pumpkin roll

This is by far my mom's most famous and amazing recipe.... It's basically her signature.  I have vivid memories of Sarah Boyle (really good family friend) cutting off huge pieces, like 2 inches wide, when it's usually about 1/2" 

Preheat oven to 350*

3 eggs 

1 cup of sugar

1 2/3 cup pumpkin or 1 small can

1/2 tsp pumpkin pie spice

1 tsp baking soda

3/4 cup flour

1. mix together and spread onto a cookie sheet with sides (that is lined with wax paper)

2. bake 20-22 minutes or until cake springs up when touched. 

3. Cool briefly and then flip onto a "turkish" dish towel, very carefully peel off wax paper then roll up like a jelly roll starting at the narrow side (with the dishtowel). It can sit for one hour or several hours..... (while you make others!)

Filling:

8 oz cream cheese, softened

1 cup powder sugar

2 tsp butter, softened

1 tsp vanilla 

Mix together! 

Unroll pumpkin rolls, frost and re roll (this time without the towel :)) Wrap in Saran wrap and refrigerate. 

carrot cake

4 eggs

1-1/4 cups vegetable oil

2 cups white sugar

2 tsp Vanilla extract

2 cups flour

2 tsp. baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp. cinnamon

3 cups grated carrots

1. Preheat oven to 350* or 175 C (Or decide between 170 and 180 if your dutch oven doesn't allow anything but even 10's)  Grease & Powder 9x13" pan.

2. Beat eggs, oil, sugar & vanilla in a large bowl. Mix in flour, soda, powder, salt & cinnamon. Stir in carrots, then pour into the pan. 

3. Bake 40-50 min.

Icing:

1/2 cup softened butter

8 oz cream cheese

4 cups powdered sugar

1 tsp vanilla extract

Beat all of these ingredients together, frost cake once cooled! 

broccoli cheese soup

Connor was really missing panera's soup, so we found this recipe......

1 Onion

Butter

flour

4 cups half and half or cream

chicken stock

3-4 heads fresh broccoli

1 shredded carrot

nutmeg

16 oz sharp cheddar cheese, (or dinky individual slices of cheddar that look like american cheese, that's all we can find here in Holland, so far) 

1. Saute chopped Onion in butter. 

2. In another pan (to save dishes just start with the big pot, saute onions in it and then put them aside in a bowl) Melt 1/2 cup of butter, cooking on medium heat, and then add 1/2 cup flour cook, stirring constantly for about four minutes. Add half and half and  continue to keep it moving with a whisk after a few minutes add around 2 tbsp of chicken stock (we used 'chicken flavored base' it's a big jar of yellow powder, it's the best! my family even mailed it to me from the States!) Simmer for 20 minutes (I only did ten before I added the veggies yesterday and it worked fine), stirring alot! (Or if you're cooking with a kid, you have them stir constantly. ;) 

3. Chop broccoli (Connor preferred tiny little pieces, so it'd be exactly like panera). 

Shred Carrots. Add both and the already sauted onions and after adding them let pot simmer for 20-ish minutes. Add Some salt (maybe a tsp?), pepper (pinch), and 1/2 tsp Nutmeg and cheese, stir over low heat until the cheese is all melted.

To be like panera, serve with a nice piece of baguette!