Category: Desserts

Mom’s Ice Cream Roll

Mom’s Ice Cream Roll

It doesn’t matter what time of the year, I love making Mom’s Ice Cream Roll.  This sponge roll filled with your favourite ice cream is easy to make and comes to the table with elegance. My mom is the master of baking and her cakes are famous all over the world.  Some of her baking has traveled to Italy with me.  Of course, not an ice cream one.  She prides herself in using the best ingredients and she doesn’t have any recipes.   Everything is in her head. 

One of my favourite  ice cream recipes is also on the blog:https://recipesatmytable.com/simple-ice-cream-cake/

I usually put this together in 30 minutes.  Make sure that the ice cream is soft.  I use a whole tub.  Take it out of the freezer about 1/2 an hour early.

The Sponge Roll

Then I begin to make my sponge .  Beat 4 eggs until frothy and add 3/4 cup sugar slowly.  Mix 1/4 cup water with 1 tsp vanilla extract and add to the eggs.  In another bowl take 1 cup of flour, a pinch of salt and 1 tsp baking powder and mix.  Add this to the egg mixture until just combined.

Prepare a cookie sheet with parchment paper and evenly spread the mixture.  Place in a 375 F oven for 10 minutes.

Prepare a cotton dish towel to place the sponge on once it comes out of the oven.  Don’t laugh at my dish towel.  

 

 

Once the sponge come out of the oven, put the towel over it and using the ends of the parchment paper, flip it over.

 

Remove the parchment paper.  You have to work quickly here while the sponge is warm.Drizzle 1/4 cup to 1/2 a cup of your favourite liqueur  over the sponge.  This is optional. 

Cut the ice cream into slices and place over the sponge.

Roll the sponge using the towel as a guide and flip it over onto a prepared pan or dish to go into the freezer. Don’t worry if you get a few little cracks in the roll.  It will freeze.  

Freeze at least 24 hours.  Here it is ready for the freezer. 

Take out the cake 1/2 hour before serving and cut into slices.

Serve with your favourite sauce or fruit. 

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Holiday Pumpkin Bread

Holiday Pumpkin Bread

We gather at a table and there is always bread and Thanksgiving is no exception.  Holiday Pumpkin bread makes the house smell delicious and it is so easy to make.

As I prepare to bake this bread, my nonna Emilia’s rules about bread making. This is her version of a typical holiday bread that she made with raisins and nuts.  I add pumpkin to blend in with the season.

We were never allowed to turn bread over brings bad luck. This superstition stemmed from the middle ages and if you want to know more about it go to: https://curiousrambler.com/bread-and-bad-luck/ Today, I feel good about this bread and I am taking a sweet bread recipe and adding some pumpkin to it. If you like toasting bread, then don’t ice it and put it in the toaster.

The pumpkin meets the eggs.

The dough is soft and pliable.

Into a bowl it goes.

Add the nuts and raisins.

Golden brown and it can go into the freezer.

Iced and decorated.

 

 

Ingredients

4 1/2 cups flour reserve the 1/2 cup
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup sugar

1 tsp quick rise yeast
1/2 cup warm milk
4 large eggs
1 tbsp Cointreau liquor
1/2 cup butter melted
1/2 cup raw pumpkin
1 cup golden raising
1/2 cup chopped walnuts
orange coloured sprinkles

Icing: 1/2 cup icing sugar per loaf, add 1 tbsp orange liqueur and use various decorations

Instructions

  • In a small bowl combine the warm milk, with the sugar and the yeast.
  • Let this sit.
  • In your mixer bowl combine the flour, cinnamon, nutmeg and the salt and make a well.
  • Use a medium bowl add the eggs, pumpkin and orange liqueur. Beat these.
  • Melt the butter.
  • Pour the egg mixture into the well, then the yeast and lastly the butter.
  • Put the bowl on your mixer stand and beat until everything comes together.
  • If the dough isn’t pulling away from the sides a bit, then add the remainder 1/2 cup flour. I did.
  • Turn the dough onto a lightly floured counter and knead.
  • The dough should be soft and pliable.
  • Oil a large bowl and put the dough inside.
  • Cover with plastic wrap and drape a table cloth over the bowl.
  • Let it sit for 45 minutes.
  • It should double in size.
  • Prepare a large baking pan by lining it with parchment paper.
  • Turn it onto the counter again and cut into 2 equal pieces.
  • Roll dough onto counter and add your raisins and nuts.
  • Next roll out into cords.
  • Pinch the ends of the cords and twist.
  • Bring the ends together.
    Place the 2 loaves onto the parchment paper, cover with a tea towel and let sit another 20 minutes.
  • Put into a 350 F oven for 25 to 30 minutes. It should be golden brown.
  • Place onto a rack and let cool.
  • Mix the icing sugar with the liqueur and decorate.
  • These freeze well. Don’t ice before freezing.

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Pumpkin oatmeal chocolate chip cookies

Pumpkin oatmeal chocolate chip cookies

Pumpkin oatmeal chocolate chip cookies

This time of year, there are pumpkins everywhere.  Choosing how to use them and when is easy. Pumpkin oatmeal chocolate chip cookies take the goodness of oats and pumpkins to your table.  There just isn’t an easier cookie to make.  Try it out.  You can add your own type of chocolate chips or nuts.  Enjoy!!

Pumpkin is a super health food; it is part of the squash family and that orange glow will also make your skin glow.   It is an antioxidant rich in vitamin A.  For more information go to:  https://www.healthline.com/nutrition/pumpkin

A nice moist bar to make is : https://recipesatmytable.com/moist-and-decadent-pumpking-bars/

The pumpkin makes everything golden.

Pumpkin oatmeal chocolate chip cookies

A little decorative touch at the table.

Pumpkin oatmeal chocolate chip cookies

Ingredients

  • 2 cups flour
  •  1 1/3 cup quick oats
  • half a teaspoon cinnamon
  • half a teaspoon nutmeg
  • 1  teaspoon baking soda
  • half a teaspoon salt
  • 1 cup each of butter brown sugar and granulated sugar
  • 1cup pure pumpkin
  • one large egg
  • 1 teaspoon vanilla extract 1 cup
  • chopped walnuts
  • 1 cup white chocolate chips

Method

  1. In a large bowl combine flour oats spices baking soda and salt
  2.  in another bowl beat the butter with the brown sugar the granulated sugar until it is light and fluffy
  3.  now add the pumpkin the eggs and the vanilla extract and mix
  4. next put in your flour and mix well remove from your mixer stand and add in the nuts and chocolate chips drop by two spoonfuls onto a baking sheet lined with parchment paper
  5.  bake for 18 minutes at 350°F
  6. Let the cookies cool before placing them on to a wire rack
  7. These cookies freeze well

4 Comments
Giant Peach Pancake Recipes at my table

Giant Peach Oven Pancake

Giant Peach Oven Pancake

Giant Peach Oven Pancake is an easy breakfast to any time of the year.  Peaches are everywhere in Leamington, and I take advantage of them.  This dish is a good summer dessert served with ice cream.

Peaches are sweet and delicious when ripened to perfection.  My favourite peaches come from Sicily where the flesh is white but very succulent.  Some peaches are flat and twice as sweet. Whatever, shape or colour, peaches are luscious and delicious raw or cooked.  If you like cooking with peaches view this site for some easy and great recipes: https://www.countryliving.com/food-drinks/g1499/peach-recipes/

My nonno tried to grow peaches, but never succeeded in Northern Ontario.  He did grow a chestnut tree which graces the shores of Lake Superior at our cottage on Whitefish Bay.  It’s sentimental how the immigrants tried to recreate the land they left.  My nonno also grew orange plants which we cultivated indoors.  My mom still has one in her sun room.

Fruits make up a large part of the Italian diet.  We end every meal with it and to this day, I grab one whenever I am hungry.

Peaches from our local markets

Fresh Peaches Recipes at My Table

cut the peaches into slices.  Leave the skins on and sprinkle with brown, sugar, spices and maple syrup.

This simple batter consists of buttermilk, flour and melted butter.

After 15 minutes in the oven, the peaches soften a bit.  Another 15 minutes before we add the batter.

Pour the batter evenly over the peaches. It doesn’t have to be perfect.

You know that I always peek into the oven.

It comes out of the oven and the aroma tells me that this dessert is bursting with flavour.

I invert it easily onto the plate. It is silky and sugar-coated.

Giant Peach Oven Pancake Recipes at my table

Giant Peach Pancake Recipes at my table
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Giant Peach Oven Pancake

Watch this giant pancake disappear.  

Course Breakfast
Cuisine Home Cooking in Canada, Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Renata Solski

Ingredients

  • 6 peaches sliced
  • 1/3 cup brown sugar
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/4 cup buttermilk
  • 1 cup flour
  • 1/4 cup melted butter
  • powdered sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Instructions

  1. Set oven to 375 F.

    Prepare a 9 inch pie plate by greasing it with butter.

    Combine, peaches, brown sugar, maple syrup cinnamon, and nutmeg.  

    Put fruit into the prepared pie plate.

    Bake uncovered for 30 minutes.

    Remove from oven and increase the oven to 425 F.

    Whisk eggs, milk, flour and butter in a bowl.

    Pour over peach mixture.

    Return to oven for another 15 minutes.

    Invert pancake onto a platter.

    Sprinkle with powdered sugar. 

    Serve with ice cream. 

Recipe Notes

If you don't have fresh peaches you can use canned peaches.  Use a large tin and turn down the oven to 350.  Cook peaches for 15 minutes at this temperature before adding batter.  

I also like to use apricots in this oven pancake. 

You can also dress it with whip cream and chocolate: get creative.  

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