Posts Tagged ‘pumpkin roll’
Please give me your best Thanksgiving dinner recipe?
I made an early Thanksgiving dinner last weekend because we had family come into town. I want to make a nice dinner on Thanksgiving but I am burnt out on the normal thanksgiving meal. So I was hoping to pick up some new recipes from my friends on Y/A. What is your favorite way to make the turkey, or what’s the best dessert? Do you have a favorite wine to go with dinner? I’ll take anything as long as it’s yummy. Nothing with nuts*allergy’s*:(
Thank you so much and Happy Thanksgiving!!!
This is a recipe for a pumpkin roll that I have been making for years! It is absolutely delicious….try it….you won’t be disappointed!
Granny Kat’s Pumpkin Roll
“This moist rolled-cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.”
————————————–…
PREP TIME 20 Min
COOK TIME 15 Min
READY IN 55 Min
INGREDIENTS
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners’ sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners’ sugar
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
