This is a repost from last year inviting you to share your favorite holiday recipes. Our commenters left some really great recipes so be sure to check them out! Feel free to add to them with your favorite recipes too! Have a joyful week in the kitchen as we continue in our Advent celebrations!
¾ cup white flour
1 tsp baking powder
1 Tbsp cinnamon
½ tsp salt
3 eggs
1 cup sugar
2/3 cup canned unflavored pumpkin
1 cup chopped walnuts
Cream Cheese Filling (recipe follows)
1. Preheat oven to 375 degrees. Spray 15 X10 X 1” jelly-roll pan with cooking oil spray. This is an odd pan size but it is important. Line pan with wax paper; spray and flour the wax paper.
2. In small bowl mix flour, baking powder, cinnamon and salt.
3. In larger bowl beat eggs and sugar until fluffy and add in pumpkin. Stir in dry ingredients and pour into prepared pan. Spread evenly with rubber spatula (will be thin). Sprinkle with nuts.
4. Bake for 15 minutes or until center springs back when lightly touched.
5. Loosen cake around edges with knife. Invert onto a clean, dampened (but not too wet) towel that has been dusted generously with powdered sugar. Trim ¼ “ from all sides of cake and then carefully roll the cake up in the damp towel from the short side. Place seam side down on wire rack and cool completely.
6. Unroll cake gently. Spread with Cream Cheese filling and reroll. Refrigerate until ready to serve.
With Love From My Kitchen To Yours!
CREAM CHEESE FILLING: Soften but don’t melt, 1 8 oz package of cream cheese and 6 Tbsp butter. Beat together with 1 cup powdered sugar and 1 tsp vanilla.
With Love From My Kitchen To Yours!
I'm sorry, Diane! I just couldn't resist. : )
ReplyDeletehttp://www.frenchs.com/recipe/frenchs-green-bean-casserole-RE1511.html
Seriously, I will be back with more later....
Have a beautiful day!
This makes me happy! Do you know that pumpkin desserts are my favorite ones? The sad thing...I can't find canned pumpkin in Mexico city!
ReplyDeleteI will try to make it from scratch. This looks wonderful.
My favorite recipe...I will be back with one soon. :)
I love to share recipes!
Much love, my dear friend.
Yummm. I love pumpkin and cream cheese.
ReplyDeleteI'll have to hunt through my recipes...
I can see this is going to be fun girls! Can't wait for all those recipes!!
ReplyDeleteWho knows what could become of this project if word gets around. Maybe I can make a Bloggers E-recipe book and sell it for free??? uh..The Bountiful Bloggers Holiday Recipe Book..or not. Well, we can take name suggestions too. Some guys are fabulous cooks too, so they're sure welcome to add theirs ;)
Oh and Christina, I loved the link! I know you think it's real funny, (and it is!) but my family would FIRE me if I didn't make this every year! Seriously, I've tried and they protested! (have to admit I like it too..but I make it with CANNED (YES, CANNED, YUCK)fat green beans - you know the ones that look like they've been packed in formaldehyde? But I add soy sauce- that's the 'secret ingredient'. Hey, I liked the suggested "cheddar french fried onions"gonna try it! - lololo!!
Love you all!
Sorry I don't have any recipes... I just eat the goodies and say thank you :-)
ReplyDelete~Ron
I have not forgotten this! I will be back...so much going on here.
ReplyDeleteLove to you all, my friends!
Here are a few holiday recipes I made last year that are good and easy to make.
ReplyDeleteCorn pudding:
http://allrecipes.com/Recipe/Easy-Corn-Pudding/Detail.aspx
Pumpkin pudding (I love pumpkin pie but make a terrible pie crust so this solved my problem!):
http://crockpot365.blogspot.com/2008/11/crockpot-pumpkin-pudding-crustless.html
Diane,
ReplyDeleteI can agree with you about the pumpkin roll. It is so delicious. It's a Thanksgiving tradition to make this in our family and my husband loves it. What great taste in desserts you have! :-)
Blessings to your family.
What a great idea, Diane!
ReplyDeleteAlthough I've only made this once, here is a recipe I cherish--not only for the fact that it is utterly authentic Virginian fare, but for it's sense of time and place, which is yesteryear.
VIRGINIA PEANUT SOUP
2 cups chicken broth
1 t. chopped onion
2 T. butter
1 T. chopped celery
1 T. flour
5 T. peanut butter
4 T. ground peanuts
1/8 t. celery salt
1/2 t. salt
1/2 t. lemon juice
Melt butter in heavy sauce pan and add diced onion and celery. Saute 5 min., but DO NOT brown. Add flour and blend well. Stir in hot chicken broth and cook 30 min. Remove from heat, strain well and add peanut butter, celery salt, salt and lemon juice. Return to heat until mixture reaches boiling point. Remove from heat, sprinkle with ground peanuts just before serving. Add fresh chopped parley for garnish.
Makes 4-6 servings.
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Best part about the origin of this recipe is that it's from a Roanoke, VA church cookbook called Loaves and Dishes. Those southern home fires are always a' burnin'!
This is a great soup to serve before the Thanksgiving meal. I recommend it be served in a cup, it's rich flavor goes a long way.
-E
Persis - Thank you for the recipes - Your corn bread cassarole is my favorite! The crockpot pumpkin pudding looks fabulous - and so easy.
ReplyDeleteElizabeth - This Virginia Peanut soup looks so uniquely scrumptious. Thank you so much for sharing it with us!
It took me a while to get to this! Great idea Diane.
ReplyDeletehttp://likesnowinmay.blogspot.com/2010/10/brussels-sprouts.html