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December Recipes


Dazzle family and friends with a pumpkin roll; moist and creamy, with a beautiful presentation.


1/4  Cup Powdered Sugar (to sprinkle on towel)

3/4  Cup All-purpose Flour

1/2  tsp. Baking Powder

1/2  tsp. Baking Soda

1/2  tsp. Ground Cinnamon

1/2  tsp. Ground Cloves

1/4  tsp. Salt

3     Large Eggs

1     Cup granulated sugar

2/3  Cup Libby's®  100% Pure Pumpkin

1     Cup Walnuts (chopped, optional) 


1    Pkg. (8 oz.) Cream Cheese (room temperature)

1    Cup Powdered Sugar (sifted)

6    Tbsp. Butter (softened)

1    tsp. Vanilla Extract

      Powdered Sugar (optional for decoration)

Preheat oven to 375°  F. Grease 15 x 10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Yields: 1 Roll, serves 10

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Recipe From: LIBBY'S®   


2    Large Yellow Onions

4    Tbsp. Unsalted Butter

1/4 Cup Vegetable Oil

1/4 tsp. Ground Cayenne Pepper

1    tsp. Kosher Salt

1/2 tsp. Freshly Ground Black Pepper

4    oz. Cream Cheese (room temperature)

1/2 Cup Sour Cream

1/2 Cup Good Mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté  pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté  for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Yeild: 2 cups

Recipe From: The Barefoot Contessa Cookbook



1 1/2 lbs Ground Beef  

1      Slice Bread (broken up or chopped finely)

1      Egg

1      Small Vidalia Onion (finely chopped)

1      tsp. Table Salt

1/4   tsp. Black Pepper

4      Tbsp. Ketchup

1/2   to 2/3 Cup Whole Milk


4      Tbsp. Apple Cider Vinegar

2      to 4 Tbsp. Dark Brown Sugar (packed firm)

1/2   Cup Ketchup


Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top.


Combine sauce ingredients and pour on top and sides of meat loaf. Bake at 350° F about 1 hour to 1 hour 15 minutes or until done. Serves: 4-5 

*The addition of 1 or 2 teaspoons of Kitchen Bouquet®  makes this recipe very good.

**Recipe should be plump from the addition of the milk.  It should NOT be runny.

***A second batch of sauce served hot is good to serve with the meat loaf.

Recipe From: Nita Holleman


"The 70's cocktail muncher is back! A date is stuffed with a smoked almond, then wrapped in bacon and roasted with brown sugar for a sweet, salty, smoky, addictive crunch."

20   Wooden Toothpicks

1/4  Cup Reduced-sodium Soy Sauce

1/2  tsp. Ground Ginger

3/4  Cup Dark Brown Sugar

20   Dates (pitted and left whole)

20   Whole Smoked Almonds

10   Bacon Slices (cut in half crosswise)

Preheat oven to 400 degrees F. Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish.

In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.

Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature. Servings: 20

Recipe From: Marian