Cake: Filling: Garnish: To make the filling, mix all ingredients in with the sour cream,
except for the whipping cream. Beat whipping cream with electric mixer to
make whipped cream. Fold in with the sour cream mixture. Spread 2/3 of the
filling evenly onto the cake and form into roll with the aid of the wax paper.
Cover with wax paper and allow to cool in the refrigerator about 30-45 minutes.
Spread the remaining filling, also having been covered and refrigerated to
avoid melting, on top of cake roll. Garnish with chocolate and banana chips.
¼ cup safflower oil
1 graham cracker crust
2 10-oz packages
sliced frozen strawberries in syrup, thawed
Banana Cream Jelly Roll
4 eggs
2 ¼ cups sugar
2 level tbsp potato starch
4 level tbsp all purpose flour
3 level tbsp
unsweetened cocoa powder
½ tsp baking powder
8 oz sour cream
¼ cup (slightly less) sugar
1 ½ tsp vanilla sugar (granulated sugar mixed
with 1 drop vanilla extract)
1 ripe banana, mashed
½ tsp cinnamon
2-3 tbsp rum or banana liqueur, optional
¾ cup (slightly over) heavy whipping
cream
shredded chocolate
banana chips
2/3 cup mild honey
2 eggs
½ tsp vanilla
½ cup peanut butter
1 cup mashed, ripe banana
¾ cup whole wheat flour
2 tsp baking powder
½ tsp salt
Sift flour, baking powder and salt into the liquid
mixture and blend well. Batter will be fairly thin. Drop onto oiled baking
sheets, 1 inch apart, and bake for 12-15 minutes.
1 cup heavy whipping cream, chilled
24 oz cream cheese, softened
1 ½ cups sugar
3 large eggs
1 ½ cups mashed pumpkin
¾ tsp ground
cinnamon
¾ tsp ground ginger
3/8 tsp ground cloves
¼ cup pecan halves
Remove the whipped cream from the refrigerator and whisk lightly to reblend.
Using a spatula, fold the whipped cream into the cream cheese/pumpkin mixture.
Pour the mixture into the crust. Wrap one continuous sheet of aluminum foil
around the pie and press firmly. Put wrapped pan into a baking pan and fill
with hot water halfway up the pie pan. Bake for 60-70 minutes.
Cool at room
temperature, then refrigerate for at least 3 hours to chill thoroughly. Before
serving, place the pecan halves on top, to garnish.
3 8-oz cartons strawberry yogurt
½ cup sugar
1 ½ cups crushed pineapple or 1 cup chopped peeled mango
and ½ cup crushed pineapple
1 cup low-fat pound cake, cut into ½ -inch cubes
mint leaves (optional)
Place pound cake cubes on a baking sheet, broil 1-2
minutes or until toasted, stirring halfway through cooking time.
To serve,
spoon the chilled soup into bowls, topping with croutons and leftover
strawberry slices. Garnish with mint leaves.
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