Pumpkin Log

There are lots of recipes out there for pumpkin logs or rolls. Whatever you may call them, they're all SO delicious and they're definitely a staple of the fall menu around here. I found this version in an old church cookbook and I've been using it for a couple of years. Haven't really taken the time to tinker with the ingredients much to see if there is something I might add or change to make it any better because it's pretty good just the way it is. : )

Pumpkin Roll

For the cake:
3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour

For the filling:
1 8 oz. pkg. cream cheese, softened to room temp.
2 tablespoons margarine
1 teaspoon vanilla
1 cup powdered sugar
Extra powdered sugar for sprinkling.

Heat oven to 375*. Lightly grease a 15" cookie sheet (the kind with shallow sides) or jelly roll pan. Line pan with waxed paper and then lightly grease the waxed paper. (Waxed paper should go up the sides of the pan as well as over the bottom.)

Combine all cake ingredients and spread evenly on waxed paper lined pan. Bake at 375* for 15 minutes. While it's baking, spread out a piece of cheesecloth or a linen towel and sprinkle liberally with powdered sugar. When cake is baked, immediately turn onto the towel (waxed paper side up) and peel off the waxed paper. Roll up in the towel (like a jellyroll) and cool on a rack for 1 hour.

Combine all filling ingredients. Unroll cake and spread on the filling evenly.

Re-roll the cake, minus the towel (of course!).

Wrap in plastic wrap or waxed paper and chill until time to serve.

Place on a plate or tray and sprinkle with powdered sugar before slicing and serving.

TIPS AND TRICKS

*This recipe calls for chopped nuts to be sprinkled on the batter before baking, but due to allergies we are a nut-free family. You may sprinkle on 1/3 cup chopped pecans or walnuts.*

*Okay, so I did mess with the recipe a little. If you aren't a huge fan of cinnamon, decrease cinnamon to 1/2 teaspoon. I doubled the amount because we LOVE it. : )*

*Don't use canned pumpkin pie mix as opposed to canned pumpkin.
It just isn't the same and you will not get the same results.
One small can of pumpkin will make at two rolls/logs,
so make one for yourself and another for a neighbor. : ) *

Easy Cream Cheese Danish

There has been much talk of cream cheese danish here and the following is simply proof positive that I am easily manipulated when it comes to food. If I read about it, smell it, see it or am in any way encouraged to think of it, I will probably end up making it.


I got this recipe from a friend a couple of years ago and my family LOVES it. It's especially delicious while still warm from the oven. And the best part is that chances are really good you already have the ingredients at home!

So here's where it all begins. Well, this and a cup of sugar. Didn't figure you needed to see a cup of sugar. Be sure to let the cream cheese come to room temperature before you start, but the crescent rolls should be straight from the fridge so they're easier to handle.


Now put that soft, smooshy cream cheese in a mixing bowl along with the cup of sugar and a little vanilla (I never measure, but I'd say a teaspoon) and beat it until well blended. Like this:


Now find a really pretty 13"x9" baking pan/dish like this cutie I have here.

Isn't it pretty? My MIL got it at a yard sale and gave it to me many, many moons ago. Love the cuteness of it!

Lightly grease your own cute pan and then unroll the crescent rolls into it, pinching together the seams and patting it gently to the sides and ends of the pan. You don't want it to come up on the sides much at all. Just enough to make a slight 'lip' around the edge.

*Note: My ultra-cute baking dish is not truly a 13"x9", but it just begs to be used and I comply. It is actually a little small for this recipe and if you use a 13"x9", your dough will appear a little thinner than this.

Then you spread on your yummilicious cream cheese mixture like this:


Put down a piece of waxed paper and open up that other can of crescent rolls. Unroll them onto the waxed paper, pinching the seams closed and patting it out evenly until it is large enough to cover the top of the yummilicious mixture, like so:


Now for the fun part. Pick up the waxed paper and invert it over the pan, then peel back the paper.




Gently pat down the dough so that it is touching the cheesy mixture all across the top. Don't press too hard! You don't want it to squish up the sides.


Looks kinda plain, doesn't it? We can't have that! Whatever shall we do???


I KNOW!!!


Let's sprinkle the top with lots of cinnamon and sugar!!!


Now into a 375* oven for 15-20 minutes, or just until it turns a lovely golden brown, like so:


And this:


And this:


Tell me that doesn't look excrutiatingly delicious. It makes your tastebuds ache in anticipation, doesn't it?

If you let it sit until it reaches room temperature, the center will set up enough that you can actually pick it up and eat it, but I do love it warm and kind of gooey.

A little secret...as if this isn't yummy enough, you can also add a can of pie filling (blueberry, cherry, apple, peach, etc.) on top of the cream cheese and before you add the top crust. Talk about sinfully delicious!

So go check the fridge.

Find the cream cheese.

Find the crescent rolls.

Look behind the leftovers.

And in the crisper drawer.

They're in there SOMEWHERE!

And get busy baking!