Pumpkin Roll

                                                                    Pumpkin Roll 

 

3 eggs

1 cup sugar

2/3 canned pumpkin

¾ cup flour

1 tsp. baking powder

1 ½ tsp. cinnamon

½ tsp. salt

 

Beat eggs.  Mix the remaining ingredients together.  Bake at 375 degrees for 15 minutes on a 8 x 11 cake pan.  Use parchment paper on the pan. Coat a tea towel in powdered sugar.  Place the pumpkin roll on the tea towel and roll up.  Keep rolled until completely cooled.

 

Filling

1 cup powdered sugar

1 8 oz. package of cream cheese

4 tbsp. soft butter

½ tsp. vanilla

Beat until smooth.

 

Unroll the pumpkin roll when cooled.  Spread the filling on the pumpkin roll and re-roll (without the tea towel).  Wrap securely in saran wrap and then parchment paper.  May be frozen for up to 4 months. Sprinkle the roll with powdered sugar before cutting/serving.

 

** roll your pumpkin roll ‘long’ rather than ‘short’ for a thinner roll with more cream cheese filling **

Red Velvet Cake

 Red Velvet Cake by Aunt Neil Shelton

Cake

1.5 cup sugar

2 eggs

1 teaspoon Apple cider vinegar

1 cup buttermilk

1 tablespoon vanilla

2.5 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons cocoa

2 cups cooking oil

2 oz red food coloring

** Add oil and food coloring last** Mix and bake for 30 minutes at 350 degrees

 

Icing:

8 ounces cream cheese

1 box (=1 pound or 2 cups) powdered sugar

1 teaspoon vanilla

Mix the above together, frost the cooled cake, and then add 1 cup chopped nuts to garnish (walnut or pecan)