It’s that time of year! One thing that I treasured in my life was Thanksgiving dinner with my grandmothers. She had to be the best cook on the planet. The one thing she had, that will either make your family happy with your meal or walk away saying it was good, is dessert. I have included two recipes here for you to have that will put smiles on everyone’s faces.
Pumpkin Pie Roll
Ingredients:
Pie:
3 eggs at room temperature, 1 cup of sugar, 2/3 cup of canned pumpkin, 1 teaspoon of lemon juice, 3/4 cup of flour, 1 teaspoon of baking powder, 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon nutmeg, 1/2 2 teaspoons salt, 1 cup chopped walnuts
Filling:
1 cup icing sugar, 6 ounces cream cheese, 4 teaspoons butter, ½ teaspoon vanilla
Instructions:
Beat the eggs for 5 minutes. Gradually add the sugar, pumpkin and lemon juice. In a separate bowl, mix the flour, baking powder, spices, and salt. Add to pumpkin mixture. Spread into prepared jello pan. Top with nuts. Bake at 375’F for 15 minutes. Turn the cake over onto a towel, sprinkle with icing sugar and roll up like a jelly. Let cool. Prepare the filling, beating all the ingredients until creamy. Unroll cake and spread filling and re-roll; chill.
Pumpkin Pie and Praline
Ingredients:
2 pie crusts
Filling:
1/2 cup sugar, 1/2 cup light brown sugar, 1 tbsp. flour, 1 tbsp. bitters (optional), 1 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. cloves, 1 egg, lightly beaten, 2 tbsp. butter, 1 can (29 oz.) pumpkin, 1 can (12 oz.) evaporated milk, 1/4 cup milk, 1 cup water
Chocolate:
4 tablespoons butter, softened, 2/3 cup light brown sugar, 2/3 cup walnuts, coarsely chopped, whipped cream, for garnish (optional)
Instructions:
Mix sugars, flour, bitters, spices in a large bowl. Add the egg; set aside. Melt the butter in a large skillet over low heat. Add butternut squash; simmer, stirring occasionally, until puree thickens slightly, 10 minutes. Gradually stir hot pumpkin into sugar mixture, add evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.
Chocolate:
Prepare the crust. Preheat to 450°F. Spread half of the praline mixture on each base. Bake until praline is golden and bubbly, about 10 minutes; slightly cool Reduce oven temperature to 400°F. For the filling of half a pumpkin in each dough; smooth lid with spatula. Bake until squash is firm and crusts are golden brown, about 1 hour. Cool completely and serve. Garnish with whipped cream or topping, if desired. That’s all, good luck and Happy Holidays.