Karens Luau Pineapple Cake Roll Food

PINEAPPLE CAKE ROLL

Steps:

• For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment.
• Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
• Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
• Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
• For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
• Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
• Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
• Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
• Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries.

KAREN'S LUAU PINEAPPLE CAKE ROLL

Steps:

• Cake:.
• Drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping.
• In a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well.
• Spread in the bottom of a 15 x 10 jelly roll pan and set aside.
• In a med. mixing bowl, beat egg whites until soft peaks form.
• Gradually add 1/3 cup sugar and beat until stiff but not dry and set aside.
• In a lg. mixing bowl, beat egg yolks until thick and pale yellow.
• Gradually add 1/3 cup sugar and 1/2 vanilla.
• Gently fold egg whites into egg yolk mixture.
• Sift flour with baking powder and salt.
• Gently fold flour mixture into egg mixture.
• Spread cake batter evenly over pineappple mixture in pan.
• Bake in oven preheated to 375 degrees for 20-25 minutes.
• Loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes.
• Roll in jelly roll fashion and let cool.
• Garnish with pineapple topping.
• Pineapple topping:.
• In small sauce pan, combine pineapple juice with sugar and cornstarch and mix well.
• Cook over med. heat, stirring constantly, until clear and thickened.
• Remove for heat,stir in pineapple and cool.
• Spread on top of cake roll and sprinkle with coconut.

KAREN'S CINNAMON ROLLS " SIN" AMON ROLLS

Steps:

• FOR THE ROLLS:.
• In a small bowl, dissolve the yeast in warm milk with 1 tsp of sugar. Allow to proof (sit) for 10 minutes until it becomes foamy.
• In a large mixing bowl, beat the margarine, sugar, salt and eggs until combined.
• Add 2 cups of flour and the yeast.
• Continue mixing and adding flour until you have use 4 cups total of flour.
• Roll out onto a floured surface and knead for about 5-10 minutes until smooth and no longer sticky. (You may need to add more flour).
• Put into a lightly greased bowl turning once to coat the dough.
• Cover with a clean towel and place into a warm draft free place and allow to rise for an hour.
• Punch dough down and roll out on a lightly floured surface into a large rectangle 21 x 16 inches.
• FILLING: Spread the softened margarine over the surface of the dough leaving a 1/2-inch border around the edges.
• Blend brown sugar, cinnamon and nutmeg in a small bowl.
• Sprinkle evenly over the margarine.
• Roll the dough jellyroll style starting at the 21-inch edge.
• Pinch the ends together.
• Grease a 15 x 10-inch pan lightly.
• Slice the dough into 1 1/2-inch pieces and place cut side up in the pan.
• Cover with a clean towel and put in warm draft free spot for 45 minutes.
• Preheat oven to 400°F.
• Bake rolls for 10-15 minutes until golden brown.
• FROSTING: Mix all frosting ingredients until light and fluffy and spread over warm rolls.

CARAMEL BANANA CAKE ROLL

Steps:

• Line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
• Combine the flour, baking soda, salt and baking powder.
• In a large mixing bowl,beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
• In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time on high until stiff peaks form.
• Add flour mixture to banana mixture, mix gently until combined. Fold in egg white mixture.
• Spread into prepared pan. Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
• Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
• Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
• For filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping.
• Unroll cake, spread filling over cake to within 1/2" of edge.
• Roll up again, place seam side down on serving platter.
• Cover and refrigerate at least 1 hour before serving.
• Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.

RIGHT SIDE UP PINEAPPLE CAKE

Steps:

• Bake cake according to pkg. directions in a 13x9 pan.
• In a small saucepan combine the undrained pineapple and brown sugar over medium-high heat.
• Boil for 5 minutes, reducing heat if necessary--DO NOT LET SUGAR MIXTURE BURN--stirring constantly.
• Pour this mixture over warm cake and let cool.
• Meanwhile, prepare the instant pudding per pkg.
• directions with the 2 cups of milk; add the softened cream cheese to the prepared pudding and blend well.
• Pour this over top of cooled cake.
• Evenly place banana slices over the top of the cake, if desired.
• Top with Cool Whip, covering bananas completely.
• Sprinkle with pecans then sprinkle with coconut.
• Decorate with maraschino cherries.
• Refrigerate any leftover cake.

BUTTERNUT SQUASH CAKE ROLL

Steps:

• In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
• Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
• Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
• In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.