- EVOO
- Juice of 1 lemon
- sugar
- lrg eggs
- vanilla
- flour
- baking powder
- baking soda
- salt
- nutmeg
- packed br sugar
- packed br. sugar
- vanilla
- egg yolk
- flour
- salt
- milk choc chips
- chopped nuts
- butter
- packed br. sugar
- granulated sugar
- flour
- salt
- baking soda
- cinnamon
- allspice
- ground cloves
- oatmeal
- chopped walnuts
- rice krispies
Tips: If chocolate chips are too thick and won’t drizze, stir in a little bit of Crisco to make them more liquid OR use 1 tbsp milk or a little more as needed, then whip w/ fork. Use fork to drizzle over cereal mix.
- br. sugar
- butter
- light corn syrup
- baking soda
- vanilla
- chocolate chips
Thanksgiving
The trick to this pie is cutting the sugared and spiced granny smith apples into thin slices and spiraling them in the deep-dish pie shell. Then they’re topped w/ a crumb topping and baked.
- flour
- packed brown sugar
- white sugar
- cinnamon
- butter
- lemon juice
- sugar or less
- flour
- cinnamon
- nutmeg
“great!”
- Better Crocker SuperMoise German choc. cake mix
- oil
- sugar
- eggs
- flour
- baking soda
- cinnamon
- grated carrots
- chopped nuts
- Icing
- 8oz cream cheese
- buuter
- vanilla
Permalink at: http://www.tasteofhome.com/Recipes/Pumpkin-Cake-Roll-4
Nutritional Facts
1 slice equals 285 calories, 12 g fat (7 g saturated fat), 94 mg cholesterol, 261 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.
- canned pumpkin
- all-purpose flour
- baking soda
- ground cinnamon
- salt
- FILLING:
- confectioners' sugar
- vanilla extract
Serves 16
It’s worth using good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel. If your blender doesn’t hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it.
WHY THIS RECIPE WORKS:
This hybrid dessert has a layer of chocolate cake and a layer of caramel-coated flan that “magically” switch places as they bake. For ease, we started with a simple dump-and-stir chocolate cake recipe. At first, the flan added too much moisture to the cake, making it soggy. A drier cake was key, and removing some of the buttermilk and sugar did the trick. To help our flan stand tall rather than slump when sliced, we use whole eggs (instead of just yolks) and add cream cheese as a stabilizer. We opted for store-bought caramel sauce to top it all off—much easier than homemade.
- CAKE:
- caramel sauce or topping
- buttermilk
- FLAN:
- whole milk
- large eggs pus 4 large yolks
Makes 2 loaves
The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.
WHY THIS RECIPE WORKS:
Canned pumpkin puree often lends a raw, metallic flavor to pumpkin bread. We cook down the puree to eliminate those off-putting flavors. Instead of dirtying more dishes, we mix the quick bread right in the pot, adding cream cheese and buttermilk for their tangy flavor. A quick-to-assemble topping adds texture and keeps the loaf from getting soggy the next day.
- buttermilk
- vegetable oil
- ground cloves
- ground nutmeg
- TOPPING
- BREAD