Pumpkin Roll

This is the cake cut into half before it is wrapped in plastic and refrigerated.

We always are charged with bringing this, along with black-eyed pea salsa to Thanksgiving at the Deuels. 

 

PREHEAT oven to 375°

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar

FOR CAKE:

Baking Glaze a 15 x 10-inch jelly-roll pan; line with wax paper. Baking Glaze the waxed  paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING: make sure the cake is cool or the filling will all run out.

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. 

You can't have too much sugar.

Remove waxed paper then roll to cool

Roll Long side to long side

Pumpkin Pie

 

Preheat oven 425°  then down to 350°.

2 unbaked 9 inch pie shells
4 eggs
1 29 oz can solid pack pumpkin (NOT pumpkin pie filling)
1 1/2 c sugar
1 t salt
2 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
2 cans (12 oz. each) evaporated milk (not condensed milk)
1. Beat eggs.
2.  Add remaining ingredients in order given.
3. Pour into pie shells
4. Bake 15 minutes at 425°.
5. Reduce heat down to 350°and bake another 20 minutes until a knife inserted into middle comes out clean.

Poppyseed Cake

Cake "frosting"

2 T vegetable oil

6 T sugar

2 T cinnamon

Coat bundt pan with oil.

Mix sugar and cinnamon and sprinkle inside of pan

Cake

1 box Duncan Hines Pineapple cake mix.

1 small box instant vanilla pudding

1 c pineapple or orange juice

1/2 c vegetable oil

5 whole eggs

1/4 t vanilla

1/4 t almond extract

1/4 c poppy seeds

Thoroughly mix all ingredients except poppy seeds.

Fold in poppy seeds.

Coat the bundt pan with the cinnamon powder frosting.

Pour into prepared bundt pan and bake.

350° oven for 45 minutes

Variation: Add a glaze of powdered sugar and milk over the cooled cake instead of cinnamon frosting.

Pioneer Cobbler

Kelly found this recipe and has used blueberry, cherry, apple and peach fillings.

1 package Pioneer Baking Mix

1 cup sugar

1 cup milk

1 egg, beaten

1 can pie filling of your choice

1/4 t. cinnamon

1/4 c. melted butter

In large mixing bowl stir together baking mix, sugar, milk and eggs until smooth.

 Pour batter into greased 9X9 pan.

Dollop pie filling over batter.

Sprinkle cinnamon over batter.

Drizzle butter over batter.

Bake 40 minutes at 350 degrees or until top is golden and a knife inserted comes out clean.

Double the recipe and make in a 9X13 to serve 20.

Pineapple Filling

Recipe from a Wilton cake decorating class I took with Lori Ferrazi

1/2 c butter, melted first

1 #2 can crushed pineapple (tall can)

1/4 c flour

1/2 c sugar

Cook low on stovetop until thick.

Dreamwhip Cake

Recipe from a Wilton cake decorating class I took with Lori Ferrazi

Preheat oven to 300° 

Bake for approx 30 minutes

1 box cake mix, no pudding variety

1 pkg dry dreamwhip

1 sm box instant pudding

1 t vanilla

1t almond flavoring

1 t clear butter flavor

1 cup milk

4 eggs

Use chocolate pudding mix for chocolate cakes, french vanilla for all other cakes.

Combine all ingredients and mix for 4 minutes. Bake at 300° until knife comes out clean.

Pineapple Upside Down Cake

350° cook for 20-25 minutes

Betty Crocker 1965 cookbook

Prepare the skillet:

Melt 1/3 c butter.

Sprinkle evenly 1/2 c brown sugar.

Arrange pineapple  rings, pecans and maraschino cherries. (Save the juice from the fruit)

Beat until thick and lemon-colored (5 minutes)

2 eggs

Gradually beat in:

2/3 c sugar

Beat in all at once:

6 T of juice from fruit

1 t vanilla

Sift together and beat in all at once:

1 c flour

1/3 t baking powder

1/4 t salt

Bake until knife inserted comes out clean. Immediately invert onto serving plate. Serve warm with plain or whipped cream.