SANDRA’S EASY PUMPKIN LOG ROLL with a CREAMY MAPLE FILLING

A phenomenal dessert that freezes well,

so the pumpkin log roll can be made ahead of time

and sliced while frozen into pieces for a stunning presentation...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 12-15 Mins.

INGREDIENTS

Roll:

Wet Mixture:

3 large eggs, slightly beaten

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature

2/3 cup pure pumpkin
1 teaspoon vanilla extract

Dry Ingredients:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon
1 teaspoon ground ginger

1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

1/8 teaspoon salt

Filling:

1 (8 oz. tub), cold, whipped cream cheese

1 cup confectioners' (powdered) sugar, sifted

6 tablespoons unsalted butter, at room temperature

1 teaspoon mapleine

--Additional confectioners’ sugar (for decoration)

METHOD

Preheat oven to 375 degrees. Spray a 15”x10” jelly-roll pan; line with parchment paper, then spray top of paper as well. Set aside a clean tea towel (large enough to cover unrolled pumpkin roll).

Beat eggs, granulated sugar and butter in large mixer bowl until thick. Beat in pumpkin and vanilla extract. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into same bowl over wet ingredients. Using a wooden spoon, stir dry mixture into wet ingredients, mixing just until incorporated. Spread batter evenly onto prepared pan.

Bake for 12 to 15 minutes, until top of cake springs back when touched.

Immediately loosen sides of cake, place tea towel over top flush with beginning roll-up edge.

Turn onto working surface. Carefully peel off parchment paper.

Roll up cake and towel together, starting with shorter end.

Cool seam-side down on wire rack for 15 minutes.

Meanwhile, prepare the filling by beating cold, whipped cream cheese, 1 cup sifted confectioners’ sugar, butter and mapleine in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over inside of cake to within 1/2” of all edges. 

Re-roll cake into log, gently but tightly. Wrap in plastic wrap and refrigerate seam-side down for at least 1 hour.

Unwrap pumpkin log, generously sprinkle with sifted confectioners' sugar on entire outside, and cut into 1" slices, then serve (See main photograph above). ~ Enjoy!

~~~~~~~~~~~

Tip:

If freezing pumpkin log roll, defrost first to serve whole, or I prefer to slice while frozen for cleaner cut cake slices, then serve individually.

SANDRA’S FESTIVE PB&J THUMBPRINT COOKIES

A very festive and happy day

was spent creating and baking

these lovely cookies...

Yields: Appx. 3 Doz.

Prep: 25 Mins.

Bake: 10 Mins.

INGREDIENTS

½ cup granulated sugar

½ cup packed dark brown sugar

½ cup creamy peanut butter

½ cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

-- Your favorite jam or jelly

(I used Sandra’s Homemade Strawberry-Rhubarb-Banana Jam dyed red and green using food coloring)

--Granulated sugar, for dusting bottom of potato masher (or fork) to flatten cookies

-- Red and green sugar crystals

METHOD

Preheat oven to 375 degrees.  Line a couple of baking sheets with parchment paper, and set aside.

Using a hand mixer, beat together sugars, peanut butter, butter, egg, and vanilla extract in medium bowl.

Place flour, baking soda and powder, and salt in a sieve, then sift over wet ingredients in bowl. 

Using a spoon, stir in dry ingredients, just until blended. Cover and refrigerate for 2 hours.

Shape dough into 1-¼” balls. Place 2 inches apart on prepared baking sheet.

Flatten using a potato masher (or fork) dipped in sugar.

Make an indent in center of cookies using the end of rounded utensil (or your thumb). 

Sprinkle half of the cookies with red sugar crystals, and the other half with green.

Bake 10 minutes, just until light golden brown. Cool 5 minutes on baking sheet.

Move cookies to cool completely on wire rack. 

Once fully cooled, fill center thumbprint of cookies with jam or jelly.

Enjoy!

SANDRA'S HOMEMADE STRAWBERRY-RHUBARB-BANANA JAM

This recipe was inspired by Tom Malony who told
me some time ago when I was visiting my hometown
of Yakutat, Alaska that he just made a batch...

Yields: [8, ½-pt. jars]
Prep: 15 mins. |
Cook: 20 mins.

INGREDIENTS

2 cups fresh rhubarb, chopped into small chunks
2 cup fresh strawberries, de-stemmed, hulled, and cut into small chunks
2 cups bananas, peeled and cut into small chunks
3 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. pkg.) strawberry and banana flavored jello (I use sugar-free)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes; cool on a clean kitchen towel.

In a large stockpot, stir rhubarb, strawberries, bananas, and sugar while bringing to boil over medium-high heat. Reduce heat to a simmer, and continue cooking for 10 to 15 minutes while occasionally stirring, until rhubarb is tender. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix, until dissolved.

Transfer hot jam with a ladle to sterile jars to process so you can store in pantry (versus refrigerator or freezer). Clean the rims with a damp paper towel before placing lids/rims on. Totally immerse the sealed jars of jam into a boiling water bath, and process for 10 minutes; doing so in batches if need be.  Ensure the jars seal by hearing a ping or by hearing a 'dull' tone while tapping on the lids with the end of a butter knife, and store in pantry. – Enjoy!