Tuesday, November 24, 2015

Libby's Pumpkin Roll

Libby's Pumpkin Roll
Recipe submitted by Becky Campbell Jorgenson

This pumpkin roll will become a Thanksgiving dessert tradition.


1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIbby's 100% Pure Pumpkin
1 cup walnuts, chopped (optional)


1 package (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)


Preheat oven to 375 degrees.

Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

10 servings

Recipe submitted by Becky Campbell Jorgenson

Wednesday, November 18, 2015

Cranberry Christmas Cake

Cranberry Christmas Cake

Serve this cake for a special holiday occasion or have a slice with your coffee in the morning. It is beautiful and it has just the right amount of tartness.  


2 cups granulated sugar
3 large eggs, room temperature
3/4 cup unsalted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 (12 ounce) bag fresh cranberries (or frozen and thawed)
1 cup sliced almonds


Preheat oven to 350 degrees

Butter a 9x13 baking pan, set aside.

In a large bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium. The volume of mixture will increase by almost half and will be thickened. Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until combined. Fold in cranberries.

Using a spatula, pour and smooth into prepared pan. Sprinkle almonds over top.

Bake for 40-45 minutes.

Serves 18

Monday, November 9, 2015

Chicken Parmesan

Chicken Parmesan
Recipe submitted by Patricia Gaimari-Robinson & Graham Gaimari 
Original recipe by Tyler Florence & FoodNetwork.com

Don't forget the Italian dinner music, salad, bread and the Italian wine!


1/4 cup extra-virgin olive oil, plus 3 tablespoons
2 garlic cloves, minced
2 bay leaves
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
pinch sugar
kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente


Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add some hand-torn basil.  Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line.  Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap or wax paper over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.  Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.  In a wide bowl, combine the eggs and water, beat until frothy.  Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil.  Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

4 servings.

Looks delicious Graham Gaimari
Recipe submitted by Patricia Gaimari-Robinson