Saturday, October 26, 2013

A Meal Made Of Childhood Memories

A while back our next-to-the-youngest son (nearly 30 now) requested that I make, and teach his wife how to make, one of his favorite childhood meals. It's been years since I've cooked like this, but, today, at his request, my daughter-in-law, along with two of the grandlittles, came over and we set to work. We made chicken chowder, refrigerator rolls, and a pumpkin roll. With fall in the air, I thought I might as well pass the recipes along to you, so you and your family can enjoy them as well! Have a blessed weekend!

~Rebecca

Chicken Chowder
CHICKEN CHOWDER SOUP2 chicken bouillon cubes
2 c. boiling water
3 c. diced potatoes
1 c. sliced carrots
1 c. sliced celery
2 c. shredded Cheddar cheese
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter or margarine
2 c. milk
2 to 3 Tbsp. flour
2 c. cooked, cubed chicken or turkey
1 can corn, drained, if desired

Dissolve bouillon cubes in water; add seasonings and vegetables. Cover; simmer until tender. DO NOT DRAIN. In separate pan make white sauce with butter, flour and milk. Add cheese and stir until melted. Stir chicken into vegetable mixture. Add cheese sauce. Heat, but do not boil.

REFRIGERATOR ROLL DOUGH

1 package active dry yeast (or 2 1/2 teaspoons bulk)
1 1/2 cups warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6 to 7 cups all-purpose or unbleached flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

When you get ready to make the rolls, divide, and bake at 400 degrees until golden brown (about 15 minutes).

Pumpkin Roll
PUMPKIN ROLL
(Makes 10 servings)

CAKE:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin

FILLING:

1 pkg. (8 oz.) cream cheese, softened (I use 1/3 less fat cream cheese)
1 cup powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla
Powdered sugar

FOR CAKE: PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (NOT THE FUZZY KIND) with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely.

FOR FILLING: Beat cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

 

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