Pricillas Pumpkin Roll Ii Recipes

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 10 to 15 minutes, or until golden brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
• In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Steps:

• Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
• Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
• Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
• Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
• Unroll cake and spread filling evenly.
• Re-roll and chill at least one hour before serving.

Steps:

• Preheat oven to 350 degrees.
• Blend together cake ingredients except nuts. Add nuts and mix well. Pour batter unto greased lipped small cookie sheet or jelly roll pan and spread evenly to form a 7"x11" rectangle.
• Bake for 10 to 12 minutes or until edges start to brown.Do not 0verbake or the cake will crack and be tough.
• Remove from oven and let stand 5 minutes. Loosen cake from pan with a spatula. Cover cake(stillin the pan with a sheet of wax paper 3 inches larger than the cake. Place a clean towel over wax paper and flip cake onto waxed paper that is supported by the towel. Roll cake up in waxed paper (or if the cake is too hot use towel and waxed paper together to help you roll the cake) and set aside for twenty minutes. Meanwhile, cream together filling ingredients until smooth. Unroll cake after twenty minutes and spread filling on cake. Re-roll cake and wrap in waxed paper. Refrigerate at least 2 hours before serving.
• Triple recipe to use an entire 15 oz. can of pumpkin reducing sugars by 1/2 cup each.
• Pumpkin roll can be double wrapped or vacuum packed and frozen for up to a month and can be served with pie filling.ice cream,or dusted with powdered sugar .