Pumpkin roll

Over the years I've bought these from some stay at home mom friends of mine as they sell them to raise money to buy christmas presents (great idea!)

I've been posting Thanksgiving recipes and I thought this would be a great one to include. I do like pumpkin roll but I'm not a fan of pumpkin or pumpkin pie. I have no idea why Ha!

Prep time: 15 minutes  total 1 hour 5 min
serves 12-16

you will need:

Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

 

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated 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. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Cranberry orange jello

Thanksgiving is my second favorite time of the year. I love the way my house smells on that day and the the excitement of black Friday and Christmas movies (I love Christmas movies) starting to air in November just makes me happy.

I didn't start shopping on black Friday until 2009. Since I've gone to Wal-mart around 10- midnight and shopped until 7 am. Then Dan and I head to target and best buy.

We make this alot from Thanksgiving to Christmas. I can't remember when my mom first started making this recipe but after a while it became something my grandpa and I would make for the big thanksgiving meal.

Oh, and if you plan on making anything with cranberries this holiday season (thanksgiving and Christmas) start buying them now.

It's called cranberry orange but there are alot of other fruits in this recipe. I've even experimented and added tangerine to the mix before (seeded tangerine) we usually double or triple the recipe.

You will need:

1 1lb package cranberries
1 orange
1 large or 2 small packages of lemon jello
3 cups sugar
3 cups boiling water
1 lb can of pineapple well drained (chunks or rings any other form won't work)

Grind or process cranberries, orange (peeling intact) and pineapple together, mix in 3 cups sugar. Let stand for 1 1/2 hours stirring occasionally.

Mix jello and boiling water  and refrigerate for 1/2 hour until cooled.

Mix jello mixture with cranberry mixture and refrigerate over night.