Carrot Cake Jelly Roll

Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Carrot Cake Jelly Roll
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Rating: 0
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Cake
For the Candied Carrots
For the Cream Cheese Frosting
Servings: servings
Instructions
  1. Preheat the oven to 190 C. For the cake: Grease a 13x18 sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
  2. In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  3. While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
  4. For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
  5. For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners┬┐ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
  6. To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully re-roll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
  7. Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.
Recipe Notes

Low cost.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Easiest Cookies Ever

Easiest Cookies Ever
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If nothing more, these do in fact sound interesting, and quite healthy. Just three ingredients. and just two if in a pinch.
Servings Prep Time
12 cookies 2 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 cookies 2 minutes
Cook Time
15-20 minutes
Easiest Cookies Ever
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If nothing more, these do in fact sound interesting, and quite healthy. Just three ingredients. and just two if in a pinch.
Servings Prep Time
12 cookies 2 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 cookies 2 minutes
Cook Time
15-20 minutes
Ingredients
Servings: cookies
Instructions
  1. Peel the banana and place in a bowl, add the oats, and any dried fruit. Using your hands mix everything together.
  2. For oven baking, just drop by spoonfuls to make about 12 cookies, slightly flatten them down, back for about 15-20 minutes or until slightly golden brown.
  3. For microwave cooking, shape spoonfuls into flat cookie circles and cook for 30 seconds to 1 minute, making sure they do not burn.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Chicken Curry I

Chicken Curry I
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This comes from a good friend of mine in the capitol city of Conakry, Guinea. This sounds delicious and is a must try for me.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Chicken Curry I
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This comes from a good friend of mine in the capitol city of Conakry, Guinea. This sounds delicious and is a must try for me.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Boil the chicken thighs and legs you cut from the quarters, add 1 onion and spices of choice for flavor. Once cooked, remove the chicken, strain the stock and return to the pot and reduce the stock down to 1 cup, set aside. While the stock is reducing, remove skin and bones from the chicken pieces (save as a snack for your dog) and chop the meat into bite site pieces, set the meat aside.
  2. In a large stock pot place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons of olive oil. Cook over medium heat for 5 minutes, stir often.
  3. While the stock pot is cooking, in a medium saucepan add 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt, and cayenne pepper. Cook over medium heat for 3 minutes, stir often.
  4. Pour garlic and spice mixture into the stock pot with vegetables in it. Add the chicken pieces, garbanzo beans, ginger to taste, zucchini, raisins, the chicken stock you made, and orange juice. Simmer 20 minutes covered, or until the sweet potatoes are soft, stirring occasionally. Serve over rice.
Recipe Notes

This is a low cost dish using 2 chicken quarters, that might cost about 40 Baht, everything else is low cost or on hand. For 8 servings, this is about 15 cents per serving, excellent value!

Provided courtesy of good friend, Mark Bowen.
Guinea.

Pork Menudo

Pork Menudo
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This is a Filipino style stew that is tomato sauce based. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Pork Menudo
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This is a Filipino style stew that is tomato sauce based. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Boil the liver for about 5-8 minutes, until cooked through, remove from water and set aside to cool.
  2. In a sauce pan cook the garlic and onion, add in the pork and cook for 5 minutes. Add in the soy sauce and tomato sauce , cook for another 2 to 3 minutes. Add a cup of water and bring to a boil the reduce heat to a simmer for 10 to 15 minutes or until the pork is tender.
  3. While this is cooking, chop the liver into bite size pieces.
  4. Add in the potatoes and carrots and cook for 3 to 5 minutes. Add in liver spread, chopped liver, hotdog slices, sugar, and raisins and continue to cook for 3 to 5 minutes or until the potatoes and carrots are cooked and most of the liquid has evaporated. Add in the peas and bell pepper, season with salt and pepper to taste. Simmer to heat everything through. Serve with hot rice.
Recipe Notes

Pork belly will cost about 65 Baht/500 grams, the liver will cost about 35 Baht/250 grams. For 4 servings, this is about 72 cents per serving. Great price for a hearty stew.

Shortcut: Tomato Sauce.

Provided courtesy of good friend, Gene Bernhardt.
United States.

Philippines Style Stuffed Crab

Philippines Style Stuffed Crab
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This comes from a good friend, and it sounds absolutely wonderful! Takes time but I think this is well worth it. On my to try list.
Cook Time
30 minutes
Cook Time
30 minutes
Philippines Style Stuffed Crab
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This comes from a good friend, and it sounds absolutely wonderful! Takes time but I think this is well worth it. On my to try list.
Cook Time
30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. First task is, you guessed it, you have to pick all 12 crabs, putting the meat in a separate bowl, try to keep the meat in the largest chunks possible, pick everything. Save the top of the shells for use later to bake the crab in. Clean the tops and rinse them out and allow to dry.
  2. Heat a large non stick skillet with a splash of olive oil, then cook the diced potatoes until done, remove from the pan and set aside.
  3. Same skillet, cook the onion and garlic until the onion is soft. Then gently fold in the crab meat, make sure you do not make it mushy. Then fold in the cooked potatoes, then fold in the red bell pepper, peas, and raisins. Gently mix in a dash of low sodium soy sauce, and salt and pepper to taste. Remove from heat and set aside, letting it cool.
  4. Preheat your oven to 190 C and get out a baking tray.
  5. Stuff each crab shell with the mixture, pack them tight and mound over the top, about 5-7 shells is what you will need. Brush each mound of filling with beaten egg and top with Panko breadcrumbs.
  6. Bake in the oven for 30 minutes or until the breadcrumbs start to get golden brown. Remove from oven, let cool 5 minutes. Serve, coleslaw, corn chowder or a green salad would be excellent sides.
Recipe Notes

Blue Crabs would cost about 200 Baht for 12 decent sized crabs, for 6 servings (this is based on 1 shell per person), this is about $1 per serving. Overall, not bad, but can be time consuming to put together.

Recipe and photo provided courtesy of good friend, Sheila Conatser.
United States.