This is a superb recipe. I nixed the potatoes, I don't care for them in split-pea soup, but added an extra carrot. Although it takes a long time to prepare, it is well worth it. Rather than ham bone, I added saved ham juices (solidified, fat removed) and added left over diced ham. Using the ham bone makes it more salty than we care for. I love it, family loves it, and the only way to make it better is to figure out a way to do it in a pressure cooker so it's faster!
I have been craving a pumpkin roll, and this really hit the spot. This recipe is fabulous, and unless you care to adjust for taste, you really don't need to change a thing. New cooks can find a variety of proportions of spice to make their own Pumpkin Spice...There are even several here on All Recipes. There are a few keys to getting this to turn out right: - A thinner cake layer is much easier to work with. I used a 13x15 baking tray. - Use parchment paper. If you haven't discovered the joys of baking with parchment, you don't know how hard you've been making your life. - Cooking spray or shortening is really necessary to spray on the parchment or baking pan. When you are working with something so thin, one little crack could spell disaster. - Use the moist linen towel!! Not only does it prevent your cake from cracking, but it helps the cake stay moist as it cools. Kudos for a wonderful recipe, and happy cooking!
Excellent. I did add some minced garlic and would consider about a teaspoon of green onion as well, but this marinade is excellent. I also added a decent amount of cayenne pepper, and I used seasoned salt rather than plain table salt. The amount of marinade was just enough, so if you do want to baste skewers while grilling, you'll need bump up the measurements. For best food handling practice, you should save a portion of the marinade for basting before placing the pork in it. Also keep in mind that this is a very sugary marinade, so it can burn if left unattended.
