Roasted Carrot And Herb Spread

Here's an extra-special nibble ready to take center stage on your appetizer table. 

Ingredients:

2        pounds baby-cut carrots

1        large sweet potato, peeled and cut into 1-inch pieces

1        medium onion, cut into 8 wedges and separated

1/4     cup olive or vegetable oil

2        tablespoons chopped fresh or 1 teaspoon dried thyme leaves

2        cloves garlic, finely chopped

3/4     teaspoon salt

1/4     teaspoon freshly ground pepper

          Baguette slices or crackers, if desired

Directions:

• 1 Heat oven to 350ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• 2 Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
• 3 Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving time. Serve with baguette slices.

Source:  bettycrocker.com

Rosemary-Lemon Cake Roll

Take a delicious taste adventure with a citrus cake dessert accented with fresh rosemary.

Ingredients:

Cake:

3         eggs

1         cup granulated sugar

1/3      cup water

3/4      cup Gold Medal™ all-purpose flour

1         teaspoon baking powder

1/4      teaspoon salt

2 1/4   teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves, crushed

1         teaspoon grated lemon peel

2         tablespoons powdered sugar

Lemon Cream Filling:

1         cup whipping cream

2         tablespoons powdered sugar

1         teaspoon grated lemon peel

Garnish:

1         tablespoon powdered sugar

Directions:

• 1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously with shortening.
• 2 In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. On low speed, beat in water. Gradually beat in flour, baking powder and salt until smooth. Fold in rosemary and 1 teaspoon lemon peel. Pour into pan; spread evenly to corners.
• 3 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with 2 tablespoons powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 40 minutes.
• 4 In small bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on high speed until stiff. Stir in 1 teaspoon lemon peel.
• 5 Unroll cake and remove towel. Spread filling over cake; roll up cake. Sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.

Source:  bettycrocker.com /