RECIPE: Pumpkin Roll with Cream Cheese Filling


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RECIPE: Pumpkin Roll with Cream Cheese Filling
Course Dessert
Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
Pumkin Cake for the Roll
Cream Cheese Filling
Powdered Sugar for the towel
Course Dessert
Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
Pumkin Cake for the Roll
Cream Cheese Filling
Powdered Sugar for the towel
Instructions
The Cake
  1. Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).
  2. Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.
  3. Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.
  4. In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.
  5. In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.
  6. Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.
  7. Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.
Filling
  1. While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.
The Filling & The Rolling
  1. Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving. These can be made ahead and frozen.
  2. Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.

RECIPE: Homemade All-Purpose Biscuit Mix


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RECIPE: Homemade All-Purpose Biscuit Mix
Submitted by Rick Beach. Homemade All-Purpose Biscuit Mix. Make your own Bisquick or All-purpose mix. For use in any Dutch Oven Recipe calling for Bisquick or other similar commercially available product. Better because you make it homemade. You know what ingredients are in the mix. You can alter the Shortening to use Crisco or Butter, or a combination of the two based on your preference. Mix up a dry batch at home. Store for several days in zip lock bags. Great to prepare at home for camping trips. Just add cold water, or cold milk for richer biscuits. To prepare to bake. Add small amounts of liquid until you reach your desired consistency. Never over mix any type of biscuit dough. All-Purpose Biscuit Mix (Better than Store bought)
Course BISCUITS
Servings
Biscuits
Ingredients
Course BISCUITS
Servings
Biscuits
Ingredients
Instructions
  1. Stir together flour, baking powder, salt, and sugar. Sift together 2-3 times in a large bowl.
  2. Cut in shortening with two knives or pastry cutter until the mixture is the consistency of cornmeal.
  3. Add Powdered Buttermilk and Powdered milk and mix uniformly to create your dry All purpose mix. Store in a Zip Lock Bag and keep in the fridge for 2 weeks
  4. Use in recipes that call for Bisquick or all-purpose mix. Add small amounts of cold water, cold milk, cold buttermilk, or other liquid required in your Dutch Oven Recipe.
  5. For Regular Biscuits: To get your desired biscuit consistency, use cold milk, cold water, or cold buttermilk. Canned milk and reconstituted powder milk work too. (Milk makes richer biscuits) Don’t over mix.
  6. Form biscuits. Cover and let stand at room temperature for 15 minutes to rise a little before baking.
  7. Bake biscuits in a pre-heated “hot” oven at 450° for about 15 minutes or until golden brown

RECIPE: BISCUITS “Old Fashioned Buttermilk”


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RECIPE: BISCUITS "Old Fashioned Buttermilk"
Old Fashion Buttermilk Biscuits Submitted by: Rick Beach
Servings
Ingredients
Servings
Ingredients
Instructions
  1. We suggest not substituting the Buttermilk with regular milk adding lemon juice or vinegar until you have mastered producing fluffy biscuits with this recipe. If yours seem dry or clunky increase the Buttermilk slightly until you know the perfect mix for your area and oven.
  2. There is a definite knack to baking light and fluffy biscuits. A couple of secrets to good biscuits is very cold Butter and Buttermilk, not mixing the dough much, and folding and patting the dough several times.
  3. Properly mixed biscuit dough almost looks like it hasn't been mixed all the way. The other secret is a very moist mix.
  4. Never use an electric mixer or dough machine when mixing up biscuits. Use a fork, and use it as little as possible.
  5. Also old stale Baking Powder (opened and on the shelf for awhile) looses its ability to create the bubbles required to raise good light biscuits. Pitch the old stuff and use fresh.
  6. Mix your dry ingredients together with a wire whisk.
  7. Shave the cold butter with a potato peeler or other type of cutter. Then stick it in the freezer while prepping. When cold or frozen, break up the shavings. Keep very cold until ready to mix in.
  8. Then stir in the cold shaved butter into the mixed dry ingredients. Alternatively to shaving the butter, you can "cut" it into the dry ingredients using a tool made for that, or two knives. All pieces should be pea size or less.
  9. The buttermilk in this recipe is part of the leavening (makes the bubbles) The acidity of the Buttermilk reacts with the Baking Powder & Soda. Don't substitute the buttermilk with something else for this ingredient if you are new to making biscuits.
  10. If you don't have buttermilk on hand I suggest you use a different recipe known to work with the ingredients you have. In a pinch, lemon juice, lime juice, or vinegar can be added to regular milk. The acid in vinegar or the citrus juice sours the milk and works as the leavening with the baking powder and soda. Stir the milk and vinegar/juice together and allow it to sit a few minutes before adding it to the dry ingredients. But know the formula. I recommend Buttermilk if you want killer biscuits. But I often use a concoction of regular milk, sour cream, feta cheese and lemon juice in place of buttermilk. It depends on what is in the fridge. Start experimenting after you master getting fluffy biscuits that raise well.
  11. The dough should be sticky. Probably more sticky than you think. Mixing the ingredients too much, or too dry is the killer of soft and fluffy biscuits. Plop the sticky dough out on an extremely well floured bread board.
  12. Flour your hands. Don't roll dough out, but pat or gently flatten with your well floured hands (about 1 1/2 inch thick. Fold the dough in half over on itself and gently pat the dough to 1 1/2 inch thick. Repeat the fold and pat two more times.
  13. Cut biscuit rounds and place them on a baking sheet or in a Dutch Oven. Cover with a towel and let the biscuits rest for 10 to 15 minutes before putting them in the oven, or putting the heat to the Dutch Oven. Biscuits placed next to each other will rise much higher than those placed with gaps between them. The closely placed biscuits will also be much more moist when done.
  14. Preheat oven to 400 degrees. (Dutch Oven Coals for 400°F-Don't pre-heat the Dutch Oven)
  15. Stir dry ingredients together. Whisk or sift
  16. Cut in Butter (broken up frozen shavings)
  17. Mix in the first 1 1/2 cup of Buttermilk gently (Do not over mix) using a fork. If dry add more in small amounts until dough is almost too sticky to handle (flour your hands)
  18. Dough Mixture should be almost sticky and mixed so little it looks roughly combined. Don't keep mixing
  19. Turn out on floured board and pat gently to 1 1/2 inch thick (Do not roll or pound down with hands)
  20. Fold dough over and pat to 1 1/2 inches thick, three times.
  21. Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.
  22. Place rounds on cookie sheet or into the bottom of the Dutch Oven up against one another
  23. Bake 14 to 18 minutes or until golden brown on top in your Kitchen Oven
  24. Bake 14-18 minutes in a covered Dutch Oven (Coals for 400°F)
Recipe Notes

It is assumed you know proper coal/heat techniques for Dutch Oven baking Click this link if you need help with Dutch Oven Coal counting?  We prefer the 3 uppy-down rule! Serve hot with butter, jam, gravy, etc.

Click this Link for Dutch Oven Heat & Charcoal Briquette counting.