Friday, December 4, 2009
Saturday, February 14, 2009
Saturday, January 10, 2009
I'm posting this specifically for my brother Zurichy.
Here is the recipe for homemade pumpkin roll
along with some pictures to help you out.:
From the back of a Libby's 100% Pure Pumpkin Can
(and a few of my own alterations):
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
*(1/2 tsp. ground ginger and nutmeg) The recipe doesn't call for this but I added it
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% pure pumpkin
1 cup walnuts (optional) *I don't add these
1 Pkg. (8 oz.) cream cheese softened
1 cup sifted powdered sugar
6 Tbsp. butter softened
1 tsp. vanilla extract
For Cake: Preheat oven to 375*F. Grease 15 x 10-inch cookie sheet, line with was paper.
Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. (sprinkle with nuts if you are adding them)
Bake for 13-15 minutes or until top of cake springs back when touched. 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, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake: remove towel. Spread cream cheese mixture over cake. Reroll cake. ...Refrigerate at least one hour. Sprinkle with powdered sugar before serving.