Pumpkin Roll

Well, I suppose if Starbucks has officially started offering their Pumpkin Spice Latte that it's time for me to post my first "fallish" recipe! :)  Lots more to come, this is only the beginning. 

Pumpkin Roll

This is what it looks like on the end!

Ready to serve! :)  Isn't that pretty!

Cake Roll:

3/4 c flour

1/2 t baking powder

1/2 t baking soda

1 t pumpkin pie spice

1/4 t salt

3 eggs

1 c sugar

2/3 c Libby's 100% Pure Pumpkin (one can will make 3 cake rolls)

Filling:

12 oz cream cheese, softened (1 1/2 pkgs)

3/4 c powdered sugar

3 T butter, softened

1 t vanilla

For the cake: Preheat oven to 375. Line a jelly roll pan with foil. Grease corners to prevent sticking. Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13-15 minutes or until top of cake springs back when touched. While cake is still hot, just out of oven, lift it from the pan by the corners of the foil and flip it over onto a cheesecloth-type towel (NOT terrycloth), sprinkled with powdered sugar. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack till no more warmth is felt.

For filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth.

Carefully unroll the cooled pumpkin roll and spread filling evenly over cake. Roll it up again peeling away the towel. Wrap the roll first in plastic wrap making sure everything is completely sealed. Wrap again in a layer of foil and store in the freezer. When ready to serve, slice the cake into 1 inch pieces or whatever thickness you desire, and allow to thaw for about 20 minutes before serving.

 

This recipe makes ONE pumpkin roll.

Pancakes

Our tradition for BIRTHDAYS.  I usually DOUBLE this batch, fry all of them up and freeze for quick breakfasts later!  You can microwave them or toast them, whichever is easier!

1 c flour

2 T white sugar

2 T baking powder
1 t salt
1 egg, beaten

1 c milk

2 T vegetable oil

In a big bowl, mix flour, sugar, baking powder and salt.  Make a well in the center.  Pour in milk, egg & oil.  Mix until smooth.  Heat griddle or electric skillet over medium high heat.  Pour or scoop the batter onto the griddle.  Brown on both sides and serve hot.

Funnel Cakes

3 eggs
2 c milk
1/4 c white sugar
3 2/3 c flour
1/2 t salt
2 t baking powder
powdered sugar, optional
cinnamon sugar, optional

In a bowl, mix all the ingredients together until smooth.  Try and get as many lumps out as you can.  I use a whisk on mine.  May not use all of the flour, but batter needs to be thin enough to run through a funnel.  In a small skillet, heat oil to 375 degrees.  Putting your finger at the bottom of the funnel, fill with a generous 1/2 c of batter.  Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion.  We usually then diagonally criss cross it over the top to seal it together.  Fry until golden brown.  Use tongs and turn the cake over carefully.  Fry the second side one minute.  Drain on paper towels.  Sprinkle with desired amount of sifted powdered sugar or cinnamon sugar!

Coffee Cake

2 c flour
1 1/3 c sugar
2 1/2 t baking powder
2 egg
1 1/3 c milk

Topping:
4 T brown sugar
1/2 t cinnamon

1 stick butter/margarine

Mix dry ingredients together in a bowl. Then add the remaining ingredients and put in a greased 9x13 pan. Mix the two topping ingredients together and sprinkle over the raw batter. Bake at 375 for 25 minutes. Pull out of the oven and poke holes with a fork in the top. Melt a stick of butter and pour over the top so that the butter drips into the holes. Eat warm! It's the best that way. We usually serve with fresh fruit.