Katie's Kitchen

Just a couple recent recipes I have made that you should try!



Pumpkin Cake Roll
Prep: 30min Bake:12min Oven:375 Cool: 1hr Makes: 10 servings

4 eggs
1/2 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 cup canned pumpkin
1/3 cup granulated sugar
1/2 cup granulated sugar
sifted powdered sugar
Cream Cheese Frosting (see below)

Separate eggs. Allow egg whites and egg yolks to stand at room temperature for 30 minutes. Meawhile, grease and lightly flour a 15x10x1 jelly roll pan covered with parchment paper. In a small bowl stir together flour, baking soda, and pumpkin pie spice; set aside.

In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. (If the yolks are sufficently beaten, they will flow from the beaters in a thick stream) Gradually add the 1/3 cup granulated sugar and pumpkin, beating on high speed until sugar is almost dissolved.

Throughly was the beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl when the beaters are lifted). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold gently just until combined. Spread batter evenly in the prepared pan.

Bake in a 375 oven for 12-15 minutes or until cake spring back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting from one of the cake's short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with cream cheese frosting (see below) within 1 inch of edges. Roll up cake.

Cream Cheese Frosting
4 oz. cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
3- 3 1/2 cups sifted powdered sugar

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.



Crusty Pizza Dough
1 package active dry yeast
1 cup warm water (105 - 115 F)
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 to 3 1/2 cups all-purpose flour
1 tablespoon cornmeal

Dissolve yeast in warm water in mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. With a dough hook, mix for about 1 minute on medium speed.

Add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans the sides of the bowl. Knead on medium speed for 2 minutes longer.

Place dough in greased bowl. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch down dough.

Brush 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450 for 15 to 20 minutes.

Enjoy!