These treats are sure to make it on your meal list this year. They are delicious and perfect for all the holiday parties and get-togethers that I’m sure you will be attending.
Both of these dishes, the Carmel Pecan Cheesecake pie and Pumpkin Cake Roll, would normally be considered a dessert dish but I used the pumpkin cake roll as a breakfast dish as well. It goes great with coffee! If you already have your traditional holiday desserts planned for your events then I have a couple of suggestions about how you can serve the pumpkin cake roll as a breakfast dish: (1) Make it for company that you may have staying with you or (2) for your contribution to a holiday family breakfast feast!
Here is a picture of the Carmel Pecan Cheesecake pie.
I apologize that I don't have a step-by-step picture layout. What can I say - I'm still an amateur and I didn't think about it at the time. For the full recipe go to Taste of Home.
The Pumpkin cake roll is easy to make. As a word of warning I must tell you that the recipe says it takes 30 minutes prep time but I honestly think it’s longer. Maybe it’s just because I’m inexperienced still or maybe it’s because it was my first time to make it. :) Anyhoo, you may want to plan for a little longer.
The first thing you do of course is gather all your ingredients.
• 3 eggs, separated
• 1 cup sugar, divided
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• Additional confectioners' sugar, optional
Mix your egg yolks, sugar, and pumpkin together and beat on high.
Then beat your egg whites and sugar. Fold into the egg yolk mixture.
Combine flour, baking soda, cinnamon, and salt and fold into pumpkin mixture.
Spread and flatten the mixture out over a 15-in. x 10-in. x 1-in baking pan lined with greased wax paper.
Bake at 375 degrees for 12 – 15 minutes or until cake springs back when touched.
Turn cake onto a kitchen towel dusted with confectioners’ sugar.
Gently peel off waxed paper.
Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack
Filling:
Beat together the cream cheese, butter, confectioners' sugar and vanilla until smooth. After cake is completely cooled unroll and apply the filling.
Roll up again, cover and freeze until firm.
Then slice......
And serve!
The cool thing about this recipe is that you can freeze this cake roll for up to 3 months! I think that’s so great because the holiday season is so busy. This way you can make the cake roll a couple of months ahead of time and then pull it out when Thanksgiving and Christmas roll around and people will think “How does she do it?!” :) It can be our little secret!
For the complete recipe click here.
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