Cherry, Vanilla, and Chocolate Icecream

• 2 cups heavy cream
• 1 cup milk
• Teaspoon lime juice
  
• 1 1/2 cups white sugar
• 1 1/2 tablespoons vanilla extract
  
• 3cups fresh cherries, pits removed and cut in 6ths
• Mini Chocolate chips
  

Prepare cherries and mix with about half a cup of sugar and lime juice. Combine remaining ingredients in ice cream maker. Add cherries and chocolate chips about half way through mixing process.

Black Bean and Corn Salad

1 can black beans drained

1 can corn drained (or frozen defrosted)

½ cup chopped red pepper

½ cup chopped fresh cilantro

6 green onions – chopped

3 T lime juice

2 T balsamic vinegar

½ tsp ground cumin

¼ tsp salt

Optional:

Chopped tomatoes

Happy Father's Day Dad! Almond Ice Cream

ALMOND ICE CREAM RECIPE

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil.

Remove from heat and reserve. In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon.

Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction.

Transfer to covered container and freeze until firm........

Frozen Yogurt Recipes

3 cups raspberries

2/3 cup sugar

1 tablespoon cornstarch

1 cup milk

1/4 cup corn syrup

1 cup plain yogurt

In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer's instructions.




3/4 cup sugar

2 teaspoons cornstarch

12 ounces evaporated lowfat milk

1 teaspoon vanilla

1 cup plain yogurt

2 ounces semisweet chocolate chips

In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.




1 teaspoon vanilla extract

2 1/4 cup milk

1/2 cup sugar

1 envelope gelatin

1/8 teaspoon salt

1 1/2 cup plain yogurt

1/4 cup corn syrup

Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir in the vanilla extract, yogurt, and corn syrup. Pour into a bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer's instructions.

Belgin Waffle

2 cups flour
1 tsp salt
8 eggs, separated
1/2 cup butter melted
1 tsp vanilla
2 cups milk

In a small bowl mix flour and salt, set aside. In a large bowl beat egg whites with electric mixer on high until stiff peaks form. In another bowl beat egg yolks with an electric mixer on high speed until thickened and lemon colored about 5 min. Stir in melted butter and vanilla

Alternatively add flour mixture and milk to yolk mixture, beating well after each adding. Fold in egg whites into yolk mixture. Prepare iron. Use about 1/4 to 1/3 cup mix per waffle bake 2 to 3 min or until steaming stops and waffle is golden brown.

Ice Cream Cones

2 eggs
3/4 cup sugar
1/4 cup butter
1 tsp vanilla
2 1/4 cups flour
1 cup milk
1 cup water

Blend well
Use about 1/3 cup per cone on an original Kingsley Ice Cream Cone Iron

Grilled Chicken Burgers Or Hambergers

Read entire thing before going to the grocery store!

Brush chicken breast with olive oil and dust with Seasoning salt. BBQ until cooked.

Or if using Hamburger patties - buy the half pound patties and just dust with seasoning salt.

Make Guacamole using an avocado, lime or lemon juice, salsa, salt & pepper, a little Parmesan cheese.

Cook up some peppered bacon.

On a kaiser burger bun assemble:

Mayonnaise
Lettuce
Guacamole
Bacon
Pepper Jack Cheese
Chicken Breast

So Yummy!

Cheesey Chicken Soup

2 - 3 chicken breast - cooked and shredded
Large onion - chopped
3 - 4 celery stalks - chopped
1 tomato - chopped
1 large can diced mild green chilies
2-3 cloves fresh garlic - smashed and chopped
2 tsp cumin
2 cans chicken broth
3 chicken bouillon cubes + 3 cups water
2 cans corn
2 cups grated cheese
1-2 cups cream
1-2 T Olive Oil

In a large pot on medium high heat, saute onions and celery in oil about 7 min until tender. Add garlic cook 1 more minute (don't let garlic brown). Add cumin. Stir over medium heat . This will smell up your kitchen. Add chicken, broth, bouillon and water. Bring to a boil and reduce heat to low, cover, reduce heat to low and simmer 5 - 10 min.

Stir in chilies, corn. Simmer about 5 min
Add cheese and stir till melted
Add cream
When warm stir in tomatoes

Serve hot!

I freeze half before I add cheese, cream and tomatoes.

Decadent! White Chocolate Lemon Cake

Ingredients for the cake:
8 oz (one stick) good quality unsalted butter
8 oz good quality white chocolate chips
1 cup all purpose flour
½ tsp salt
¼ tsp baking powder
1 ¼ cups sugar
2 large eggs
½ cup buttermilk
1 tsp vanilla
1 T fresh lemon juice
Lemon Zest from one lemon (heaping tsp)

Ingredients for the icing:
½ cup heavy whipping cream
4 oz good quality candy making white chocolate
1 T lemon juice
Lemon zest from one lemon (heaping teaspoon)
4 drops of yellow food coloring

Cake Directions:
Preheat oven to 350 degrees
Use cooking spray on a 9" round pan
Line bottom of pan with parchment paper and spray again

Wisk flour, baking power and salt together and set aside

In a medium saucepan bring approximately 2” of water to a boil
Place butter and cake chocolate in a large heatproof bowl – set over (not in) the hot water
Let set 10 minutes
Stir to combine (mixture should be creamy)
Let cool approximately 5 minutes

Wisk in sugar, vanilla, eggs, buttermilk, lemon zest and lemon juice in that order
Mix until well combined.
Fold in flour mixture until also well combined

Pour into prepared pan

Bake on center rack 45 to 60 minutes. Cake should pull slightly away from the sides of the pan and a toothpick inserted in the center should have just a few moist crumbs. Lest cool in pan for 5 minutes. Run a knife around edges and invert onto a serving platter to allow to cool completely.


Icing directions:
Place chocolate in pieces in a heat resistant bowl
In a small saucepan, bring ½ cup whipping cream to a boil over high heat; stir in lemon juice
Strain hot cream mixture over chocolate, add lemon zest – let stand approximately 5 minutes
Stir until very smooth.
Let cool until mixture fall in ribbons
Pour over center of cake
Use a spreader to spread to the edges of the cake and allow to dribble down the edges.

Peanut Butter Chocolate Chip Cookies

(Recipe from "Baking Illustrated")
Makes approx. 3 dozen

2 1/2 C. all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
16 Tbsp (2 sticks) unsalted butter, softened but still cool
1 C packed light brown sugar
1 C granulated sugar
1 C creamy peanut butter
2 large eggs
2 tsp vanilla extract
1 C dry-roasted salted peanuts, ground to resemble bread crumbs
1 1/2 C semi-sweet chocolate chips

Directions:

Adjust the oven rack to the middle position and preheat oven to 350 degrees. Line two large baking sheets with parchment paper, or spray with nonstick cooking spray.

Whisk the flour, baking soda, baking powder, and salt together in a medium mixing bowl and set aside. Either by hand, or with an electric mixer, beat the butter till creamy. Add the sugars; beat until fluffy, about 3 minutes with an electric mixer, stopping to scrape bowl as necessary. Beat in the peanut butter until fully incorporated, then the eggs, 1 at a time, then the vanilla. Gently stir the dry ingredients into the peanut butter mixture. Add the ground peanuts and chocolate chips and stir gently until just incorporated.

Working with a generous 2 tablespoons each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them 2 1/2 inches apart. Press each dough ball twice with a dinner fork to make a crisscross design.

Bake until the cookies are puffed and slightly brown around the edges but not on top, 10 to 12 minutes. (The cookies will not look fully baked). Cool the cookies on the baking sheets until set, about 4 minutes, then transfer to a wire rack to cool completely.

Store in a sealed container to keep cookies soft.

Make sure you have a big glass of milk with these cookies, you'll need it!

White Chocolate Cherry Cookies

Ingredients

• 1 stick(s) (8 Tbsp. unsalted) butter, softened
• 1 cup(s) (packed) brown sugar
• 1 cup(s) (granulated) sugar
• 2 large eggs
• 1 teaspoon(s) vanilla extract
• 3 cup(s) flour
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 2 tablespoon(s) milk
• 1 cup(s) (chopped) macadamia nuts
• 1/2 cup(s) (candied ) cherries, roughly chopped
• 1 1/2 cup(s) white chocolate chunks or chips

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Directions

• 1. Preheat oven to 375ºF. Grease a large cookie sheet and set aside.
• 2. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla, and beat until just combined. Set aside.
• 3. Sift together flour, baking soda and salt in separate bowl. With mixer on low speed, add milk to the butter mixture, then add the flour mixture. Beat until just combined (batter should be stiff).
• 4. In another bowl, combine nuts, cherries and white chocolate chunks. Stir into batter with wooden spoon just until blended. Drop cookie dough by heaping tablespoons onto prepared cookie sheet, 2 inches apart. Bake 11 to 13 minutes, or until golden, then transfer cookies to wire rack to cool.

Honey Walnut Shrimp

"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

INGREDIENTS

• 1 cup water
• 2/3 cup white sugar
• 1/2 cup walnuts
• 4 egg whites
• 2/3 cup mochiko (glutinous rice flour)
• 1/4 cup mayonnaise
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup vegetable oil for frying

DIRECTIONS
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Mom's marshmellow sauce for fruit

Marshmallow
1 1/2 Tablespoons
Grated Orange Zest
2 Teaspoons Poppyseed

combine it all - mix it up - and serve!

Chocolate-Peppermint Cake

This is very decadent! Thanks to Martha Stewart's Food everyday Holiday Baking 2007 special collector's edition. I'm not a collector, nor am I a fan of Martha but some of the ideas that come from her staff are really great!

Ingredients:

8 tablespoons unsalted butter, cut into small pieces, plus more for pan

1 Cup all purpose flour, plus more for pan

1/2 teaspoon salt

1/4 teaspoon baking powder

8 oz.semisweet chocolate plus 4 oz. semisweet chocolate for frosting

1 1/4 Cups sugar

2 teaspoons vanilla extract

2 large eggs

1/2 cup low-fat buttermilk

1/2 cup heavy whipping cream

1/2 teaspoon peppermint extract

Whip Cream

crushed candy cane

Directions:

Preheat oven to 350 degrees.

Butter and flour an 8 inch round cake pan.

Line bottom with parchment or waxed paper.

Wisk together flour, salt and baking pwdr.

In a medium saucepan bring two inches of water to a boil.

Place butter and cake chocolate in a large heatproof bowl; set over/ not in water.

Turn off heat; Let stand until melted, 8 to 10 minutes.

Stir to combine.

Remove bowl; cool 5 min.

Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.

Pour batter into prepared pan.

Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto your serving platter and allow to cool completely.

Make icing by placing 4 oz. semisweet chocolate pieces in a medium bowl.

In a small saucepan , bring 1/2 cup whipping cream to a boil over high heat; stir in 1/2 teaspoon peppermint extract. Strain cream into chocolate. Let stand 5 minutes. Stir until smooth. Cool until mixture falls in ribbons and then poor over center of cake. Use a knife or spreader to spread to edges of cake and allow to dribble down the edges.

Cinnamon Popcorn

I had this at a Cookie Exchange I went to this year and absolutely loved it!

2 sticks butter
1 cup sugar
1/2 cup karo syrup
Boil together and then reduce to low for about 5 min
add 1 tsp vanilla
4 cups marshmallows
melt
add hot tamales or cin. bears (cut)
2 bags microwave popcorn
mix really well and EAT!!!!!

Cafe Rio Pork

1 pork roast
1 1/2 cans Coca-Cola Classic (3 cups)
1 cup sugar (I used 1/2 cup still good)
1 (7 oz) can chipotle chilies in adodo sauce (must be in adodo sauce)
1 heaping tsp. dry ground mustard
1 heaping tsp. cumin
1 tsp. minced garlic (I used fresh)

Place pork in crock pot and cook on LOW for 4 to 5 hours or until the pork pulls apart with a fork. Drain the pork. Drain the adodo sauce from the chilies, rinsing the can with some Coca-Cola to get all the adodo sauce. Mix the remaining ingredients together with the adodo sauce pour over pork in the crock. Continue to cook on LOW 3 to 4 more hours.

Variation: Dice 1/2 chipotle chilies, mix with ingredients add to mixture to pour over pork.

Yummy Cocomut Cookies

1 1/2 cups butter
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg
3 1/4/ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3 -4 cups sweetened flaked dried coconut

In a large bowl with the mixer on medium beat butter, sugar, vanilla and almond extract until smooth. Beat in egg until well blended.

In a medium bowl mix flour, baking powder and salt. Add to butter mixture and beat on low speed for about 5 minutes until well blended. Should be a smooth homogeneous mass. Add coconut blend well.

Use a well greased cookie sheet place balls (approximately 1inch) of blend. cook at 350 for 15 minutes. Let cook on cookie sheet for 5 minutes then remove to rack.

Variations:
Add 1 Tablespoon orange zest and 1 1/2 cups dried cranberries

White Chocolate Chip Cookies

1 Cup butter softened
1 1/2 cups sugar
1 cup brown sugar, packed
2 eggs
1 1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
2 cups (11oz bag) white chocolate chips
1 1/2 cup Macadamia nuts, chopped - optional

Preheat oven to 350. Cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, and beat well. Blend in flour, baking soda and salt. Stir in chocolate chips and nuts. Drop by teaspoons onto ungreased cookie sheets. Bake for 10-12 minutes.

Almond Joy Candy

These are better than the ones you can purchase. And they are hard to stop eating until they are gone.

1 1/2 Cups butter
1 (14oz.) can sweetened condensed milk
2 tea vanilla extract
1 Lb. (5 1/3 Cups) sweetened shredded coconut
2 Cups chopped almonds
2 Cups (12oz.) milk or semisweet chocolate chips
1 Tablespoon vegetable shortening

Line a 13X9X2 inch baking pan/dish with lightly buttered waxed paper or foil. Set aside. Melt butter in a large saucepan, add milk and vanilla, mixing well. Stir in coconut and almonds and mix well. Press into prepared pan and refrigerate until firm. Invert pan, peel off paper and cut candy into small squares. Melt chocolate and shortening in a double boiler over simmering water; dip candy pieces in chocolate. Place on wax paper lined pan. Let cool at room temperature. Store tightly covered at room temperature.

If using dipping chocolate use in place of chocolate and shortening.

Egg Nog

Nothing says, "Holiday Season" like creamy, delicious egg nog. Dazzle your guests with this quick and easy home brew.

Ingredients
3 eggs
2 Tbs sugar
pinch of salt
1 - 1/2 cups milk
1/2 tsp vanilla
Preparation
Start by... adding all the ingredients to the Tall Cup and blend with the Cross Blade until smooth (about 8 seconds).

Then... Pour into a sauce pan and over low heat, warm the mixture making sure to stir it constantly.

When... the mixture has thickened remove it from heat. Cover and refrigerate until well chilled.

Serving Suggestion
This recipe serves 2, double or triple the ingredients (and use the Blender Attachment) for more servings.
Tip!
Add a shot of rum and a sprinkle of nutmeg to each serving for a classic holiday cocktail.

Buttermilk Pancakes

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter between batches.

Serve immediately with butter and maple syrup or your favorite jam.

Makes about 8 - 3-inch (7.5 cm) pancakes.



Recipe:

1 cup (140 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
3 tablespoons (40 grams) unsalted butter, melted
Plus extra melted butter for greasing the pan.

Marshmallows

1 cup (240 ml) cold water, divided
3 - 1/4 ounce envelopes (21 grams) unflavored gelatin
2 cups (400 grams) granulated white sugar
1 cup (240 ml) light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Garnish:
4-5 cups (460 - 575 grams) confectioners' (powdered or icing) sugar, sifted.

Once you are comfortable making your own marshmallows, you may want to try experimenting with this recipe
. You can substitute almond extract (1/2 teaspoon) or mint extract (2 teaspoons) or even lemon extract (2 teaspoons) for the vanilla extract. Another idea is to add a little food coloring to make them say, orange for Halloween, pink for Valentine's Day, or green for St. Patrick's Day. And if you want to coat them in something besides confectioners' sugar, try using toasted coconut, cocoa powder, or even toasted and ground nuts. Of course, you can cut the marshmallow into other shapes besides squares, simply by using your favorite cookie cutters.

Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

Place 1/2 cup (120 ml) cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick crème of marshmallow). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Makes about 24 - 2 1/2 inch marshmallows.

Licorice Caramels

INGREDIENTS:
* 1 cup butter
* 2 cups white sugar
* 1 (14 ounce) can sweetened condensed milk
* 1 cup corn syrup
* 1/8 teaspoon salt
* 1 teaspoon anise extract
* black paste food coloring

DIRECTIONS:
1. Line a 9x9 inch dish with buttered foil.
2. In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
3. To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.

Caramels

Caramels:
1 1/2 cups (360 ml) heavy whipping cream
1 cup (200 grams) granulated white sugar
1 cup (210 grams) packed, light brown sugar
2 teaspoons kosher salt
2 teaspoons pure vanilla extract

Caramels: Butter an 8 x 8 inch (20 x 20 cm) baking pan.

In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245 degrees F (118 degrees C). (If sugar crystals form on the sides of the pan, wash them down with a heatproof pastry brush that has been dipped in warm water.)

Remove from heat and stir in the vanilla extract. Pour the caramel into your prepared pan and let cool, undisturbed, for at least eight hours, or overnight.

With a sharp knife, (oiled with a tasteless vegetable oil, like safflower), and with a sawing motion, cut into squares or rectangles. These caramels can be stored at room temperature, between layers of wax paper, for several days. Caramels make a nice gift, especially when wrapped in wax paper or cellophane.

Makes about 48 pieces.

Pumpkin Roll

For Pumpkin Roll: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy).

Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon

, allspice, and salt.

Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.

Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the butter brickle or nuts.

To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.

Serves about 6 - 8 people.

Sources:

www.verybestbaking.com

Chase, Sarah Leah Chase. 'Cold-Weather Cooking'. Workman Publishing. New York: 1900.

Pumpkin Roll:

3/4 cup (100 grams) all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3 large eggs, room temperature

1 cup (200 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

2/3 cup (150 grams) pumpkin puree

Filling:

8 ounces (226 grams) cream cheese, room temperature

2 tablespoons (28 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

1 cup (130 grams) Heath Bits 'O Brickle or other nut brickle

or 1 cup (100 grams) chopped walnuts or pecans

Garnish:

Confectioners' (powdered or icing) Sugar