Pumpkin Cake Roll

Cake:

3 eggs

2/3 cup pumpkin

1 cup sugar

1 tsp. salt

1 tsp. baking soda

½ tsp. cinnamon

¾ cup flour

Filling:

1 cup powdered sugar One 3 oz. cream cheese

4 T. butter 1 tsp. vanilla

Directions:  Separate egg yolks from whites.  Beat egg whites until soft peaks form,

gradually add 2/3 cup sugar. In a separate bowl, beat egg yolks with remaining sugar.   

Gently mix egg white and egg yolk mixtures together.  Add pumpkin.  Sift together 

dry ingredients.  Add dry ingredients to mixture.

Spread into well-greased and floured 10” x 15” pan.  Bake 15 minutes at 350 

degrees.  Cool five minutes and then loosen edges with knife. Turn out to powdered 

sugar-covered towel.  Roll towel and cake together for a few minutes.  Unroll the 

towel.  When cool, spread filling over the cake.  Re-roll and freeze.

Filling:  Beat together powdered sugar, softened cream cheese, softened butter, 

vanilla.

Comment:  Great recipe obtained when Nancy pursued the caterer at Grandma 

Bendele’s 90th birthday party. You go girl!

Nancy’s Cauliflower Salad

Head of cauliflower Head of broccoli

Head of lettuce

Small red onion, thinly sliced

Bacon pieces Crutons

Dressing:

2 cups mayonnaise ½ cup parmesan cheese

½ tsp. basil ¼ cup sugar

Salt to taste

Directions:  Make dressing first.  Combine dressing ingredients and refrigerate.

Clean and chop vegetables into bite-size pieces.  About 4 cups of each vegetable. 

When ready to serve, combine all ingredients and toss with dressing.   

Comment:  Nancy doubles the cauliflower; hence the name.  Change vegetables to 

meet family tastes.

Toll House Chocolate Chip Cookies

1 cup shortening or margarine

¾ cup sugar ¾ cup brown sugar

1 tsp. vanilla ½ tsp. water

2 eggs 2 ¼ cups flour

1 tsp. baking soda 1 tsp. salt

12 oz. pkg. chocolate chips

½ cup nuts, chopped  

Directions:  Cream together margarine, sugars, vanilla, water.  Add eggs.  Sift 

together dry ingredients.  Gradually add dry ingredients to creamed mixture.  Stir in 

chocolate chips and nuts.  Bake at 350 degrees for 10-12 minutes. 

Comment:  It works well to use ½ cup shortening and ½ cup margarine and instead 

of using one or the other.

Scalloped Potatoes (and ham)

6 potatoes, thinly sliced 1 onion, chopped

¼ cup minced parsley 3 T. margarine

2 T. flour 1 tsp. salt

¼ tsp. pepper 1 ¾ cups milk

Directions:  Thinly slice potatoes.  May use mandolin slicer.   Place half of potatoes 

in greased casserole.  Sprinkle half of onion and parsley over potatoes.  

Melt butter in saucepan.   Add flour, salt, and pepper to make a roux.  Add milk.  

Bring to a boil; stirring constantly.  Pour half of mixture over potatoes.   Repeat a 

layer of remaining potatoes, onions, parsley and sauce.  

Bake at 350 degrees for 1 ½ hours…2 hours or more if seeking more of a crust.

Comment:  This is Mom’s recipe.  If adding ham, delete salt.

May wish to double the sauce and add a few more potatoes for a larger batch.

I add some minced garlic to my version. A Jacqui Romer-Sensky favorite!

Hot Fudge Pudding & Cake

1 cup flour     ½ cup whole milk

2/3 cup sugar     2 T. melted butter

2 tsp. baking powder     1 tsp. vanilla

1 tsp. cinnamon     1 cup packed brown sugar

½ tsp. salt     ½ cup unsweetened cocoa

1 ½ cups boiling water

Directions:  In a medium bowl, combine flour, sugar, baking powder, salt, 

cinnamon, and ¼ cup cocoa.   Whisk in milk, melted butter, and vanilla just until 

smooth.  Spread batter into greased 8” x 8” baking dish.

In a small bowl, mix brown sugar, and ¼ cup cocoa; sprinkle evenly over batter.  

Carefully pour 1 ½ cups boiling water over mixture in baking dish; do not stir.  

Bake at 350 degrees for 30 minutes.  Batter will separate into cake and pudding 

layers.  Cool in pan on rack 10 minutes.  Serve warm in dessert bowls with ice 

cream. 

Comment: