Friday, November 27, 2009

Pumpkin Roll

I hope everyone had a great Thanksgiving. My son and daughter-in-law hosted this year. The tables were absolutely beautiful. My son did his usual amazing job of a brined, roasted turkey and also this year there was fried turkey. Everyone brought side dishes and desserts. It was a veritable feast and then some. In addition to my usual traditional dishes I made a pumpkin roll and also an appetizer of cranberry sauce with a little 'twist' poured over cream cheese and served with crackers.

PUMPKIN ROLL

CAKE:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup pumpkin


FILLING:
1 8 oz. cream cheese, softened
1 cup powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
1 cup chopped pecans (optional)

FOR CAKE:
Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan, line with wax paper. Grease paper. Combine flour, baking powder, baking soda, pumpkin pie spice. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan. Bake for 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto a dish towel that has been sprinkled with powdered sugar. 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 in small mixer bowl until smooth. Add nuts. Carefully unroll cake. Remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour, overnight is best. Sprinkle with powdered sugar before serving, if desired. I saved just a little of the cream cheese filling for decoration.


The ingredients in this might sound a bit odd, but trust me, this stuff is good. The horseradish gives it a little 'kick' and the onion is not overpowering. I kind of reminds me of jalapeno jelly.

CRANBERRY SAUCE OVER CREAM CHEESE

1 can whole berry cranberry sauce
1/4 cup finely chopped onion
2 tablespoons horseradish (not the sauce)
1/4 cup sugar

Bring all ingredients to a boil. Let sit until cool. Pour over cream cheese brick and serve with crackers.

5 comments:

Trish said...

Oh my....what a beautiful roll. And I too have tried the dish of cranberries over cream cheese. Very yummy and what a beautiful contrast of colours. Oh I am envious...we had our thanksgiving long ago...but at least there is Christmas to look forward too....and among it all ... the 'feast'!

Katy ~ said...

Anj, I think this sounds perfect! I so love a good spread for a cracker, and the colors of this are just lovely. I am imagining the taste. If it's like jalapeno jelly, then I am IN LOVE. I think I just may have to have a party so I can serve this, and then proceed to eat it by myself. Heck, forget the party, I'll just make this and eat it!

Katy ~ said...

LOL I didn't realize that the pumpkin roll and cranberry sauce w/cream cheese were on the same post. I am such a Dork!

Anyway! You TOTALLY rock for making a pumpkin roll. I am scarrit to try making a roll; I keep envisioning the roll splitting into a gadzillon pieces. Yours looks PERFECT!!! I really have to get over myself because I am such an admirer of rolled cakes.

Bellini Valli said...

They both sound delicious Anj. I love pumpkin as well as cranberries, what's not to love!

Abby said...

Both are so lovely! Your family sounds so close; I know you love spending time with them! I hope you had a wonderful Thanksgiving.