Subj : Punkerpans was:Cakes was:
To : Ruth Haffly
From : Dave Drum
Date : Fri Dec 20 2024 06:48:00
-=> Ruth Haffly wrote to Dave Drum <=-
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)
RH> Here is my pumpkin roll recipe:
RH> PUMPKIN ROLL
RH> 3 eggs
RH> 2/3 c pumpkin
RH> 1 csugar
RH> 1 tsp baking soda
RH> 1/2 tsp cinnamon
RH> 3/4 c flour
I see the semi trucks loaded with pie pumpkins (different from Jack-O-
Lantern pumpkins) rolling noth toward Morton, IL and the Libby processing
and canning plant in late summer/early fall. Libby's is the #1 pumpkin
peocessor in USA.
And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:
3 lg Eggs
2/3 c Pumpkin puree; fresh or
- canned
1 c Sugar
1 ts Baking soda
1/2 ts Cinnamon
3/4 c Flour
MMMMM-------------------------FILLING-------------------------------
2 tb Soft butter
8 oz Softebed cream cheese
3/4 ts Vanilla
1 c Powdered sugar
Cinnamon; to taste
Mix together and pour into a greased and parchment paper
lined 10" X 15". Sprinkle with chopped walnuts. (I put
them in the filling, less chance of breaking the cake.)
Bake @ 375ºF/190ºC for 10-15 minutes (until tests done).
Turn out onto a towel (NOT terry cloth) sprinkled with
granulated sugar, peel off 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.)
Mix together, spread on cool, unrolled cake (I add the
nuts to the spread filling). Re-roll, sprinkle with a
bit more powdered sugar.
RUTH'S NOTES: 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.
Serves 8-10.
RECIPE FROM: Ruth Haffly on National Cooking Echo
Uncle Dirty Dave's Archives
MMMMM
... Illiteratets of the wlord. Untie!
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