Started snowing on Saturday, and today is the big finally, the BLIZZARD of 2010. Lots of wind, blowing snow, going below zero on Thursday, and supposed to get 12 inches of snow tonight. So what to do, BAKE of course. My husband asked me to bake up some goodies to take to various people, but what to you make when everyone is already making pie? You make a pumpkin roll.
PUMPKIN ROLL WITH CREAM CHEESE FILLING
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour!
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned Pumpkin
1 cup pecans, chopped
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves 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.
BAKE for 13 to 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.
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. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
YUMMY, we are eating one now, I only have six more to bake. As my son said, Thanksgiving is for family. From our families to yours,
Janice and Marcea