Pioneer Pantry

Ingredients

Pumpkin Roll

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
•  
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

I hope everyone is getting excited for the Holidays!!!! Sometimes people get depressed during the Christmas season. If you find yourself down in the dumps...find someone to serve, find someone who needs help and help them! This will chase the blues away as quick as a whistle!!!!!!!

Fresh Cranberry Drink
4 1/2 pounds fresh cranberries
2 c. water
1 qt. sparkling soda water
1/2 tbsp cloves
1 small stick cinnamon
3 c. sugar
1 1/2 cups orange juice
1/2 cup freshly squeezed lemon juice

Wash and pick over the cranberries. Remove any that are soft. Put cranberries, water, cloves, and cinnamon in saucepan. Bring to a boil, reduce heat and simmer for 20 minutes. Strain. Stir in sugar until dissolved. Add the orange and lemon juice, chill and just before serving add 1 qt. of chilled sparkling soda water.

Before serving adjust sugar to taste.

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Sweet Potato Casserole
Ingredients

    Cooking spray
    3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
    1/3 cup honey
    1 large egg
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground ginger
    Kosher salt
    1 tablespoon packed dark brown sugar
    1/3 cup finely chopped pecans

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

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Cranberry Sauce

Ingredients

* 12 ounces cranberries
* 1 cup white sugar
* 1 cup orange juice

Directions

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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Thanksgiving Stuffing (Dressing)

2 Loves of good white bread (Grandmas)

1 Pound Jimmy Dean Sausage (regular)

1 bunch of Celery chopped, add how much you want

3 Carrots grated

1 Large Onion chopped

Chicken Broth

Sage

Salt

Pepper

Cube your bread and leave out on a clean kitchen counter over night, It needs to be pretty dry.

In a large skillet brown the sausage.

Add onions to the skillet and brown, you can add a little chicken broth to deglaze the skillet if needed. Add in the celery, and carrots cook until softened.

In a very large container combine the bread and cooked sausage mixture. Stir well.

Season to taste.

If you are going to stuff your Turkey set aside a large portion.

Add enough Chicken Broth to the remaining stuffing to make it moist not soggy.

You will need to taste, as you go on this, be careful to not over do the sage. Or it will end up with a bitter flavor.

Bird stuffing should have far less chicken broth added to it, otherwise it will be super soggy when you take it out of the bird, your bird should be room temp and your stuffing as well. “Turkey safety” don’t leave your turkey out for very long just get it to room temp and get in right in the oven. Make sure you stuff it loosely!

Place the well-moistened stuffing in a baking dish cover tightly with foil and bake it at 300 until heated through.

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White Chocolate Pumpkin Pie Drink
Ingredients:
3 cups whole milk
1 cup canned pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate (roughly chopped)
pinch salt

Directions:
1. Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
2. Add the chocolate and stir until it has melted.
3. Pour into mugs and top with whipped cream and garnish with cinnamon.