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iem28607
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Posted 9:03 am, 11/28/2009
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Okay-my pumpkin roll is good but I think I baked it too long. At 15 minutes it was still very wet looking on top. I baked it a little longer and I think I baked it too long. Lucky loves the flavor but I know the texture is wrong. I know I'm supposed to let it sit 15 minutes and I guess that it keeps baking just in the pan, is that right? Should I just trust the recipe and get it out at 15 minutes baking time no matter what it looks like? Thanks a lot.
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AQUA AQUA
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Posted 9:28 am, 11/27/2009
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Thanks, Bushman> as always a great recipe
aquarius<<
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justdowntheroad
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Posted 9:01 pm, 11/01/2009
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A tea towel is a thin towel not a heavy drying cloth. You can find thin towels at Walmart with the kitchen towels and dish cloths.
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daisyaday
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Posted 9:41 am, 11/01/2009
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Usually there is a good basic recipe for pumpkin roll on the inside label of a can of Libby's pumpkin.
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iem28607
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Posted 4:18 pm, 10/31/2009
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Thanks but I'd rather make my own.
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cowgurlbootsnall
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Posted 3:58 pm, 10/31/2009
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Rise 'N Shine Bakery has PHENOMENAL pumpkin roll!! My neighbor brought me several slices she picked up yesterday...I've never been there, but these made me want to! It was sooo good!
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funyuns
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Posted 2:32 pm, 10/31/2009
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what are you referring to as a tea towel?
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iem28607
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Posted 11:53 am, 10/31/2009
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bump for me to find it easier next time.
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QTPie
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Posted 6:39 pm, 10/07/2009
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PUMPKIN ROLLS INGREDIENTS: 3 EGGS ¾ CUP SUGAR 2/3 CUP CANNED PUMPKIN1 TSP. BAKING SODA ½ TSP. CINNAMON ¾ CUP FLOUR10X (Confectioners Sugar) Grease cookie sheet and then place wax paper over cookie sheet and grease the wax paper. Mix together all the above ingredients except for the 10X sugar. Spread batter over the wax paper. Bake for 15-18 minutes at 350 degrees. Sprinkle a T-towel with 10X sugar. Remove from oven and carefully put cake on T-towel and roll length side tight. Put roll in refrigerator to get cold, (1-2 hours). CREAM MIXTURE:1 CUP 10X SUGAR 2 TBSP. BUTTER ½ TSP. VANILLA 8 OZ. CREAM CHEESE Spread cream mixture over unrolled, cold cake and roll up tight. Refrigerate several hours or overnight before slicing.
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Bushman
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Posted 11:57 am, 10/07/2009
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Pumpkin Roll with Cream Cheese Filling
3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
.
Filling:
8 ounces Cream cheese -- softened
4 tablespoons Butter -- or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla
in large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
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iem28607
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Posted 8:18 am, 10/07/2009
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Looking for a good recipe for a pumpkin roll. I had a really good recipe but my ex kept my cookbook with the recipe in it. Thanks in advance.
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