SANDRA’S EASY PUMPKIN LOG ROLL with a CREAMY MAPLE FILLING

A phenomenal dessert that freezes well,

so the pumpkin log roll can be made ahead of time

and sliced while frozen into pieces for a stunning presentation...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 12-15 Mins.

INGREDIENTS

Roll:

Wet Mixture:

3 large eggs, slightly beaten

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature

2/3 cup pure pumpkin
1 teaspoon vanilla extract

Dry Ingredients:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon
1 teaspoon ground ginger

1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

1/8 teaspoon salt

Filling:

1 (8 oz. tub), cold, whipped cream cheese

1 cup confectioners' (powdered) sugar, sifted

6 tablespoons unsalted butter, at room temperature

1 teaspoon mapleine

--Additional confectioners’ sugar (for decoration)

METHOD

Preheat oven to 375 degrees. Spray a 15”x10” jelly-roll pan; line with parchment paper, then spray top of paper as well. Set aside a clean tea towel (large enough to cover unrolled pumpkin roll).

Beat eggs, granulated sugar and butter in large mixer bowl until thick. Beat in pumpkin and vanilla extract. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into same bowl over wet ingredients. Using a wooden spoon, stir dry mixture into wet ingredients, mixing just until incorporated. Spread batter evenly onto prepared pan.

Bake for 12 to 15 minutes, until top of cake springs back when touched.

Immediately loosen sides of cake, place tea towel over top flush with beginning roll-up edge.

Turn onto working surface. Carefully peel off parchment paper.

Roll up cake and towel together, starting with shorter end.

Cool seam-side down on wire rack for 15 minutes.

Meanwhile, prepare the filling by beating cold, whipped cream cheese, 1 cup sifted confectioners’ sugar, butter and mapleine in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over inside of cake to within 1/2” of all edges. 

Re-roll cake into log, gently but tightly. Wrap in plastic wrap and refrigerate seam-side down for at least 1 hour.

Unwrap pumpkin log, generously sprinkle with sifted confectioners' sugar on entire outside, and cut into 1" slices, then serve (See main photograph above). ~ Enjoy!

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Tip:

If freezing pumpkin log roll, defrost first to serve whole, or I prefer to slice while frozen for cleaner cut cake slices, then serve individually.

SANDRA'S ASIAN PORK ROLL APPETIZER

I created this recipe when I had an extra pork tenderloin and was craving an Asian dish, 
and they turned out to be a superbly delicious appetizer...

Yields: (18 to 20 rolls; cut in half makes 36 to 40 appetizers)

Prep: 30 Mins.
Marinade 1 - 4 Hrs.
Bake: 15 to 20 Mins.

INGREDIENTS

1-1/2 pound center cut pork tenderloin

1/2 red onion, julienned (separate thin pieces)
½ each orange, and green bell pepper, julienned
2 cloves garlic, grated

3 tablespoons soy sauce

3 tablespoons honey

¼ teaspoon sesame oil

Ingredients laid out:
 1 pork round flattened...

1 tablespoon rice wine vinegar

3 tablespoons hoisin sauce
--(An Asian-type of BBQ sauce)

2 teaspoon fresh ginger root, grated

1 tablespoon toasted sesame seeds

¼ cup olive oil

1/8 teaspoon ground pepper

-- Garnish with freshly chopped parsley

METHOD

Trim any excess fat on pork, and cut into ½” thick, round slices.

Adding veggies to flattened pork...

Flatten meat slices with a mallet (or small heavy-bottomed, flat saucepan) between in a Ziploc bag (slightly moistened with water to prevent sticking) until doubled in size. Place julienned red onion slices nearest you on flattened meat slice and roll up. Repeat to form remaining rolls.

First stuffed pork roll...

In a small non-reactive bowl (glass or ceramic), whisk together garlic, soy sauce, honey, sesame oil, rice wine vinegar, hoisin sauce, ginger root, sesame seeds, and ground pepper. Slowly drizzle olive oil while whisking into marinade to form an emulsion. Pour Asian marinade into a non-reactive glass 9”x13”x2" square baking dish (or a round one as I used). Roll pork rolls to coat with marinade in baking dish, and place them touching, seam side down. Cover and let marinade in refrigerator for a minimum of 1 hour or up to 4 hours. Remove from refrigerator and allow to return to room temperature for 30 minutes.

Meanwhile, preheat oven to 400 degrees.

Hot out of the oven...

Bake, uncovered, 15 to 20 minutes (basting half way through) until meat is no longer pink in center; cut to test or they should register 155 to 160 degrees on a meat thermometer when done. Let rest covered with foil for 5 minutes for juices to redistribute.

To serve, cut rolls in half diagonally and place on decorative serving platter and sprinkle with fresh parsley. Serve hot or warm – Enjoy!

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Tips: When transporting, I prepare and bake the rolls ahead of time, and place them in a microwavable/ovenproof dish, so I can reheat in the microwave or oven for a couple of minutes before serving.

Also, we like our veggies crisp-tender, so if you prefer them tender you might choose to saute the julienned onion and bell pepper beforehand for 3 to 5 minutes.

SANDRA'S OUTSTANDING BLT ROLL-UP BITES

I created this appetizer on-the-fly
with ingredients I had on-hand
when company unexpectedly dropped by
for an impromptu BBQ...

Yields: (32 Roll-ups)

Prep Time: 15 Mins. |
Set Time: 1 hr. in refrigerator

Posted by Sandra

INGREDIENTS

1 green onion, finely chopped
4 oz. cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground pepper
2 teaspoons lemon juice
1 teaspoon sugar
1 tablespoon dried parsley
2 tablespoons sun-dried tomatoes in oil, finely chopped
6 slices bacon, browned, and crumbled
4 flour tortillas (10” diameter)
3 plum tomatoes, juiced and seeded, and finely chopped
2 cups romaine lettuce, shredded

--Lettuce leaves to garnish serving platter
--Paprika and freshly chopped parlsey to garnish BLT Roll-up Bites

METHOD

Heat a skillet to medium-heat, and brown the bacon until crispy. Remove to drain on a paper towel lined plate, and set aside to cool to crumble later.

Meanwhile, in medium bowl mix green onions, cream cheese, mayonnaise, garlic powder, onion powder, ground pepper, lemon juice, sugar, and whisk to combine. Chop the cooled bacon into crumbles, and the sun-dried tomatoes, then add to bowl, and then stir with a spoon until well blended.

Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce, and then roll up tightly. Place all 4 tortillas on a plate and cover with plastic wrap, refrigerating for 1 hour for flavors to meld.

After one hour, cut each tortilla into 1” thick slices with a serrated knife (so as to not squish them), and arrange on lettuce-leaf lined serving platter, dusting each with paprika and freshly chopped parsley. – Enjoy!

SANDRA'S SUPERB FRESH HALIBUT PO’ BOYS

Serves: (4)

Prep: 5 mins. |
Cook: 10 mins.

Posted: by Sandra

INGREDIENTS:

***Topping
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lemon juice
1 teaspoon granulated sugar
1-3/4 cups shredded green cabbage
1/4 cup shredded carrots

***Prepare Halibut Strips
1 lb. fresh halibut fillets, cut into 2-1/2” strips (finger-size)
2 tablespoons milk
3 tablespoons all-purpose flour
1 tablespoon cornmeal
2 teaspoons cajun seasoning (or creole seasoning)
½ teaspoon fine-grain sea salt
1/8 teaspoon cayenne pepper
2 tablespoons olive oil

4 potato sandwich rolls split lengthwise, and lightly toasted
--(I do so in the toaster, although 5 to 7 mins. in
a 350-degree oven works as well)

METHOD

In a small bowl, whisk the mayonnaise, sour cream, lemon juice, and sugar until smooth. Add coleslaw mix; toss, and set aside.

In a shallow dish, coat the halibut with milk. In a large ziploc bag, combine flour, cornmeal, cajun seasoning, salt, and cayenne and mix thoroughly, and then add the halibut strips a few pieces at a time; zip bag closed and shake to coat.

In a large non-stick skillet, heat 2 tablespoons olive oil over medium-high heat, and cook halibut for 3 to 4 minutes per side, just until fish flakes easily with a fork and coating is golden brown (do not overcook).

Spoon coleslaw onto bottom half of lightly toasted sandwich rolls, and top with halibut strips, and then add a bit more coleslaw mixture on top, topping with other half of roll.~ Enjoy!