Scarey to think about, but easy once you get “rolling”!!
- 3/4 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
- When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Delish! And sooo easy, even for people like me who can not usually make a good loaf of bread!!
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 tablespoon active dry yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 pinch ground black pepper
- 1 tablespoon vegetable oil
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese
- 1 cup mozzarella
- In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Delete all spices, add 2-3 cloves of fresh garlic. Mix in dough. Add parm on top of loaf and sprinkle with Italian spice.
This is absolutely delicious! It can be grilled or baked. Tonight I baked because it was waaaay too cold for grilling.
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon ground chipotle chile
1 1/2 teaspoons salt
4 tablespoons brown sugar
1.5 – 2 lb pork tenderloin
Preheat oven to 325 degrees. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
Spray large baking dish with nonstick spray. Place meat in dish and bake until internal temp is 160 degrees. Remove from oven and let rest for five minutes. Slice and enjoy.
For the potatoes, I washed and cut into quarters. Laying them in an oven safe dish, putting about 1/4 cup of olive oil over the top. Then sprinkle 1 tsp of garlic powder, 1/2 tsp parsley, and 1/2 tsp of Johnny’s seasoning. Bake along with the pork, about an hour.