Thanksgiving 2010

Greetings!...and it is unbelievable Thanksgiving is right around the corner.   It seems like time evaporates in my world.   But, we must keep on going and can't slow down life's timeclock.  

We are having a Thanksgiving and birthday celebration with my good friend, Marilyn.   I just discovered that she might likely is the only other person on the planet that liked canned jelled cranberry sauce.   I always have it for Thanksgiving  and not a single person will touch it.  Marilyn and I can share an entire can.   And one of my favorite leftover sandwich is sliced turkey with a thin slice of the jelled cranberry sauce.  

The Revised Menu!

Our Holiday menu has little variance since everyone expects the basic menu.  Nothing like tradition with that.  

I had planned on making a Pumpkin Cheesecake Brulee for Marilyn's birthday...but she informed me that cheesecake is her least favorite dessert!  Wow....glad that I asked her ahead of time.     So, my wheels started turning and Pumpkin Roll was a dessert that I have not made in fifteen or more years.......hum...that will be nice for a change.  

@@@@@ Now You're Cooking! Export Format

Pumpkin Roll

desserts

  Cake:
1/4 cup powdered sugar; sprinkle on towel
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin; canned
1 cup walnuts; chopped
  Filling:
8 ounce cream cheese; room temp
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
  powdered sugar; optional decoration

 

FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick.  Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.  Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Yield: 10 servings


** Exported from Now You're Cooking! v5.86 **

And how could you have Thanksgiving without Pecan Pie! 

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts, pies

4 large eggs; lightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cup light corn syrup
2 tablespoon butter; melted
1 teaspoon vanilla extract
1 3/4 cup pecans, chopped
1  unbaked pastry shell, 9

Preheat oven to 350F.

In a bowl beat eggs with sugar and salt. Add corn syrup, butter and vanilla and whisk until smooth and frothy. Scatter pecans evenly in bottom of pie shell and pour egg  mixture on top. Bake until filling is set, about 1 hour. Cool 30 minutes.

Variation:  Chocolate-Pecan Pie.  Scatter 2 ounces chopped chocolate with pecans and stir 1/4 cup Grand Mariner liqueur into filling mixture.

Yield: 8 servings


** Exported from Now You're Cooking! v5.86 **

May your Thanksgiving be blessed with wonderful family 

and great food!   Bon Appetit!