Berry And Cream Cheese Mock Pumpkin Roll Food

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

BERRY AND CREAM CHEESE MOCK PUMPKIN ROLL

Steps:

• Preheat Oven to 350°.
• Cover a 9x13 rectangular cookie sheet with aluminum foil and grease or spray with a non stick spray.
• Mix cake ingredients & pour batter onto the prepared cookie sheet.
• Bake for 20 minutes or until cake is done. Do not over bake cake.
• When cake is done sprinkle with powdered sugar and flip onto a powder sugar coated dish towel.
• Roll Cake up into a log and set aside.
• Next Beat or whip Cream Cheese, Sugar, Preserves and Vanilla, Unroll cake and gently spread this mixture over the cake.
• Last, When you have finished spreading the cream cheese mixture over the cake, starting at one end, gently roll up the cake Again.
• Sprinkle with 1/4 cup of powdered sugar and refrigerate until cream cheese is chilled, (about 1 hour).
• Slice and enjoy!

PUMPKIN CREAM CHEESE ROLL

Steps:

• In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
• Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
• Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
• While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
• Turn hot cake onto the towel.
• Remove waxed paper. Trim off burnt or crusty edges.
• Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
• Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
• Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
• Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
• Note - cake cuts best when still slightly frozen.

PUMPKIN CREAM CHEESE ROLL

Steps:

• Grease a jelly roll pan or a cookie sheet with four sides.
• Line with waxed paper, then grease and flour the wax paper.
• Sift 3/4 cup flour, baking powder, cinnamon, pumpkin pie spice, salt, and nutmeg onto some waxed paper.
• Beat eggs and sugar until thick.
• Add dry ingredients and stir in canned pumpkin.
• Pour into pan and and spread to all edges.
• Bake at 375 degrees for 15 minutes or until middle springs back when touched.
• Invert onto a damp towel that has been sprinkled with powder sugar.
• (I use a flour sack type towel, it works best) Carefully remove Waxed paper.
• Trim the edges off, then roll up in the towel and place on a rack to cool.
• Mix softened cream cheese, Powdered sugar, butter or margarine
• ,vanilla, pecans and *Golden Rasins (*Optional)
• When cake is cool carefully unroll and spread filling almost all the way to the edge.
• Using your towel to help, roll the roll back up, (it will be moist so as I'm rolling I sprinkle with more powder sugar, this will keep it from sticking to your fingers).
• Once rolled up, wrap in plastic wrap and refridgerate.
• When ready to serve remove wrap and slice and serve with a sprinkle of Powdered Sugar.
• Great for the holidays.

PUMPKIN CREAM CHEESE ROLL

Steps:

• Spray a 10 x 15 cookie sheet with vegetable spray (like Pam). Line the bottom of the cookie sheet with wax paper. Spray the wax paper with vegetable spray.
• Mix together:.
• Sugar, flour cinnamon, baking soda,and salt.
• Spread on cookie sheet and bake at 375 for 15 minutes.
• When cake is done, cool on rack for 7-8 minutes then turn out on counter covered with wax paper sprayed with vegetable spray. Peel off wax paper and frost while still warm.
• Frosting: Blend together, cream chesse, margarine, vanilla and powdered sugar.
• Using the wax paper cake is on, roll it up like a jelly roll.
• It will crack but this is okay. Leave rolled in wax paper, then wrap in foil. Refrigerate if you're going to keep it long. It also freezes well. ENJOY!

PUMPKIN ROLL

Steps:

• Beat eggs on high for 5 minutes.
• Gradually beat in sugar, pumpkin, and lemon juice.
• Mix the rest of the regular ingredients.
• Spread on greased 15 by 9 inch cookie sheet and top with nuts.
• Bake at 350 for 15 minutes.
• Turn out on towel that has been sprinkled with powdered sugar.
• Start at narrow end and roll cake and towel together.
• Let cool for an hour.
• FILLING: Mix all of ingredients together.
• Unroll cake part and spread filling evenly over.
• Roll back up without the towel.