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Friday, November 19, 2010

My Favorite Pumpkin Recipes

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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