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Author Topic: Pumpkin Roll with cream cheese filling  (Read 5649 times)
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NCSunny
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« on: November 10, 2010, 09:09:12 AM »

Was wondering if anyone has a good recipe for a pumpkin roll.
My SIL used to make the best, but she is out of the family and moved away...and i have lost contact with her.

I found several online, but have no idea if they are good. Got to thinking...I bet there is a Monkey that has a good one .

TIA
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NCSunny

Nana29
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« Reply #1 on: November 10, 2010, 11:14:03 PM »

Was wondering if anyone has a good recipe for a pumpkin roll.
My SIL used to make the best, but she is out of the family and moved away...and i have lost contact with her.

I found several online, but have no idea if they are good. Got to thinking...I bet there is a Monkey that has a good one .

TIA


I have a really good one. I used to make and sell. I will go hunt it up and post!
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God is good, but never dance in a small boat.
NCSunny
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« Reply #2 on: November 14, 2010, 07:17:49 AM »

Was wondering if anyone has a good recipe for a pumpkin roll.
My SIL used to make the best, but she is out of the family and moved away...and i have lost contact with her.

I found several online, but have no idea if they are good. Got to thinking...I bet there is a Monkey that has a good one .

TIA


I have a really good one. I used to make and sell. I will go hunt it up and post!


TY!  My ex-SIL's son friended me on fb, I messaged him back and asked him if i could get his mom's recipe...so far, no word back.

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NCSunny

Itaryl Moosee
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« Reply #3 on: November 14, 2010, 08:18:54 AM »

I saw a Food Network program yesterday and one of their famous chefs/cooks whipped up what appeared to be a very yummy pumpkin roll.

Here's the recipe and link:

PUMPKIN ROLL 2010
Ingredients
Cake:

    * 3/4 cup cake flour
    * 1 1/2 teaspoons ground cinnamon
    * 1 1/4 teaspoons ground ginger
    * 3/4 teaspoon ground allspice
    * 6 large eggs, separated
    * 1/3 cup granulated sugar
    * 1/3 cup golden brown sugar, packed
    * 2/3 cup canned pumpkin, packed
    * 1/8 teaspoon salt
    * Powdered sugar

Filling:

    * 1 teaspoon unflavored gelatin
    * 2 tablespoons dark rum
    * 1 cup whipping cream, chilled
    * 3 tablespoons powdered sugar
    * 6 tablespoons plus 1/2 cup English toffee pieces for garnish
    * Additional powdered sugar, for garnish
    * 1 1/2 cups purchased caramel sauce, warmed, for garnish

Directions

For the cake: Preheat the oven to 375 degrees F.

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.

Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

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Itaryl Moosee
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« Reply #4 on: November 14, 2010, 08:31:03 AM »

... and here's the link:
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-roll-cake-recipe/index.html

--------

Okay, here's a confession you guys/gals...

Once in a blue moon I buy a birthday cake, for no reason.

I like it because there's no homemade taste-equivalent to the one sold at the bakery, with whipped cream icing!!!

Before I slice and serve the birthday cake, I strip it of half of the icing, mostly on the corners and top where it's heaviest.

I mean, most times the heavy frosting is left on the plate after all the cake has been eaten, and it is thrown away. So, I freeze it and store it in a plastic bag.

So, two or three weeks later (or whenever) I make a white cake (from the box of course,) and I get the icing out of the freezer, thaw, and spread.

Whipped cream icing!!!

And boila!! Birthday cake.

Okay, I admit this is not much of a tip, but ...

Very Happy
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Nana29
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Happy Independance Day!God Bless America!


« Reply #5 on: November 15, 2010, 10:44:38 AM »

Was wondering if anyone has a good recipe for a pumpkin roll.
My SIL used to make the best, but she is out of the family and moved away...and i have lost contact with her.

I found several online, but have no idea if they are good. Got to thinking...I bet there is a Monkey that has a good one .

TIA


I have a really good one. I used to make and sell. I will go hunt it up and post!


TY!  My ex-SIL's son friended me on fb, I messaged him back and asked him if i could get his mom's recipe...so far, no word back.




    Oops, found it! Sorry it took me so long....grand kids "re arranged" my recipes for me!      Monkey Devil!

c=cup/t=teaspoon/T=Tablespoon

Pumpkin Log

Log                                                                      Filling           
3 eggs                                                                           1 (8 oz) pkg cream cheese     
2/3 c canned pumpkin                                                       2 T butter
1 c sugar                                                                        1 t vanilla
1 t soda                                                                         1 c pwd sugar
1/2 t cinnamon                                                                1 c chopped pecans (optional)
3/4 c flour

Mix log ingredients together. Grease and flour jelly roll pan(aka cookie sheet with sides). Pour mixture into pan and bake at 375*F for 10-15 mins. Remove from oven. Sprinkle tea towel(I use flour sack towel) with pwd sugar, lay log on towel and roll. Let cool approx 20 mins(cool to touch)
Meanwhile, prepare filling.
Unroll log from towel. Spread with filling mixture. Re roll log and wrap in foil or plastic wrap and refrigerate. Just before serving, you may want to sprinkle with more pwd sugar. This also freezes well. Serves 10-12, depending on slice size.
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« Reply #6 on: November 19, 2010, 02:43:32 PM »

Thank-You, Monkey's, for the cream cheesed fille pumpkin roll.  It is good to know it freezes well.

I wanted a picture of how the batter looked, before and after, in a sheet pan/aka jelly roll pan. 

http://www.youtube.com/watch?v=HzSpSOhYJh8

First you will see pumpkins, a few seconds, later, pictures of ingredients, (before and after) batter and baked sheet cake/aka jelly roll.
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NCSunny
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« Reply #7 on: November 24, 2010, 03:49:14 PM »

TY everyone for the neat tips and recipes. 

Hope everyone has a safe, love-filled Holiday.


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NCSunny

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