Recipe: Pumpkin Cake Roll

Author Unknown

3 Eggs
1 C Granulated Sugar
2/3 C Canned Libby's Pumpkin
1 tsp Lemon Juice
3/4 C All-purpose Flour
1 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 C Chopped Nuts
Powdered Sugar
1/4 C Butter, softened
2 (3-ounce) Packages Cream Cheese, softened
1 C Powdered Sugar
1/2 tsp Vanilla

Preheat oven to 350° F. Line a 10x15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

In a large bowl, beat Eggs with an electric mixer until lemon colored. Gradually add Sugar. Stir in Pumpkin and Lemon Juice. In a separate bowl, sift together Flour, Baking Powder, Cinnamon, Ginger, Nutmeg, and Salt; fold into Egg-Pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with Chopped Nuts. Bake for 15 minutes.

Lay a clean kitchen towel out on the counter. Sprinkle Powdered Sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer. While cake cools, beat Butter and Cream Cheese together until smooth. Beat in 1 cup Powdered Sugar. Add Vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Recipe: Christmas Raspberry Crunch

Lion House Recipes

Serves: 12

2 C Pretzels, crushed
3 T Sugar
1/2 C Margarine/Butter
1 8-oz Package Cream Cheese softened
1 C Sugar
1 12-oz Container Whipped Cream
1 16-oz Can Crushed Pineapple, drained
1 6-oz Package Raspberry Jello Gelatin
3 C Water, boiling
1 10-oz Package Raspberries, frozen

Preheat oven to 400 degrees F.

Crush pretzels with rolling pin. Mix with sugar and melted margarine (or butter). Press into bottom of 9x13-inch baking pan. Bake 5 minutes. Cool.

Beat cream cheese and sugar till fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped cream.

Recipe: Russian Tea Cookies

by Cecilia R. Hitch

 

Cream together:
1 C. Butter, softened
1/2 C. Powdered Sugar
1 tsp. Vanilla

Then add:
2 C. Flour
1/4 tsp. Salt
1/2 to 1 C. Pecans, finely chopped

Mix well. It will be somewhat like a bread dough.

Preheat oven to 325. Roll dough into small balls with approx 1-inch diameter. Bake 20 to 22 min.

Then:
Additional powdered sugar
While cookies are still warm, roll in powdered sugar. I do this twice: Once while the cookies are still quite warm and then again after they have cooled somewhat. I think that makes them nicely powdery! ENJOY!

Recipe: Peanut Butter Chocolate Frosted Bars

inspired from America’s Test Kitchen.com

Paula A. Tomey-Allen

Makes about 4 dozen bars

2 1/2 C Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Sea Salt
1/2 lb. (2 sticks) Butter, softened
1 C. Brown Sugar, packed
1 C. Granulated Sugar
1 C. Crunchy Peanut Butter
2 Large Eggs
2 tsp. Watkins Vanilla Extract or Watkins Vanilla Nut Extract

Preheat oven to 350 degrees. Spray or oil 2 large oblong cake pans or 1 large cookie sheet.

Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside.

Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture.

Spread dough into cake pan evenly.

Bake, until bars are puffed and slightly brown along edges but not on top, 20 to 25 minutes.

Remove from oven. Let set for 5 minutes.

Glaze with chocolate frosting:

Chocolate Glaze Frosting

6 T. Powdered Sugar

3 T. Cocoa

3 T. Milk

1 T. Crunchy peanut butter

1 tsp. Vanilla

Recipe: Taco or Nacho Meat Seasoning

Paula A. Tomey-Allen

1 1/4 lb. Ground Beef, or Venison

1 1/2 T. Mesa Corn Flour

3 tsp. Chili Powder

2 tsp. Minced Garlic, dry or jar

1/2 tsp. Onion Powder

1/2 tsp. Garlic Powder

1/2 tsp. Seasoned Salt

1/2 tsp. Paprika

1/4 tsp. Sugar

2 tsp. Dry Minced Onions

1 tsp. Beef Bouillon, (2 tsp. For Venison)

Directions

Mix together all ingredients in a bowl, except for the meat. Stir, blending well.

Brown ground meat in non-stick pan.

Remove from heat, drain grease with strainer.

Rinse meat with hot water.

Return meat to the pan and add taco seasoning.

Add 1 cup hot water to mixture and simmer on medium low heat for 20 minutes, or until liquid is absorbed. Stir about every five minutes.

If you use venison, add 1 tsp. Sea Salt to spice mixture.

Recipe: Best - Ever Muffins

cooks.com

1 3/4 C Flour

1/4 C Sugar

2 1/2 tsp. Baking Powder

1 Egg, well beaten

3/4 C. Milk

1/3 C Cooking Oil

12 Baking Cups

Sift together first 3 ingredients, plus 3/4 teaspoon salt; make a well in the center. Combine egg, milk and oil. Add all at once to dry mixture. Stir until just moistened. 

Fill cups 2/3 full. 

Bake at 400 degrees for 20-25 minutes.

Or, to best ever muffins, add: 1/2 cup shredded cheddar cheese or 1 cup chopped cranberries and 1/2 cup sugar or 4 slices cooked bacon and use drippings combined with oil to equal 1/3 cup.

Recipe: Fresh Guacamole

America’s Test Kitchen

Makes about 1 1/2 cups

2 small, ripe avocados (preferably Haas)

1 tablespoon minced red onion

1 small garlic clove, minced or pressed through garlic press

1/2 small jalapeno chile, minced (about 1 1/2 teaspoons)

2 tablespoons minced fresh cilantro leaves

Salt

1 tablespoon juice from 1 lime

Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.

Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soup spoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)

Recipe: Chicken Vegetable Soup

Paula Tomey-Allen

4 T Canola oil 

1-1 1/4 Pound Chicken Breast, cut in bite size pieces

1 C Chopped Onion or 2 T. Dry Minced Onions

2 tsp. Minced Garlic 

6 Potatoes, peeled, cut in bite size cubes

1 Large can Vegetable Juice (V-8)

2 15 oz Cans Chopped Tomatoes (undrained)

1 15 oz Can Whole Kernel Corn, drained 

1 15 oz Can Peas, drained 

1 15 oz Can Green Beans, drained 

1 Can Campbell's Tomato Soup

2 C Hot Water

4 Chicken Bouillon Cubes, or 4 tsp. Chicken Bouillon Powder

2 Carrots, pared and diced

2 Stalks Celery, chopped

1 T Parsley Flakes

1/4 tsp Paprika

1/4 tsp Pepper

Heat oil in a large, deep pan and lightly brown chicken. Stir in onion and garlic.

Add remaining ingredients. Mix well. Heat to boiling, reduce heat, and simmer partial covered until potatoes are tender, about 30 minutes. Stir every 10 minutes. Transfer into large crock pot. Cook on high for 4 hours.

Add other vegetables if you like.

Recipe: Venison Barley Chili

Paula A. Tomey-Allen

4 ½ lbs Ground Venison (cooks down to about 3 ¼ lb meat)

2 15 oz. Cans Diced Tomatoes

1 15 oz. Can Tomato Sauce

2 10 ¾ Cans Campbell's Tomato Soup

4 Soup Cans Hot Water

1 Soup Can Tomato Juice

1 6 Oz. Can Tomato Paste

3 T Dried, Minced Onions

3 T Minced Garlic

2 T Chili Powder

6 tsp. Watkins Meat Magic

3 tsp Lawry's Seasoned Salt

3 tsp. Beef Bouillon

1 tsp. Sugar

1 tsp. Paprika

1 tsp. Watkins Minced Green Onion

1 C. Barley

3 tsp. Sea Salt, if needed (taste test)

Brown meat in non stick pan with no added fat. Drain.

Set crock pot on high.

Transfer meat to large crock pot.

Add remaining ingredients.

Cook on high about two hours until reaches a simmer.

Turn to low and cook for four hours more, stirring periodically.

Sample and add more sea salt* if needed after four hours.

Add barley and cook about ½ hour longer.

*Salt helps venison to cut “gamey” taste.

If you use ground beef don't use extra sea salt.

Recipe: Easy Cinnamon Rolls

2 C. Lukewarm water

1 Package active dry yeast

1/2 tsp. Salt

1/2 C. Sugar

1 Egg

1/3 C. Shortening

6 1/2 C. flour

Put water in bowl. Add yeast, salt, sugar, shortening, egg and 1 ½ cup of flour. Beat with mixer until smooth. Then add rest of flour 1 cup at a time.

Knead with hands. Turn out on floured board and knead until it forms a smooth round ball. Place in a large greased bowl. Cover and let set until it rises double in size. Punch down and roll out into a rectangle.

1/4 C. Soft butter

1/3 C. Sugar

1 T. Cinnamon

Raisins (optional)

Spread dough with soft butter and sprinkle with cinnamon and sugar mixture and sprinkle with raisins if you like. Roll up from longest end. Slice in 1 inch thick slices. Place in greased rectangle cake pan. Let set and rise again for about an hour.

Bake 20 minutes at 375 or until light brown. Ice with powdered sugar frosting.

Powdered Sugar Frosting

Combine 2 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla and ½ stick melted butter. Beat until smooth and creamy. Add more milk a little at a time if too thick. Spread on rolls while hot.

Recipe: Hot Cocoa Mix

10-2/3 C Nonfat Dry Milk Powder

6 oz. Jar Powdered Nondairy Coffee Creamer

4 C Powdered Sugar

2 C Unsweetened Cocoa Powder

Dash of Sea Salt

Combine all ingredients in a large bowl and mix thoroughly with a wire whisk to blend. 

Store in an airtight container in a cool place.

For 1 serving, stir 3 heaping tablespoons Hot Cocoa Mix into 1 cup of hot water until dissolved.

For extra richness, use milk instead of hot water. You can add 2 cups mini marshmallows to this mix if you like.

Makes 17 cups of mix.

Recipe: Easter Story Cookies

This recipe usually shows up close to Easter, so I thought I would post it a little early so your family could try it before hand.

(To be made the evening before Easter)

Supplies: 
A Bible 
1 Cup Whole Pecans

1 tsp. White Vinegar

3 Egg Whites

Pinch Sea Salt

1 Cup Sugar

Gallon Size Ziplock Bag

Wooden Spoon
Scotch Tape
Waxed Paper
Cookie Sheet

FIRST: Preheat oven to 300 degrees. 
THIS IS IMPORTANT… do not wait until you are halfway done with the recipe…!)

Then begin…

*Place pecans in the zipper baggie and let children beat them with a wooden spoon to break them into small pieces. (set aside)

Explain that Jesus was arrested; and then he was beaten by the Roman soldiers…much the same way those pecans were just beaten… 
READ: John 19:1-3

*Let each child smell the vinegar; then add 1 tsp. into the mixing bowl.

Explain that when Jesus was thirsty on the cross, He was given something like vinegar to drink... 
READ: John 19:28-30

*Add egg whites to vinegar.

Explain that eggs represent life. Jesus gave His life to give us life... 
READ: John 10:10-11

*Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the mixing bowl.

Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin...
READ: Luke 23:27

*So far, the ingredients are not very appetizing! NOW, add one cup of sugar.

Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know Him, and belong to Him... 
READ: Psalm 34:8 and John 3:16

*Beat with a mixer on high speed for 12 –15 minutes until stiff peaks are formed.

Since this requires some time, you might watch and discuss Jeffrey R. Holland's talk "None Were With Him"

Explain that the color white represents the purity, in God’s eyes, of those whose sins have been cleansed by Jesus... 
READ: Isaiah 1:18 and John 3:1-3

*Fold in the broken nuts. Drop the mixture by rounded teaspoons onto waxed paper on a cookie sheet.

Explain that each mound represents the rocky tomb where Jesus’ body was laid... 
READ: Matthew 27:57-60

*Put the cookie sheet into the oven, close the door, and turn the oven OFF! 

Give each child a piece of tape to “seal shut” the oven door.

Explain that Jesus’ tomb was sealed...
READ: Matthew 27:65-66

*Tell the children "Time to go to bed!"

Explain that the children may feel sad and confused to leave the cookies in the oven overnight—much like Jesus’ followers were sad and confused when the tomb was sealed...

READ: John 16:20 and 22

*On Easter Morning, open the oven and give everyone a cookie! Notice the cracked surface (as though they’ve been “opened”) and take a bite. The cookies are HOLLOW!

Explain that on the first Easter, Jesus’ followers were amazed to find the tomb was open and empty!! 
READ: Matthew 28:1-9                                              

       
                                       

Recipe: Chocolate Crock Pot Cake

1 (18 oz.) Box Chocolate Cake Mix
4 Eggs
1 C. Sour Cream
3/4 C. Canola oil
1 C. Water
1 (3 oz.) Pkg. Instant Chocolate Pudding Mix 
1 C. Semi-sweet Chocolate Chips (Optional)

Spray 2 quart Crock Pot inside with cooking spray.

 Pre-heat Crock Pot on low with lid on.

Combine all ingredients by hand in a 2 quart mixing bowl. (Do not use mixer.)

Pour batter into a greased Crock Pot.

Cover and cook on LOW for 5-6 hours or until done in center.

Do NOT cook this recipe on HIGH heat.Check with toothpick.

Makes 8-10 servings.

Recipe: Upside Down Apricot Cake

   Photo from wikipedia.org

Paula A. Tomey-Allen

1 Box, 2 Layer Yellow Cake Mix

Ingredients Cake Mix calls for

1 Large Can Apricots, Drained, Diced, Reserve Juice

Apricot Juice You Reserved

1 Cup Dark Brown Sugar

In large mixing bowl, mix cake batter according to box directions, substituting apricot juice for water directions call for. 

Spray bottom of long cake pan with Pam No Stick Cooking Spray. Spread diced apricots around bottom of cake pan. Sprinkle evenly with brown sugar. 

Spread batter over apricot and brown sugar mixture.

Bake at 350 for 30-40 minutes. Check with toothpick.

Flip slices with turner quickly to serving plates to capture apricot and brown sugar mixture. Best if served warm.

Note: May substitute pineapple for apricots. Add pecan pieces to apricot mixture before adding batter.

Recipe: “Mustard Charlie”

Thelma L. (Hall) Tomey

1 Lb. Ground beef

¼ Lb. Pork Sausage

1 Package Noodles

1 Small can Tomato paste

5 Cans Water

Dash Garlic salt

1 T. Chili powder

½ Small Onion, chopped

¼ Small Green pepper, chopped

Brown ground beef, sausage, onions, and green pepper in deep pan. Add tomato paste and 5 cans of water, garlic, chili powder and noodles.

Let cook until noodles are done or simmer on low heat for awhile.

Season with salt to taste.

Wide noodles are best for this recipe but you can use slim kind.

Mom writes:

“This recipe originated by the nuns for lunch room at St. Leo’s School in Louisville, Ky. where I went to school.”

I sure miss her cooking! xoxo Mom

Recipe: "Funeral Potatoes" or Hash Brown Casserole

KSL.COM - Adapted by Paula A. Tomey-Allen

2 lb package frozen shredded hash brown potatoes
1 can (10 ¾ oz.) condensed cream of chicken soup
1 soup can milk (prefer condensed, evaporated milk undiluted)
1 cup sour cream
1 cup sharp cheddar cheese, grated

1 T dry onion flakes

1 tsp parsley
1 tsp salt
1/4 tsp paprika
1/4 tsp pepper
3 tablespoons butter, melted
3/4 cup corn flake crumbs

Place potatoes in a 2-3 quart sprayed casserole dish or a 9x13 cake pan.
 
In a large bowl, combine soup, milk, sour cream, cheese, parsley, paprika, onion, salt and pepper. Mix well. Spread sauce over potatoes. Don't stir.

In medium bowl, melt butter and combine well with corn flake crumbs. Sprinkle crumbs over casserole. Bake, uncovered, at 350 F for 30-45 minutes or until hot and bubbly throughout.

Recipe serves approximately 8.

*Funeral potatoes name due to the fact they were served at many funerals.

Linda's Favorite Recipes: Golden Sweet Cornbread

Linda's Favorite Recipes: Golden Sweet Cornbread

This sounds so good! Makes me miss my mom!

Recipe: Meatball Soup

Meatball - Noodle Soup

Paula A. Tomey-Allen

Meatballs:

¾ lb. Lean Ground Beef

¼ lb. Ground Pork

1 tsp. Garlic Powder

¼ C. Chili Sauce

Pinch Sea Salt

1 T. Parsley Flakes

2 Medium Eggs, Beaten

3/4 C. Bread Crumbs

1 T. Butter

Broth:

6 tsp. Watkin's Beef Soup and Gravy Base* and 6 tsp. Minced Onions – or -1 one pkg. dry Lipton Onion Soup

6 Cups Hot Water

1 tsp. Parsley Flakes

1 tsp. Kitchen Bouquet

1 tsp. Worcestershire

½ tsp. Paprika 

3 C. Rotini Noodles

Meatballs:

Mix all Meatball ingredients together by hand and form into balls about 1 ½ inch in diameter.

Melt butter on low in deep non-stick pan. Brown meatballs on all four sides. Remove browned meatballs from pan.

Broth:
Bring Broth ingredients to boil in same pan used for Meatballs.

Add Rotini noodles and cook almost until tender.

Add Meatballs, reduce heat and simmer for 10 minutes, stirring gently.

*Beef Broth = 6 tsp. Beef Bouillon, 6 tsp. Dried Minced Onion, 6 C. Hot Water

Recipe: Easy Delicious Beef Stew

Paula A. Tomey-Allen

1 Lb Stew Beef, Cut into bite size pieces

2 T. Canola Oil

3 C. Hot water

3 Potatoes, Peeled and Chopped

1 C. Chopped Carrots

1 C. Chopped Celery

1 Can Chopped Tomatoes

1 Can Whole Kernel Corn, Drained

1 T. Onion Flakes

1 T. Dried Parsley

2 T. Kitchen Bouquet Gravy Base

4 tsp. Beef Bouillon Granules

1/2 tsp. Garlic Powder

Salt and Pepper to taste

Approx. 1 C. Flour

Roll beef pieces in flour and brown in oil. Add 2 C. hot water, and all other ingredients, except left over flour. Bring to slow boil. Add hot water to leftover flour to thin and stir into meat and vegetable mixture. Let simmer in crock pot for 3-4 hours.

Wonderful with bread or biscuits for sopping up the gravy.

Recipe: Salmon Patties

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photo by J. L. Nehring

Paula A. Tomey-Allen

I love these! Similar to what mom use to make, but no one gets it exactly like mom!

1 can Salmon, drained, crush bones fine

1 Egg, beaten

8 Saltine Crackers, crushed fine

1 T. Dried Onions, hydrated with 1 T. water, or fresh, minced onions

1 T. (heaping) Flour

¼ tsp Dried Parsley

Canola Oil

Pre-heat oven to 350.

Line long cake pan with foil.

Add all ingredients in bowl and mix with hands. 

Pour oil in bottom of skillet to about 1/8 inch deep and heat to medium heat.
 
Form into six - eight round balls and place lightly in oil. (1/4 C. about right amount for each ball)

Brown about five minutes and turn and flatten out slightly. Brown five minutes on other side.

Turn off oil and place all patties in foil-lined pan. Bake 30 minutes on one side only. This will remove oil.

Serve with fried potatoes or buttered and parsley noodles with a vegetable.

Delicious cold too!

Hint: Double ingredients and enjoy leftovers or larger patties!