Wednesday, November 16, 2011

Just In Time For Thanksgiving
Pumpkin Roll


  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners' sugar 
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

A sweetly spicy, pumpkin-flavored cake is spread with a silky rich cream cheese filling and rolled up like a pinwheel. For easy lifting, line your baking pan with parchment paper. Chill the cake to set before slicing.

Saturday, November 12, 2011

Coke Cola Cake


  • 1 cup butter 
  • 1/3 cup cocoa
  • 1 cup cola soft drink
  • 2 cups all-purpose flour 
  • 1 1/3 cups sugar 
  • 1 teaspoon baking soda 
  • large eggs 
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract 
  • 1 1/2 cups miniature marshmallows 
  • Preparation
  • Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
  • Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
  • Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350ยบ for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.
Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

Ingredients For Frosting

  • 1/2 cup butter 
  • 1/4 cup cocoa
  • 1/3 cup cola soft drink
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract 
  • 1 cup chopped pecans 


  • Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; stir in powdered sugar, vanilla, and pecans. Spoon immediately over warm cake.

Monday, November 7, 2011

Blue Berry Cheese Cake

1 1/4 c. graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.

Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

Saturday, November 5, 2011

Baked Macaroni and Cheese, 
With Bread crumb topping

  • 16 ounces sharp cheddar cheese  (shredded)
  • ounces mild cheddar cheese  (shredded)
  • tablespoons butter  (4 for recipe, approximately 2 for greasing pan)
  • cups whole milk
  • 3/4 cup Italian breadcrumbs
  • lb elbow macaroni

  1. Preheat Oven to 350 degrees.
    Shred the two cheeses into two different bowls.
    Prepare elbow macaroni as directed on box. Drain and set aside for a moment.
    Grease entire surface of your 9"x 13" baking pan generously with butter.
    Start Preparation by covering the bottom of the dish with half of the cooked elbow macaroni.
    Cut 2 TBSP of butter into small pieces (like a pat of butter) and spread them over the macaroni evenly.
    Add a layer of half of the Cheddar Cheese, then half of the Mild Cheddar Cheese.
    Add the other half of the elbow macaroni, THEN 2 more TBSP of butter cut into small pieces and spread out evenly.
    Add the other half of both cheeses.
    Add the 2 Cups of milk.
    FINALLY -- Sprinkle the breadcrumbs lightly in a thin layer over top of the whole dish (you may use more or less than my recipe calls for).Put in oven at 350 degrees for about 45 minutes, or until lightly browned

Friday, November 4, 2011

Barbara's Best Biscuits


Perfect Ever Time

2 cups flour
1 tsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk

Sift together first 4 ingredients, cut in shortening, Beat egg and milk together and add to dry mixture. Dough will be moist. On a floured surface knead dough until smooth. Roll out to 3/4-inch thickness, cut with biscuit cutter.
Bake on a greased cookie sheet at 450 for
10-12 minutes.
Now I do not roll my dough out, I push it down with my hands and leave it kinda thick, your biscuits will be 2 inches high and melt in your mouth. up to you how you like them we like them high with butter and honey. Hugs and enjoy. Perfect every time.

My Favorite Pita Bread

· 1-1/2 tsp salt
· 1 tbsp granulated sugar
· 1 package active dry yeast
· 2 tbsp olive oil
· 1 cup warm water
· 2-1/2 cups bread flour
In medium bowl, mix salt, sugar, and yeast. Add olive oil and warm water. Stir until dissolved.

Mix in 1 cup of flour and then slowly add the remaining flour, 1/2 cup at a time, until dough can no longer be mixed with wooden spoon.

Turn dough onto floured board. Knead dough for about 5 minutes, adding flour when necessary to create a soft dough.

Divide dough into 8 equal parts and form into balls. Keep dough balls on board and cover to rise for 20 minutes.

Move oven rack to the bottom setting. Preheat oven 500 degrees F. Place the baking sheet in oven so that it is hot when you place the dough on it.

After the rise, flatten each dough ball with your hand. Use rolling pin to roll each dough ball so that it is a 1/4 inch thick and about 5 inches across.

Place two rounds on the baking sheet and bake on lowest rack for 8 minutes or until puffed. Remove from oven, use metal spatula to remove the pita breads, and place the next two rounds in oven.

After each pita has been baked, poke a hole in it with the corner of the spatula and flatten.

Storing and Freezing
Pita breads can be placed in bags and stored in the refrigerator for up to a week. To freeze, bag immediately after cooling and place in freezer for up to a month.

Wednesday, November 2, 2011

Blackberry Cobbler

1 c flour
2 tsp. baking powder
1 c sugar
3/4 c milk
1/2 tsp salt
2 1/2 blackberries

Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl. Pour
into greased 9x16x2 inch baking dish. Heat blackberries and 1/2 cup sugar
in saucepan until it boils. Pour over batter. Bake at 400° until golden brown.