Susans Perfect Pumpkin Roll Food

AUNT MAGGIE'S PUMPKIN ROLL

Steps:

• Begin by preheating the oven to 350 degrees F.
• Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
• In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).
• Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
• Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners' sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners' sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.
• In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners' sugar. Beat until smooth and creamy.
• Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
• Before serving, sprinkle the roll with confectioners' sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.

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.

SUSAN'S PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• Prepare crust. I do not prebake my crust, and it turns out fine every time. Just line the deep dish pie plate with the crust, trim and flute edges, making them kind of high to hold all the filling.
• Beat the canned pumpkin, condensed milk, eggs, and spice at medium speed for 2 minutes. Pour into prepared crust.
• Bake at 425° for 20 minutes, then reduce heat to 350° and continue baking for 40 to 45 more minutes, until set. Cool to serving temperature. Cut into serving pieces before topping with whipped cream.
• WHIPPED CREAM: Chill your bowl and beaters. I like using a stainless steel mixing bowl because it stays cold. Pour cream into bowl and whip on high speed until almost doubled in volume, but not stiff. Sprinkle on the sugar, and continue to whip until sugar is incorporated and it reaches the soft peaks stage. Serve large dollops on top of pie slices.

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 LASAGNA ROLLS

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough to roll without cracking. Rinse with cold water and drain well. Lay in a single layer on a baking sheet.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, until sandy in consistency and lightly toasted, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6 to 8 minutes. Add 2/3 cup of the Parmesan and cook, stirring, until melted, 1 to 2 minutes. Remove the sage leaves and discard; allow the sauce to cool slightly, about 5 minutes.
• Beat the egg in a large bowl then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1 cup of the sauce onto the bottom of the dish.
• Lay half of the cooked lasagna noodles on a clean work surface and spread 2 heaping tablespoons of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up and transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/3 cup Parmesan.
• Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, 18 to 20 minutes. Garnish with the torn sage leaves, if using, and let stand for 5 to 10 minutes before serving.