Pumpkin Roll Ii Food

FAVORITE PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 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 a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

PUMPKIN ROLL II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
• In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

PUMPKIN ROLL

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
• With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
• Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
• Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
• With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

PUMPKIN ROLLS II

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 10 to 15 minutes, or until golden brown.

PUMPKIN ROLL II

Steps:

• Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
• Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
• Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
• Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
• Unroll cake and spread filling evenly.
• Re-roll and chill at least one hour before serving.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

PUMPKIN ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
• In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
• Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
• To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.

PUMPKIN ROLL

Steps:

• Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
• In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
• Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
• After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
• Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
• Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.

PUMPKIN LOG ROLL

Steps:

• Mix all dry ingredients together in seperate bowl.
• Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
• For the filling:.
• Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
• Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
• Remove and let cool for 10 minutes in pan.
• Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
• Roll up cake in towel and keep that way for a minute or so.
• Unroll and place cake on saran wrap , taking off wax paper carefully.
• Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
• Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
• Place in fridge or freezer until ready to serve.
• If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
• If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!
• Enjoy!

PRICILLA'S PUMPKIN ROLL II

Steps:

• Preheat oven to 350 degrees.
• Blend together cake ingredients except nuts. Add nuts and mix well. Pour batter unto greased lipped small cookie sheet or jelly roll pan and spread evenly to form a 7"x11" rectangle.
• Bake for 10 to 12 minutes or until edges start to brown.Do not 0verbake or the cake will crack and be tough.
• Remove from oven and let stand 5 minutes. Loosen cake from pan with a spatula. Cover cake(stillin the pan with a sheet of wax paper 3 inches larger than the cake. Place a clean towel over wax paper and flip cake onto waxed paper that is supported by the towel. Roll cake up in waxed paper (or if the cake is too hot use towel and waxed paper together to help you roll the cake) and set aside for twenty minutes. Meanwhile, cream together filling ingredients until smooth. Unroll cake after twenty minutes and spread filling on cake. Re-roll cake and wrap in waxed paper. Refrigerate at least 2 hours before serving.
• Triple recipe to use an entire 15 oz. can of pumpkin reducing sugars by 1/2 cup each.
• Pumpkin roll can be double wrapped or vacuum packed and frozen for up to a month and can be served with pie filling.ice cream,or dusted with powdered sugar .

PUMPKIN CHEESECAKE II

Steps:

• Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl.
• Press onto bottom and 1" up side of 9" springform pan.
• Bake in preheated 350 degree oven for 6-8 min.
• Do not allow to brown.
• Cool on wire rack for 10 min.
• Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy.
• Beat in eggs, pumpkin and milk.
• Add cornstarch, cinnamon and nutmeg.
• Beat well.
• Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.
• Topping: Combine sour cream, sugar and vanilla in med. bowl.
• Spread over surface of warm cheesecake. Bake for an additional 5 min.
• Cool on wire rack.
• Chill for several hours or overnight. Remove side of springform pan before serving.