Singer Restoration Saturday - Cooking Edition

Yesterday was Susan's project day with her quilting buddies.  At Susan's request, I made a batch of Caramel Chicken for her to take for the potluck lunch.

Caramel Chicken - Yummy!

The recipe for this tasty dish can be found here.  Susan found it while surfing the internet one day, and it quickly became one of our favorites.

Larry

Virginia's Yummy Pumpkin Roll Recipe

Virginia brought this pumpkin roll to the last Blanketeer Bee and was it ever good! She brought vanilla and pumpkin ice cream too, so we had it ala mode. Yum-oh! I would have taken a picture of it, but it disappeared too quickly - lol.

Pumpkin Roll
Serves 10

Cake:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin (not pumpkin pie filling)
1 cup chopped walnuts or pecans (optional - the one we had at the bee had no nuts)

Filling:
8 ounces cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Grease a 15-by-10-inch jellyroll pan; line with wax or parchment paper. Grease and flour paper. Sprinkle tea towel with powdered sugar; set aside.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto sugared towel. Carefully peel off paper. Roll up cake and towel together. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Notes:
I usually make 2 at a time and divide 1 can of pumpkin between them (this would be a heaping 2/3 cup). A tea towel is a towel that you used to use to dry dishes, but it is not knobby (it is like linen). I either use Watkin’s Vanilla or real Mexican vanilla. I think it adds more taste. When I didn’t have either, I doubled the amount of vanilla (but I have not tried that with this recipe). I prefer parchment paper to the waxed paper. I have never remembered to sprinkle the roll with powdered sugar, we are usually too busy cutting it for consumption.

Virginia's Hash Brown Quiche Recipe

This recipe is just yummy! Virginia has brought it to our last several project days and has never had to take home anything but an empty pan. I promised the Blanketeers that I would post it (though I think Virginia has already emailed the recipe to everyone who wanted it) so here it is:

Virginia's Hash Brown Quiche

Ingredients:
1 24-oz. package frozen hash browns (or 2 12-oz. packages)
1/2 cup Hot Pepper cheese
3/4 cup Gouda cheese
3/4 cup Swiss cheese
1 cup cooked ham, diced
2 eggs
1/2 cup milk or cream
1/3 cup melted butter
1/4 teaspoon Seasoned salt

Directions:
1. Thaw hash browns. Squeeze excess moisture between paper towels.
2. Grease 9” pie pan. Press and shape hash browns in pan. Brush with butter. Bake at 425 degrees for 25 minutes.
3. Fill with layers of ham and cheese. Mix eggs, milk, and salt. Pour over pie mixture. Bake at 350 degrees for 40 minutes.

Notes:
I usually defrost the hash browns overnight. If the hash browns are still frozen, it is hard to mash them into shape in the pie pan. If you buy a 32-oz. bag of hash browns, be aware that you cannot just measure out 24-oz. – doesn’t work that way. Pour out the hash browns and split into 3 parts and use 2 parts.

A pastry brush really helps with the butter (but I have used a spoon to dribble it). The indentation should be noticeable, but will not be really deep. I use half and half for the milk/cream ingredient (because we usually have that on hand for Jim’s coffee).