Wednesday, October 30, 2013

Pumpkin Roll

Another pumpkin dessert. This is my favorite time of year for desserts, I'll eat anything with pumpkin in it. This is Kim's recipe from the Sorensen family cookbook, but it deserves a place on Eat or Die.

3 eggs                                                    
1 C. sugar
3/4 C. pumpkin puree
1 tsp. lemon juice
1/2 tsp. nutmeg
1/2 tsp salt
3/4 C. + 2 TBS flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1 C. chopped wall nuts

Beat eggs for 5 minutes.  Gradually add sugar, pumpkin, and lemon juice while beating.  Combine flour, baking powder, spices and salt.  Fold into pumpkin mixture.  Pour into 15x10 cookie sheet lined on the bottom with parchment paper and spray with pam (if you dont have parchment you can generously grease and flour the pan.  I've had bad experiences doing this so I don't recommend it.)  Drop pan on counter several times to smooth and pop bubbles. Sprinkle nuts on top.  Bake 375* for 15 minutes.  Immediately after baking turn pan over and remove cake onto a tea towl sprinkled with powdered sugar, roll up and cool completely.


8 oz. cream cheese
4 TBS butter
1 C. powdered sugar
1 tsp. vanilla

Mix all ingredients together.  When cake is cooled, carefully unroll.  Gently spread filling evenly across cake.  Roll up the cake cover in siran wrap and put in freezer. an hour before serving remove from freezer and let sit 15 min, cut into slices while still somewhat frozen. Let thaw before serving.

Thursday, October 10, 2013

Pumpkin Donuts

3 1/2 c flour
4 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice or
     1tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp cloves
1 c sugar
2 Tbs butter, melted
2 eggs
2 tsp vanilla
1/2 c buttermilk
1 cup pumpkin puree
canola oil (for frying)

In a large bowl, whisk together the flour, baking powder, salt, spices and sugar.  In a separate medium bowl, whisk together all the remaining ingredients except the oil.  Make a well in the center of the dry ingredients and pour the wet ingredients in.  Mix all together until the dough is well combined.  My dough was pretty sticky so I added a little more flour.  Turn onto a well floured surface and roll the dough until it is about 1/2 inch thick (they puff up alot when frying so keep them thin or the middle wont get done). Cut with a donut cutter or find whatever you have to make a donut shape.

Heat 2 inches of oil in a large skillet over high heat.  When the oil is hot (drop a piece of dough in to test) gently slide the donut in the hot oil until edges are slightly brown.  Flip it over and allow to cook on the other side.  Romove and place on a baking rack to allow grease to drip off. Glaze while donut is still warm.  .

Buttermilk Glaze

3 C powdered sugar
1/2 C buttermilk
1/2 tsp vanilla

Whisk together until smooth.  Dip warm donuts in glaze and then allow to air dry on cooling rack.