Wednesday, October 19, 2016

Recipe Of The Week: Pumpkin Roll

Pumpkin Roll
(you can use butternut squash instead of pumpkin)

3 eggs
2/3 cup of mashed pumpkin (or butternut squash)
3/4 cup of flour
1 teaspoon of salt
1cup of sugar
1 teaspoon of lemon juice
1 teaspoon of baking powder
2 teaspoons of cinnamon
powered sugar (for sprinkling on top)

Filling:  1 cup of powdered sugar 4 Tablespoons of butter
6 ounces of cream cheese
1 teaspoon of vanilla

Beat eggs at high speed.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.  Sift dry ingredients and fold into pumpkin mixture.  Spread into greased and floured 10x15 cookie sheet.  (as an option, top with 1/2 cup of nuts)  Bake at 375 degrees for 15 minutes.  Turn out onto a towel that has been sprinkled with powdered sugar.  Roll as for a jelly roll.  Cool, and unroll.  Mix filling ingredients, beating smooth.   Spread on and roll.  chill. Serve in 3/4 inch slices.

No comments:

Post a Comment

We are glad that you stopped in to check us out. Please leave a comment and tell us what you think. Have you had any experience with CSA?