Ingredients
ROLL
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
4 each eggs, at room temperature
3/4 cup granulated sugar
3/4 cup canned pumpkin pie filling
1 confectioners' sugar
FILLING
12 oz cream cheese, at room temp.
2/3 cup granulated sugar
1 tsp vanilla
1/4 cup mini semisweet chocolate
1 pieces
1/4 cup blanched slivered almonds,
1 toasted and coarsely chopped
Directions
1) Prepare Roll: Heat oven to 375 degrees. Line jelly-roll pan with
waxed paper. Coat with nonstick cooking spray.
2) Combine the flour, baking powder, salt, cinnamon and nutmeg in a
small bowl.
3) Beat eggs in large bowl at medium speed for 2 minutes or until
slightly thickened. Beat in sugar, a tablespoon at a time; continue
beating until very thick and lemon colored, 5 to 7 minutes. On lowest
speed, beat in pumpkin just until blended. With rubber spatula, fold
in flour mixture in 2 batches. Spread evenly in prepared pan.
4) Bake in 375 degree oven for 10 to 12 minutes or until top of cake
springs back when lightly touched in center. Generously sieve
confectioners' sugar over clean kitchen towel. When cake is done,
immediately loosen edges; invert onto towel. Remove waxed paper.
Sprinkle cake with additional confectioners' sugar. From a short end,
roll up cake with towel, jelly-roll fashion. Let cool on wire rack
for 1 hour.
5) Meanwhile, prepare filling: Beat cream cheese, sugar and vanilla
in bowl for 5 to 8 minutes until creamy. Stir in chocolate and
almonds.
6) Unroll cake. Spread with cheese mixture. Reroll without towel.
Refrigerate at least for 4 hours or overnight, covered.
Nutrient value per serving: 310 calories, 6 g protein, 14 g fat, 42 g
carbohydrate, 233 mg sodium, 102 mg cholesterol. Exchanges: 7/10
starch/bread, 3/5 meat, 1 3/4 fruit, 2 1/2 fat.
Source: Family Circle, November 1996
Servings: 12 servings
Pumpkin-Cream Cheese Jelly Roll Recipe brought to you by Recipe Ideas
Categories: Cheese; Pumpkin; Squash; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed back into ancient history, in truth as far back into recorded history as early Egypt, and possibly even further. However, generally, these old recipes were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius created some documents which described recipes prepared by the Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the ancient chefs made use of a good variety of spices and herbs, including some that we all recognise like bay, mint and dill. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices such as basil and rosemary. These new foods and spices led to an increase in manuscripts on food, some of which are now in private libraries. When we get to the twentieth century, cooking publications were increasing in popularity mostly as a result of higher levels of literacy, more spare time and having more money. The TV revolution brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Pumpkin Cream Cheese Jelly Roll recipe.
