Ham, Cheese and Mashed Potato Rolls
- 12 pieces loaf bread slices (sides trimmed)
- 6 pieces cheese slices cut into two
- 3 pieces sweet ham (cut into 4)
- 1 cup prepared mashed potatoes
- 2 pieces eggs (beaten)
- Japanese bread crumbs (as needed for coating)
- 1 tablespoon parsley (finely chopped)
- oil for frying
Oatmeal Raisin Whoopie Pies
- 1 cup butter (softened)
- 1 1/3 cup brown sugar
- 1 piece egg
- 1 teaspoon vanilla
- 1 ½ cup MAYA All-Purpose Flour
- 1 ¾ cup Australia Harvest old fashioned rolled oatmeal
- 1 teaspoon baking soda
- 2 teaspoons cinnamon powder
- ¼ teaspoon salt
- ¼ cup raisin (sliced)
- 1 cup whipped cream
Get one piece of loaf bread and flatten it with a small rolling pin. Arrange cheese and ham slices crosswise and pipe a small amount of prepared mashed potatoes.
Roll the bread to make a log. Repeat this procedure with the remaining bread slices.
In another bowl, combine bread crumbs and parsley.
- Dip bread rolls in eggs and coat with the crumb mixture. Place these in a tray and refrigerate to chill for 10-15 minutes. Fry until golden brown.
Yield: 12 bread rolls.
Oatmeal Raisin Whoopie Pies
Preheat oven to 375°F/191°C. Grease and line 2 cookie sheets. Set aside.
In a bowl, cream together butter and brown sugar until pale and fluffy. Stir in egg and vanilla until well combined.
Add in the flour, oats, baking soda, cinnamon, salt, and half of the sliced raisins. Mix well.
Scoop batter onto the cookie sheets 1-2 inches apart. Lightly flatten the cookies and sprinkle remaining raisins on top.
Bake for 10-15 minutes or until golden brown on the edges but still soft at the center. Set aside to cool.
Pipe whipping cream on the bottom of one cookie, then top with another cookie.
Serve.
Yield: 6-8 servings
