I was flattered to have been invited to the Chautauqua Club a few weeks ago to provide their entertainment for the evening. Adrienne thought it would be fun to give this group of moms ideas about cooking quick and healthy meals during the week when there is no time to spare. I had plenty of tricks up my sleeve to share and enjoyed visiting with this group of women. My favorite take home tip from them? Tonya uses her leftover roast in gumbo. Can’t wait to try that tip. I bet brisket would be equally rich and delicious.

This was my first live cooking demo. Most of my cooking is done in my home kitchen with a toddler underfoot and a baby nearby. I am not a big talker like my mom and my sister, so I was surprised when I had little trouble keeping the conversation going as I cooked the meals I planned. I get so psyched about giving someone else the secrets I have learned to get supper on the table. It thrills me to be able to cook once then stretch the ingredients into two additional meals with less time in the kitchen. And less cleanup! I rarely ever have as much time as I would like to have for preparing meals. It’s amazing when you begin to look at recipes thinking about planned leftovers. The possibilities are endless. In fact they swirl around my brain at random times after I have read the latest issue of Food Network Magazine or Southern Living.

So, back to the demo. Before the hostess’ guests arrived, I began setting up my presentation area. I prepped most of the ingredients at home and brought them in what seemed like a million plastic containers. I wasn’t sure what kind of time frame I was working with and certainly did not want to bore the guests. I brought a chicken to roast while I was beginning the demo, so I asked Tiphanie, the hostess, how to set her oven timer. Fine Dacor oven, by the way. Tiphanie said, “Timer? What timer?” I was so tickled that she had never used the timer on her oven. I use mine daily…but then again, I would incinerate everything if I relied on my own sense of timing!

At the end of the evening, Ashley served up this homemade gingerbread that filled the kitchen with the spicy aroma of autumn. It was so perfectly light and fluffy I had to ask for the recipe to share with you! Ashley had fresh whipped cream to dollop on each serving. Instead of whipped cream for the topping, I whipped up some Cinnamon Orange Buttercream Glaze to top ours off. Sweet ending to a wonderful evening.

Homemade Gingerbread

1 box light brown sugar (2 1/4 C)
2 C. flour
1 1/2 sticks of butter (soften at room temp)
1 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. ginger
2 eggs (unbeaten)
1 C buttermilk

Cream butter and sugar. Add flour and mix until crumbly. Set aside 3/4 C of mixture. Add baking soda, spices and eggs. Lightly stir in buttermilk.  Pour in greased and floured 9×13 pan.  Sprinkle the reserved 3/4 c mixture on top. Bake for 35 min. at 350 degrees. Serve with whipped cream or Cinnamon Orange Buttercream Glaze.

Cinnamon Orange Buttercream Glaze

1/2 c butter, softened at room temp

1/4 c freshly squeezed orange juice

1 t orange zest

1/2 t cinnamon

1 1/2 c powdered sugar

Mix together all ingredients except powdered sugar. Add powdered sugar 1/2 c at a time until desired consistency is reached.

Would you take a look at that? Just looking at the picture makes my mouth water for my mom’s pumpkin roll. We can always count on her to bring this fall treat along. I don’t really remember how long this has been a tradition. I definitely acquired my mom’s recipe testing gene. She enjoys trying new recipes as much as I do. Every now and then we find a real keeper that becomes part of our annual traditions. This pumpkin roll is a good example. I have no idea the original source, so if someone knows…clue us all in.

The cake is unbelieveably moist. And the cream cheese filling adds a cold creamy touch that partners so perfectly with the autumn pumpkin flavors.

Pumpkin Roll

8 oz. cream cheese

4 T butter

1 cup powdered sugar

1 t vanilla extract

4 eggs

1 cup sugar

2/3 cup canned pumpkin

3/4 cup all purpose flour

1 t baking soda

2 t cinnamon

1/2 t salt

For filling: beat together cream cheese and butter. Stir in powdered sugar and vanilla extract, blending until smooth.

For roll: In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended. In a separate bowl combine flour, baking powder, cinnamon and salt.  Add to egg mixture. Spread batter into a greased and wax paper-lined 10 x 15-inch jelly roll pan. Bake at 375 degrees for 15 minutes. Allow to cool for 15 minutes. Place cake on clean tea towel. Cook an additional 10 minutes. Roll cake up in towel from 10-inch side. Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll and cover with plastic wrap. Chill for 2 hours prior to serving.