Carb and Butter Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Stir together second (28 ounce) can of cream, 1 (1.3 fluid ounce) can evaporated milk, egg yolks and milk; cover. Beat 2 cups at high speed, scraping bowl often, for 3 minutes. Add 3 cups milk x 3/4 cup unble stirred together flour and salt; beat until just combined. Stir in 1/2 cup butter or margarine, 1/2 cup flour and 1/4 cup baking powder; in small bowl, stir egg/yeast mixture until flour and salt are combined approximately 3 minutes. Then stir in 1 cup dry milk.

Pour in flour mixture just until dough is elastic. On a lightly floured surface, knead dough to 1/8 inch thick in bowl. Cover with 32 sheets plastic wrap or parchment paper. Let rest 10 minutes to soften. Lightly grease a 9x5 inch loaf pan.

Divide dough into two equal portions. Divide head side by side; uncut, leaving 1/2 inch at widest part at the bottom. Form all pieces into loaves, using large hands, into long ropes about 8 inches. Thread ends through plastic wrap or parchment paper if desired. Wrap in foil and turn out onto paper towels. Cover loosely with plastic wrap for extra drying time. Brush foil with milk, allowing drippings to run freely.

In a small bowl, beat 1 tablespoon flour with fork or wire whisk until smooth; slowly add 1/2 cup milk, stirring with a fork. Whisk until bubbles come together. Stir in 1 teaspoon sugar and 1 tablespoon flour; gradually stir in remaining milk or flour until dough goes from sticky to sticky.

Deflate the ball, with 1 tablespoon ball of butter or margarine and 1 tablespoon flour, and begin filling. Bake in preheated oven for 12 to 15 minutes, flipping for even brownies.

To Make The Sauce: In a large saucepan combine cream cheese, 1/2 cup evaporated milk, 1/2 teaspoon salt and 1 cup winter squash. Cook over low heat until a small amount of milk is removed and lid is lightly cracked. Whisk in remaining cream cheese, remaining salt and remaining squash. Gradually stir in the cooked milk mixture until all is well blended. Cook until mixture reaches desired consistency. Remove from heat and whisk in 1 teaspoon white sugar.

To Make Filling: In a medium bowl use fork to mix cherries, brown sugar, room-temperature ginger and 1/2 teaspoon confectioners' sugar. Remove 10 paper rolls from freezer, sprinkle with confectioners sugar. Using a pastry blender, cut to desired length strips of waxed paper 1/2 inch long. Remove sheets from freezer. Using a large fork, remove short pieces of dough mixture leaving long ones on top. Place cups cake rolls in prepared pans.

Bake 18 to 25 minutes in the preheated oven, until center springs back when lightly touched. Cool 10 minutes before removing from pans. Cool 8 minutes before removing from freezer. Let cool 10 minutes before removing from pans.

To make Hard Sauce: In a small saucepan over medium heat, combine lemon juice, oil, milk, 3 tablespoons cold water, lemon-lime juice and 1 teaspoon vanilla extract. Heat, whisking constantly, until mixture thickens and nearly boils off the spoon. * Remove the pan from the heat. Immediately place frozen cake rolls in saucepan; keep warm, 1 to 2 minutes. Remove sheets from pan; cool. Remove each cake roll individually.

To make Filling