Homemade Oreos

I used to make these all the time with my roommates. So easy and much better than the storebought oreos...in my humble opinion. :-)

Homemade Oreos:
2 boxes devil food mix
2/3 cup oil
4 eggs

Mix by hand, drop spoonfuls on to cookie sheet and bake @ 350° for 8 minutes.

Frosting:
4 oz cream cheese
1 Tbsp butter
1 tsp vanilla
2 Cups powdered sugar

Mix together, it will seem really thick but just keep mixing!

Pumpkin Roll

Pumpkin Roll:
3 eggs
1 tsp. lemon juice
1 tsp. ginger
1 cup granulated sugar
1 cup flour
1 tsp. baking powder
½ tsp. nutmeg
⅔ cup pumpkin
2 tsp. cinnamon
½ tsp salt

Filling:
1 cup powdered sugar
1 tsp. vanilla
1 8 oz. cream cheese (room temp.)
4 TB. Butter (room temp.)

Beat eggs together in a large bowl. Slowly add sugar, pumpkin, and lemon juice. Sift flour and baking powder together and add while mixing. Add the remaining ingredients. Grease large cookie sheet with Crisco. Pour mixture into pan and spread evenly in the sheet. Bake at 375° for 15 minutes. Run knife around edges and immediately turn onto a kitchen towel dusted with powdered sugar. Roll the cake in the towel and let it cool. Beat together filling ingredients until smooth and creamy. Unroll the pumpkin and spread with filling. Roll again tightly, wrap the pumpkin roll in wax paper and then tin foil. Store in the freezer until read to serve.

Butternut Squash Ravioli

Ryan made these last summer with the squash from our garden...DELICIOUS!

(Time: 1-2 hours)

4 eggs
3½ cups flour
1 tsp salt
1 butternut squash
1½ tbsp. butter
1/8 tsp. nutmeg
2-3 dashes cinnamon
sugar and salt to taste

1. Add 3½ cups flour to a large mixing bowl. Make a well in the center of the flour.
2. Break 4 large eggs into the well.
3. Using a fork, beat the eggs, gradually incorporating flour into the egg mixture. A large mass of dough will slowly start to form, with lots of little straggly bits of dough floating around in the bowl as well. Once the dough is dry enough to handle, gather it up in the bowl, using your hand and knead into a nice, round ball.
4. Turn the ball of dough onto a floured surface, and knead well (at least 5 min.) until the dough feels smooth and elastic. If the dough seems too dry, add a few drops of water; too wet, add a little more flour. Return the ball of dough to the bowl, and cover with a floured piece of saran wrap. Let it rest for at least a half hour.
5. Cook the butternut squash: slice the squash in half, and scoop out the seeds. Place both halves cut-face down in 1/4" of water, in a large roasting pan. Bake at 375F for 40 minutes or until tender.
6. Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg and cinnamon. Sprinkle salt and sugar to taste. Let cool. Refrigerate for up to a day, or use immediately.
7. Fill the ravioli and seal edges together.
8. Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Toss with butter and pepper; sprinkle with parmesan and serve. (Serves 4-6)

Pumpkin Waffles with Warm Buttermilk Syrup

These are our special occasion waffles. You know, Christmas morning, July 4th weekend, any old Saturday... Pumpkin Waffles
2 cups flour
1 TB sugar
2 TB baking powder
½ tsp. nutmeg
¼ tsp. salt
2 TB cinnamon
4 egg yokes (save whites)
1 cup pumpkin
1 ½ cup milk
1 TB vanilla
¾ cup melted margarine

Mix first 6 ingredients together, then add remaining ingredients. Beat 4 remaining egg whites until stiff and fold into batter. Cook in waffle iron.

Warm Buttermilk Syrup
¼ cup butter
1 tsp. light corn syrup
1 cup sugar
1 tsp. vanilla
½ cup buttermilk (or substitute 1 TB lemon juice + ½ cup milk)
1 tsp baking soda

In large saucepan, bring butter, sugar, corn syrup, and buttermilk to a boil. Take off heat. Add baking soda and vanilla (it will bubble up quite a bit). Stir until it settles. Serve warm over Pumpkin Waffles.