Fall Recipe Week!

Today starts our Fall Recipe Week!  I can't wait to try these recipes!  I LOVE Fall and it's "flavors".  And it's not too late to send stuff in!  This blog is for you girls to write so even if you don't have a pic. feel free to send something in!  If I get enough I'll post 2 or 3 a day.  :D

Jordan

~ The Best Pumpkin Roll ~
3 eggs
2/3 cup plain pumpkin - not pie filling!
1 cup sugar
3/4 cup flour
1 tsp. salt 1 tsp. baking soda
1 tsp. cinnamon
1/4 ginger ( optional - I didn't use ginger )

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- Filling for Pumpkin Roll -

- Mix and Whip Until Creamy -

2 tsp. butter
8 oz. package cream cheese
1 tsp. vanilla
1 cup powdered sugar

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 Preheat oven to 350. Combine all dry ingredients. Then add eggs, & pumpkin. Cut a sheet of wax or parchment paper to fit in the jelly-roll pan. Make sure it reaches the sides too. I needed to use 2 pieces. Spread the pumpkin mixture out into pan. Bake for about 15 minutes ( Or less time just to be safe ) or until done.
 
 While the roll is baking... spread a large clean cloth on a work surface. Sprinkle with powered sugar.

When cake is dine, remove from oven, and run a butter knife along the sides of the pan to loosen the cake. Put the cloth onto a big wire rack. Then put the wire rack on top of the cake, so the cloth is right onto of the cake. You'll want to flip the pan around, so the cake comes out onto the cloth and cooling rack. BE VERY CAREFUL or the cake will crack!
Then using the towel, roll up the towel, cake and all, beginning at the SHORT side! Some people roll it up the long way so they have a longer roll, but this way the cake doesn't crack. So roll up the SHORT side. Keep in that position until cake has cooled.

While cooling... mix up the filling. When cake has cooled, unroll the roll, and spread onto cake. Then roll up again, this time not rolling the towel with it. Refrigerate until ready to serve.
Enjoy!

- Jenny C. IL -