2-inch-thick slices (about 6 cups)

1             teaspoon ground cinnamon

½            cup quick-cooking oats

1/3         cup packed brown sugar

¼            cup all-purpose flour

½            cup cold butter, cut into small pieces

½            cup chopped pecans

½            cup toffee bits

Ice cream, if desired

 

Directions

 

Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix apples and cinnamon to coat. Place in slow cooker.

In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples.

Cover; cook on Low heat setting 4 to 6 hours. Serve apple crisp with ice cream.

http://www.pillsbury.com/recipes/slow-cooked-praline-apple-crisp/e97bff88-afc6-4274-8e04-935a6d844464?nicam2=Email&nichn2=Core&niseg2=PB&nicreatID2=PB_11_19_2013

 

 

Slow Cooker Recipe Cards

Easy Asian Shrimp

When  I'm in the mood for something tasty and also quick to make, Easy Asia Shrimp comes to mind. This can be made in under 30 minutes, add an oriental salad and it's a meal.

 

 

 

 

 

 

Asian Shrimp

 

1 pound unpeeled large shrimp                                   

2 to 3 tablespoons peanut oil

2 tablespoons catsup                                        

2 tablespoons Worcestershire sauce

1 teaspoon sugar                                                                     

2 teaspoons soy sauce

2 teaspoons dry sherry or cognac                                 

¼ teaspoon sesame seed oil

6 drops bottled hot pepper sauce

Clean shrimp by cutting through the shell and removing the black vein. Wash and pat dry.  In wok stir fry shrimp in hot oil until shrimp turns red about 6 minutes. Remove shrimp, drain off oil from wok. Add remaining ingredients to wok; Heat to sizzling. Return shrimp to wok cover and cook for 25 minutes.  Yield: 4 servings
 

Joyce Chen Pro Chef Excalibur Nonstick Wok, 14 inch - 14" Professional carbon-steel 14" nonstick wok with superior Excalibur nonstick surface that is safe for metal utensils.

Krispy Kreme Doughnuts

Krispy Kreme Doughnuts

Ingredients

 1 1/4 cups water, warm

1 tablespoon active dry yeast
1/4 cup honey
3 cups flour         
1 1/2 tablespoons non fat dry milk
 1/2 tablespoon salt

Creamy glaze

 1/3 cup butter

2 cups powdered sugar
2-4 tbsp hot water
1 1/2 tsp vanilla
4 cups vegetable oil for frying

Directions

Pour the warm water into the bowl of your stand mixer (I like to make the water a little bit warmer than bath water, so that when the bowl cools it slightly, it will still be warm enough to activate the yeast). Sprinkle the yeast evenly over the water. Drizzle the honey over the yeast. Let rest for 5-10 minutes until yeast is very foamy.

Add the flour, dry milk, and salt to the bowl. Knead with the dough hook on a low speed. Once the dough starts to form, allow the hook to continue to knead for another 5-6 minutes until the dough is elastic and no longer sticky. Cover the bowl and let dough rise until doubled in size.

Punch down the dough and move it to a floured workspace like the kitchen table. Roll out the dough to about 1/4 inch thickness. Cut out the doughnuts, and be sure to cut a small hole in the middle (this prevents the center of the doughnut from being undercooked, so don't skip it!). Cover and let the dough rise once more for about 10 minutes.

Meanwhile, prepare the oil. You need about 2 inches of oil in a pot. I just used a small 2 quart saucepan, and I was able to fry 2 doughnuts at a time. If you want to fry more doughnuts at a time, simply use a bigger pot with more oil. 4 cups of oil worked perfectly for me. Heat the oil over medium-high heat. It's ready when water droplets make it slightly sizzle. Gently place each doughnut in the oil. Once you see brown begin to creep up the side of the doughnuts, flip them (this should happen pretty quickly, it won't take more than a minute, especially as the oil continues to get hotter). Remove the doughnuts to a wire rack over paper towels to let dry and cool slightly.

Glaze: Whisk together the powdered sugar, vanilla and milk. Add 1-2 tablespoons of additional milk if the glaze is too thick for dipping. Thoroughly dip each doughnut in the glaze, top and bottom. Place back on the wire rack to allow the excess glaze to drip off.    Krispy Kreme Doughnuts

Granny Smith Apple Crisp

 

 

Granny Smith apples are the key to this crisp, because their tartness is delicious with the sweet, crunchy oat-flecked crumb topping. Granny Smith apples are among my most favorite fall fruits.  Not only are they delicious and tart but they lend themselves so many great dishes.

 

 Ingredients

 3 pounds Granny Smith apples—peeled, cored and thinly sliced

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1 stick unsalted butter, finely diced and chilled, plus 2 tablespoons

1 1/2 cups all-purpose flour

1 1/2 cups light brown sugar

3/4 cup rolled oats (not quick-cooking)

1 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

Scant 1/2 teaspoon ground cardamom

Crème fraîche or vanilla ice cream, for serving

Directions

Preheat the oven to 350°. In a large bowl, toss the apples with the lemon juice and granulated sugar. In a very large skillet, melt the 2 tablespoons of butter. Add the apples and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Scrape the apples into a large baking dish.

Wipe out the bowl. Add the flour, brown sugar, oats, cinnamon, salt, cardamom and the 1 stick of diced butter and, using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse meal. Press the topping into clumps and scatter it over the apples.

Bake the crisp for 45 to 50 minutes, until the apples are bubbling and the topping is golden. Let cool, then serve warm with crème fraîche or ice cream.

CONTRIBUTED BY  TANYA HOLLAND

Slow-Cooked Sweet & Spicy Baby Back Ribs

 

I love slow cookers (crock pots) I confess I cook one to two meals a week in  slow cooker. Is so easy, I throw everything in the night before and Shazam, you wake up morning you’re your dinner is done for the day. When I ran across this recipe for baby back ribs, (my favorite by the way) I could not wait to try it. It was so easy and so good, I wanted to pass I on. Believe me you will love this recipe I you like baby back ribs.

 

 

Slow-Cooked Sweet & Spicy Baby Back Ribs

Ingredients

3/4 cup Pace® Picante Sauce
3/4 cup peach preserves
2 packets Swanson® Flavor Boost™ Concentrated Beef Broth
2 tablespoons peeled and grated fresh ginger root
1 teaspoon crushed red pepper
4 pounds pork baby back ribs, cut into serving-sized pieces 

Directions

Stir the picante sauce, preserves, concentrated broth, ginger and red pepper in a 6-quart slow cooker. Add the ribs and turn to coat.

Cover and cook on LOW for 7 to 8 hours or until the ribs are fork-tender.

 

5 Savory Pumpkin Recipes

 

Savory Pumpkin Recipes abound in the Fall  due to the over abundance and availability of fresh pumpkins.  Of course canned pumpkin is available all year round, but nothing taste better than fresh from the vine fruit.  For decorations use the larger variety but for baking choose the nice small to medium for better flavor.  Below I have listed some of my favorite pumpkin recipes, so you have plenty of choices for you next holiday meal.

 PUMPKIN CHEESECAKE

Ingredients

Crust:

1 3/4 cups graham cracker crumbs

• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin     
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon   
•    1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

 

Pumpkin Mousse Parfaits

Ingredients

1/4 cup dark rum

• 1 packet (2 teaspoons) unflavored gelatin powder
• 1 (15-ounce can) pumpkin (not pie filling)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 2 extra-large egg yolks
• 2 teaspoons grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 1/2 cups cold heavy cream
• 1 1/2 teaspoons pure vanilla extract
• Sweetened whipped cream
• 8 to 10 chopped ginger cookies
• Crystallized ginger, for decoration, optional

Directions

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger

 

PUMPKIN PIE

Ingredients

1 (8-ounce) package cream cheese, softened

• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pre-made pie dough
• Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Browning the butter for this pumpkin cake's icing adds wonderful flavor, and it goes so well with the spiced cake. Feel free to use your favorite cream cheese icing or, if you're pressed for time, use a purchased frosting. This pumpkin cake makes a fabulous dessert for Thanksgiving, or make it for a fall treat.

 

Pumpkin Cake

 Ingredients:

2 cups all-purpose flour

• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1 cup vegetable oil, such as canola, safflower, or corn oil
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 can (15 ounces) solid pack pumpkin puree
• Brown Butter Frosting
• 5 tablespoons unsalted butter
• 2 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons milk

Preparation:
Grease and flour a 13x9-inch baking pan. Heat oven to 350°.

Combine the flour, baking powder, soda, salt, and spices; set aside.

In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely.

Brown Butter Frosting

Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.
Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares.
 

PUMPKIN ROLL

Ingredients:

3 large eggs

• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Filling:

• 8 ounces Cream cheese, softened
• 4 tablespoons Butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.