Posts made in November, 2012

Easy as Pumpkin Pie

Posted by on Nov 14, 2012 in Desserts | 1 comment

Easy as Pumpkin Pie

Baking Days.

Pumpkin desserts are popping up all over food sites and blogs.

Essentially this roulade is a thin sponge cake which gets rolled up around sweetened Italian cream cheese studded with candied ginger.

The only tricky step involves-- inverting a hot cake-- on to a dish towel dusted with confectioners' sugar.


Madelynne, her friend Jo Jo and I first made it several years ago...with a surprise poof of powdered sugar punctuated by a fit of laughter.

It really is simple.  The festive cake is a good choice to make ahead of time--it keeps well and travels fine too.

You could watch the sleek video of Ina making her Pumpkin Roulade with Ginger Buttercream--








Assemble the flour, spices, sugars, pumpkin, crystallized ginger, room temperature eggs and Mascarpone.








Beat the eggs with the granulated sugar until they are thick and lighten in color.








Plop in half a can of pumpkin puree (7 ounces).  The recipe calls for 3/4 of a cup.

I pumped up the pumpkin.








Combine the puree with the eggs and sugar until the mixture is fairly smooth.

No bits of pumpkin floating around please.








Now add the flour sifted with the spices just until the flour is absorbed by the wet ingredients.








See simple!



You have already preheated the oven and prepared the baking sheet.  Don't skip the parchment paper part.




See those bits of pumpkin floating around? Hmmm.








While the cake bakes (it bakes quickly) sift powdered sugar over a clean muslin towel.  Terry cloth will not work.  (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.








Without pressing, roll the warm cake and the towel together tucking the towel under as you roll.








Allow to cool completely on a wire rack.








The Mascarpone needs to be at room temperature to mix easily with the








remaining powdered sugar and cream.  The recipe calls for 12 ounces of the cheese.  The carton I purchased was 16 ounces--I would use it all.








Fold in the zesty candied ginger.








When the cake is completely cool it is ready to be unrolled








and filled.








An offset spatula makes the task easier. The sturdy cake has a really good memory too.








The moist supple cake rolls right back up around the sweet and creamy blanket.








Ina Garten's Pumpkin Roulade with Ginger Buttercream

Looks like breakfast to me...because it is even better the next day!,1946,FOOD_9936_284779_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html


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Twelve Days

Posted by on Nov 12, 2012 in Thanksgiving | 3 comments

Thanksgiving is 12 days away.  This year MP and I will be feasting in Montana.









Being away from our children, girls, and the countdown to dinner is bittersweet—it is our family’s favorite holiday.










Our menu is steadfast—no messing around with new sides; putting sausage, nuts or dried fruit in the dressing.

Mutiny is a strong word.

As the years pass by, a side dish or dessert may get a new name or a slight upgrade but the essence of the meal remains true to our tradition.








Poppy’s Roast Turkey

Gold Coast Stuffing

Holiday Mashed Potatoes & Gravy

 Sweet Potatoes Madelynne

Dolly Cabbages

Cole Barrett Slaw

Green Bean Casserole

Orange Cranberry Sauce

 Creamed Corn Cornbread

 Maple Pumpkin Pie

Apple Crumb Pie

Mom’s Mom’s Lemon Meringue Pie








Each Thanksgiving for over 40 years MP debones the turkey.  This means the carcass is removed first and simmers in the stockpot with celery, carrots, and onions…blessed assurance of copious amounts of gravy.



The unfortunate bird looks as if it was run over—but gets puffed up-- good as new.





The doctored Tom is stuffed with a simple sour dough bread dressing and sent outside to roast on our grill.

Fortunately there are many fine days during the holidays to create new savory sides and sweets galore!

What is on your table of gratitude?

Gold Coast Turkey Dressing


  • 4 pounds sourdough bread
  • 4 large onions, chopped
  • 2 large bunches celery, chopped
  • 2 bunches fresh parsley, chopped
  • 1 bunch fresh sage, chopped
  • 1 stick butter
  • 2 teaspoons kosher salt
  • ¾ teaspoons black pepper
  • 3-4 Tablespoons poultry seasoning (or to taste)
  • 3-4 cups boiling turkey broth


  1. Into a large bowl, cut bread into 1 inch pieces and let stand several hours or overnight to dry.
  2. Melt butter in a large skillet, sauté onions, celery, parsley and sage in butter with salt and pepper and 2 tablespoons poultry seasoning until vegetables are tender, stirring occasionally, about 15 minutes.
  3. Add vegetables to bread pieces to combine. Add another tablespoon poultry seasoning. Pour enough broth over bread to soften to desired consistency. Taste and adjust seasonings, adding salt, pepper and poultry seasoning to taste.
  4. Cool; cover and chill several hours or overnight before stuffing turkey.
  5. Enough dressing for a 12-15 pound bird
  6. © Copyright 2012 Peggy Barrett Lunde
  7. All Rights Reserved



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Posted by on Nov 8, 2012 in New | Comments Off on Heaven


The Divine Conspiracy   ---from Dallas Willard

I meet many faithful Christians who, in spite of their faith, are deeply disappointed in how their lives have turned out.  Sometimes it is simply a matter of how they experience aging, which they take to mean they no longer have a future.  But often, due to circumstances or wrongful decisions and actions by others, what they hoped to accomplish in life they did not.

They painfully puzzle over what they may have done wrong, or whether God has really been with them.  Much of the distress of these good people comes from failure to realize that their life lies—before them.  That they are coming to the end of their present life, life “in the flesh,” is of little significance.

What is of significance is the kind of person they have become.  Circumstances and other people are not in control of an individual’s character or of the life that lies endlessly before us in-- the Kingdom of God.

“No eye has seen, no ear has heard,
and no mind has imagined
what God has prepared
for those who love him.”

1 Corinthians 2:9 NLT

Remembering our mother today on her heavenly birthday...

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Chickpea Mania

Posted by on Nov 7, 2012 in Asian and Vegetarian | 0 comments

Chickpea Mania

MP picked up a basket of cherry tomatoes that were not quite the size of cherries.

Sweet Chelsea tomatoes are larger and not as sweet as the smaller varieties.








Swiss chard, my bff chickpeas, and brown rice came on board.



I figured they would blister and take on smokiness -- by roasting them in a dry skillet.










After setting the tomatoes aside, saute the garlic.








Careful--don't burn the garlic.








Add as much crushed pepper as you like.  De glaze the skillet with stock.







This looks like a lot of chard!








Add it to the skillet with salt to taste.








Chard cooks down big time.








Stir the chickpeas into the wilted chard.








Serve chard and tomatoes over brown rice drizzled with Balsamic vinegar.

Just what the doctor ordered when we were--feeling under the weather.

Chickpeas with Chard and Smoky Cherry Tomatoes


  • 3/4 cup brown rice
  • 1 Tablespoon olive oil
  • 2 cloves garlic, chopped
  • Crushed red pepper to taste
  • 1 pint cherry tomatoes
  • 1 bunch chard, stems removed leaves chopped (about 8 cups)
  • ½ cup vegetable stock
  • Kosher salt and black pepper
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1-2 Tablespoon Balsamic vinegar (to taste)


  1. Cook the rice according to the package directions. Reserve and keep warm.
  2. Place the tomatoes in a large iron skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 10 minutes. Remove from the skillet and set aside.
  3. Reduce heat to medium and add the oil. Add chopped garlic and red pepper; sauté quickly without browning garlic. Deglaze the pan with the stock; add chard, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts and stock is absorbed, 4 to 5 minutes. Add the chickpeas; toss until heated through, 1 to 2 minutes.
  4. Divide the rice between 4 bowls. Place chard mixture on rice and top with tomatoes. Drizzle with vinegar.
  5. Serves 4
  6. --adapted from Real Simple

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A Deep Breath and Baby Steps

Posted by on Nov 5, 2012 in New | 4 comments

I say it every year.

Since I was a child I wanted autumn to look like a page from "Ideals Magazine"

My intention today was to share.








Delectable, cakelike (must eat warm) Pumpkin Cookies loaded with Dark Chocolate morsels.

It is not going to happen... at least not today because it is 93 degrees.

I am remembering by heart-- what it felt like to be 2 weeks overdue with my first child--pondering how our son, Ty could be turning 40 years old on Saturday!

 I have no greater joy than to hear that my children are walking in the truth.

3 John 1:4










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