RECIPE: Pumpkin Roll with Cream Cheese Filling


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RECIPE: Pumpkin Roll with Cream Cheese Filling
This Pumpkin Roll with Cream Cheese Filling is a Holiday favorite. Exceptional any time of the year severed with a cup of coffee. Way easier to prepare than most people think.
Course DESSERT
Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
The Cake Roll
Cream Cheese Filling
Powdered sugar for the towel
Course DESSERT
Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
The Cake Roll
Cream Cheese Filling
Powdered sugar for the towel
Instructions
The Cake
  1. Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).
  2. Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.
  3. Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.
  4. In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.
  5. In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.
  6. Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.
  7. Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.
Filling
  1. While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.
The Filling & the Rolling
  1. Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving. These can be made ahead and frozen.
  2. Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.
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Dutch Oven Bagels


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Bagels (Dutch Oven)
Insanely simple way to enjoy bagels while camping. A 10, 12, or 14 Inch Dutch Oven will work. Be sure to have some parchment paper or foil along. You will need enough coals for 350° Heat and a few extra to raise the top temperature at the end. We steal coals from the bottom. This recipe and technique was shown to me by my friend Kathleen LeBlanc on a recent camping outing. We are not sure where this originated from. But it is easy, simple, and requires only a few common ingredients.
Prep Time 15 minutes
Cook Time 22 minutes
Servings
Bagels
Ingredients
Prep Time 15 minutes
Cook Time 22 minutes
Servings
Bagels
Ingredients
Instructions
  1. Combine dry ingredients. Mix in the Yogurt and combine until a wet biscuit dough consistency.
  2. On a floured board, knead the dough until it is just beyond the sticky stage.
  3. Divide dough into 4 equal pieces. Roll between hands to form a snake. Take the rolled out snake of dough and form a loop and pinch the ends together to create a circle. Repeat for the other 3 pieces of dough.
  4. On the bottom of a Dutch Oven place a piece of spray oiled parchment paper. Place the 4 bagel dough circles on the parchment paper and brush with egg wash. Sprinkle with favorite topping(s).
  5. Cover Dutch Oven and place coals for 350°F Heat. Bake for 20 minutes. After 20 minutes heap coals on top to quickly raise the top heat. Bake with high top heat 2-5 minutes or until tops brown nicely.
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Banana Oatmeal Blueberry Muffins


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Banana Oatmeal Blueberry Muffins
Banana Oatmeal Blueberry Muffins (Recipe and Image courtesy: Rick Beach)
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Ingredients
Instructions
  1. In medium bowl combine the oats and milk and set aside to allow liquid to absorb.
  2. In large bowl combine the remaining dry ingredients and whisk to combine. The Nutmeg, Sugar, Baking Powder, Baking Soda, Flour, Salt, and Cinnamon.
  3. Stir the melted butter and whisked egg into the milk and oats. Stir in the Smashed Bananas, then the Blueberries.
  4. Stir the wet ingredients into the dry. Stir until well moistened.
  5. Line muffin pan with paper cupcake/muffin liners. Spray papers with spray oil such as Pam. Fill muffin cups 3/4 Full. Bake in preheated oven 425°F for 15 minutes and passes the toothpick test.
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BISCUITS – OLD FASHION BUTTERMILK RECIPE

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BISCUITS - OLD FASHION BUTTERMILK RECIPE
Prep Time 15 minutes
Cook Time 14 minutes
Servings
Biscuits
Ingredients
Prep Time 15 minutes
Cook Time 14 minutes
Servings
Biscuits
Ingredients
Instructions
  1. We suggest not substituting the Buttermilk, with regular milk, adding lemon juice or vinegar to regular milk, etc., until you have mastered producing fluffy biscuits with this real buttermilk recipe. If your baked biscuits seem dry or clunky increase the Buttermilk slightly until you know the perfect mix for your area and oven.
  2. There is a definite knack to baking light and fluffy biscuits. A couple of secrets to good biscuits is very cold Butter and Buttermilk, not mixing the dough much, and folding and patting the dough several times.
  3. Properly mixed biscuit dough almost looks like it hasn’t been mixed all the way. The other secret is a very moist mix.
  4. Never use an electric mixer or dough machine when mixing up biscuits. Use a fork, and use it as little as possible.
  5. Also old stale Baking Powder (opened and on the shelf for awhile) looses its ability to create the bubbles required to raise good light biscuits. Pitch the old stuff and use fresh.
  6. Mix your dry ingredients together with a wire whisk.
  7. Shave cold butter with a potato peeler or other type of cutter. Keep butter very cold until ready to mix in.
  8. Then stir in the cold shaved butter into the mixed dry ingredients. Alternatively if your chunks are big you can “cut it in" into the dry ingredients using a shortening cutting tool, made for that, or two knives. All pieces should be pea size or less. Mix in the first 1 1/2 cup of Buttermilk gently (Do not over mix) using a fork. If dry add more in small amounts until dough is almost too sticky to handle (flour your hands)
  9. The buttermilk in this recipe is part of the leavening (makes the bubbles) The acidity of the Buttermilk reacts with the Baking Powder & Soda. Don’t substitute the buttermilk with something else for this ingredient if you are new to making biscuits.
  10. The dough should be sticky. Probably more sticky than you think. Mixing the ingredients too much, or too dry is the killer of soft and fluffy biscuits. Plop the sticky dough out on an extremely well floured bread board.
  11. Flour your hands. Don’t roll dough out, but pat or gently flatten with your well floured hands (about 1 1/2 inch thick. Fold the dough in half over on itself and gently pat the dough to 1 1/2 inch thick. Repeat the fold and pat two more times.
  12. Preheat a regular oven to 400 degrees. (Dutch Oven Coals for 400°F-Don’t pre-heat the Dutch Oven)
  13. Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.
  14. Place biscuit rounds on a cookie sheet or into the bottom of the Dutch Oven up against one another. Closely placed biscuits will also be much more moist when done. Biscuits placed next to each other will rise much higher than those placed with gaps between them. Cover with a towel and let the biscuits rest for 10 to 15 minutes before putting them in the oven, or putting the heat to the Dutch Oven.
  15. In a regular kitchen oven Bake 14 to 18 minutes or until golden brown on top. If Baking using charcoal in a covered Dutch Oven, it is also 14-18 minutes or until tops are golden brown.
  16. It is assumed you know proper coal/heat techniques for Dutch Oven baking
  17. Click this link below in Recipe Notes if you need help with Dutch Oven Coal counting? We prefer the 3 uppy-down rule!
  18. Serve hot with butter, jam, gravy, etc.
Recipe Notes

Additional Dutch Oven Baking Tips & Techniques   COAL COUNTING & HEAT MANAGEMENT

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