Thursday, October 28, 2010

Fantastic Fall Recipes......

Over the next week I decided I will TRY to post a "fantastic fall recipe" everyday.


To start off I have a delicious recipe that has to be at every thanksgiving, atleast in our family! the Pumpkin roll! It is sooooo good! Years ago someone made one, I think my aunt, and ever since then Thanksgiving isn't thanksgiving without a pumkin roll! Here's the Recipe!











Pumpkin Roll


Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)



1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions




FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.



COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.



BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.



FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.



COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.




1 comment:

April said...

Again, this looks soooo good! I'm going to make it for this Thanksgiving (if there's some room in the kitchen!). Thanks for posting! P.S. - Did you make that one in the picture? It looks scrumptious!

Thursday, October 28, 2010

Fantastic Fall Recipes......

Posted by Marie
Over the next week I decided I will TRY to post a "fantastic fall recipe" everyday.


To start off I have a delicious recipe that has to be at every thanksgiving, atleast in our family! the Pumpkin roll! It is sooooo good! Years ago someone made one, I think my aunt, and ever since then Thanksgiving isn't thanksgiving without a pumkin roll! Here's the Recipe!











Pumpkin Roll


Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)



1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions




FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.



COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.



BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.



FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.



COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.




1 comments on "Fantastic Fall Recipes......"

April on October 28, 2010 at 6:07 PM said...

Again, this looks soooo good! I'm going to make it for this Thanksgiving (if there's some room in the kitchen!). Thanks for posting! P.S. - Did you make that one in the picture? It looks scrumptious!