Delicious Pumpkin Recipe for the Season

Everyone loves anything made with pumpkins this time of year.  Almost everyone, that is, but I must say I think everything imaginable now comes in a pumpkin spice flavor or scent beginning late summer.  It does seem to be bit much and takes away a little of the anticipation of looking forward to a homemade pumpkin pie around Thanksgiving.

Our wonderful kitchen makes everything from scratch and offers scrumptious meals to the people living here.  As the days get shorter, we enjoy the rich flavor of a warm soup with fresh bread from the oven.

Klarita Bicaj is one of many of Bartlett Woods hidden treasures.  In October 2013, Klarita won best overall dessert in a culinary challenge for healthcare facilities sponsored by Sysco Foods, Northern New England.  One of her specialties is a pumpkin cake roll which she bakes each year and we wait for with great excitement.  This confection that won “Best Overall Dessert”, that I would like to share with you, is a crowd pleaser and can be made the day before your event.

 Enjoy!  Happy Thanksgiving!!!

                                                                                                         

 

                                                                                                           Pumpkin Cake Roll                                                                                                       

3 Eggs

 1 Cup Sugar

 2/3 Cup Pumpkin

 3/4 Cup of Flour

 1 tsp Baking Powder

 2 tsp Cinnamon

 1/2 tsp Ginger

 1/2 tsp Nutmeg

 1/2 tsp Salt

 

Filling

1 Cup Powdered Sugar

3 oz. Cream Cheese

4 tabs Butter

1/2 tsp Vanilla

Beat until smooth

 

                   

Preheat oven to 375 degrees. Beat eggs, sugar, and pumpkin with a mixer on high speed for 5 minutes. Stir in flour, baking powder, cinnamon, ginger, nutmeg, and salt. Spread evenly into a greased 15 x 10-inch jelly-roll pan; line with wax paper. Top with a layer of chopped nuts. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Bake for 15 minutes. Immediately loosen and turn cake onto sugared towel. Carefully peel off the paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.  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.

 

Mary Eads, Executive Director

 

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