This potato bacon pie is made with homemade flaky, tender pie crust, filled with slices of potatoes, onions and bacon - the ultimate comfort food.
This incredibly scrumptious savory pie - Potato Bacon Pie is one of the most delicious things you can make. The perfectly flaky crust is a great vessel to hold the fork-tender potatoes, layered with bacon and onions. Luscious cream envelopes the potatoes in silkiness as it becomes absorbed in the cooking process. The presentation is beautiful as well, but not too pretty to eat, of course!
I got the idea from a recipe from Melissa D'arabian, since it nostalgically resonates with my Belarusian roots and my taste buds. It's wonderful served with a simple salad and a Lemon Vinaigrette or some Garlic Green Beans.
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In the Slavic home, the cabbage roll (golubtsi) is very well known. Not only do we eat them around the humble family dinner table, but we make huge amounts of cute little rolls to be served at church events and weddings. Just like 
Here's a jam that I made with strawberries and raspberries.
Cook for 10-15 min. Mash with a potato masher or combine in a food processor/blender.
Strain the cooked berries through a fine mesh sieve to get a smooth jam. 
I really would prefer to keep these out of my teeth! Set aside to cool.
Combine the eggs and sugar in a heatproof bowl. Place over a pot with about 1-2 inches of boiling water. Whisk until the sugar dissolves and the eggs are slightly warm. 
Place in a large bowl and mix with a whisk attachment for about 6 min, or until the eggs are light yellow and fluffy. 
Sift in the flour and salt and gently fold in with a rubber spatula.
When you have about half the flour incorporated, pour the melted butter into the batter by pouring it slowly using the side of the bowl and continue gently folding.
Pour into prepared baking sheet and spread out evenly. 
Bake for 5-7 min. 
Place the cake upside down on a clean kitchen towel. Carefully remove the parchment paper and roll the cake right up into the towel while it's still hot. 
If you want the cake roll to be thicker, start rolling with the width side first. If you want the cake roll to be thinner, start with the length side. Allow to cool.
With a paddle attachment, mix the cream cheese, sugar and vanilla until smooth. 
With a rubber spatula, gently fold in the whipped cream into the cream cheese mixture. 
When the cake roll is cool, unroll it, and spread the jam evenly over the surface. Put dollops of cream cheese frosting on top of the jam and then carefully spread it our over the jam. 
This really helps to spread the frosting neatly on top of the jam without turning it into pink smears.
Roll up the cake roll.
Dust with powdered sugar and refrigerate for at least 1 hour before serving.
Here's a trick to keep the jam and cream cheese frosting from streaking and smearing all over each other. When cutting the cake roll, clean the knife every time you make a cut. Wipe it on a paper towel, or something of the sort. It works like a charm:).
Desserts with any type of pumpkin or butternut squash taste just like autumn. This cake roll is so soft and the flavor of butternut squash, walnuts and cream cheese filling complement each other so well. The cake is a 
