Pumpkin Part 2

If you will be venturing out for the holiday deals immediately following turkey day please be safe. Be careful not only of all the traffic and irate shoppers but please be mindful of your surroundings at all times especially if you will be out during the very wee morning hours. Remember not only shoppers will be out at that time. Take a buddy with you or try to stay with a crowd while walking to your vehicle.

From our house to your house……Happy Thanksgiving!

Now on to the food!

　

Pumpkin Roll with Cream Cheese Filling

3 eggs

1 cup sugar

2/3 cup pumpkin

1 teaspoon lemon juice

¾ cup all-purpose flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

½ teaspoon salt

Filling:

8 ounces cream cheese, softened

4 Tbsp butter or marg

1 cup powdered sugar

½ teaspoon vanilla

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10 x 15 jelly roll pan. (large cookie sheet with sides)

Bake at 350* for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10 inch side, roll cake up in towel. Set aside.

 While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake and wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. Roll freezes well. Slice before freezing then take out only the amount you need.

Note: I’ve found that you can’t dust too much powdered sugar on the towel or any thing for that matter that the roll might stick to.

Some say don’t even attempt to unroll before it has cooled, rolled up in towel for twenty minutes otherwise it will crack. Some say the less time the better. I’ve made this by the recipe several times and have had great results and then again had some crack so bad that a 4 wheel drive couldn‘t get out of it.. It probably depends on mixing times and cooling times and weather and PMS and whatever else you want to throw in there! My advice to you is if it cracks then don’t serve it in log form. Go ahead and slice it before anyone sees it and then you can always claim it happened on the way to the table! Cracked or not, either way it tastes delicious! Even less than die hard fans of pumpkin like this dessert.

　

　

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Pumpkin Dessert

1 can (15oz) solid-pack pumpkin

1 can (12oz) evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

1 package (18-¼ oz) yellow cake mix

¾ cup butter or margarine, melted

1-½ cups chopped walnuts or pecans can be used

Vanilla ice cream or whipped cream

In a mixing bowl, combine the first five ingredients. Transfer to a greased 13 x 9 inch baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350* for 1 hour or until knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Makes 12-16 servings.