OT: pumpkin recipe

I was given a chunk of a big pumpkin last week and made a delicious pumpkin and cream cheese roll up. It's a recipe for "amazing banana roll," but I used the mashed pumpkin instead (having cooked it in the microwave and mashed it) and just added some miscellaneous autumnal spices. Yum!!! (I don't use the nuts in this recipe. Prefer "smoother", more delicate cake. YMMV.)

Recipe is easy, but very impressive...

AMAZING BANANA-NUT ROLL

8 oz. cream cheese, softened 3 oz. cream cheese, softened 1/2 c. sugar 1 egg 3 Tbsp. milk

1/2 c. flour

1/2 tsp. baking powder 1/4 tsp. baking soda 4 egg yolks 1/2 tsp. vanilla 1/3 c. sugar 1 large banana mashed (about 1/2 c.) 1/2 c. finely chopped walnuts or pecans 4 egg whites 1/2 c. sugar 1 recipe cream cheese frosting (see below)

Lightly grease a 15x10x1" baking pan. Line bottom with waxed paper; grease paper. Set aside.

For filling, in a small mixing bowl combine cream cheese and 1/2 c. sugar, beat with an electric mixer on medium speed till smooth. Add whole egg and milk; beat till combined. Spread in the prepared pan; set aside.

In a small mixer bowl beat egg yolks and vanilla on medium speed about 5 minutes or till thick and lemon colored. Gradually add the 1/3 c. sugar, beating till sugar is dissolved. Stir in banana and nuts.

Thoroughly wash the beaters. In a large mixing bowl beat the egg whites on medium speed till soft peaks form (tips curl). Gradually add the 1/2 c. sugar, beating on high speed till stiff peaks form (tips stand straight).

Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just till blended.

Carefully spread the batter evenly over the filling in the pan. Bake in a 375 degree oven for 15 to 20 minutes or till the cake springs back when lightly touched.

Immediately loosen the cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, roll up cake using towel as a guide. (Do NOT roll towel into cake.) Cool completely on a wire rack.

Spread top with Cream cheese frosting. If desired, drizzle with chocolate syrup. Makes 10 servings.( 400 calories each)

Cream cheese frosting: In a small mixing bowl combine half of a 3 oz. package cream cheese, softened and 1/2 tsp. vanilla; beat with an electric mixer on medium speed till light and fluffy.Gradually beat in 1 c. unsifted confectioners' sugar. Beat in enough milk (1 to 2 Tbsp.) to make a frosting of spreading consistency. Makes about 1/2 c. frosting.

RECIPE NOTES: I don't bother with cream cheese frosting and definitely don't add the chocolate...it's good plain, with just a bit of confectioner's sugar sprinkled on top. (Hint: I have one of those hinged spoons for brewing loose tea - it's great for sprinkling confectioner's sugar. Sort of a teaspoon-sized sifter!)

Have fun with that, folks!

sue

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Susan Hartman
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