Creamy Vegan Fettucine Alfredo Sauce
Ingredients:
2 Tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 cup raw cashews
2 cups water
1 Tablespoons lemon juice
salt and pepper to taste
Directions:
Heat oil in a medium skillet over medium high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.
In a blender, combine onions, garlic, cashews, water, and lemon juice. Blend on high until creamy and smooth. Season with salt and pepper to taste.
Toss with pasta and serve hot.
Cucumber Salad ~ Simple & Delicious Summer Salad
3 large cucumbers, seeded
1 small white onion sliced
1 small red onion sliced
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/4 cup water
1/2 cup sugar
2 tsp. dill
Peel the cucumbers and cut in half lengthwise. Using a small spoon, scoop out the seeds from each half, forming a groove down the center.
Using a sharp knife, slice the cucumbers crosswise as thin or as thick as you’d like them. Slice onions. Place onions and cucumbers into a medium nonreactive (like glass or Pyrex) bowl or container that has a lid.
In a small nonreactive bowl, combine the white vinegar, cider vinegar, water, sugar,and dill, and stir until the sugar is completely dissolved. Pour over sliced cucumbers and onions. Stir to combine all the ingredients.
Now, if you have time, let the dish sit in the fridge for an hour or so before serving. You don’t HAVE to do this, but the longer the cucumbers marinate, the better they will taste.
Keep in fridge, adding cucumbers and onions as needed.
Enjoy and Happy Summer Salad eating…
Gluten Free Chickpea Panzanella
Ingredients
1 1/2 cups (14 oz can) chickpeas, rinsed and drained
1 cup cherry tomatoes, cut in half
1 cucumber, thinly sliced
1/4 cup green onion or sweet onion, thinly sliced
1 cup torn bread gluten free bread chunks ( I used a day old GF French Bread)
1/4 cup Kalamata pitted olives, chopped
1/3 cup crumbled feta cheese (or if your like me – leave it out for your husband to add to his individually)
some fresh basil, torn up – to your taste
Dressing
Can be as simple as some fresh lemon and olive oil
or we used our Homemade Italian Dressing
Instructions
Get a large bowl (and I mean BIG)
For a crunchier bread, I suggest toasting your torn pieces a bit before adding them to your salad.
Slice your cucumbers and onions. Add these with the olives, chickpeas, tomatoes, bread chunks into your large bowl.
Fold in your feta cheese (or leave out). Add your choice of dressing and toss.
Serve immediately.. and don’t worry about left overs.. there won’t be any.
Garden Vegetable Quiche
- 1 (9-inch) partially bakes pie shell -You can use either a Gluten Free pie recipe – or do what we do – skip the pie crust part
- 2 Tbsp. margarine or Earth Balance Organic spread
- 1 small carrot, grated or diced
- 2 cups sliced zucchini
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups baby spinach
- 1 medium tomato, chopped
- ¼ tsp salt
- 1 cup 1% fat cottage cheese or 1/2 block of extra firm tofu drained and crumbled
- 6 fresh eggs
- ¼ cup milk or almond milk
- dash of Worcestershire sauce
- 3 Tbsp. Parmesan cheese – optional
Preheat oven to 375’F. Sauté vegetables (except tomato) in margarine/spread just until soft. Sautéing the carrots, onions, garlic and zucchini first, than adding the spinach, cooking till wilted. Add tomato and heat through. Beat eggs and add remaining ingredients, except Parmesan cheese. Put vegetables in pie crust (or greased pie pan) and cover with egg mixture. Bake until set and light brown at edges – about 25 to 35 minutes. Top with Parmesan cheese and let sit for a few minutes.
Roasted Beet Hummus
Ingredients
1 small roasted beet (see roasting instructions at the bottom of recipe)
1 15 oz. can (1¾ cup) cooked chickpeas, drained
1 TBSP lemon juice (you may need more so keep it out)
Salt and Pepper to taste
2 large cloves garlic, minced
2 Big Tbsp Tahini
¼ cup extra virgin olive oil
Directions
Make sure your beet is peeled and quartered.
Place it in your food processor. Blend until only small bits remain. (It will look REALLY pretty)
Add the rest of the ingredients except for the olive oil.
Blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding salt, pepper, more lemon juice or olive oil if needed.
Place in airtight container and keep in fridge in between uses.
The hummus should last about a week.
Roasting a Beet
Make sure beets are clean and free dirt or debris.
Preheat oven to 375 degrees F.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
Maple Coconut Granola
Ingredients:
8 cups rolled oats ( I use Organic Oatmeal )
1 1/2 cups flax meal
1 cup finely chopped almonds ( you can add other nuts too- like pecans, walnuts-1 cup each)
1 1/2 tsp. salt
1/2 cup brown sugar
1/4 maple syrup
3/4 cup honey
1 cup coconut oil
1 Tbsp. ground cinnamon
1 Tbsp. vanilla extract
2 cups raisins (These are my favorite)
Directions:
1. Preheat the oven to 325 degrees F. Line two large cookie sheet pans with parchment paper.
2. Combine the oats, flax meal, and nuts in a large bowl. Set aside.
3. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to boil over medium heat.
4. Then pour over the dry ingredients, and stir to coat thoroughly.
5. Spread the mixture out evenly onto the baking sheets
6. Bake in preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through.
7. Cool completely than add raisins, cranberries, or craisins.
Store in airtight container.
Flour Free Chocolate Chip Butter Cookies
1 can of chickpeas, drained and dried with a paper towel
1/2 cup of your favorite butter – peanut butter, almond butter, etc.
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 cup of honey
1/2 cup of chocolate chips – I used mini chips
Preheat your oven to 350’ F. Place all your ingredients into your food processor, MINUS the chocolate chips.
Process them until a nice smooth consistency appears. You will need to stop and scrape the sides so you don’t get big chunks of beans in your cookies.
Once the smooth consistency is reached, stir in chips.
Using a cookie scoop, scoop onto Parchment paper lined cookie sheets.
To flatten the cookies a little, just wet your fingers a little with water and smooth down the cookie.
Bake for about 10 to 15 minutes until a nice golden color.
Let cool and than enjoy.
** These cookies are a little ‘wet’- if you want, I could see adding some of your favorite protein powder or the like to these to make them a little drier. But be careful, you don’t want them to be too dry or they won’t hold together.
** Make sure all your honey is mixing well. I found a lot of honey under the blade of the processor at one point.
** These cookies do not rise, so you can put them close together
The OH MY GOODNESS Gluten Free/Flour Free Chocolate Cake
The OH MY GOODNESS Gluten Free~Flour Free Chocolate Cake
Ingredients:
- 1 1/cups semi-sweet chocolate chips
- 1 (19 ounce) can organic garbanzo beans, rinsed and drained
- 4 eggs
- 3/4 cup organic sugar
- 1/2 teaspoon baking powder
- 1 teaspoon pure vanilla
- Confectioners sugar for dusting
Directions:
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
Sausage with Northern Bean and Kale Soup
2 cans of Organic Northern Beans – rinsed and drained
8 cups of Organic Chicken stock – homemade or store bought
3+ Tbsp. extra virgin olive oil
1 1/2 cup chopped onions
1/2 cup chopped organic celery
1/2 cup peeled and chopped organic carrots
1 1/2 tsp. finely chopped garlic
1/4 tsp. dried thyme, crushed
1 to 2 cans of diced organic tomatoes – depending if you REALLY like tomatoes
1 bunch of organic Kale, washed and stemmed
1 lb. sausage – I used a dried tomato and herb all natural sausage
In a large skillet, heat the 3 Tbsp. of olive oil over medium heat. Cook onions in oil until translucent, stopping before they brown. Add celery, carrots, and garlic, add a pinch of salt and thyme. Stir well. Cook 5 to 7 minutes longer.
In a large Dutch oven on medium heat, add chicken stock, beans, and a pinch of salt. Add skillet mixture. Add crushed tomatoes, season with more salt if needed and maybe some black pepper to taste.
Bring pot to a slow boil for about 5 to 10 minutes. Add Kale and sausage and simmer for another 10 minutes.
Let the soup sit for about 30 minutes to allow flavors to blend. Warm if needed and serve with your favorite crusty bread.
8 cups of Organic Chicken stock – homemade or store bought
3+ Tbsp. extra virgin olive oil
1 1/2 cup chopped onions
1/2 cup chopped organic celery
1/2 cup peeled and chopped organic carrots
1 1/2 tsp. finely chopped garlic
1/4 tsp. dried thyme, crushed
1 to 2 cans of diced organic tomatoes – depending if you REALLY like tomatoes
1 bunch of organic Kale, washed and stemmed
1 lb. sausage – I used a dried tomato and herb all natural sausage
In a large skillet, heat the 3 Tbsp. of olive oil over medium heat. Cook onions in oil until translucent, stopping before they brown. Add celery, carrots, and garlic, add a pinch of salt and thyme. Stir well. Cook 5 to 7 minutes longer.
In a large Dutch oven on medium heat, add chicken stock, beans, and a pinch of salt. Add skillet mixture. Add crushed tomatoes, season with more salt if needed and maybe some black pepper to taste.
Bring pot to a slow boil for about 5 to 10 minutes. Add Kale and sausage and simmer for another 10 minutes.
Let the soup sit for about 30 minutes to allow flavors to blend. Warm if needed and serve with your favorite crusty bread.
Gluten Free Pumpkin Bread
1 cup brown sugar, packed
4 Tablespoons pure maple syrup
1/4 cup olive oil (yes, olive oil.. it works.. trust me)
2 eggs, beaten
1 Tablespoon vanilla extract
1 1/2 cups pumpkin puree
1 1/2 cups Gluten Free flour mix
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon xanthum gum
Preheat oven to 350’ F degrees. In one bowl mix all the wet ingredients. In another bowl combine all the dry ingredients together. Than slowly combine the two mixtures and mix until all the ingredients are blended well. Place the batter in a prepared bread pan or a Bundt pan. Bake 45-50 minutes or a knife inserted comes outs clean. Let it cool and serve.
4 Tablespoons pure maple syrup
1/4 cup olive oil (yes, olive oil.. it works.. trust me)
2 eggs, beaten
1 Tablespoon vanilla extract
1 1/2 cups pumpkin puree
1 1/2 cups Gluten Free flour mix
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon xanthum gum
Preheat oven to 350’ F degrees. In one bowl mix all the wet ingredients. In another bowl combine all the dry ingredients together. Than slowly combine the two mixtures and mix until all the ingredients are blended well. Place the batter in a prepared bread pan or a Bundt pan. Bake 45-50 minutes or a knife inserted comes outs clean. Let it cool and serve.
Cheeseburger Soup
(via Mr. Sunday’s Soups by Lorraine Wallace – I know, I used this last week, but they’re so Good!)
1 tablespoon extra virgin olive oil
2 pounds lean ground beef ( I used 1lb ground beef and 1 block of extra firm Tofu)
1 medium onion, chopped
2 stalks celery, diced
2 carrots, shredded
2 tablespoons finely chopped fresh basil
2 teaspoons flat leaf parsley, finely chopped
2 garlic cloves, very finely chopped
1 1/2 quarts (6 cups) low sodium chicken or beef broth, homemade
2 medium potatoes, peeled and cut into 1/2 inch chunks
One 14.5 ounce can diced tomatoes, drained
One 6 ounce can tomato paste
4 cups shredded Cheddar Cheese
4 cups shredded Monterey Jack cheese
1/4 cup ketchup
2 tablespoons Dijon mustard
1 cup whole milk
For Serving: Toasted sesame hamburger buns & kosher dill pickle slices – MAKES THE MEAL!!
Place a large, heavy soup pot or Dutch oven over medium-high heat and add the oil. Add the beef, onion, celery, carrots, basil, parsley, and garlic and cook, stirring frequently to break up the meat until the meat is browned and vegetables are tender. 6 to 8 minutes.
Remove from the heat briefly, and tip the pan to one side. Spoon off the accumulated fat from the mixture and return the pot to the medium heat.
Sprinkle the flour over the beef mixture and cook. Stirring all the time, for about 2 minutes to cook off the raw taste of the flour.
Stir in the broth and potatoes and bring to a boil, stirring occasionally. Reduce the heat to low and simmer gently, covered, until the potatoes are tender. About 10 minutes.
Stir in the tomatoes, tomato paste, cheeses, ketchup, and mustard. Cook, stirring all the time, until the cheeses are melted and smooth and the soup is only just coming to a gentle boil. Stir in the mil, and continue cooking just until heated through.
Lade into wide, shallow bowls (or mugs) and serve with toasted buns and pickle slices on the side.
1 tablespoon extra virgin olive oil
2 pounds lean ground beef ( I used 1lb ground beef and 1 block of extra firm Tofu)
1 medium onion, chopped
2 stalks celery, diced
2 carrots, shredded
2 tablespoons finely chopped fresh basil
2 teaspoons flat leaf parsley, finely chopped
2 garlic cloves, very finely chopped
1 1/2 quarts (6 cups) low sodium chicken or beef broth, homemade
2 medium potatoes, peeled and cut into 1/2 inch chunks
One 14.5 ounce can diced tomatoes, drained
One 6 ounce can tomato paste
4 cups shredded Cheddar Cheese
4 cups shredded Monterey Jack cheese
1/4 cup ketchup
2 tablespoons Dijon mustard
1 cup whole milk
For Serving: Toasted sesame hamburger buns & kosher dill pickle slices – MAKES THE MEAL!!
Place a large, heavy soup pot or Dutch oven over medium-high heat and add the oil. Add the beef, onion, celery, carrots, basil, parsley, and garlic and cook, stirring frequently to break up the meat until the meat is browned and vegetables are tender. 6 to 8 minutes.
Remove from the heat briefly, and tip the pan to one side. Spoon off the accumulated fat from the mixture and return the pot to the medium heat.
Sprinkle the flour over the beef mixture and cook. Stirring all the time, for about 2 minutes to cook off the raw taste of the flour.
Stir in the broth and potatoes and bring to a boil, stirring occasionally. Reduce the heat to low and simmer gently, covered, until the potatoes are tender. About 10 minutes.
Stir in the tomatoes, tomato paste, cheeses, ketchup, and mustard. Cook, stirring all the time, until the cheeses are melted and smooth and the soup is only just coming to a gentle boil. Stir in the mil, and continue cooking just until heated through.
Lade into wide, shallow bowls (or mugs) and serve with toasted buns and pickle slices on the side.
Hearty Lentil Soup by Lorraine Wallace
1 cup dried lentils
1 1/4 quarts (5 cups) low-sodium chicken broth, homemade or store bought
1 onion, finely chopped
1 stalk of celery, finely chopped
1 carrot, peeled and finely chopped
1 garlic clove, minced
1 green bell pepper, cored, seeded, and finely chopped
1 small potato, peeled and roughly chopped
2 cups tomato sauce
1/2 teaspoon curry powder
1/2 teaspoon dried basil
1 teaspoon kosher salt
Freshly ground black pepper
Rinse the lentils well in a colander and pick over and discard any discolored lentils or debris.
In a large, heavy soup pot or Dutch oven, combine the lentils, broth, onion, celery, carrot, and garlic. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are just tender, about 30 minutes.
Add the bell pepper, potato, tomato sauce, curry powder, basil, salt, and black pepper to taste.
Continue to simmer until potato is cooked, about 15 minutes more.
Ladle into warm bowls or tall mugs and serve.
1 1/4 quarts (5 cups) low-sodium chicken broth, homemade or store bought
1 onion, finely chopped
1 stalk of celery, finely chopped
1 carrot, peeled and finely chopped
1 garlic clove, minced
1 green bell pepper, cored, seeded, and finely chopped
1 small potato, peeled and roughly chopped
2 cups tomato sauce
1/2 teaspoon curry powder
1/2 teaspoon dried basil
1 teaspoon kosher salt
Freshly ground black pepper
Rinse the lentils well in a colander and pick over and discard any discolored lentils or debris.
In a large, heavy soup pot or Dutch oven, combine the lentils, broth, onion, celery, carrot, and garlic. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are just tender, about 30 minutes.
Add the bell pepper, potato, tomato sauce, curry powder, basil, salt, and black pepper to taste.
Continue to simmer until potato is cooked, about 15 minutes more.
Ladle into warm bowls or tall mugs and serve.
Mama Mikki's Granola
Ingredients:
8 cups rolled oats 1/2 cup brown sugar
1 1/2 cups flax seed meal 1/4 cup maple syrup
1 cup sunflower seeds (optional) 3/4 cup honey
1 cup slivered almonds 1 cup vegetable oil
1 cup finely chopped pecans 1 tablespoon ground cinnamon
1 cup chopped walnuts 1 tablespoon vanilla extract
1 1/2 tsp salt ( optional - I leave it out) 2 cups raisins or any dried fruit
Directions:
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or foil
Combine the oats, flax seed, and nuts in a bowl. Stir.
In a small saucepan, stir together salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla. Bring to a boil over medium heat, than pour over dry ingredients. Stir to coat.
Spread mixture evenly on baking sheets.
Bake in preheated oven for total of 20 to 25 minutes. Stopping and stirring half way through.
Cool, than stir in raisins or dried fruit. Store in airtight container.
Enjoy.
8 cups rolled oats 1/2 cup brown sugar
1 1/2 cups flax seed meal 1/4 cup maple syrup
1 cup sunflower seeds (optional) 3/4 cup honey
1 cup slivered almonds 1 cup vegetable oil
1 cup finely chopped pecans 1 tablespoon ground cinnamon
1 cup chopped walnuts 1 tablespoon vanilla extract
1 1/2 tsp salt ( optional - I leave it out) 2 cups raisins or any dried fruit
Directions:
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or foil
Combine the oats, flax seed, and nuts in a bowl. Stir.
In a small saucepan, stir together salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla. Bring to a boil over medium heat, than pour over dry ingredients. Stir to coat.
Spread mixture evenly on baking sheets.
Bake in preheated oven for total of 20 to 25 minutes. Stopping and stirring half way through.
Cool, than stir in raisins or dried fruit. Store in airtight container.
Enjoy.
Gluten-Free Belgian Waffles
1 cup brown rice flour
1 cup sorghum flour
1 cup potato starch
1/2 cup tapioca starch
4 tsp. baking powder
1 tsp. salt
2 tsp. sugar
1 tsp. xanthan gum
3 cups sour milk
1/2 cup oil
6 egg whites
Instructions:
Sift all the dry ingredients into a large bowl. In a medium bowl, beat egg whites till stiff peaks from. Slowly add milk and oil to egg mixture. Gently add egg mixture to dry ingredients. Do not over mix. Batter can be slightly lumpy.
Pour onto hot waffle maker. Cook till light brown.
Homemade Ranch Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Carrot Salad
Ingredients
4 carrots, shredded1 tablespoon lemon juice
1/4 cup chopped onion
1/4 cup mayonaise
salt and pepper to taste
Directions
In a bowl, combine the carrots, lemon juice, onions, salt and pepper. Toss and chill before serving.I find the longer the salad has to chill, the better the taste
Gluten Free Pizza Crust
Ingredients
3 cups gluten-free flour blend
3 tsp sugar
3 tsp xanthum gum
3 tsp dry active yeast
1 tsp salt
2 eggs
1 tsp vinegar
3 Tbsp vegetable oil
1 ½ cup milk
Instructions
- In a mixing bowl, combine flour, sugar, xanthum, yeast, and salt.
- Add egg, vinegar, oil and milk to dry ingredients and mix for 3 minutes on high speed using an electric mixer.
- Using a rubber spatula, spread dough evenly on a well greased cookie sheet or 14" round pizza pan.
- Let rise on top of a warm oven for 20-30 minutes
- Bake crust at 425 F for 10 minutes. Top with pizza sauce, 2 cups grated mozzarella cheese and your choice of pizza toppings.
- Bake at 425 F for 15 minutes or until cheese bubbles.
Gluten Free Minestrone with Italian Sausage
1 tablespoon olive oil or vegetable oil
1 lb sweet Italian sausage ( I used Al Fresco Chicken Sausage)
1 medium onion, chopped
2 medium carrots, coarsely chopped
2 teaspoons dried basil
2 teaspoons finely chopped garlic
6 cups beef broth ( I used homemade)
2 cups diced tomatoes (28 oz. can untrained)
1 can northern beans, drained & rinsed
1 cup uncooked gluten free elbow macaroni
1 medium zucchini, sliced
1 cup frozen cut green beans
1. In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to7 minutes, stirring frequently, until sausage is cooked.
2. Stir in next 3 ingredients. Heat to boiling. Reduce heat to medium-low; cover and cook for 7 to 8 minutes stirring occasionally.
3. Stir in remaining ingredients. Increase heat and bring back to boiling. Cook 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.
1 lb sweet Italian sausage ( I used Al Fresco Chicken Sausage)
1 medium onion, chopped
2 medium carrots, coarsely chopped
2 teaspoons dried basil
2 teaspoons finely chopped garlic
6 cups beef broth ( I used homemade)
2 cups diced tomatoes (28 oz. can untrained)
1 can northern beans, drained & rinsed
1 cup uncooked gluten free elbow macaroni
1 medium zucchini, sliced
1 cup frozen cut green beans
1. In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to7 minutes, stirring frequently, until sausage is cooked.
2. Stir in next 3 ingredients. Heat to boiling. Reduce heat to medium-low; cover and cook for 7 to 8 minutes stirring occasionally.
3. Stir in remaining ingredients. Increase heat and bring back to boiling. Cook 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.
Chocolate Chip Refrigerator Cookies
Ingredients
¾ cup unsalted butter, room temperature
¾ cup brown sugar
2/3 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all purpose flout
1 teaspoon baking soda
1 teaspoon salt
2 cups semi sweet chocolate chips, 12 ounces
1/3 cups pecans chopped – optional
1 cup macadamia nuts, chopped – optional
Directions
Using an electric mixer, beat butter, brown sugar, and powdered sugar in large bowl until fluffy. Beat in egg and vanilla. Sift flour, baking soda, and salt in medium bowl. Add to butter mixture and beat until blended. Stir in chocolate chips and nuts if desired. Place 2 sheets of plastic wrap or wax paper on work surface. Spoon dough into 12 inch long strips on each sheet. Divide equally. Form dough into logs. Wrap in plastic and refrigerate 1 hour.
Preheat oven to 325 degrees. Using a sharp knife, cut cookie dough into ½ inch thick slices. Arrange dough slices on large cookie sheet with parchment paper (optional). Bake until cookies are light golden brown, about 14 minutes. Transfer sheets to rack and cool for 5 minutes. Transfer cookies to rack and cool.
Pumpkin Cream Cheese Cake Roll
3 large eggs 2 tsp. cinnamon
1 cup sugar 1 tsp. ginger
2/3 cup canned pumpkin ½ tsp nutmeg
1 tsp. lemon juice ¼ tsp. salt
¾ cup flour 1 cup finely chopped walnuts
Filling
1 cup confectioners’ sugar ¼ cup butter or margarine, softened
1 (8oz) pkg. cream cheese ½ tsp vanilla
Have all ingredients at room temperature. Lightly grease a 15x10x1 inch jelly roll pan, cover with a sheet of wax paper, greased and floured. Set aside.
Place eggs in large mixing bowl and beat on high speed for 5 to 10 minutes or until light and fluffy. Gradually beat in sugar. Stir in the pumpkin and lemon juice by hand.
Sift together flour, baking powder, salt and spices; gently fold into pumpkin-egg mixture. Pour into prepared pan and spread evenly. Sprinkle top with chopped nuts; lightly press nuts into batter with fingers.
Bake at 375’ F for 15 minutes or until cake is springy when touched lightly. (Do not over bake cakes; cake will crack when rolled.)
Remove cake from oven and sprinkle with a little extra confectioners’ sugar. Cover with dishtowel and reverse onto countertop. Remove pan and peel off wax paper. Roll towel and cake together to cool.
While cake is cooling, make filling.
Place all the filling ingredients in a mixing bowl and beat until completely smooth. Unroll cooled cakes and spread evenly with filling. Reroll (without towel) and refrigerate till serving time.
Cake can be frozen. Thaw before serving.
Makes a great Christmas gift.
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