Pumpkin Roll

PUMPKIN ROLL

3 eggs
1 cup sugar
1 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Place a brown paper sack on a jelly roll pan and spray with cooking spray.  Mix all ingredients above together and pour over paper.  Bake at 375 for 12-15 minutes.  Let it cool slightly and then flip onto a dishcloth covered with powdered sugar.  Roll the cake up with the dishtowel inside and let cool completely.  Unfold, remove towel and fill with frosting and then roll up again.

FILLING

2 3 oz pkgs of cream cheese
1 cup powdered sugar
1/4 cup butter
1 tsp vanilla

Fresh Peach Pie with cream cheese crust

Fresh Peach Pie with w Cream Cheese Crust

1 1/4 C Flour
1 1/2 tsp bak powder
1/2 tsp salt
6 oz cream cheese, softened
6 Tbsp butter, softened
1 1/2 tsp vanilla
1/2 tsp almond extract (I think I did one tsp)
1/2 C sugar

Filling:
9 ripe peaches
3/4 C sugar (more or less depending on peaches)
1 C heavy cream

Crust:
Sift dry ingredients together in one bowl. In another beat together cream cheese and butter until well blended. Add vanilla and almond then sugar and stir until well blended. Add flour mixture and blend. Don't overmix.
With floured hands form dough into flat round. Wrap and refrigerate for about one hour.
On lightly floured surface, roll dough out into a 12 in round. 1/4 to 1/2 inch thick. Put into 2in deep by 9 in pie pan. Press dough onto sides and bottom of pan. Trim excess dough. Cover with plastic and refrigerate 30 to 40 min.
Preheat to 350 Bake crust 25-30 min. Cool completely.

Filling:
Peel, pit and slice peaches. Mix with 1/2 C sugar and spread over crust. Whip the cream and rest of sugar. Top peaches with whipped cream. Refrigerate for 2 hours or longer.

Rainier Cherrry Crumble

2 T cornstarch
2 T fresh lemonjuice
dash of salt
3 lbs. Rainier cherries, pitted

1 cup flour
1 cup brown sugar
1 T finely chopped toasted almonds
1/4 tsp ground cinnamon
1/8 tsp salt
7 T chilled butter, cut into small pieces

Combine cornstarch, juice, dash of salt and cherries in a large bowl, tossing well to coat. Pour cherry mixture into greased 9 in cast iron skillet or a pie pan works as well.

Combine flour and next 4 ingredients (through 1/8 tsp salt) in a bowl, cut in butter with a pastry blender until mixture is crumbly. Sprinkle flour mixture over cherries

Bake at 350 for 35 minutes or until filling is thick and bubbly and topping is lightly browned.

White Chocolate Popcorn

2 cups white chocolate
1 bag buttered microwave popcorn
1 cup of peanut/pretzels/m&ms whatever you like

Melt chocolate for 1.5 minutes at 60% in your microwave
Mix everything together and spread on wax paper
Sprinkle cinnamon on it and let it dry

Amber's Carmel Apple Cheesecake Bars

2 C flour
1/2 C brown sug
1 Cup butter, softened
2 8oz pckages cream cheese, softend
1/2 C plus 2 Tblsp sugar, divided
2 large eggs
1 tsp vanilla
3 Granny smith apples- peeled, cored and finely chopped
1/2 tsp cinnamon
1/4 tsp nutmeg

Streusel Topping:(combine before adding)
1 C brown sugar
1 C flour
1/2 C oats
1/2 C butter, softened
1/2 C caramel topping

Preheat oven to 350. In a med bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 pan. Bake 15 min or until lightly browned.In a large bowl, beat cream cheese with an electric mixer at med speed until smooth. Beat in 1/2 C sugar, eggs, and vanilla until smooth. Pour over warm crust.In a small bowl, stir together chopped apples, 2 Tbs sug, cinnamon, and nutmeg. Spoon over cream cheese mixture. Sprinkle evenly with Streusel Topping. Bake 30 min or until filling is set. Drizzle with caramel topping.

Strawberry Dessert

1/2 cup butter (melted)

1 cup brown sugar

2 cups Rice Krispies

1 cup sweetened flaked coconut

3/4 cup cashews (chopped)

1 package strawberry Danish Dessert (found in the jello aisle, usually on the top shelf)

1/2 gallon vanilla ice cream

1 (12 0z) package frozen strawberries

Mix together butter and sugar. Add Rice Krispies, coconut and cashews. Pat 1/2 mixture into a 9x13 pan. Slice ice cream in three equal pieces and put on top. Pat down and cover with remaining Rice Krispies mixture. Freeze (covered)

Make topping by cooking Danish Dessert according to directions. Remove from heat and add package of thawed berries. Cool.

Remove dessert from freezer about 1/2 hour before serving and spoon on topping.

Can use raspberry Danish Dessert and frozen raspberries in place of strawberry.

Pot de Creme'

12 ounce package of semi sweet chocolate chips

2 Tbls. granulated sugar

dash of salt

1 egg

1 tsp. vanilla

3/4 cup milk

Heat milk to boiling. Pour into blender and add all ingredients. Blend at high speed for 1 minute.

Pour into small dishes - ramekins etc. Chill for 3 hours. Top with whipped cream before serving. Can garnish with sliced fruit, nuts, nutmeg or cinnamon.