In The Kitchen: No frost on these pumpkin goodies

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By Robin McDaniel
For Blount Today

There’s a bit of a chill in the air, and the orange that is filling our county has nothing to do with football. Pumpkins are bountiful, and these two recipes will get readers in the mood for fall.

The Pumpkin Roll recipe is one I make a lot during fall and winter. I got this recipe from my lifelong friend Addie Jo Wilson Loftis.

Addie Jo and I attended the same grade school - which is what we called elementary school back then! Mentor Grade School is gone, although part of the building is still there. Addie Jo and I also went to Friendsville High School - which is also gone now, although the name lives on at Friendsville Elementary. Addie Jo and I have stayed friends for all these years - and there’s nothing so friendly as sharing a favorite recipe! My version of Addie’s recipe adds ginger, nutmeg and cloves. I think it adds just a little more flavor.

The second recipe for Pumpkin Dip is a favorite at work, and my friend Leslie at work has been asking for this one all summer. I’m going to make it now, in honor of summer’s passing and fall in the air! Serve the Pumpkin Dip with ginger snap cookies for a great treat.

Addie’s Pumpkin Roll

3 eggs
1 cup sugar
1 cup canned pumpkin
1 tsp. lemon juice (optional)
3/4 cup Plain-All-purpose flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ginger, nutmeg and cloves

Beat eggs for about 2 minutes at high speed. Gradually add sugar, pumpkin and lemon juice. Combine flour, cinnamon,
baking powder, salt and spices and add to pumpkin mixture. Blend well.

Spoon into greased and floured 15x10x1 inch pan. I prefer to line the pan with wax or parchment paper, which works great.

Spread evenly to corners, and bake at 375 for about 12 to 15 minutes. Turn cake onto dish towel and sprinkle with about 1/4 cup powdered sugar. Roll the cake long ways, rolling towel and cake together. Let cool.

Filling
2 cups powdered sugar
1 pkg. (8 oz.) cream cheese (room temp)
1/2 stick margarine (room temp)
1 tsp. vanilla

Beat until well mixed.

To assemble, unroll cake and spread the filling on the cake. Roll it up again, this time without towel. Chill before slicing.
If you have some filling left, spread some on top. If not, dust the top with powdered sugar.

Pumpkin Dip

1 can (15 oz) pumpkin
1 pkg. (8 oz) cream cheese (room temp.)
2 cups powdered sugar
1 Tablespoon cinnamon
1/2 tsp. ginger, clove and nutmeg (clove and nutmeg optional)

Combine all ingredients and beat well. Refrigerate. Serve with ginger snap cookies.

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