Amy Moore shares recipes for lasagna roll-ups, dessert10:05 am | February 20, 2012
Jams are Amy Moore’s favorite thing to make. A school teacher by vocation, Amy spends a lot of time in the kitchen and not only enjoys cooking, but canning and preserving foods.
“My Mom has always cooked and it was something that I grew up with, and I developed a love for it,” Amy said, noting that many of her canned jams are sold or given as gifts. She makes everything from tomato jelly to jalapeno jelly. Many of the vegetables and fruits she uses to make her jellies and jams are grown by friends or she buys them at the Farmers Market in Asheville, N.C.
“It’s really a treat to go to the farmers market and pick up vegetables and fruits, and then it’s a challenge to see what you can do with them when you get home,” Amy said. “My mother and dad have a garden each summer, and I grow peppers in my flowerbeds.”
Of course, she preserves the produce that she harvests.
“My mother, sister and I do a lot of canning,” Amy shared. “We can tomatoes — 12 bushels of them last fall. We use them to make spaghetti sauce and soups.”
In addition to the tomatoes, they also can green beans and other vegetables. “If you can put it in a jar and preserve it, we do it,” she said.
Amy shared that she always dreamed of having a catering service and a bakery. It’s still a dream, but little by little Amy is getting there. “I base what I do on the Mustard Seed principal, which is if you have faith the size of a mustard seed, you can move mountains and make your dreams come true,” Amy declared.
In addition to cooking and preserving foods, Amy crochets and cross-stitches. She also enjoys playing the piano and singing. Amy is a member of the choir at Grace Baptist Church, where she and her family attend. Her husband, Bryan Moore, teaches at Elizabethton High School. They are the parents of two children, Zeb, 13, and Sarah, 11, who are students at T.A. Dugger Junior High School. Amy noted that her daughter loves to cook as well.
Amy is sharing her recipe for Toasted Butter Pecan Cake. She shared a sample of this dessert, and it was delicious! She also included a recipe for Pepperoni Lasagna Roll-Ups.
1-1/4 cups butter, softened
2 cups chopped pecans
2 cups sugar
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
In an iron skillet, melt 1/4 cup butter. Add pecans and cook over medium heat until toasted. Spread on foil to cool. In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time. Beat in vanilla. Add baking powder and salt. Add flour and milk alternately until combined completely. Fold in pecans. Pour into three greased 9-inch round baking pans. Bake at 350 degrees for 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2 (8-ounce) packages of cream cheese, softened
1 cup butter, softened
1 package (2 pounds) confectioners’ sugar
2 teaspoons vanilla
2 to 3 tablespoons milk
2/3 cup chopped pecans, toasted
For frosting, in a large mixing bowl, beat cream cheese and butter until combined completely. Add confectioners’ sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in the refrigerator. Yield: 12-16 servings
12 lasagna noodles
3 cups ricotta cheese
2 teaspoons oregano
2 teaspoons basil
Cook noodles enough so that they are flexible. Drain. Lay flat to dry. Combine ricotta cheese, eggs, oregano and basil. Spread mixture over each noodle to within 1/2 inch of edges. Top with pepperoni minis and cheese. Carefully roll up. Place seam-side down in a greased baking pan. Top with spaghetti sauce. Cover and bake at 350 degrees for 20-25 minutes or until bubbly. Uncover, sprinkle with Parmesan cheese. Bake until cheese is melted. Let stand for 5 minutes. Yield: 12 servings .
Great recipe for single servings or prepare ahead meals. For prepare ahead meals: Double or triple the recipe and freeze lasagna roll-ups before adding sauce. Remove desired servings from freezer, add sauce, store in refrigerator until thawed. Bake as directed.
This week’s column was written by Rozella Hardin, editor of the Elizabethton STAR.
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