Pumpkin Roll

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional)

Beat eggs on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix.

Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional).

Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar.

Roll towel & cake together. Cool completely.

Filling:

4 TBSP butter

½ tsp vanilla

8 oz cream cheese

1 cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.

Pumpkin Cake Roll (G-D-E Free)

 By Pam Furlan

3 TBSP egg replacer mixed with ¾ cup water

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup GF flour mix

1 tsp ea baking powder & xanthan gum

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional - I use pecans)

Beat egg mix on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix. Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional). Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar. Roll “towel” & cake together.

Cool completely.

Filling:

2 TBSP non-dairy butter (Earth Balance)

½ tsp vanilla

4 oz Tofutti cream cheese

½ to ¾ cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.

Spicy Asian Soup

Ingredients:
Medium Onion
Chicken Stock
Salt
Bragg's Amino Acids
Cilantro
Jumbo Shrimp (thawed)
Cayenne Pepper


Saute onions with Bragg's Amino Acid (about 2 Tbsp.) for about 3 minutes.  Add 1 can of soup stock and 1 cup of water.  Bring to a boil.  Salt and add Cayenne Pepper to taste.   If using cooked shrimp, add only after turning off the heat.  If using raw shrimp, add to pot and boil for another 3 to 5 minutes until shrimp is cooked.  Add cilantro last.

Chocolate Popcorn

This makes a great gift and treat to bring to your next party!

Pop 1/3 cup dry kernels in Large Round Mold and Octagonal Silpat in microwave.

Chocolate Sauce:

1/2 cup butter

3/4 cup sugar

1/4 cup syrup (corn or maple)

1/4 cup cocoa

dash of demarle difference sea salt

1 tsp. vanilla

Preheat oven to 250 F.  Bring chocolate sauce ingredients (except vanilla) to a boil in the Large Flared Sauté Pan.  Boil for two minutes.  Remove from heat and add vanilla.  Mix in popcorn (and nuts if you wish and while I'm thinking about it, cranberries and coconut sound perfect too!).  Stir until well-coated.

Lay out popcorn mixture on Flexipat on Perforated Baking Sheet and bake for about 25 minutes.  Place on Floral Cooling Rack and let cool to room temp.  Break into small clumps and store in an airtight container.

*Note:  You could also use the Silpat  ~OR~  if you don't have the most wonderful products in the world yet, then go ahead and grease a pan of your choice, but just think of all the time and calories you're wasting!

Chinese Chicken and Bok Choy

 
This recipe is posted for the nice lady who bagged my groceries the other night . . . she asked me how to cook bokchoy and I told her I'd post it ASAP.  I hope you're reading this!  It was delicious!

Now, I used the available bokchoy which was the large stalk, but I prefer to use baby bokchoy (it's a lot less bitter).

Marinade:
2 Tablespoons Hoisin Sauce
1/4 cup soy sauce
1/4 cup dark Chinese vinegar (available in most Asian grocery stores)
2 cloves crushed garlic
2 tsp. fresh or powdered ginger (to taste)

Place chicken in Flexipan of choice (on Perforated Baking Sheet).  Set bokchoy in pan and drizzle the marinade all over.  Cover Flexipan with Octagonal Silpat or Medium Silpat.  Bake at 375 F for about 45 min.

Serve over steamed rice.  Can use fish instead of chicken, but you will bake it for a shorter time.

Apple Chips

Right now, our little home is filled with the aroma of roasting apples and cinnamon!  Who needs candles and special scents?  Just turn on your oven and make something simple like these Apple Chips!  They're easy to throw together and healthy too!

Addison and I adventured together in making these little snacks and quite by accident we made a perfect batch on our first attempt!  The second batch almost set off the smoke alarms, so we highly recommend that you follow the instructions below:

4 or 5 small apples

2 Tbsp. cinnamon

1 Tbsp. sugar (or less)

1/4 tsp. nutmeg

Large Silpat

Large Perforated Baking Sheet

Preheat oven to 350 F.  Core and slice the apples as thin as you can into rings.  You will need your Santoku Knife to cut thinly.  Mix the dry ingredients in a small bowl.  Coat each ring of apple with spice/sugar blend (the easiest way is to dredge the apple in the small bowl).  Place on Silpat/Perforated Baking Sheet Combo.  Place in oven. Turn oven to 200 F and bake for 30 minutes.  Then turn oven off and let sit in oven until cool.

Now, we're curious if this works the same in everybody's ovens, so please post your results on this blog . . .

Gluten-Free Coconut Cupcakes

So, I only had a few moments to whip these out.  Thankfully, my mom had given me a gluten-free mix that she had had on hand in Oregon for MeiLan (my gluten-intolerant third child).  The brand is: Pamela's Products and it is the Classic Vanilla Cake Mix.  Also at the last minute, I remembered that my mom said she didn't care for the mix by itself - it was a little dry.  Soooo, in un-packing, I remembered that I had collected a ton of shredded coconut and cans of coconut milk!  There was a suggestion for a coconut version of this mix, so I just started dumping and was happy to get rid of some of the excess in the pantry!  The result was a very delicious, moist, and creamy cupcake!  MeiLan's eyes went very large as she tasted the sweet goodness!

So this is what I mixed:

Pamela's Classic Vanilla Cake Mix

Large can of Coconut Milk (about 10 oz.)

4 large eggs

1/3 cup of butter

1/2 tsp. orange flavoring

FOLD IN: 2 cups (or more) shredded coconut

You can bake this in any Flexipan, but for MeiLan I prefer to bake in the mini-muffin tray and only fill the cups about 2/3 full.  Bake at 325 F for about 15 min. (or less).  Don't forget to use the Perforated Baking Sheet before baking!

This was such a hit in our entire family that I have to re-stock the pantry with coconut!

I just made four different meatloafs at once in our new four-loaf tray!

The best thing about meatloaf is that you can put anything healthy in it!  These are made with ground chicken. They each have a good helping of carrots and zucchini shredded into the mixture.  One has ketchup on it and one has cheese and oatmeal mixed into it.  The other two are just meat and veggies.

These are great to freeze and save for another mealtime!  That's why I love the 4 Loaf Tray!