Pumpkin Roll recipe

Pumpkin Roll / 10 servings / 350 for 12-15 minutes

A family favorite – have been making it for more years than I can count!

 

CAKE

1/2 cup of flour
1 tsp baking powder
2 tsp pumpkin pie spice

4 egg yolks

1/2 cup sugar
1/2 cup of pumpkin puree
1/2 tsp vanilla

4 egg whites

1/2 cup sugar
2 tablespoons powdered sugar
 

FILLING

6 ounces of cream cheese (I use one 8 oz package)     
1/2 cup butter (1 stick)
2 tsp vanilla
4-1/2 cups powdered sugar

NOTE: cream cheese and butter  should be at room temp

·        Prep a jelly roll pan – spray with non-stick spray, lay wax paper in pan and spray again. Set aside and preheat the oven to 350.

·         Mix first 3 (dry) ingredients and whisk to combine and set aside.

·         Beat egg whites until soft peaks form, add the 2 Tb powdered sugar, and gradually add the ½ cup sugar and beat until stiff peaks form. Set aside

·         Combine the egg yolks, sugar, pumpkin puree and vanilla and beat until smooth

·         Fold in the egg white mixture until uniform

·        Spread evenly in prepared jelly roll pan and bake 350 for 12-15 minutes or until cake springs back

·         Lay a clean towel on the counter and dust with powdered sugar

·         Loosen the cake edges and flip onto the towel face down

·         Slowly remove the wax paper from the back, taking care not to tear the cake edges

·         Roll in the powdered sugar covered towel and set on a rack to cool

 

·         Mix the frosting ingredients until smooth and uniform

·         After cake has cooled, roll out flat, frost, then roll back up. Dust with powdered sugar and refrigerate.

 

So I spent my entire day in the kitchen

This is a copy of a post that I put on my genealogy blog:

It all started with a tiny 250 year old sourdough starter that I ordered from King Arthur Flour. Of course baking bread every weekend, I was up for the challenge of sourdough. My starter came in a tiny jar and was a little more than 2 TB of starter that resembled silly putty. Of course, I followed the directions over the course of a couple days and had the most beautiful doughy starter.

So, today was sourdough bread day and pumpkin roll for a birthday wish cake by my daughter's boyfriend. First, sourdough takes many hours and the starter was being fed for days, but I finally had a beautiful oatmeal wheat sourdough bread rising (I completely changed the base recipe).

 

Of course we also needed dinner rolls for Sunday dinner, of course I had to try another recipe from King Arthur Flour for Buttery Sourdough Buns (below). I didn't alter the recipe at all on this one except to leave out the paprika and add sesame seeds to the top. By the way, delicious.

 

 

Of course there was still a pumpkin roll to be made....

 

 

... and I just couldn't throw out the remainder of the pumpkin, so I made pumpkin bread.

 

 

After I spent hours in the kitchen and my feet were hurting, I started thinking.... 100 years ago you couldn't just run off to the supermarket to buy bread. Every day, our ancestors worked even harder than I did today, making bread every or every other day. And they didn't waste a thing. Stale bread became bread pudding or stuffing, or some other treat that would use up every bit of precious bread that was slaved over daily. Also, they didn't have the convenience of dry yeast that we have today, so they very likely kept a bit of sourdough starter growing all the time. Hence, my 250 year old sourdough starter.

 

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I'll be posting these recipes here on the blog after everything has been taste tested.

 

Off topic --> Awesome Baked Macaroni and Cheese

Here's a delicious macaroni and cheese macaroni and cheese recipe I made for my family tonight. Those who have followed my tweets know that I almost never follow any recipe exactly. I had a base recipe and made multiple adjustments. It was a hit all around. This made a 9x13 inch casserole - cut all the ingredients in half to make a 9x9 dish:

1 (16 ounce) package macaroni

1 stick butter (8 Tb)

2/3 cup flour

2 cup milk

2 cup half-n-half

1/2 teaspoon kosher salt

1 teaspoon garlic salt

1 heaping teaspoon dried minced onion

fresh ground black pepper, to taste

4 cups cheddar cheese, shredded good quality

1 cup seasoned breadcrumbs

1/4 cup fresh grated parmesan cheese

• Prepare macaroni to al dente following package instructions and set aside
• In a large saucepan gently melt stick of butter and add flour a little at time mixing with a whisk until smooth
• Slowly add milk and half-n-half a little at time, whisking the entire time to keep mixture smooth
• Add salt, garlic salt, minced onion, and freshly ground pepper
• Bring mixture to a boil then reduce to simmer for 10 minutes, stirring constantly, mixture will begin to thicken
• Slowly add cheese, stirring thoroughly with each addition until thoroughly incorporated
• Mix with cooked macaroni and pour into a 9x13 baking dish buttered or sprayed with cooking spray
• Mix bread crumbs with parmesan cheese and evenly distribute on top
• Bake at 400 for 30 minutes, until top is lightly browned

Totally off topic - recipe!

Faced with the what's for dinner conundrum tonight I decided to make a quiche. I haven't made one in a while and didn't have a ton of ingredients available, but I made due with what I had on hand and pulled off a cheddar and tomato quiche. It came out great, so I thought I'd share the recipe.

You can follow the recipe or add other ingredients to make something different, as long as you keep the basic egg mixture the same you're good to go.


Tomato and Cheddar Quiche / 375 degrees, 40 min

Pie crust of your choosing - pre-baked for 7-10 min

4 eggs beaten
1-1/2 cups half-n-half
1 Tb flour
1 Tb melted butter, cooled
pinch of salt
pinch of pepper
1 tsp Italian seasoning, crush thoroughly with fingers to release flavor

1 medium tomato, sliced super thin
1 cup shredded cheddar cheese

Pre-bake the crust and set aside. Beat the first 5 ingredients until fluffy. Layer the tomatoes and cheese in the pie crust and pour the egg mixture over the top. Bake at 375 for 40 minutes. The top should be puffy and lightly browned. Let stand for 10 minutes. Slice and enjoy.