RECIPE: Pumpkin Roll with Cream Cheese Filling


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RECIPE: Pumpkin Roll with Cream Cheese Filling
This Pumpkin Roll with Cream Cheese Filling is a Holiday favorite. Exceptional any time of the year severed with a cup of coffee. Way easier to prepare than most people think.
Course DESSERT
Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
The Cake 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
The Cake 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.
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BREAD Artisan Flax Seed & Beer


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BREAD Artisan Flax Seed & Beer (No Knead)
This is a no knead yeast bread. It does require allowing it to self rise overnight on the counter.
Servings
Loaf
Ingredients
Servings
Loaf
Ingredients
Instructions
  1. In a large dough mixing bowl. Add Salt, Yeast, and ground Flax Seed to Flour
  2. Add Beer to the combined dry ingredients. Stir together until completely mixed into a rough ball.
  3. Cover with plastic wrap and let sit on counter 6-18 hours.
  4. Sometime after the initial 8 hours when dough has at least doubled, turn the "proofed" dough out onto a floured board. Pat the dough out flat. Fold over on itself 4 or 5 times. (No Kneading)
  5. Oil the inside of your Dutch Oven. Place the dough into the oiled Dutch Oven. Oil the top of the dough. Cover with plastic wrap once again. Allow to raise 1 1/2 to 3 hours. Gently peel the plastic off when time to bake to avoid deflating the dough. Using a 8 inch Dutch Oven you will bake with the lid off. Using a 10 in Dutch Oven you can bake with the lid on or off. If baking with the lid on be sure to coat the lid with oil. The dough will most likely push up to the lid and recreate the lid pattern. It also may actually push the lid up higher, until you get more familiar with this baking technique and perhaps not adding all the dough based on your baking vessel size.
  6. Preheat oven to 450°F Bake about 30 minutes or until golden brown. If you tap on the crust you should hear the distinctive hollow sound of properly baked bread.
  7. Shake out the loaf to cool on a rack. For soft crust, brush all surfaces with butter once out of the Pan/Dutch Oven, and still hot.
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Dutch Oven Bagels


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Bagels (Dutch Oven)
Insanely simple way to enjoy bagels while camping. A 10, 12, or 14 Inch Dutch Oven will work. Be sure to have some parchment paper or foil along. You will need enough coals for 350° Heat and a few extra to raise the top temperature at the end. We steal coals from the bottom. This recipe and technique was shown to me by my friend Kathleen LeBlanc on a recent camping outing. We are not sure where this originated from. But it is easy, simple, and requires only a few common ingredients.
Prep Time 15 minutes
Cook Time 22 minutes
Servings
Bagels
Ingredients
Prep Time 15 minutes
Cook Time 22 minutes
Servings
Bagels
Ingredients
Instructions
  1. Combine dry ingredients. Mix in the Yogurt and combine until a wet biscuit dough consistency.
  2. On a floured board, knead the dough until it is just beyond the sticky stage.
  3. Divide dough into 4 equal pieces. Roll between hands to form a snake. Take the rolled out snake of dough and form a loop and pinch the ends together to create a circle. Repeat for the other 3 pieces of dough.
  4. On the bottom of a Dutch Oven place a piece of spray oiled parchment paper. Place the 4 bagel dough circles on the parchment paper and brush with egg wash. Sprinkle with favorite topping(s).
  5. Cover Dutch Oven and place coals for 350°F Heat. Bake for 20 minutes. After 20 minutes heap coals on top to quickly raise the top heat. Bake with high top heat 2-5 minutes or until tops brown nicely.
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WHITE BREAD (Agave Coconut) Tastes like Old Fashion White Bread


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WHITE BREAD (Agave Coconut) Tastes like Old Fashion White Bread
The taste of this bread is that of old fashioned white bread. There is no coconut taste in the finished bread. Organic Blue Agave is used since it is a low Glycemic organic sweetener. I often bake this in a Dutch Oven. Free form loaves could be used. Or small loaf pans. Use a large, tall, Dutch Oven and coals for 375°. I prefer to use one standard bread loaf pan. I place a wire rack in the Dutch Oven to elevate the loaf pan slightly. This recipe assumes you know the basics of raised bread dough techniques.
Prep Time 1 1/2 Hours
Cook Time 30 Minutes
Servings
Loaf
Ingredients
Prep Time 1 1/2 Hours
Cook Time 30 Minutes
Servings
Loaf
Ingredients
Instructions
  1. SET BREAD MACHINE to “Quick”, “Dough” Start so pre-heat is going. PLACE Flour in bread machine. Make a little depression in the flour and add the salt in the depression. Cover the salt with some of the flour.
  2. COMBINE in a separate bowl the Warm Coconut Milk, warm Agave, and yeast. Whisk and allow to "grow" 5 to 15 minutes.
  3. Crack egg into a clean bowl and whisk until uniform. Whisk the egg into the milk and yeast mixture, Then whisk in the melted butter.
  4. POUR combined liquid mixture into bread machine with the flour and covered salt. Let the bread machine starting running through Quick, Dough, cycle (Mix & First Rise 45 Minutes) This is normally a manual override setting on most bread machines. Monitor the initial mixing stage until the dough just begins to clump together and form a ball. Adjust flour mixture to correction consistency. If liquid is required add small amounts of warm water a little at a time.
  5. PREHEAT oven to 375 degrees F. Grease Bread Pans. The warmed stove top will become your warm place 45 minutes later to raise your dough the second time. The bread machine will provide the raise the first time. ( If you are using a mixer/dough hook or hand method to create your dough, both raises will occur on the stove top or other warm place)
  6. TURN DOUGH OUT (dough that has raised one time) on floured surface and roll out into a 12X8 inch rectangle. Roll as a jelly roll 8 inches wide. Pinch seam, tuck ends under and pinch seams, coat with light coat of oil, and place in greased bread pan, seam side down.
  7. COVER Dough AND let RAISE, on warm stove 30-45 minutes. This is your second rise.
  8. BAKE at 375 for 25-30 minutes (Until golden Brown and sounds somewhat hollow when tapped.
  9. Remove from pan and rub all surfaces with butter for a softer crust. Cover with towel until cooled
Recipe Notes

Liquids should be warm not hot. Rather than getting all technical and breaking out the thermometers. Test on inside of wrist as you would baby bottle milk. Proper temperature aids in the dough rising quickly. Overly hot will kill the yeast. Cold temperatures, and the yeast will not rise. On both Raise cycles the dough should double in volume. Your flour and other ingredients should all be at least room temperature. Make sure to oil the dough, and oil your rising bowl, or container. Cover and raise dough in a warm draft free location.

We use a bread machine to speed mixing the dough and the first rise. The benefit of a bread machine is consistent results. When baking multiple loaves you can keep producing a ready batch every 45 minutes, ready for the second rise in your bread pan.

This dough can be made using any traditional method including the old fashioned by hand method, or a mixer with a dough hook. By hand, the more you knead, the better the bread. Many people that get poor results when baking bread fail at the temperature, and or not enough kneading. Other yeast killers are combining your yeast and salt in the liquids. The salt will kill the yeast. Mix your yeast with warm liquids and allow it to "grow". Combined ingredients as recipe indicates. With any tried and tested recipe you might be following pay particular attention to how and when the salt is added.

Just prior to placing in bowl or bread pan to raise, lightly coat all surfaces of the dough with olive or or vegetable oil.  Loosely cover it with a light cloth towel and place in a warm place.

Rising works best in a warm moist environment. I use (2) stainless steamer trays. The 6 inch deep, half size steamer tray 10x12 inch.

Or full size if doing English muffins or multiple loaves. In the bottom tray, add a 1/2 inch of very hot tap water. A wire rack placed in that hot water (Rack should be slightly above the water level). Then place the bread pan with the oiled dough in it, on top of the rack. The second stainless tray placed inverted as a domed cover. This is placed on the top of the warm stove with the oven preheating. This warm, moist environment raises your dough quickly, usually in 30 minutes so. Standard size loaves have plenty of room to raise.

Full size steamer tray shown with English Muffins being raised.
Top inverted tray is removed to photograph the bottom.

There is a wire rack under the muffins (English Muffin Photo) that is foiled covered for this English muffin technique.

Trays and properly sized racks are available at restaurant supply places

Other options are foil type trays, Dutch Oven with a trivet inside, then set in the sun, etc. I have also used an ice chest with hot water and pans to lift the loaf pans above the water...no ice 🙂 Anything you have around the house that can trap the warmth and moisture. Also before starting the "raise" process, remember to coat the dough with vegetable oil or olive oil. Spray Pam works great and is easy to apply with no waste.

After removing the baked bread from the oven, and still hot, rub all surfaces with butter for a soft crust.

Note: Dough can be made ahead of time and stored in the fridge. See the link below for more details.

No...this bread does not taste like coconut.

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APPLE CREAM CHEESE DANISH PASTRY

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APPLE CREAM CHEESE DANISH PASTRY RECIPE
This Apple Cream Cheese Danish Recipe can be used in your home oven. Or easily adaptable for use in a Dutch Oven by cutting the pastry in half to fit in two Dutch Ovens.
Prep Time 30 Minutes
Cook Time 30 Minutes
Passive Time 30 Minutes
Servings
Servings
Ingredients
PASTRY
ICING
Prep Time 30 Minutes
Cook Time 30 Minutes
Passive Time 30 Minutes
Servings
Servings
Ingredients
PASTRY
ICING
Instructions
  1. Pastry Prep Pre-heat oven to 375°F
  2. Lay out frozen Puff Pastry on a greased or spray oiled sheet of aluminum foil. Allow it to mostly thaw and come to room temperature. Spread the ½ Stick of soft butter over the entire top surface. Use more butter if necessary.
  3. Dump the entire can of apple pie filling on the Puff Pastry. This has to be roughly down the middle of the long dimension. Prior to baking you will be folding the pastry dough in half to create a 8x24 baking dimension. Do not fold yet! Keep the filling about 1 inch away from all edges.
  4. Spread the filling the best you can over half the puff pastry avoiding the edges.
  5. Mix the Sugar, Cinnamon, and salt together. Sprinkle that sugar mixture over the apple filling.
  6. I use (4) 1 oz foil packs of cream cheese for the next step. You could cut a softened 8 oz brick of cream cheese as an alternative. Nothing says you can't use 8 oz and use up the cream cheese. In my case I lay a 4 oz ribbon of cream cheese down the center of the filling from side to side.
  7. Once the pastry is completely thawed and foldable without cracking, fold the pastry over the top of the filling on to itself to create a pocket. Use a fork to seal the top dough to the bottom dough on both ends and the long edge.
  8. Cut some vent strips through the top of the Puff Pastry using a wet sharp knife.
  9. Slip the aluminum foil onto a cookie sheet. Bake in a preheated 375°F for approximately 30 minutes or until golden brown and flaky.
  10. Once baked slide the pastry and foil off the hot cookie sheet onto a wire rack to cool.
  11. Icing Prep
  12. While the pastry is baking prepare the icing. Mix the softened butter, orange juice, and vanilla together in a small but kind of deep bowl. Using a spoon, start beating small amounts of powdered sugar in by hand.
  13. Continue adding and beating in powdered sugar until you obtain a desired stiff, but pipe-able icing. Adjust to taste. If adding any additional liquid, do so in very small amounts. Then beat in additional sugar to get a stiff consistency.
  14. I then move the icing into a quart sized freezer zip lock. Snip one of the corners off with scissors, and this becomes a disposable piping bag.
  15. Once the baked pastry has cooled some, pipe the icing across the top.
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Spanish Rice

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Spanish Rice
Recipe courtesy of Rick Beach This is a great side dish. Or for use in other recipes that call for "Spanish Rice" Add an addition of 1lb ground beef (browned) to be used as a main dish. This recipe makes about 3 to 4 Cups of Spanish Rice.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in deep skillet. Saute uncooked rice, onion, bell pepper, until rice is brown and onions tender. Add minced garlic toward the end. Stir in and don't burn the garlic.
  2. Stir in water, & tomatoes. Stir in all seasonings. Simmer for about 30 minutes covered. Or until rice is cooked and liquid absorbed.
Recipe Notes

To use the basic Spanish Rice recipe as a main dish.  Add 1 lb of browned ground beef, browned ground chicken, or browned ground turkey.

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Banana Oatmeal Blueberry Muffins


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Banana Oatmeal Blueberry Muffins
Banana Oatmeal Blueberry Muffins (Recipe and Image courtesy: Rick Beach)
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Instructions
  1. In medium bowl combine the oats and milk and set aside to allow liquid to absorb.
  2. In large bowl combine the remaining dry ingredients and whisk to combine. The Nutmeg, Sugar, Baking Powder, Baking Soda, Flour, Salt, and Cinnamon.
  3. Stir the melted butter and whisked egg into the milk and oats. Stir in the Smashed Bananas, then the Blueberries.
  4. Stir the wet ingredients into the dry. Stir until well moistened.
  5. Line muffin pan with paper cupcake/muffin liners. Spray papers with spray oil such as Pam. Fill muffin cups 3/4 Full. Bake in preheated oven 425°F for 15 minutes and passes the toothpick test.
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CHICKEN ENCHILADA PINWHEELS


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Chicken Enchilada Pinwheels
Recipe by Rick Beach: Award winning. Took First Place "Main Dish" in the Old Mormon Fort Dutch Oven Cook-off Competition (March 2016) This recipe is still under construction since ingredient quantities were not recorded as created. Photo shown is 3 layers of pinwheels being baked in a 16 inch Dutch Oven. Which is about a triple recipe of that which is shown. This single quantity recipe is sized for a 10 or 12 inch Dutch Oven.
Prep Time 30 Minutes
Cook Time 60 Minutes
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 60 Minutes
Servings
People
Ingredients
Instructions
  1. Saute Onions, Red Pepper, Garlic
  2. Make a sauce combining the Sauteed Onions, Red Pepper, Garlic to the Cream of Chicken Soup, Green Chili Enchilada Sauce, Tomato Soup, Sriracha Sauce, Ketchup, and Seasoning.
  3. Of the total sauce mixture reserve 3/4 for layering.
  4. Of the sauce mixture take the remaining 1/4 and combine with the cubed chicken, beans and fire roasted tomatoes.
  5. On the bottom of a well greased Dutch Oven spoon on a layer of the sauce without the chicken and beans.
  6. On the flour tortilla Pat on a thin layer of Spanish Rice Spread a layer of sour cream. Layer on the bean, tomato, and chicken sauce mixture Sprinkle on chopped Cilantro Sprinkle on Mex Cheese. Roll into a log Cut into 2 inch slices. Lay on their sides (Pinwheels) in the sauce on the bottom of the pot. Once the bottom is covered pour the sauce (without Chicken and beans) over the pinwheels. Sprinkle with cheese. (You can make multi layers using parchment paper)
  7. Bake covered at 350°F for 40-60 minutes, or until top lightly browns.
Recipe Notes

Go to link to make your pre-made "Spanish Rice"

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BISCUITS – OLD FASHION BUTTERMILK RECIPE

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BISCUITS - OLD FASHION BUTTERMILK RECIPE
Prep Time 15 minutes
Cook Time 14 minutes
Servings
Biscuits
Ingredients
Prep Time 15 minutes
Cook Time 14 minutes
Servings
Biscuits
Ingredients
Instructions
  1. We suggest not substituting the Buttermilk, with regular milk, adding lemon juice or vinegar to regular milk, etc., until you have mastered producing fluffy biscuits with this real buttermilk recipe. If your baked biscuits 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 cold butter with a potato peeler or other type of cutter. Keep butter very cold until ready to mix in.
  8. Then stir in the cold shaved butter into the mixed dry ingredients. Alternatively if your chunks are big you can “cut it in" into the dry ingredients using a shortening cutting tool, made for that, or two knives. All pieces should be pea size or less. 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)
  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. 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.
  11. 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.
  12. Preheat a regular oven to 400 degrees. (Dutch Oven Coals for 400°F-Don’t pre-heat the Dutch Oven)
  13. Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.
  14. Place biscuit rounds on a cookie sheet or into the bottom of the Dutch Oven up against one another. Closely placed biscuits will also be much more moist when done. Biscuits placed next to each other will rise much higher than those placed with gaps between them. 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.
  15. In a regular kitchen oven Bake 14 to 18 minutes or until golden brown on top. If Baking using charcoal in a covered Dutch Oven, it is also 14-18 minutes or until tops are golden brown.
  16. It is assumed you know proper coal/heat techniques for Dutch Oven baking
  17. Click this link below in Recipe Notes if you need help with Dutch Oven Coal counting? We prefer the 3 uppy-down rule!
  18. Serve hot with butter, jam, gravy, etc.
Recipe Notes

Additional Dutch Oven Baking Tips & Techniques   COAL COUNTING & HEAT MANAGEMENT

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APPLE TURNOVERS MINI RECIPE

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APPLE TURNOVERS MINI RECIPE
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Mini Turnovers
Ingredients
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Mini Turnovers
Ingredients
Instructions
  1. In a bowl first slice up the apples into small bits about 1/4 inch. Next mix in the Cinnamon, and salt. Set this apple filling mixture aside.
  2. Roll Pie Crust dough to pie crust thickness on a piece of plastic wrap laid out on your counter. Cut circles of dough (about 3 inch diameter) with a biscuit cutter or the top of a drinking glass or opened can. Pull up all the trimmed dough pieces. Ball up the trimmings and roll that out and cut more circles. Repeat until you have made use of all the dough.
  3. Take a small piece of butter, about the size of half a pea. Put a small piece of butter into the center of each dough circle. Next spoon about a 1/2 teaspoon of your pie filling mixture on to the center of each dough circle. Fold the dough to make a half circle with a pocket of the filling inside. Seal the edge using fork to press them together.
    Take a small piece of butter, about the size of half a pea. Put a small piece of butter into the center of each dough circle. Next spoon about a 1/2 teaspoon of your pie filling mixture on to the center of each dough circle. Fold the dough to make a half circle with a pocket of the filling inside. Seal the edge using fork to press them together.
Optional
  1. Bake in a preheated 350° oven, on a grease cookie sheet, 8 to 12 minutes . Or until just starting to brown.
  2. Or instead of baking you can deep fry. Deep Fry at 375° until golden brown. It won’t take but a minute or two. Watch them closely.
  3. They can be glazed with cream cheese icing, brushed with a powdered sugar type glaze, or sprinkled with powdered sugar.
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