Soul Food #121~

The apple of my eye../Nothing do do about the New Year..

I have a few..Lucas..Max..Noah..Ollie..

Caro and Mimi..
I guess that makes..apples of my eye..s.

Materialistically..speaking though?
Williams-Sonoma..?When I go to Florida~It is a favorite place to go and peek..

I only bought one thing..I promise.

And how cute is it?

A mini pie press.

It is easy to use..
I did not follow their apple pie filling recipe..I just made my own..I cut extremely small pieces of apple.. added sugar..cinnamon..Cardamom..and a bit of flour..

Placed the filling in the press..sealed the edges w/ egg wash and baked..
Blueberry must be divine..raspberry too..This is something I will use again..Unlike my giant cupcake pan:)Takes less room also.
Just thought if Santa did not visit some of you..you could treat yourselves.
I even like their catalog.That's a gift in itself.Does this have anything to do w/ the New Year? Ok..maybe..mea culpa for the title:)
Why oh why don't we have one here?
I know why..I bet I do.

SoulFood#120~

Soul Food #119~

In just less than 6 dodos as the boys would say..Christmas will be on our doorstep~
So far... a very different ...greenish one for us ..Hoping to have some white cover by the big day/night~Not just the sparse patches here and there..
Max ..4 ..is wearing the Santa's Helper apron that was bought for Ollie..
I can't show those photos because he started squirming and screaming when we tried to put him in it:)I have very funny photos..:)
We were baking tourtières.. his mom..Jacques and I.. and decided to make another little Christmas treat made w/ leftover tourtière pie dough..In French we call them "Pets De Soeurs"... Direct translation..Nun's Farts(Blush).(I really don't ever have a potty mouth)..And in French..we have called them that for years..so we don't wince at the words..we smile..
Max thought this was so funny..not that he knows what a nun is but he sure knows what the f word means..
We asked him to taste and he wouldn't..until his brother took a bite and loved them..it was not easy getting this photo..because all Max wanted to do was eat his treat:)

La Recette~
You roll out the leftover pie dough.. press brown sugar evenly all over the dough and roll.. either as a single roll or as palmiers.. slice, place on a parchment lined baking sheet and dot each w/ a small nob of butter..bake until sugar has melted and dough is cooked~

I have had time taking out ornaments..baking..reading,getting things ready,to think even more than usual.. if that is at all possible:)
While doing these every day things..


Gratitude for my family fills my heart first and foremost.
Few dear friends that never let go..or go..and come home:)
Seasonal friends that warm the heart~
Many many things..
But again this year I want to stress the importance of the friends I have made on this Wonderful World Of The Web~
The deep caring of some of you have meant the world to me this year.And prior years.
I love the fact that I have met some of you.
I love the fact that one friendship has lasted longer than some do or can.
I love the fact that young women my daughters ages are filled with love and compassion.
I love the fact that creative women try and make others shine instead of themselves~ They share their creativity..teach..watch..stand back and applaud..when the mentor..should be applauded.This is a generosity of spirit.
I love the way that in certain private e-mails..we wear our hearts on our sleeves,sharing advice,caring,kindness...or just a virtual ear.
I love that we get excited for new arrivals as in babies..sharing kid/pet/new home/old home shots.
I love that so many have not only known joy and can understand that life is not always a bowl of Mary Engelbreit cherries.
I love that some have only known joy and can sparkle our lives.
I love when I get an email out of the blue..that says:"I love your blog" could you tell me how to..
I love when my daughters read a post and say that it was cute..
Or that they call and ask me if such and such a recipe is on my blog:)That's why I started it:)
I love seeing life lived in Cannes,Australia,South Africa,New York,Paris,Singapore,the USA,Canada..etc ..
I love when I discover new ideas and get excited about someone's inspiration.
I love how a young woman can try and make a warrior out of me.
I love tender thoughts,reading:"I think of you."..Because I do too.
I am humbled and brought to tears when a religious gesture is made in Lyon on my behalf.
The same in South Africa..Imagine.

I am honored to have fun with you and to look forward to your visits.
I am grateful that if I need a friend..I am never alone.
You all have your great blogs I can peruse:)I can see where you have been, what you are up to..what your plans are..what you have learned,baked,loved,seen,done,photoed,made,created,experienced,written,accomplished,experienced~
Thank you.
You're all a Christmas gift to me..all year long.


This is my soul food for you today.
Du fond de mon coeur,je vous remercie~

Home Made~

I love Home Made things~
Food,crafts,wine,anything really..and this time of year is a great time to do some of these things..
I had some time..and a new tea to try..
..Chocolate and Mint~ It's so good..It is my second one from this company and they are exceptionally good.
Exceptionally good to bake by..and to soothe a Nana cold caught from Ollie..
I know you're not supposed to kiss sick kids with runny noses..But we..cannot resist.Pay the Piper Nana.

With exceptionally clean hands..I put my new stamp to the test..I had seen it offered in the UK..never here.I was happy to find one ap. 25 minutes away..

The cookies turn out very well..

I had bought some stamp/cutters at The Christmas Tree Shop by Wilton..and they just don't compare..this one works!

The recipe was found on Cooks .com..

La Recette~

HONEY STAMPED COOKIES
1/2 c. butter
1 1/4 c. all-purpose flour
1/3 c. sugar
1 egg yolk
1 tbsp. honey
1/2 tsp. vanilla
Sugar (optional)
In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour. Add the 1/3 cup sugar, egg yolk, honey and vanilla. Beat until thoroughly combined. Beat or stir in the remaining flour.
Shape dough into 1-1 1/2 inch balls. Place 2 inches apart on an ungreased cookie sheet. Using a floured cookie stamp or the floured bottom of a glass, flatten balls to 1/4 inch thickness. If desired, trim uneven edges from cookies with a round cookie cutter. If desired, lightly sprinkle cookies with additional sugar.

Bake in a 375 degree oven for about 6 minutes or until done. Cool on cookie sheet for 1 minute. Makes 24-36.


My notes:

My recipe did not make that many cookies..it made about 14..But this is a large stamp:)

I did add a touch of flour and baked ap.7 mins..
It's one of those cookies..where 1 minute makes a difference.
I pressed my stamp in sugar before stamping the dough

They are cute and good~Aren't they cute? It's not just me right?
Like the teas~

Cranberry Ketchup~ A La DiStasio~

I just LOVE that show..Friday nights my favorite activity is watching her..her guests..the gorgeous cinematography..
She's so charismatic and many of her guests are also..

On this particular episode..there were some Christmas treats..

Turkey Tourte..looked wonderful...and they suggested serving it w/ a cranberry ketchup..
I knew I would try it the next day..I had everything on hand..



It's different..it's got Madras Curry in it..and you use your hand held motor blender..

La Recette~


1 onion chopped
1/3 cup of oil

10 cups cranberries
a generous pinch of salt
1 tablespoon of Madras Curry
2 cups of Maple Syrup..

Place all ings in a pot..bring to a boil..simmer ap 30 mins until skins pop.. Use your hand blender to purée..place in sterilized jars..

My notes.. I halved the recipe..My cranberries had been frozen..they had said it would be fine..it was..it didn't take 30 mins to cook..It bacme thick enough sooner than later and they popped sooner than later..
They suggest that you can pass through a sieve if you wish..I didn't..
I did hot water bathe my pots after~

This will be served as an accompaniement to my son-in-laws fabulous Turduckken(SP?) on the table..as a condiment really..it will work for tourtière also..a turkey sandwich etc..the curry gives a nice flavor~You don't need a lot~

Hope everyone likes it..Jacques did~

Soul Food #118~And Rudolph~

We had the pleasure of looking after 3 of our little grandsons this weekend~
The littlest one ,Ollie..is quite the helper in the kitchen..insisted on vacuuming and doing the dishes... in his diaper no less..(cropped)..Loves climbing on chairs and playing in sinks..Yes their mom is a gentle soul.. who likes to keep him busy any way she can..:)

The older two..love crafts and building things and doing homework type activities..
I had collected many shark's teeth in Florida and decided that would be a neat activity for them to draw a beach scene.. complete w/ sharks and then we would glue the teeth..
I am so impressed w/ their talent..one shark is even eating a fish.. I said "every artist should sign their work and date it".
Imagine my surprise when Lucas(my Lulu) ,6.. wrote Décembre..and 2011..all by himself..
Yikes they grow up do fast~

For these 3 and Noah..I wanted a special little cookie for Christmas morning and had seen these everywhere on the net~

Notice I am not doing a full post..
Because..

Well they didn't turn out as I had expected..so Google them..Reindeer Cookies..and pick your options..

I decided on a peanut butter cookie recipe abounding..and look ...my reindeer are old and wrinkled:( They cracked ..

So I would opt for a different recipe next time..also I bought Tiny Twists pretzels in the US..they are bigger than I expected..:(

Many blogs said as soon as they come out of the oven press the antlers in..Mine kept falling~

I had started w/ one cookie..and thought I have mastered this..wrong..so enough mix made for many cookies..melting antlers and cracked faces..
I think I would stick to mice next year:)

All in the name of love..xx

For Ollie..Noah ,Max and Lucas.
I hope they see them w/ rose colored glasses:)

I bet many of you will get these right..I'm just saying...:)

Shortcakes~Lightened~

You may remember a post I did..about one of our very favorite shortbread/cakes..the recipe is from a wonderful woman..Auntie Bernice..
I got everything out this week to make them..and decided to improvise~

I decided to try and make them a combination of small shortbreads that I love..and her shortcakes that I love..I may still continue to modify ....this time..I replaced 1 cup of regular flour w/ 1 cup of rice flour..

Like a lot~


Just a touch flakier than with all regular flour~

And really ..so appetizing in little square cake forms..

I received a beautiful tray as a gift a couple of yrs ago..and they just looked so nice sitting upon it~


Just go peek at the link..the recipe is there:) Just replace the 4 cups of flour..w/ 3 flour.. 1 rice flour..and "le tour est joué~"

If I have kept making these for almost 40 yrs.. they have to be keepers..and the little modification? Well ..it works too..

I have put these in the same tin as always.. my ME tin..from Auntie Bernices' daughter~ "Jojo"~

Le Ketchup De Grand~ Maman Germaine~Soul Food #118~

My husband's mom was such a BON VIVANT type of person~
Her laughter was contagious..Her hair always lovely w/ that pretty mauve rinse..(It suited her to a t..truly..)an apron perenially tied around her waist..a stocked pantry..and wonderful heritage recipes..a TV in her kitchen..a rocking chair..and all the latest gossip rags:) In French.. she would be well into her 90's now..I knew her in her 70's..
She passed away a long time ago..but one recipe she shared with me..was one of my husband's favorites..
She beamed when her table was laden with good food and family was gathered around it..So happy ..she loved her little French songs too:)Des chansons à répondre..Au Jour De L'An elle était dans son élément~
I still make her ketchup today..most autumns..

It is a sweet ketchup..chunky style..that is perfect during the holidays..especially w/ tourtieres:)Perfect as a gift also~

I received a lovely email w/ a request for this recipe..I am happy..and honored for "Germaine" to share it..



La Recette~


30 red tomatoes
5 peaches
5 pears
5 apples
8 onions
1 full bunch of celery..do you say head of?

2 green peppers..

Bring the above fruits to a boil to blanch and skin..including the tomatoes..then cut up all ingredients in chunks..

then return all cut up ingredients to your large pot and add:


2 cups white distilled vinegar
5 cups of white sugar
1 tbsp of salt
2 tbs of mixed spices (they are called that here..sort of spicy..cinnamony..clovey..etc..)


Simmer for 2 hrs.. heavenly aromas of Germaine's yesteryear will fill your home..
Place in large Mason..Bernadin sterilized jars..and then hot water bath..

Germaine always put a wax seal..w/ a cord in it..:) instead of a hot water bath..I have done both..both have kept well..

we keep it in our cold room..

Makes..I think.. a little over 6 large jars..have plenty on hand..I forget how many:)

Enjoy..
It is a tradition here.

P.S.

I apologize..I made the label w/ ephemera..that I had..simply marked #18..Thank you to whoever shared it!

Petits Pains Aux Bananes~

Some times ..often..good things come in small packages..

I love the way my banana bread turned out in my Financiers silicone molds..
Tiny little treats:)

And when you slice them? Even cuter.. My husband packs some in his small little golf cooler/picnic bag~
Smaller than a muffin actually..
Just use your favorite banana bread recipe..and make them smaller..tinier..minuscule if you wish..
They are also very good with tea..
I still favor the intricate beauty of these blooming teas..in their dried form..and once they have bloomed..

This one was called Heavenly Bliss..and it looked like that in my friends' huge Le Parfait jar..from France..on her mother n laws' exquisite tray.
It's nice to be able to share these teas..although a treat on their own just for one..the pleasure is doubled shared with someone else.

Soul Food #117~

I Kind..le..like it..a lot~

A friend of mine....I told her about Kindles when I saw it on Oprah..and I think almost 100% my friend Arlene bought one yrs ago.. . she hummed ..and bought one..and ever since she has been trying to convince me to buy one..
Well I think we were the last ones to buy a gas BBQ..an Ipod..etc..
Not state of the art electronic etc.. purchasers are we..
Oh except for that HUGE satellite dish my husband bought in the 80's..Oh lala.. that was an eyesore to me...Thank you ExpressVu.

So I kept hemming and hawing...

I love "HOLDING" a book said I.. for years~And was almost cantakerous in my assertion of this Holding A Book thing:)
My daughter bought one and I thought..cute..But I only briefly looked at it and never tried it..I was happy for HER..


But no desire.. to have one for myself..until Kindle offered at $79.00 ..while I was visiting the USA...it made me think twice..
So I gave in and bought one..the $79.00 one.


My only question?Why did I wait so long?

I really really like holding it..turning the pages.. making collections..seeing the Daily De

Now I am thinking..should I have Kindle Fire like my youngest daughter plans on doing?Should I have gone for the full 9 yards?I don't know..that touch feature seems hard to handle:)

Never look back.
I am thrilled w/ what this does..and by the time I master it..an evene may be available.
Really.. me and my staid ways.."I like holding a REAL book..":)~~~

This is just as good..better..compact.
Just wanted you to know:)Since quite a few of you had offered me their thoughts when I first mentioned them.
And for travel? Wow.

Ask Mr and or Mrs Claus..cause this is so nice to have and to hold.
I know this sounds materialistic..it is.. But it is worth it.
So neat.
And think of all the paper saved.




"An eBook is like a garden carried in the pocket."
Chinese Proverb

A Heavenly Almond~Raspberry Tart~

When you discover perfection~

You have to share~
My friend lends us her Irish magazines..We appreciate them..

While perusing one..

I found this recipe that tickled my taste buds..

Could the words..almonds.. rasbperry jam.. Ireland.. lemon zest..have anything to do with my wanting to make it right away?
Oui!


I knew it would be pretty..and I knew it would be good..
And so it is~

I hope you try it..and enjoy it..it's worth it..
The word missing from the title of the recipe in the magazine article is..♥
Un petit bijou.
Like lavender and roses are to the gardens.. little bijoux.

I just had to share this..

Because of a previous re my Rose Cottage/Potting Shed post..
Look how cute..
From The Graphics Fairy~


Thank you Karen..I am anxious to create tags with this:)

Soul Food #116~

* My eyes are an ocean in which my dreams are reflected.
Anna M. Uhlich


There are so many lovely Ocean Quotes~

A woman's heart is a deep ocean of secrets.
Gloria Stuart

A Google search displayed so many it was hard to pick only two.


The ocean speaks volumes..to each and everyone of us.. a different voice..different words..at different times..
Never have I not loved what it has said to me.

Dorie's Apple Cake~

When I saw Linda's cake..
I knew I would make it one day:)I loved her post..the cake..everything..so I did make it..and my husband loved it..Look..it looks like stained glass:)

I liked the idea of 4 big different,delicious apples:)

It's a cinch to make..and uses very little batter..I've made numerous apple cakes..and some are keepers..as this one is..
Thank you Linda and Dorie..
Great recipe!

As Linda said ..you can download the fabulous recipe here..
C'est vraiment bon~
Enjoy~

Soul Food #115~

You know how much I have enjoyed my book Romantic Prairie Style..By Fifi..

Well she has a new book coming out in March.I have pre~ordered from Amazon.. a COOKBOOK:) Be still my beating heart~
The cover is subject to change..this is the photo she shared with us on her lovely blog..
I can't wait to add this book to my collection~
I bet many of you will be anxious also.
Fifi was a restauranteur..in Florida.. I have seen photos of her presentations..decors etc.. I even once had the chance of hearing someone tell Fifi how sad she was that Fifi had closed her restaurant..that nothing compared..in French restaurants ever since..
I can well believe it.
You know how fond I am of Fifi.. and how genuinely nice she is.
It makes holding a book that much more special.~
You can catch up on Fifi here..

Just thought I would give you a heads up..Have a great week~

Apples in Party Attire~La Cuisine Des Fées~

You may remember my telling you about this beautiful book~

It was spotted on a beautiful French blog..and I bought it..
I first made the cake I loved so much..I made galettes ..etc..The Gingerbread House ..a couple of Christmases ago..How I loved making it~
Recently~I made their little apple parcels..they are so pretty..

Delicious warm..with ice cream..however my ice cream would have melted so you are seeing the BIC pics:)

This book unlocks the child in you..

It takes popular fairy tales..and bakes around the theme..It is enchanting..

This recipe could not be easier..
you simmer your peeled apples w/ the stem on..in a simple syrup infused with vanilla.. ap 10 mins..just until tender..

Let sit until cooled..they recommend all day or overnight as the flavor enhances with time..
Wrap cooled apples in puff pastry taking care to leave the stem out..adorn with puff pastry leaves..and bake ap 45 mins..
Lovely for just you..the two of you..or more..
They remind me of another lovely make-ahead dessert that is so elegant..

Les Poires En Cage~

I am glad I saved my old photos from before my blog..

These are really really good and many of us who got to be friends on the web made them~

They puff up to perfection and the pears inside are a treat.

 

La Recette~

Pear Tart in a Cage ~ Tarte aux Poires en Cage

- 2 pkgs puff pastry
- 14 oz sugar
- 2 cups water
- 2 pears
- 1/2 lemon
- 1/2 cup frangipane (almond paste)
- 1 egg
- 3-4 tbsp cream
- 3-4 tbsp apricot jam
- warm water

1. Heat oven to 350F.

2. Unroll thawed puff pastry flat and refreeze
3. Peel the pears, cut in half, core with a melon baler and rub with the lemon half.

4. Bring the sugar and water (simple syrup) to a simmer and add the pears. Cover with a damp dish cloth and simmer for approximately 15 minutes or until only a slight resistance to a knife. When done, set aside pears on a paper towel on a dish.

5. Take the dough out of the freezer and roll the lattice cutter across one of the sheets. You might need to go over the slits with a paring knife.
6. Slowly pull apart the dough so a beautiful lattice forms. (I let my dough get to soft so it was hard to pull apart evenly. Do this when the dough is as cold as possible but not so cold it breaks.) Chill.
7. Take the other sheet of puff pastry and cut out the shape of a pear. Chill.

You can do all this ahead of time. To assemble and bake:

8. Take out the pear cut-outs pastry. Place a small scoop of frangipane in the scopped out part of the pear and set it, cut side down, on the pastry.

9. In a small bowl combine the egg and cream. Brush the pastry around the sides of the pear.

10. Take out the lattice pastry and cut out the same pear shapes. You can make a cut out from a piece of cardboard such as the back of a pad of paper. Brush the top of the lattice pastry with egg wash.

11. Lay each piece gently on top of the pear (the colder the dough the easier to handle). Press down gently and trim the edges with a paring knife.

12. Bake for approximately 15-20 minutes until it turns a golden brown.

13. Combine apricot jam and water and microwave until warm. Mix it together then strain it to get out the clums of apricot. Brush it over the pears when they come out of the oven to give it a shiny glaze.

Garnish it with caramel squiggles or a small scoop of the best vanilla ice cream you can find.


The above recipe is courtesy of Here..and you can find a detailed description with photos there also:)

In fact my friend Jain recently made some for a luncheon she gave at sea Dream~
Go see how beautiful they look by the ocean:)

Soul Food #114

Another lovely insert from my special envelope~


The Guest House

This being human is a guest house.
Every morning a new arrival.

A joy, a depression, a meanness,
some momentary awareness comes
as an unexpected visitor.

Welcome and entertain them all!
Even if they're a crowd of sorrows,
who violently sweep your house
empty of its furniture,
still, treat each guest honorably.
He may be clearing you out
for some new delight.

The dark thought, the shame, the malice,
meet them at the door laughing,
and invite them in.

Be grateful for whoever comes,
because each has been sent
as a guide from beyond.


~ Rumi ~

Easy Peasy~

The easiest Peanut Butter Cookies I have ever made..



La Recette~

Courtesy of my Extra Smooth Kraft Peanut Butter jar~


1 cup extra smooth peanut butter
1/2 cup granulated sugar
1 egg

Mix all ingredients until homogenous..make 2 4 little balls place on a cookie sheet 2 inches apart .. make marks with fork an bake at 325 for ap 15 mins..don't overbake~
They melt in your mouth~

Have I told you I eat at least 1 tbsp of peanut butter every day? I've tried all natural.. almond..etc..Kraft is still my favorite..Must be childhood memories.I still love peanut butter and banana..and my mom often made me little rolled up ones with the banana in the middle..that's love:)

I used the words Easy peasy once with Lucas.. about an hour later they were his favorite words that day..He just kept saying it while doing things..Easy peasy.
Thank goodness I don't really have a potty mouth.

Soul Food #113~

A dear young woman../friend.. sent me this story ..this week in the mail..with some other wonderful stories and poems.. some dried leaves and flowers..some special artwork and a handwritten note..~An envelope full of grace..





A group of students studied the Seven Wonders of the world. At the end of that section, the students were asked to list what they considered to be Seven Wonders of the modern world.

Though there was some disagreement, the following got the most votes:

1. Egypt's Great Pyramids,
2. Taj Mahal,
3. Grand Canyon,
4. Panama Canal,
5. Empire State Building,
6. St. Peter's Basilica,
7. China's Great Wall.

Gathering the votes, the teacher noted that one student, a quiet student, hadn't turned in his paper yet. So she asked him if he was having trouble with his list.

The guy replied, "Yes, a little. I couldn't quite make up my mind because there were so many."

The teacher said, "Well, tell us what you have, and maybe we can help."

The young man hesitated, then read, "I think the Seven Wonders of the world are:

1. To Touch,
2. To Taste,
3. To See,
4. To Hear,

He hesitated a little, and then added:

5. To Walk,
6. To Laugh,
7. To Love.

The room was so quiet you could hear a pin drop~


Have a wonderful week..

..and Thank you Ollie for your sweet face ..and D for the star studded envelope full of grace.~

Teen Baker's Cheese Crackers~

I love her blog..
I am astounded and amazed at her depth of knowledge of baking..cooking etc..
Her zest for it all:)
I enjoy each and every post she submits.
I was never interested in anything domestic at her age.
Imagine..She's so young..so talented!
And this recipe she found for us?Simply magnifique!

I made them once..I made them twice..the first time..I made acorn shapes..the next assorted coins:)

I must admit I had to Google how thick I had to make them..Having never seen their coins..~

La Recette~

Courtesy of her delightful blog..and Simon Hopkinson

Ingredients
100g/3½ oz cold unsalted butter, cut into chunks
100g/3½ oz plain flour, plus extra for flouring
pinch salt
pinch cayenne pepper
1 heaped tsp mustard powder
50g/1¾ oz finely grated mature cheddar
50g/1¾ oz finely grated parmesan, or similar vegetarian hard cheese, plus a little extra
1 egg, beaten
Preparation method
Preheat the oven to 180C/350F/Gas 4.
Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish - anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart - it may take two lots of baking to use up the entire mixture.
Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready.
Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen!

They are divine..and one of my daughter's has asked that they be on our Christmas eve feast at her home~Perfect w/ wine ..champagne..


My Notes..My oven must be finicky..mine took longer to bake..
So far..they are a 10.:)
Thank you Lucy~Jacques says they are excellent..and we have a few cheese biscuit recipes..~:)

Soul Food #112~

“We are one big family of people, trying to make our way through the unfolding puzzle of life.”
Sara Paddison

Paula Dean's Pumpkin Roll~

You know it's Citrouilles season here..the stands are brimming with these personality laden orange Halloween people~

Personally I love them..
In soups.. cheesecakes..and now in Paula Dean's Pumpkin Roll..

I was babysitting at my daughter's home one day ..

And leafed through her Food Network magazine..when I saw this I thought I would love to try it..

I scribbled the recipe.. but then found it on the net..
Much more legible:)

It's really nice..not too sweet and easy.
I omitted the caramel sauce as I felt it was sweet enough.

The occasion arose where I could share it with more than just Jacques.

With friends~

Sometimes things taste better shared..:)

 

 This certainly did..

C'est un petit bijou. Un bon dessert d'automne..

Here is La Recette~
Courtesy of paula Dean~

Pumpkin Roll Cake

Cake:
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar
Filling:
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup whipping cream, chilled
3 tablespoons powdered sugar
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish
Directions
For the cake: Preheat the oven to 375 degrees F.

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter.

Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

Pumpkinlicious~