Chocolate Ice Cream Roll

  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 3 eggs
  • 1 cup sugar
  • 1/4 cup water - cold
  • 1 teaspoon vanilla - may also use mint or almond
  • 1 1/2 quarts ice cream - softened, any flavor
Container: jelly roll pan, parchment or wax paper
20 mins
15 mins
1 hr
  • Preheat oven to 400°.
  • Grease a 15x10 jelly roll pan and line it with either parchment or wax paper.
  • Grease and flour the paper.
  • Lay out a tea towel and sprinkle with powdered sugar.
  • In a small bowl, combine first 4 ingredients. Stir to combine.
  • In a medium bowl, beat eggs, gradually add sugar, continue to beat. Stir in water.
  • Gradually add dry ingredients while continuing to stir. Add vanilla.
  • Spread evenly into prepared pan.
  • Bake for 12 minutes or until the cake springs back when touched.
  • Loosen the cake and turn out onto the prepared towel. Carefully peel off the paper.
  • Roll the cake and the towel up together, starting with the narrow end.
  • Cool on a wire rack.
  • Unroll and spread 1 quart of slightly softened ice cream. Roll back up.
  • Wrap in aluminum foil and freeze.
  • Serve with heated chocolate sauce. 

Judy's Granola

4 c. old fashioned oats
1 1/2 c. almonds and or pecans
1/2 c. brown sugar
1/2 t. salt
1/2 t cinnamon or more
Toss above ingredients together

Brig to a boil:
1/4 c. high-temperature oil
1/4 c. honey
1 t. vanilla

Pour over mix and toss well.  Put on cookie sheet.  Bake at 350 degrees for 7 minutes.  Stir and bake for additional 7 minutes..  Allow to cool and break apart.

If you prefer it less crunchy and more chewy, bake for just 10 minutes.

Cheese Soup adapted by Jen A.

2 T. unsalted butter
8 oz. diced onions
8 oz. diced carrots
8 oz. diced celery
3 T. flour
1-quart chicken broth
1 T. minced garlic
1 c. heavy cream
8 oz. Monterey jack cheese
1 t. Worcestershire sauce
1/2 t. hot sauce
1/2 t. white pepper

Melt butter in large heavy-bottomed soup pot over medium heat.  Add onion, carrot, celery and salt.  Sweat for 5 to 10 minutes or until the veges begin to soften, stirring occasionally.  Add the flour and stir consistently for 2 to 3 minutes.

Gradually add chicken stock and bring to boil.  Stir periodically, and reduce heat to low.  Add garlic and cover and simmer about 30 minutes.

Turn off the heat, add the heavy cream and puree with an immersion blender or in a conventional blender.  Gradually add cheese, 1 small handful at a time and stir until melted before adding next handful.  Stir in the Worcestershire sauce, hot sauce, and white pepper.  Taste and add additional seasonings if needed.  If it has cooled down too much return to heat and warm through.

BE careful if you are using a blender and allow soup to cool at least 5 minutes and fill no more than 1/2 full.  Place a towel over the little hole in the top of the blender to let heat escape.  Pulse a few times and then eventually process on high speed until smooth.

Adapted from Alton Brown 2005 and shown on Good Eats, Episode:  Say Cheese

White Bread in the Bosch

makes 2 loaves (I double it and make 4 very large loaves)
1) Add the following ingredients to Bosch or large mixer and mix for 2 minutes.
2) Then add:
  • 1/2 cup flour
  • 1/2 cup canola or vegetable oil
  • 1 .5 tablespoons salt
Mix for 4 more minutes.
3) Then start to add more bread flour, 1 cup at a time, usually 4-5 cups more.
4) Mix for 5 more minutes. The dough should clean the bowl and feel a little stiff.
5) Turn the dough out onto the counter and knead for a couple of minutes by hand until a ball forms.
6) Place into a large greased bowl, cover with a damp cloth and let rise until doubled, 45-90 minutes.
7) Form into 2 loaves and place in greased pans. Cover with a damp cloth and let rise until they are barely above the top of the pan, around 30 minutes.
8 ) Bake at ~350 degrees for about 33 minutes.
Mom’s Hints:
  • I sometimes substitute whole wheat flour for part of the flour
  • I use Lehi Roller Mills Turkey brand flour. It is made for bread.
  • I use the top of my canner to let the bread rise. It needs a very large bowl or pan.
  • I use 1 ½ pound pans. They are larger than the regular pans.
  • I like to braid the dough when I put it in the pans because they look nice and the air bubbles are gone.

Granola -- Judy and Judianne

4 cups old fashioned oats
1 1/2 cups almonds and/or pecans (You can use one kind or both. I love nuts so I tend to be a little generous with the nuts)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon (you can use more if you like it more cinnamon-y)
Toss above ingredients together.

Bring to a boil:
1/4 cup Canola oil
1/4 cup honey
1 teaspoon vanilla
Pour over mix and toss well. 
Put on cookie sheet. 
Bake at 350 degrees for 7 minutes. Stir and bake for additional 7 minutes.
Allow to cool and break apart.

If you prefer it less crunchy and more chewy, bake for just 10 minutes

J's favorite Sweet Potato Recipe

Sweet Potato Pecan Crisp

Servings: 6-8


For the Sweet Potato Mixture

  • 3 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch chunks
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • large eggs, lightly beaten
  • 1/8 teaspoon nutmeg

For the Topping

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1 cup pecans, coarsely chopped


  1. Preheat the oven to 350 degrees.
  2. Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and tender, 20 - 25 minutes. Drain and let cool.
  3. In the meantime, make the topping: Melt the butter in a small pan over low heat. Off the heat, add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little lumpy. Stir in the chopped nuts.
  4. In a large bowl, mash the sweet potatoes with a large fork until very smooth. Add the remaining sweet potato mixture ingredients and mix well. Set aside.
  5. Place the sweet potato mixture in a 2-quart baking dish. Spread the topping evenly over the sweet potato mixture and bake for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.

Nutrition Information

Powered by Edamam
  • Per serving (8 servings)
  • Calories:489
  • Fat:22 g
  • Saturated fat:8 g
  • Carbohydrates:70 g
  • Sugar:35 g
  • Fiber:7 g
  • Protein:6 g
  • Sodium:348 mg
  • Cholesterol:77 mg

Kristy's favorite cauliflower


1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
2004, Barefoot in Paris, All Rights Reserved

© 2017 Television Food Network, G.P. All Rights Reserved.


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Roasted Vegetables

Brighten up the dinner table with this colorful dish that's accented with fresh basil.


  • 1/2 red bell pepper, small, cut into 1-inch cubes
  • 1/2 orange bell pepper, small, cut into 1-inch cubes
  • 1/4 red onion, medium, cut into 1-inch cubes, separated
  • 4 ounces portabella mushrooms, baby, halved
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 3/4 cup sugar snap peas
  • 1 zucchini, small, sliced 1/4-inch thick
  • 1 summer squash, yellow, small, sliced 1/4-inch thick
  • 2 cloves garlic, minced
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons basil*, fresh, snipped
  • 1/2 cup California walnuts, coarsely chopped
*May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.


  1. Preheat oven to 400°F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
  2. Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
  3. Drizzle with balsamic and toss well. Sprinkle with basil. 
Heart-Checked certification does not apply to all recipes or information unless expressly stated. 

Crustless Sausage Quiche

1/2 lb sausage, browned & drained
8 eggs (use 10 eggs for a larger dish and less sausage/egg ratio)
2 cups shredded cheese
1/2 – 1 cup milk (I’ve done without milk before and it just gives you a thicker quiche!)


Brown sausage, drain and set aside. In a mixing bowl, scramble up the eggs and milk. Add cheese and sausage, mix all ingredients well.  It makes a very thick mixture!
Pour into a greased 9 inch pie plate. Bake at 350 for 40 minutes or so. The top will be pretty browned when it is fully cooked all the way through. It tastes yummy browned. 🙂 I cut these into 8 pie slices and served.

Corn Pudding

1 can cream corn
3/4 c. milk
1/3 c. wesson oil
2 eggs slightly beaten
2/3 c. corn muffin mix (can use Jiffy)
1 1/2 c. grated cheddar cheese

Mix all liquid ingredients.  Add dry ingredients.  Pour in 9 x 9 dish.  Sprinkle top with 1 1/2 c. grated cheese.  Bake for 45 minutes at 400 degrees uncovered.

Mrs. Durgen's Strawberry Pie

Double Crust to make 2 pies

2 cups flour
1 t. salt
2/3 plus cup Crisco
1/2 c. cold water

Mix flour and salt.  Add Crisco using a pastry blender or fork.  When completely mixed, add cold water and blend thoroughly.  Divide crust in two and roll each out between two pieces of waxed paper.  Remove top waxed paper and form into 9 inch pie pan.
Bake creust at 400 degrees for 10 minutes.


2 PUS cups strawberries (whole or sliced) to fill the bottom of each pie crust.
2 PLUS cups of crushed strawberries
2 C. water
2 C. sugar
8 T. corn starch
2 T. lemon juice

In baked crust, place sliced or whole strawberries

Pre-mixed, corn starch with small amount of water, for thickening.
In a pre-cooked 9 inch pie shell, place strawberry halves or wholes, filling up the botto of the crust.
Bring crushed strawberries, water, and sugar to a boil, and stir until clear and thick.
Stir in corn starch thickener.
Add lemon juice

Pour over sliced whole strawberries and refrigerate
Top with whipped cream or ice cream

Raspberry Pocket Pies using Pocket Pie Maker

1 15 oz. pkg refrigerated pie crust dough for 1 recipe of pastry for double crust pie
1/3 c. sugar
2 T. cornstarch
1 c. fresh raspberries
1 egg, beaten
more sugar if desired

Heat oven to 400  Unwrap refrigerated dough or roll homemade dough into 9 inch circle  Using back of Pie Press, cut circle out of pastry dough  Place dough circle onto top of crimped side of Pie Press. Press pastry circle down slightly in center.  In small bowl, stir together 1/3 c. sugar and cornstarch; set aside.  Spoon 2 T. raspberries onto indented portion of pastry circle, slightly off center.  Sprinkle l T sugar mixture over berries.  Using a pastry brush, brush edges of pastry circle with beaten egg. Using handles of Pie Press, fold pie in half and squeeze tightly to crimp and seal edges.  Place pocket pies on a baking sheet that has been lined with parchment paper.  Brush tops with egg mixture and sprinkle with additional sugar.  Cut 2 small slits in top of pie to allow steam to escape.  Repeat procedure with remaining pastry dough and filling ingredients.  Bake for 15 to 20 minutes, until golden brown.  Cool and serve.

Fritati -- Elisa

Saute some vegetables:

Zucchini Squash,
anything you want

Pour in 8 beaten eggs, salted.  Tilt eggs and veges in the pan from side to side and lift up the corners so the liquid can run underneath.  Cook about half way.  Sprinkle parmesan and sharp cheddar.  Place in oven under broiler for about 5 minutes.  Watch, so it doesn't burn.

Lemon Ceasar Salad -- Elisa

1 cup olive oil
2 cloves garlic, minced
2 lemons, medium to large JUICE
1/2 t. salt
Fresh ground pepper to taste
1/2 c. Kraft Parmesan Cheese

Blend it together and serve over
Romaine Lettuce
Bacon bits
Fresh Parmesan Cheese
Fresh Tomatoes
Chicken (onion powder, salt and pepper and browned in olive oil and baked in the oven at 350 degrees)

Apple Cake

1 c. canola or vegetable oil
2 c. sugar
3 eggs
2 1/2 cups flour
2 t. baking powder
1 t. baking soda
1 t salt
2 t. ground cinnamon
1 t. ground nutmeg
1 t vanilla extract
4 c peeled and grated apples--granny smith or other cooking apple

1 8-oz pkg cream cheese, room temperature
1 stick butter, softened
4 1/2 c. (about 1 (lb)
2 t. vanilla extract
1 c. toasted pecans

Combine oil and sugar together in a bowl; beat in eggs.  Sift all dry ingredients together and then add to egg mixture.  Fold in vanilla and apples.  Pour into a greased 9 x 13-inch pan.  Bake at 325 degrees for 1 hours; set aside to cool.

For the frosting, combine cream cheese and butter in a large bowl using mixer.  Gradually add the powdered sugar; beat until smooth and then add vanilla.  Frost the cooled cake and then sprinkle pecans over top.  Makes 12 to 15 servings.

Ranger Cookies -- Bakers

1 cup melted butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 t. vanilla

Mix together and set aside

2 cups flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt

Add dry ingredients to above

Stir in:

2 cups oatmeal
2 cups cornflakes
1 cup coconut

Bake 350 degrees for 10-12 minutes

Sister Baker suggests serving them warm with a scoop of vanilla ice cream on top!

Salsa Gwen Krumperman

2 1/2 c. tomatoes
1 can chopped green chilies 4 oz
2 T El Pato Sauce (or Macayo Taco Sauce
2 T. minced onion
2 T vinegar
1/2 t sugar
1/2 t. salt
1/4 t. celery salt
1/4 t. pepper

Blanch tomatoes for 20 seconds.  Peel and cut tomatoes measure and set aside.  In blender, put vinegar, El Pato Sauce and spices and blend quickly.  Add prepared tomatoes and green chilies, and "pulse" the blender until the tomatoes are the size of chunks desired.  Pour into jars or contains and refrigerate.
apple cookies

1/2 c butter
1 1/2 . brown sugar
1 egg
2 c flour
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. nutmeg
1/4 c apple juice or milk
1 c. finely chopped peeled apple
1 c. raising
apple glaze

Cream butter and sugar together until fluffy; beat in egg  Sift four with soda, salt, cinnamon cloves, and nutmeg.  Add to creamed mixture alternately with liquid.  Fold in chopped apple and raisins.  Droop by level tablespoonfuls on a well greased cookie sheet  Bake at 400 in oven for 10 minutes.  Remove and spread with following apple glaze while still warm  4 1/2 dozen

Cream together 2 T. soft butter and 1 1/2 c. sifted powder sugar.  Beat in 1/4 t. vanilla, dash of salt and 2 1/2 T. apple juice or milk to make a good consistency for spreading.
Coconut Oatmeal Crinkles
1 c butter
1 c sugar
1 c. brown sugar, firmly packed
2 eggs
1 t. vanilla
1 2/3 c unsifted flour
1 t. baking powder
1/2 t. soda
1/2 t. salt
1 1/2 c. oats
1 c. chopped walnuts
2 c. shredded coconut

Cream together the butter and sugars until fluffy.  Beat in eggs and vanilla.  Sift together flour, baking powder, soda and salt.  ;Blend into creamed mixture.  Mix in rolled oats, nuts and coconut.  Drop by rounded teaspoonfuls about 1 1/2 inches apart on a greased baking sheet; press into flat rounds about 1/4 inch think with tines of a fork  Bake in a 375 oven for 10 to 12 minutes or until ly browned
Pineapple Angel Cake

1 pkg 4 serving size Jello Vanilla Instant Pudding
1 20 oz. can crushed pineapple in juice
1 10 oz. pkg angel food cake
1 large cool ship
Strawberries to garnish top

Mix dry ingredients and pineapple with juice and gently stir in cool whip
Cut cake horizontally into 3 layers
Put pudding mixture between layers, on tp and sides
Top with strawberries
Refrigerate for 1 hour