Tuesday, September 28, 2010

REPOSTING A PUMPKIN ROLL FOR TEA TIME TUESDAY

It's time to pull up your chair and enjoy some lovely Pumpkin Roll.....I am reposting this today for TEA TIME TUESDAY....as I am buried in putting clothing on scarecrows!  Yes, this weekend begins Scarecrow Days in Old Colorado City and boy am I "involved" !  I will be glad to finish up my part of the dressing the Scarecrow men and ladies! (pictures later this week)




Welcome to Bernideen's Tea Time Blog:

Do you have a jelly roll pan at home? You must buy one if you don't because so many cakes can be formed into a roll with a filling inside and sliced.



This recipe is made with Libby's canned Pumpkin and was in the Nov/Dec 2007 issue of Southern Lady magazine. This is easy!




Here is what you will need: 1/4 cup confectioners' sugar, 3/4 cup sifted flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp salt, 3 large eggs, 1 cup sugar, 2/3 cup canned pumpkin. An optional item: 1 cup chopped walnuts
Preheat the oven to 375 degrees, Grease a 15" x 10" jelly roll pan and line with greased and floured wax paper. Sprinkle a cotton towel with confectioners' sugar and set aside. In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt. In a large bowl mix eggs and sugar and beat in pumpkin - then stir in flour mix. Spread this batter over the wax paper smoothly. If you like- sprinkle with 1 cup of chopped walnuts.
Bake about 13 - 15 minutes. Check with a toothpick. When done - turn onto towel and peel off wax paper. Roll up cake and towel together and leave for 15 minutes.
Carefully unroll cake and spread cream cheese filling over cake and re-roll placing end side down on the bottom of a lovely plate or tray. Sprinkle confectioners' sugar on top - I even put some of the filling on top (I skipped the nuts but more could be sprinkled here too!)

Cream Cheese Filling: Beat together in a small bowl: 1 8 oz pkg cream cheese softened, 1 cup confectioners' sugar, 6 Tablespoons softened butter, 1/2 cup pumpkin and 1 tsp vanilla extract




Please visit others who participate in this lovely Tea Time Tuesday event at Rose Chintz Cottage & Inspirations

15 comments:

Rosemary said...

We're having Pumpkin Nut Roll today at our Afternoon Tea! Adding the pumpkin to the cream cheese filling is something different though! Looks good!
Nancy

Marilyn Miller said...

The pumpkin roll looks delicious and I love your new header picture.

Mary said...

Your header is beautiful...love that stained glass at the window! This pumpkin roll recipe looks delish, and if its easy, all the better! Your afternoon tea looks so warm and inviting...just beautiful!

God bless,
Mary

Miss Jen said...

YUM... I think it looks amazing! :)

Simply deeee-lectable!

Love~ Jen

Carolyn said...

It sounds so good.I love pumpkin recipes-thanks for sharing!

Carolyn

[email protected] said...

Your site looks so beautiful! I love the autumn decorations.

I was wondering, is that Hot Apple Cider tea very good? I'd love to find something with that flavor.

Bernideen said...

Yes....it is herbal - we sell Republic of Tea!

Lorna said...

Yum Yum!! I just made some pumpkin bars the other day. Great time of year for pumpkin recipes! Love the tea set as well!

Anonymous said...

I can barely wait to try the pumpkin roll recipe. Looks yummy...love pumpkin!

parTea lady said...

Your pumpkin roll looks delicious. That teapot with matching cup is very pretty. Looking forward to seeing the scarecrows.

Johanna said...

Hi Bernideen,

the pumpkin roll looks really tempting. And the imagination of a good cup of tea with a slice of this delicious roll - hmmmmmmm!
Greetings, Johanna

[email protected] Rose Chintz Cottage said...

Yum! I love anything with pumpkin in it. Thanks for the recipe and your tea looks wonderful!

Blessings,
Sandi

Marilyn said...

The pumpkin roll looks so good.

I hope my Tea Time comes soon.

Angela McRae said...

Oh, I'll look forward to reading about Scarecrow Days!

bella (roz) said...

Hello Bernideen, I would like to sincerely thank you for posting and sharing on my Fresh Friday/Seasonal Saturday blog hop! I selected this post to share and highlight with my loyal readers and I am truly excited to try this recipe MYSELF.....I first tasted a Pumpkin Roll when I taught at the U. of TN in the 90's and fell completely in LOVE with it, having never had it my Italian upbringing. Grazie tutto, bella amica (Thank you so much beautiful friend).. I hope that you stop by again. Mwah, Roz