These two recipes are my must haves for Thanksgiving every year! Both are delicious and comforting. I hope you will give them a try!
Pumpkin Cake Roll
3 eggs
1 C. granulated sugar
2/3 c pumpkin
1 tsp. Lemon juice
3/4 cup flour
1 tsp. Baking powder
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 cup chopped nuts
Filling
1 cup powdered sugar
1 3oz. pkgs. of cream cheese
2 T. butter or margarine
1/2 tsp. Vanilla
Beat eggs on high speed of mixer for five minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin. Spread in a greased and floured 15 x 10 x 1 inch pan. Top with nuts. Bake at 375 degrees for 15 minutes. Turn out on a towel. Sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together; cool. Un-roll.
Filling: Combine all ingredients. Beat until smooth. Spread over cake; roll. Chill.
Pumpkin Marble Cheesecake
given to me by Beth W.Crust:
1 1/2 cups graham cracker crumbs
3 T. Sugar
3 T. Butter, melted
Combine and press into bottom of 9” springform pan. Bake @ 325 for 5 minutes.
Filling:
3-8 oz. Pkgs of cream cheese, softened
1 cup sugar-divided
2 t. Vanilla
3 eggs
1 cup canned pumpkin
1 t. Cinnamon
1/2 t. Ground nutmeg
Beat cream cheese, ¾ cup sugar and vanilla until well blended. Add egg one at a time, mixing after each until just blended. Reserve 1 ½ cups of batter. To remaining add ¼ cup sugar, pumpkin and spices. Mix well. Spoon alternately over crust. Cut through batter with a knife to create marble effect. Bake 50-60 minutes until center is almost set. Run Knife around edge of pan, cool before removing rim. Refrigerate 4 hours or overnight.
Enjoy!
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