Let’s Cook! – November 3, 2021

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LINDA HOSKINS

With Thanksgiving coming up soon, I thought I would share a couple of my favorite dessert recipes. I printed these a few years ago when I first started this column, but am reprinting for those who did not save it, or for any new readers. The first is for Pumpkin Cream Cheese Roll Up, and believe me when I say it’s easy to make. I make this to serve as a dessert, but we have been known to eat it for breakfast, or even swipe a piece while waiting for dinner to be ready. Please note, two of the recipes call for canned pumpkin, this would be just pumpkin, not the pumpkin pie filling.
Pumpkin Cream Cheese Roll Up
■ 3/4 cup flour
■ 1 tsp baking powder
■ 2 tsp cinnamon
■ 1 tsp pumpkin pie spice
■ 1/2 tsp nutmeg
■ 1/2 tsp salt
■ 3 eggs, slightly beaten
■ 1 cup sugar
■ 2/3 cup canned pumpkin pack
■ 1 chopped walnuts, optional
■ 1 cup powdered sugar, plus more for dusting
■ 8 oz cream cheese, softened
■ 6 Tbsp butter, softened
■ 1 tsp vanilla
Grease a jelly roll pan. Line with wax paper, and grease the wax paper. Set aside. Mix flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt. In another bowl, beat eggs and sugar till thick and fluffy. Stir in pumpkin until well blended. Stir in the flour mixture, mix well. Pour into a wax paper lined pan. Sprinkle with nuts. Bake 15 minutes at 375 degrees. To test for doneness, touch center. It will spring back when done.
Invert cake onto a thin towel dusted with powdered sugar. Peel off paper and roll up jelly roll style (towel too). Place seam side down on a cooling rack to cool completely. Meanwhile, make cream cheese frosting by beating cream cheeses until smooth. Add powdered sugar, butter and vanilla. Beat well.
Unroll pumpkin roll. Remove the towel. Spread on cream cheese mixture. Reroll and refrigerate for several hours or overnight before slicing. Store in the refrigerator.
Often I find the edges of the baked pumpkin roll seem a little too hard, in this case I trim it off on all sides before rolling it up. Also, please note, do leave the towel on when rolling it up the first time. So it’s best to use the thinnest kitchen towel you have. (paper towels might work in a pinch). That’s what keeps it from sticking to itself.
For those of you, like myself, that have to have pumpkin pie and absolutely have to have whipped cream on top, here is a great recipe for the whipped cream. It’s not hard to make, and well worth the few minutes of effort!
Cinnamon Spice Whipped Cream
■ 1 cup whipping cream
■ 2 Tbsp light brown sugar
■ 1/2 tsp vanilla
■ 1/4 tsp cinnamon
■ dash nutmeg
Pour cream into a well chilled bowl. Beat 3 to 4 minutes until soft peaks form. Gradually add brown sugar. Fold in vanilla, cinnamon and nutmeg.
To make quick work of this, place bowl and beaters in your freezer for 15 minutes or more. The cream will whip up so much faster. I usually whip this up in the morning, and store in the refrigerator until dessert time.
Here is a recipe that is popular with kids, and also makes for a little bit of dessert for those who just want a bite or two of something sweet.
Pumpkin Pie Dip
■ 2 cups powdered sugar
■ 8 oz cream cheese, softened
■ 1 can pumpkin pack
■ 1 tsp ginger
■ 1 tsp cinnamon
Beat cream cheese until creamy. Add remaining ingredients. Chill.  Serve with gingersnaps or graham crackers for dipping.
If you have a recipe to share, please send to letscook!@heraldpubs.com, or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!