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PUMPKIN ROLL – Learn to make Libby's famous PUMPKIN ROLL

PUMPKIN ROLL – Learn to make Libby's famous PUMPKIN ROLL

PUMPKIN ROLL…a perfect THANKSGIVING DAY | Fall dessert!! Deronda demonstrates how to make this delicious PUMPKIN SPONGE CAKE with a sweetened CREAM CHEESE filling. A popular dessert for your THANKSGIVING DAY table!! NEVER DISAPPOINTS!! Click on SHOW MORE below for recipe…

Libby’s PUMPKIN ROLL (Makes 10 servings)

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
2/3 cup LIBBY’S 100% Pure Pumpkin
1 cup chopped walnuts (optional)

FILLING

1 pkg. (8 oz.) cream cheese at room temperature
1 cup powdered sugar
6 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract
More Powdered Sugar (optional) for sifting on top of towel & PUMPKIN ROLL

FOR CAKE

Preheat oven to 375 degrees F. Grease 15 by 10-inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar. (I did not sprinkle my towel with powdered sugar).

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

BAKE for 13-15 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 BEAT cream cheese, 1 cup powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Errol cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar, if desired.

Looking to make more then 1 pumpkin roll? The above recipe can easily be doubled (triple is not recommended). Once doubled 2 -1/2 cups cake batter will be needed for each prepared jelly-roll pan, 1-3/4 cups filling for each roll. Bake time remains the same.

*****Links to Deronda’s FAVORITE THANKSGIVING FOOD VIDEOS…

Roast TURKEY BREAST (for beginners)… https://youtu.be/SVzJoqfz68M

BROWN SUGAR & HONEY GLAZED HAM… https://youtu.be/3LICF-NL9yU

ROASTED CHICKEN (WHOLE)… https://youtu.be/SCY7DXVKpo4

TRADITIONAL DRESSING… https://youtu.be/_HpIlrrD2ek

CORNBREAD DRESSING… https://youtu.be/P3zekyH09GQ

GREEN BEAN CASSEROLE… https://youtu.be/vGmoCRzh6u4

SWEET POTATO CASSEROLE W/ WALNUT CRUNCH TOPPING… https://youtu.be/gTrvh_CHIgQ

MASHED POTATOES… https://youtu.be/KUQYdDyAxN8

CRANBERRY SAUCE… https://youtu.be/UBXpsSSLiN8

CRESCENT ROLLS… https://youtu.be/uA9GRoS1g1E

PUMPKIN PIE… https://youtu.be/t3JkPtKrLKY

PECAN PIE… https://youtu.be/ySZVzjxZl3o

HAPPY THANKSGIVING Y’ALL!!

ENJOY, my friend!!

-Deronda 🙂

Music by… Kevin MacLeon (http://incompetech.com)