Swiss Cake Roll

 Good with or without the ganache.   You can also add some chopped pecans or walnuts to the filling if you so desire.

SWISS CAKE ROLL

(serves 8-10)

Cake Ingredients:

*5 large eggs, room temperature

*1/4 cup granulated sugar

*1/4 cup water

*1/2 cup granulated sugar

*1/4 cup dutch cocoa powder

*1/4 cup all-purpose flour

*1/4 teaspoon salt

*powdered sugar

Filling Ingredients:

*1 (8 ounce) cream cheese, softened

*6 tablespoons butter,  softened

*1 cup powdered sugar

*2 teaspoons vanilla

Ganache Ingredients:

*4 ounces semi sweet chocolate chips

*1 1/2 cups cool whip, thawed

Cake Directions:

~Preheat oven to 375 degrees.

~Line the bottom of a 10x15 jelly roll pan with parchment paper.

~Spray the parchment paper with cooking spray.

~In a large mixing bowl, whisk eggs and 1/4 cup of granulated sugar at high speed for 90 seconds.

~In a small saucepan, heat up water and 1/2 cup granulated sugar.

~Bring to a boil (until it reaches 239 degrees), without stirring.

~Put mixer on high speed and slowly drizzle hot liquid into egg mixture.

~Beat until mixture has cooled and  is pale in color (it will double or triple in volume).

~In a large bowl, sift dutch cocoa powder, flour, and salt.

~Pour into egg mixture.

~Gently fold mixture until combined.

~Pour into prepared pan.

~Spread batter evenly over pan.

~Bake for 15 minutes or until cake springs back when touched.

~Remove from oven and let the cake cool for 2 minutes.

~run a knife around the inside edge of pan to loosen cake.

~Sprinkle top of cake with powdered sugar.

~Place a tea towel over top of cake.

~Place a cooling rack over top of tea towel (optional).

~Flip pan over.

~Carefully remove jelly roll pan from cake.

~Remove parchment paper.

~Lightly sprinkle powdered sugar over top of cake.

~Roll up cake and tea towel while it's still warm, starting from short edge.

~Let cool completely and start on filling.

Filling Directions:

~In a large mixing bowl, beat cream cheese and butter until smooth.

~Add powdered sugar and vanilla and mix until filling is fluffy.

~Once cake is cooled, gently unroll it (don't worry if there are some cracks).

~Spread filling over cake.

~Roll up cake again.

~Wrap in plastic wrap (I wrap it in a double layer).

~Refrigerate for at least 1 hour.

Ganache Directions:

~Place cool whip and chocolate chips into a microwaveable bowl.

~Microwave on high for 1 1/2 minutes, or until chocolate is melted.

~Stir until well mixed.

~Cool for 2 minutes.

~Spread over top and sides of cake.

~Refrigerate for at least 1 hour.

~Slice and serve.

Tourtiere

This is a French Canadian meat and potato pie.  Most of the tourtiere pie recipes call for a mixture of ground beef,  ground pork and ground veal.  I  just used ground beef (1 1/2 pounds) and ground pork (1/2 pound).  You could also use ground venison, ground buffalo or ground chicken.   Most of the recipes also call for water, I used beef stock.  I think it gives it a richer flavor.

TOURTIERE

(serves 8)

Crust Ingredients:

*3 cups all-purpose flour

*1 cup frozen butter, cut into slices

*1 teaspoon sea salt

*7-8 tablespoons very cold water (start with 7 tablespoons)

*2 teaspoons distilled vinegar.

Filling Ingredients;

*1 pound russet potatoes or Yukon Gold (about 2 large), peeled and cut into about 2-inch cubes.

*5 tablespoons butter

*1 large yellow onion, chopped

*2 cloves minced garlic

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon ground thyme

*1/2 teaspoon ground sage

*1/4 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground cloves

*1 pound ground beef

*1/2 pound ground pork

*1/2 pound ground veal

*1 tablespoon Worcestershire sauce (optional)

*1 3/4  cups potato water (I use beef stock)

*3 bay leafs.

Crust Directions:

~Whisk flour and salt togeher.

~Cut in cold butter until butter becomes pea size pieces.

~Pour in water and vinegar and mix until it comes together.

~Put on a clean surface and knead a minute or two until it forms a ball.

~Divide dough 60% one half 40% the other half.

~Flatten dough into a disk.

~Wrap with plastic wrap and store in refrigerator for at least one hour.

Filling Directions:

~Cook potatoes until fork tender, drain and set aside (reserve 1 3/4 cup of water)

~In a large skillet, melt butter.

~Add onions and celery and cook until tender.

~Add garlic, salt, pepper, thyme, sage, cinnamon, nutmeg, and cloves and cook for another minute, stirring constantly. 

~Add ground beef, ground pork, ground veal and Worcestershire sauce.

~Cook until no longer pink, chopping meat as it cooks.

~Stir in potato water or beef stock and bay leafs.

~Cover pan and cook over low heat for 20 minutes.

~Remove lid and cook for another 5-10 mintues.

~Take a fork and mash the potatoes (does not need to be smooth).

~Remove bay leafs from pan.

~Stir in potatoes until well mixed.

~Remove from heat and allow mixture to cool until warm.

~1 egg

~1 teaspoon water

Lets Put it together:

~Preheat oven to 375 degrees.

~In a small bowl, mix egg and 1 teaspoon water together.

~Roll out bottom crust and place in a deep dish pie pan, making sure crust over hangs along the edges.

~Fill pie curst with filling, packing the filling down  (this helps the pic filing stay together when you cut it).

~Brush egg wash over edges of pie.

~Place the top crust on, and seal.

~Cut off and excess crust.

~Crimp edges of pie.

~Make 2 or 3 slits in the top of the crust to allow the pie to vent.

~Brush top of crust with egg mixture.

~Bake in preheated oven for 50-60 minutes.

~Remove from oven and allow to cool for 10 minutes before cutting.

Cranberry Sauce

 I make a cranberry relish, that I love.  Some of my family members prefer this sauce.  Both are good.  I make this a day or two before Thanksgiving or whenever we have turkey.  Quick and easy to make.

CRANBERRY SAUCE

Ingredients:

*1 (12 ounce) bag fresh cranberries

*1 1/4 cups granulated sugar

*1/2 cup water

Directions:

~Rinse 1 (12 ounce) bag cranberries and remove any soft ones and place in a saucepan.

~Add 1 1/4 cups sugar and 1/2 up water to saucepan.

~Cover with lid, and cook over medium heat until mixture comes to a boil and the cranberries are popping (stirring once occasionally).

~Remove from heat and place in a blender or food processor (or use an immersible blender) and blend to desired smoothness.

~Place into a bowl and cool before eating.

Chocolate Chocolate Chip Muffins

 If you are craving chocolate, this will take care of that craving.  My granddaughter loves these.

CHOCOLATE CHOCOLATE CHIP MUFFINS

(makes 20-24)

Ingredients:

*2 large eggs, room temperature 

*3/4 cup sour cream

*1/2 cup whole milk

*1/2 cup vegetable oil

*1 teaspoon vanilla extract

*1 3/4 cup all-purpose flour

*2/3 cup unseated cocoa powder (I like to use dutch)

*1 cup granulated sugar

*1 1/2 teaspoons baking powder

*1 teaspoon baking soda

*1/2 teaspoon salt

*1 cup semi-sweet chocolate chips

*1 cup milk chocolate chips

* 1/3 cup milk chocolate chips (for topping)

Directions:

~Preheat oven to 425 degrees.

~Line a muffin tin with papers.

~In a large mixing bowl, sift all-purpose flour, unsweetened cocoa, baking soda, baking powder, salt and sugar.

~Mix 1 cup semi-sweet chocolate chips and 1 cup milk chocolate chips into flour mixture and coat well.

~In a clean bowl, whisk eggs.

~Stir in vanilla, vegetable oil, sour cream, and milk until well mixed.

~Mix dry ingredients into wet ingredients, mix until just combined (do not over mix).

~Fill muffin tins with batter to just about the top.

~Sprinkle remains milk chocolate chips over batter.

~Bake for 5 minutes.

~Reduce oven temperature to 350 degrees.

~Bake for 15-18 minutes, or until toothpick inserted comes out clean.

Gingerbread Muffins

This recipe screams Christmas to me.   I love most anything with molasses in it.

GINGERBREAD MUFFINS

(makes 20-24)

Ingredients:

*1/2 cup vegetable oil

*1/4 cup granulated sugar 

*1/4 cup light brown sugar

*1 cup molasses

*1 large egg, beaten and room temperature

*3 cup all-purpose flour, sifted

*1/2 teaspoon baking soda

*1/4 teaspoon baking powder

*1 teaspoon ground cinnamon

*1/2 teaspoon ground ginger

*1/2 teaspoon salt

*1 cup milk, room temperature

*coarse sugar for sprinkling

Directions:

~Preheat oven to 350 degrees.

~Add paper liners to muffin tins.

~In a large bowl,  stir granulated sugar, brown sugar, and oil together.

~Stir in molasses and egg.

~In a clean mixing bowl, sift together, flour, baking soda, baking powder, cinnamon, ginger and salt.

~Stir dry ingredients into wet ingredients, just slightly.

~Stir in milk until just combined.

~Fill muffin tin to 2/3 full.

~Sprinkle with coarse sugar.

~Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into muffin.

~Remove from oven and set on a cooling rack.

~Cool for 10 minutes, before  removing them from the pan.

Potato Corn Chicken Chowder Soup

 This is a thick, hearty soup.  Great for a chilly fall day or a cold winter day.

POTATO CORN CHOWDER SOUP

(serves 6)

Ingredients;

*4 slices bacon, diced (I use thick cut)

*1 large yellow onion, diced

*2 stalks celery, sliced thin

*1 medium carrot, diced small

*2 garlic cloves, minced

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon dried thyme

*1 (32 ounce) container chicken stock

*5 medium potatoes, diced to bite size pieces

*1 (12 ounce) bag frozen corn

*1 cup cooked chicken, shredded (optional)

*3/4 cup whole milk or heavy cream

*1/8 cup corn starch

*green onion, chopped (optional)

*sharp cheddar cheese, shredded (optional)

Directions:

~It a stock pot, cook bacon over medium heat, until browned, stirring often.

~Add onion, celery, and carrots, cooking until veggies are starting to get soft, stirring often.

~Add minced garlic, salt, pepper, thyme, cook for about 1 minutes, stirring the entire time.

~Stir in chicken stock, stirring and scraping the browned bits off of the bottom of the pan.

~Add potatoes and corn.

~Bring soup to a simmer, and then reduce the heat to medium-low, stirring often.

~Cover and cook for 15-20 minutes, or until potatoes are fork tender done.

~Reduce heat to low.

~In a small bowl, whisk corn starch and milk together until smooth.

~Slowly whisk  corn starch mixture into soup.

~Serve and top with green onions and cheese.

Pumpkin Bars

I like to drizzle some caramel sauce and chopped pecans over my pumpkin bars, but they are good just plain too.   This makes a large pan of them.  I use this when going to parties.  If I'm making it just for my family, I cut the recipe in half.

PUMPKIN BARS

(makes 30-35)

Bar Ingredients:

*2 (15 ounce) cans pumpkin puree

*2 1/2 cups granulated sugar

*1 1/2 cups vegetable oil

*5 large eggs

*3 cups all-purpose flour

*1 tablespoon baking powder

*1 teaspoon baking soda

*1 1/4 teaspoons salt

*2 teaspoons ground cinnamon 

*2 1/2 teaspoons pumpkin pie spice

Icing Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cu butter, softened

*1 teaspoon vanilla extract

*2 cups powdered sugar, sifted

*ground cinnamon

*caramel sauce (optional)

*1 1/2 cups pecans, chopped small (optional)

Bar Directions:

~Preheat oven to 350 degrees.

~Lightly grease or line "2" 10x15 jelly pans with parchment paper (if you like it to be more cake like put it in one large jelly pan.  

~In a large mixing bowl, beat pumpkin puree, sugar, vegetable oil, and eggs until smooth and well mixed.

~In a large bowl, sift flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

~Stir dry ingredients into wet ingredients until just incorporated.

~Bake for 35-40 minutes, or until center of cake springs back with touched or until a toothpick inserted comes out clean.

~Remove from oven and allow to fully cool before frosting.

Icing Directions:

~Beat cream cheese and butter together until smooth.

~Beat in vanilla extract until well mixed.

~Beat in powdered sugar 1/2 cup at a time, mixing well between each addition.

~Spread over pumpkin bars.

~Sprinkle a light coating of cinnamon over icing.

~Drizzle lightly with caramel sauce (optional).

~Sprinkle with chopped pecans (optional).

Cranberry Apple Coleslaw

 I am not a coleslaw eater, but I do like this recipe.  It tastes best if you allow it to sit in the refrigerator for a few hours before eating.

CRANBERRY APPLE  SALAD

(serves 8)

Salad Ingredients:

*1 (14 ounce) bag coleslaw mix

*2 medium apples, chopped into bite size pieces

*3/4 cup dried cranberries

*1 cup walnuts, chopped

*5 green onion tops, sliced small

Dressing Ingredients:

*1 cup mayonnaise (add 1 cup if not adding yogurt).

*1 cup plain greek yogurt (omit if dairy free)

*1/4 cup honey

*3/4 teaspoon ground ginger

*1/2 teaspoon ground cinnamon

Directions:

~In a large bowl, mix 1 (14 ounce) bag coleslaw mix, 2 medium chopped apples, 3/4 cup dried cranberries, 1 cup chopped walnuts, and 5 chopped green onion tops.

~In a medium bowl, whisk 1 cup mayonnaise, 1 cup plain greek yogurt, 1/4 cup honey, 3/4 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. 

~Pour the dressing ingredients over the salad and stir until completely coated.

~Cover bowl and refrigerate for at least 2 hours before serving.

Soft Caramel Candy

Soft Caramel Candy

(makes 6-8 dozen)

Ingredients:

*2 cups dark brown sugar

*2 cups light corn syrup

*5 tablespoons butter 

*1 1/2 cups heavy cream

*2 teaspoons vanilla extract

*1/2 teaspoon sea salt

Directions:

~In a medium saucepan, combine 2 cups dark brown sugar, 5 tablespoons butter, 1 1/2 cups  heavy cream, 2 cups corn syrup, and1/2 teaspoon salt.

~Heat over medium-low heat, stirring until the butter melts.

~Once the butter has melted, do not stir, cook until temperature reaches 235-240 degrees.

~Once in a while, brush the sides down with a pastry brush dipped in water.  This helps prevent crystals from forming.

~Remove from heat and stir in 2 teaspoons vanilla.  

~Cool for 15-20 minutes (temperature should be around 180-175)

~Pour caramel onto a large piece of parchment paper.

~As it cools, form it into a long rope (you'll have to do this several times).

~Once it s cooled and stops spreading, cut into bitesize pieces.  

~Wrap in waxed paper and store into a cool dry place.

Caramel Covered Marshmallows

 These are so good.   You can coat in chocolate too.  It's extra good if you use homemade marshmallows.  

Caramel Covered Marshmallows

Ingredients:

*1 (ounce) bag of marshmallows (not mini) or make your own.

*2 cups dark brown sugar

*2 cup light corn syrup

*5 tablespoons butter 

*1 1/2 cups heavy cream

*2 teaspoons vanilla extract

*1/2 teaspoon sea salt

Directions:

~In a medium saucepan, combine 2 cups dark brown sugar, butter,  1 1/2 cups heavy cream, 2 cups light corn syrup, and 1/2 teaspoon salt.

~Heat over medium-low heat, stirring until the butter melts.

~Once the butter has melted, do not stir, cook until temperature reaches 235-240 degrees.

~Once in a while, brush the sides down with a pastry brush dipped in water.  This helps prevent crystals from forming.

~Remove from heat and stir in 2 teaspoons vanilla extract..  

~Cool for 10-15 minutes (temperature should be around 185-190)

~Dip marshmallows into caramel sauce and set on parchment paper util cooled.

~As the caramel cools a little more, I like to form the caramel around the marshmallow, but you can skip this step.

~Dip in chocolate if desired.

~You will probably have leftover caramel.  If you do, roll it into a long rope and let it cool.  Then cut into bitesize pieces.  Wrap in waxed paper and you have some tasty caramel candy.