Subj : Punkerpans was:Cakes was:
To : Dave Drum
From : Ruth Haffly
Date : Wed Dec 18 2024 14:43:17
Hi Dave,
DD> Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
DD> roll. One of which is from Diabetes Connect and looks rather "monkey
DD> motion" and this one (which has no pumpkin)
Here is my pumpkin roll recipe:
PUMPKIN ROLL
3 eggs
2/3 c pumpkin
1 csugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 c flour
Mix together and pour into a greased and wax (parchment) paper lined
10x15 pan. Sprinkle with chopped walnuts. (I put them in the filling,
less chance of breaking the cake.) Bake at 375 for 10-15 minutes (until
tests done). Turn out onto a towel (NOT terry cloth) sprinkled with
granulated sugar, peel off wax paper and roll with towel. Let cool on
wire rack. (I turn it onto a wire rack, slide it from there onto the
towel, peel off the paper and roll--easier than trying to turn a hot pan
over onto a towel.)
FILLING
2 tbsp soft butter
8 oz soft cream cheese
3/4 tsp vanilla
1 c powdered sugar
(I add some cinnamon to the filling also.)
Mix together, spread on cool, unrolled cake (I add the nuts to the
spread filling). Re-roll, sprinkle with a bit more powdered sugar.
Serves 8-10.
My varients are in (). I use whole wheat pastry flour and raw sugar for
the cake. Mom gave me this recipe in 1992; we've made it at least once a
year since then. Canned or fresh pumpkin may be used but be sure to
drain the fresh pumpkin well. If I use frozen pumpkin, I turn the thawed
pumpkin into a paper towel lined strainer so as much water as possible
drains off.
---
Catch you later,
Ruth
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