Ok.here's my pumpkin roll recipe.3 eggs, 1c sugar, 2/3 c pumpkin, 1t lemon juice, 3/4 c flour, 1t ginger, 1t baking powder, 2 t cinnamon, 1/2t nutmeg, 1/2t salt.Beat eggs on high for 5 minutesGradually add other ingredients and mix wellSpread into well greased 15x10x1 panTop with chopped nuts and bake 15 min 375Turn out on flour sack towel, liberally sprinkled with powered sugarRoll up with towelCoolUnroll and spread with cream cheese mixRoll and wrap in foilSo, how do I tweek this to be chocolate?!?! Thanks!!!
it was fat, put bbq towards the end of your cooking of the chicken, some put bbq sauce for day last few minutes
Try baking your chicken without bbq sauce firstMeanwhile, mix the bbq sauce and chicken broth together in a bowlThen when the chicken is just about done take the chicken out of the pan and put it on some paper towel,then drain the fat from the panDip the chicken in the bbq sauce and return it to the pan/dishPut it back in the oven long enough for the suace to cook onto the chickenI drain the fat and set the chicken on paper towel because the fat and juices that come off the chicken when it's baking prevents the sauce from sticking to the chicken when you dip it in the sauce, and during cookingI have found that cheap bbq sauces will turn into a watery mess at the bottom of the pan all the timeTry using a thick high quality bbq sauce, and you won't need the brothFor example, Sweet Baby RaysIt's thick and sweetJust right for bbq chicken.
No tweaking hereChocolate Roll - 10 servings 1 cup cake flour or 3/4 cup all-purpose flour 1/4 cup cocoa 1 tspbaking powder 1/4 tspsalt 3 eggs (1/2 to 2/3 cup) 1 cup granulated sugar 1/3 cup water 1 tspvanilla 1 cup whipping cream; sweetened and whipped Confectioners' sugar Heat oven to 375Line jelly-roll pan (15 1/2x 10 1/2x 1) with aluminum foil or waxed paper; greaseStir together flour, cocoa, baking powder and salt; set asideIn small mixer bowl, beat eggs about 5 minutes or until very thick and lemon-coloredPour eggs into larger mixer bowl; gradually beat in granulated sugarOn low speed, blend in water and vanillaGradually add flour mixture, beating just until batter is smoothPour into pan, spreading batter to cornersBake 12-15 minutes or until wooden pick inserted in center comes out cleanLoosen cake from edges of pan; invert on towel sprinkled with confectioners' sugarCarefully remove foil; trim off edges if necessaryWhile hot, roll cake and towel from narrow endCool on wire rackUnroll cake; remove towelSpread whipped cream over cakeRoll up; sprinkle with confectioners' sugar(NOTE: If using self-rising flour, omit baking powder and salt.)
