Wednesday, October 26, 2011

Applesauce Roulade with Cream Cheese Filling

I have used this recipe for years to make a pumpkin roll but recently I decided to try different fruits in the cake. Applesauce hit the mark!
Whether you want applesauce or pumpkin this is an easy, tasty recipe. If you have never rolled a cake then there are step by step photos for you.
First, the right size pan is essential, the pan you need will be labeled "jelly roll". It will be deeper than a sheet pan and a little smaller.
3 eggs
1 cup sugar
2/3 cup applesauce or pumpkin puree (not pie filling)
1 teaspoon lemon juice
3/4 cup flour, all purpose or white spelt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
8 oz. cream cheese, room temperature
4 tablespoons butter, at room temperature
1 cup powdered sugar
1/2 teaspoon vanilla
Grease the pan, line with wax paper, grease wax paper. Set aside. I use coconut oil for greasing pans because it is a much healthier fat than shortening.

 This is my favorite.
Preheat oven to 350F.
Mix all the dry ingredients in a large bowl.
In another bowl, combine the eggs, sugar, vanilla, lemon juice, and applesauce or pumpkin.

 Add the dry to the wet ingredients, stir lightly, just to combine.

 Pour into prepared pan.
 Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
While it is baking lay a clean tea towel or dish towel on the counter, dust with powdered sugar.

As soon as the cake comes out of the oven, invert it onto the towel.
Peel the wax paper off CAREFULLY or you will tear the cake.
Now roll the warm cake with the towel and set aside to cool for 30 minutes or more.

In a large mixing bowl, beat the cream cheese with the butter until light and fluffy.
 Add the powdered sugar and vanilla.
 When the cake is completely cool, slowly unroll.
Spread with filling to within 1 inch of edges.


Wrap in plastic and place in refrigerator for at least 1 hour. This will set the filling and it won't run out when cut.
When ready to serve, unwrap, slice, dust with powdered sugar, and appreciate all the ooohhs and aaahhs. Good stuff!
Maybe a cup of hot cider or coffee!

Wednesday, October 19, 2011

Parker House Dinner Rolls

I love dinner rolls. There is just something about a soft, white, warm chunk of bread, spread with softened butter, melting as you spread it....mmmm. I have a couple recipes for this type of dinner roll and vary them by event or holiday. For my eldest, it has to be the potato rolls, my husband loves the rolls I make from the cinnamon roll dough. I like them both but these are perfect to accompany soup, a roast, or a big salad, this might be my new "fall back" recipe.
My grandmother used to buy Parker House rolls for Thanksgiving but there is nothing like pulling them from the oven, piping hot and made with love.
I know you want them so here is the recipe, go make them!
3/4 cup milk
4 tablespoons butter
1/4 cup sugar
1 1/2 teaspoons dry yeast
1/4 cup warm water
2 eggs, smallish or 1 extra large
1 teaspoon salt
3 cups flour, all purpose or white spelt
I am including a few photos but to print this (or any of my recipes) just click the "print friendly" button at the bottom and print without the pics.
Begin by warming the milk in a small saucepan, stir in the butter and sugar, set aside to cool.
Dissolve yeast in warm water in a large mixing bowl, allow to rest for 10 minutes while the yeast becomes frothy.
Add the milk mixture, eggs, and salt to the yeast.
Mix until combined and you can't see the eggs looking back at you. Add the flour, one cup at a time. Beat well to build the gluten.
Cover and let rise for 45 minutes.
By the way, you do not need a stand mixer for this, just a strong arm or a teenage boy who feels the need to prove he is stronger than Mom and will beat the dough to prove it.
After the first rise, knead the dough a few more times to knock it back down to size. Place on work space and cut into 12 - 18 pieces.

Line a sheet pan with parchment paper or grease well. Roll into balls and place on paper.
Cover with a clean towel to rise again, about 45 minutes.
Preheat the oven to 350F. Melt 3 tablespoons butter and brush the tops of rolls, set the remaining butter aside.
Bake for 20 minutes or until a rich golden brown.
Brush with the remaining butter.
Lift the rolls out of the pan by the parchment paper.
Place on a cooling rack or tear them apart and put in a basket to serve while warm.

Mmm. Needs soup? Check this blog for some or make your favorite.

Savory White Bean Soup, Perfect for a Chilly Evening

I love soup, I may have mentioned this a time or two. It doesn't matter to me if it is cold outside or not, soup is always good.
1 large onion, diced
2 large cloves of garlic, pressed or minced
2 -15oz. cans Great Northern beans or Cannellini beans
2 tablespoons olive oil plus a couple more for the broth
1 quart vegetable broth or chicken broth
1 teaspoon each of parsley, marjoram, oregano
salt and pepper to taste
freshly grated parmesan cheese, optional
Saute the onion in the olive oil
until just beginning to brown. Add the garlic, stir and remove from heat.
I did this in a small fry pan but would have started in the soup pot had I engaged my brain first. So, despite the photo, use a 4 quart pot, or what ever you have so you don't have more pans to wash than necessary.
Into the pot put all the ingredients except the cheese. I added a couple tablespoons of the olive oil to the broth to increase flavor and make the texture smoother, it made a big difference.
 Give it a stir and allow to simmer for 10-20 minutes.
Serve with a sprinkle of cheese and some rolls, a salad or cut veggies.