Pumpkin Roll

(Given by a good friend in Pennsylvania, Katie Longacre)

Cream 3 eggs and one cup of sugar together.
Gradually add: ¾ cup pumpkin
1 tsp. soda
¾ cup flour
½ tsp ginger, nutmeg & cinnamon
Pour into a wax paper-lined jelly roll pan that has been sprinkled with flour & (optional) nuts…….or instead of wax paper, just use the new Reynold’s wrap non-stick stuff. That
works excellent!
Bake at 375 degrees for 15 minutes.
Turn onto a towel that has been sprinkled with confectioner’s sugar. Roll in towel, while warm.
8 oz. cream cheese
1 tsp. vanilla
2 Tbs. margarine
1 cup confectioner’s sugar
Beat filling until smooth. Fill cake after it has cooled and reroll. Wrap in foil and chill in refrigerator for at least one hour, until ready to be served.

Bacon/Onion Crustless Quiche

Bacon/Onion Crustless Quiche
(Compliments of a dear friend, Rene Faraca)

6 slices bacon
1/4 cup finely chopped onion
4 oz. shredded gruyere or swiss cheese
4 eggs, beaten
2 Tbs. butter, melted
1/2 tsp. salt
1/2 cup flour
1 1/2 cups milk


1.  Place bacon in a large, deep skillet.  Cook over medium heat until evenly brown.

2.  Preheat over to 350 degrees F.  Lightly grease a 9″ pie pan.

3.  Line bottom of pie plate with cheese and crumbled bacon and fried onion. Combine eggs, butter, salt, flour and milk; whisk together until smooth; pour into pie pan.

4.  Bake in preheated oven for 35 mins. or until set.  Serve hot or cold.


Hash Brown Quiche

(Given by our first babysitter)

24oz. package frozen shredded hash browns, thawed ( you may not need to use a whole bag…..I use enough to have about 1″, covering the bottom of the pie plate
1/4 cup melted butter
1 cup shredded hot pepper jack cheese
1 cup shredded swiss cheese
1 cup diced cooked ham (optional)
1/2 cup half n’ half
½ tsp. seasoned salt

Fit hash browns into greased 10″ pie plate, forming a solid crust. Brush crust with melted butter, making certain to brush top edges.

Bake at 425 degrees for 25 mins. Sprinkle cheeses and ham evenly over bottom of crust.. Beat half n’ half with the eggs and seasoned salt. Pour over cheeses and ham.

Bake uncovered at 350 degrees for 30-40 mins. or until a knife inserted in the center comes out clean.

ENJOY!!! Serves 4-6 people.

Sweet Raspberry Muffins

from the magazine, “Quick Cooking”

2 cups biscuit/baking mix
2 Tbs. sugar
¼ cup cold butter or margarine
2/3 cup milk
¼ cup raspberry jam

½ cup confectioner’s sugar
2 tsp warm water
¼ tsp. vanilla extract

In a bowl, combine biscuit mix and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened (batter will be thick).

Spoon about 1 Tbs. batter into 9 lightly greased muffin cups. Top with 1 tsp. jam. Spoon remaining batter over jam.

Bake at 425 degrees for 12-14 mins. or until lightly browned. Cool in pans for 5 mins. Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze.

Enjoy!………these are probably some of the easiest muffins I make. ☺

Katie’s Cheese Danish


2 8oz. cream cheese
1 cup sugar
1 egg yolk
1 tsp. vanilla

2 Crescent roll packages
Blueberries, strawberries or whatever berry you’d like.

Mix filling. Lightly grease 8X13″ pan. Lay one package
of crescent rolls in pan. Put filling on top of layer. Sprinkle
with blueberries if you would like to. Lay other crescent rolls
on top of filling.

Brush top with egg whites and sprinkle with sugar.

Bake at 350 degrees.


Pryor House Scones

2 ¼ cup flour
1 stick butter
2/3 cup milk
1 Tbs. baking powder
¼ cup sugar
dash of salt
Raisins ad lib (approx. ¼ cup)
2 Tbs. orange zest

Mix together the flour, baking powder, sugar and salt. Cut the butter into the mixture and then add the milk and mix until just moistened. Add raisins and orange zest.

Place on a greased cookie sheet or pizza pan in the shape of a round disk. Using a knife, pre-cut the scones into pie-shaped wedges. This makes it easier to cut them once they’re baked. Bake in the oven at either 400 degrees for 10 minutes, or
at 375 degrees for 12 minutes.

You’ll know they’re finished when the edges are lightly browned.


Chocolate Cheesecake Bars

(Taken from Best of Country Cookies)

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt


2 cups (12 oz.) semisweet chocolate chips
1 package (8 oz) cream cheese
1 can (5 oz.) evaporated milk
1 cup chopped walnuts (optional)
1/2 tsp. almond extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking powder and salt; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix). Set aside half for topping. Press the remaining crumb mixture into a greased 13 X 9 X 2″ baking pan.

For filling, combine the chocolate chips, cream cheese and milk in a saucepan. Cook over low heat until chips are melted; stir until smooth and blended. Remove from the heat; stir in walnuts and extract. Spread over crust; sprinkle with reserved crumb mixture.

Bake at 375 degrees for 35 – 40 minutes or until golden brown. Cool on a wire rack. Cut into bars. YIELD: 4 dozen.


French Banana Crepes

1 cup all-purpose flour
¼ cup confectioner’s sugar
1 cup milk
2 eggs
3 Tbs butter or margarine, melted
1 tsp. vanilla extract
¼ tsp. salt

¼ cup butter or margarine
¼ cup packed brown sugar
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ cup light cream

5 to 6 firm bananas, halved lengthwise
whipped cream and additional cinnamon, optional

Sift flour and confectioners’ sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6” skillet; add about 3 Tbs. batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (makes 9-12 crepes).

In same skillet, stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from heat. Roll a crepe around each banana half and place on a serving platter. Spoon sauce over crepes. Top with whipped cream and a dash of cinnamon if desired.

Yield: 5-6 servings
(Taken from the Taste of Home Magazine)

Apple French Toast

1 cup packed brown sugar
½ cup butter or margarine
2 Tbs. light corn syrup
2 large tart apples, peeled and sliced ¼” thick
3 eggs
1 cup milk
1tsp vanilla extract
9 slices day-old French bread (3/4” thick)


1 cup applesauce
½ tsp ground cinnamon
1/8 tsp. ground cloves

In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 mins. Pour into an ungreased 13X9X2” baking pan; arrange apples on top. In a mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 min.; place over apples.

Cover and refrigerate overnight. Remove from the refrigerator 30 mins. before baking. Bake, uncovered, at 350 degrees for 35-40 mins. Combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve over French Toast.

YIELD: 9 servings