A very pleasing dessert for the Halloween themed dinner......
GRANNY'S PUMPKIN ROLL
RECIPE
Serves:
10 Difficulty Level: 2 (of 5) Prep Time: 20 Minutes Ready In: Less than an hour
INGREDIENTS:
•3/4 cup all-purpose flour
•1 cup white sugar
•1 teaspoon baking soda
•2 teaspoons pumpkin pie spice
•1 cup pumpkin puree
•3 eggs
•1 teaspoon lemon juice
•2 tablespoons confectioners' sugar
FOR THE
FROSTING:
•1 (8 ounce) package cream cheese, softened
•1/4 cup butter
•1 teaspoon vanilla extract
•1 cup confectioners' sugar
PROCEDURE:
•Preheat oven to 375 degrees F.
•Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
•In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie
spice.
•Stir in pumpkin puree, eggs, and lemon juice. Pourmixture into prepared pan.
•Pour mixture into prepared pan. Spread the mixture evenly.
•Bake at 375 degrees F (190 degrees C) for 15 minutes.
•Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar,
and turn the cake onto the towel.
•Carefully roll the towel up (lengthwise) with the cake in it. Place the
cake-in-towel on a cooling rack and let it cool for 20 minutes.
•Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and
sugar with a wooden spoon or electric mixer.
•When the cake has cooled 20 minutes, unroll it and spread icing onto it.
Immediately re-roll (not in the towel this time), and wrap it with plastic
wrap.
•Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.
•Cut the cake in slices just before serving.
Enjoy
Chef Phil
Goes
well with ice cold cider for the kids, and some piping hot Mulled cider for the
grown- ups...
