Pumpkin Roll

Submitted by: Barb Signar Lot # 1883
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Barb Signar Lot # 1883
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Preheat oven to 375. Cover a cookie sheet in foil and grease the foil.
  2. Mix together eggs, pumpkin, sugar, soda, cinnamon. then fold in flour.
  3. Spread onto cookie sheet & then bake for 10 min.
  4. Invert onto a damp towel and roll up to cool.
  5. Beat filling ingredients until fully mixed, unroll cake & spread filling onto it. then re-roll tightly.
  6. Refrigerate until firm and then slice to serve.

Pumpkin Bread

Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Mix pumpkin, eggs, vegetable oil, water, and sugar in a large bowl until well-blended.
  2. In another bowl, whisk together remaining ingredients.
  3. Gradually add dry mixture to wet. Stir until just blended.
  4. Divide into three well greased mini loaf pans.
  5. Bake at 350F for about 45 minutes (until a toothpick comes out clean).

CARIBBEAN NUT CAKE

Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour, sugar, baking soda and cinnamon in a large mixing bowl.
  3. Mix well with a wire whisk. Pour pineapple into a small bowl, add vanilla, melted butter and eggs.
  4. Add bananas to pineapples mixture and mix with spatula.
  5. Add the pineapple and bananas to the dry ingredients and mix well with a spatula.
  6. Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done.
  7. Frost with coconut frosting.

Sopapilla Cheesecake

Submitted by: Manda Jackson Lot # 1377
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Manda Jackson Lot # 1377
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Unroll and spread 1/2 can crescent rolls (what would be 4 crescent rolls normally) on bottom of un-greased 9x9 pan.
  2. Combine softened cream cheese, sugar, and vanilla.
  3. Spread mixture over crescent rolls.
  4. Unroll and spread remaining crescent rolls over mixture.
  5. Spread melted butter over the top and sprinkle with cinnamon and sugar.
  6. Bake at 350 degrees for 20-30 minutes.
Recipe Notes

*Double recipe to make a 9x13 pan

Restaurant Style Salsa

Submitted by: Manda Jackson Lot # 1377
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Manda Jackson Lot # 1377
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Blend all ingredients in food processor or blender until smooth!

Basil Parmesan Pasta Salad

Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Prepare pasta according to package directions; drain.
  2. Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
  3. Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.

Chiparelli Salad

Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Tear lettuce into bite size pieces add salad ingredients. Mix salad dressing in separate container and pour over when ready to serve.
E-Mail Blast Sign-Up
email-blast




    Roaming Shores E-Blast Categories

  • Weekly Newsletter
  • Emergency & Lake Alerts
  • Meeting Updates/Changes

View previous campaigns.