New Products for the week of October 25th.
Since Halloween is just around the corner and we are still in National Popcorn Poppin’ Month I decided to go in a festive holiday direction! This Holiday Popcorn recipe was gifted to me for many years, around any holiday that M&M’s made a festive color mix, and since I no longer live near my friend Becky who introduced it to me, I decided it’s time to make it myself. It’s such a simple and tasty recipe that everyone must try. I made this batch for a tailgating outing. Please disregard the regular colored M&M’s in this picture, my grocery store let me down by not carrying M&M’s Harvest Blend mix, but hopefully the mini jack-o-lantern makes up for it:).
Yield 7 Quarts
3 bags microwave popcorn
8 oz m&m’s (BD0230)
1 12oz-bag white chocolate chips
Pop microwave popcorn. Empty the popped popcorn into a large bowl while sifting out any unpopped kernals. Melt white chocolate according to package. Mix melted chocolate over popcorn and then add the M&M’s. Spread the holiday popcorn onto wax paper and let cool. Store in airtight container.
Recipe from Rebecca Jans
I have always been critical of baked goods…most times they are too sweet, sometimes they are too dense, poor flavor choices, or the frosting does not match the frosted. So I will say that as I searched for the perfect Pumpkin Roll I studied the ingredients, to make sure that the dessert would be well executed, and I would like to say that I succeeded!
Yield 1 Roll
3 eggs (EGG011)
1 cup sugar (991842)
2/3 cup pumpkin (NCF4020)
1 teaspoon baking soda (991858)
1 teaspoon cinnamon (CQC065)
3/4 cup flour (991867)
3 tablespoon butter, softened (880024)
8 oz cream cheese, softened (776002)
3/4 teaspoon vanilla (NFC1055)
1 cup powdered sugar (991841)
Preheat oven to 350 degrees. Line jelly roll pan 15.5 x 10.5 x 1-inch with wax paper. In medium bowl mix together all cake ingredients and spread into prepared pan. Bake for 12 to 15 minutes, until toothpick inserted comes out clean. I recommend erring on the side of under baking, because once you refrigerate your roll it will not matter that it may be a bit soft and more difficult to initially roll. Loosen cake from edges of pan; invert on towel, sprinkled with powdered sugar. Carefully remove wax paper. I found that using a spatula for this step was helpful. While hot, roll cake and towel from narrow end. Cool on wire rack. Mix together filling ingredients. Unroll cake and spread with filling; re-roll, without towel, and wrap with foodservice film and refrigerate 3 hours. This roll can keep in your fridge for 1 week. Slice and serve.
Recipe from The Worship Center Cookbook “Sharing Our Best”, submitted by Sadie Crills
The baking and gourd season has arrived! Leaves are changing, mums are out, there is a nip in the air and scented candles are burning. Now all you need is some canned pumpkin to bring your taste buds into this fall season!
Pumpkin-Solid Pack Seneca, 1/#10 Can, Item#-NCF4020