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Pumpkin Roll Recipe

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Dec 202010

With the holiday season officially upon us, a truly delightful and unique dessert recipe is called for to welcome the arrival of the season. LIBBY’S® pumpkin roll is the perfect recipe to do just that. It is the perfect holiday dessert with it’s sweet pumpkin cake rolled around thick layers of rich cream cheese. When sliced, the whimsical pinwheel cake delights everyone served.

Don’t be intimidated by this dessert’s fanciful appearance. Roll cakes may look elaborate, but if you follow the instructions and roll up the hot cake as soon as it is removed from the oven, the dessert will construct perfectly and slice into beautiful pinwheels when served. Store in the refrigerator and serve at all of your holiday dinner parties this season!

Ingredients

3/4 c all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3 eggs

1 c granulated sugar

2/3 c LIBBY’S® 100% Pure Pumpkin

1 (8 ounce) package cream cheese, softened

1 c powdered sugar, sifted

6 tbsp butter or margarine, softened

1 tsp vanilla extract

Directions

1. Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan or deep cookie sheet; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

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

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. 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.

4. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 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.

Chess Pie Recipe

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Nov 222010

Chess pie is a Southern delicacy. With simple ingredients like butter, sugar, flour, vanilla, and eggs, it is also a simple delicacy. Because of its simple ingredients and delicious flavor, chess pie has become a staple in Southern kitchens. The dessert has humble beginnings in plantation kitchens where ingredients were scarce. Some food historians say that chess pie began as a cheese-less cheesecake. Whatever its beginnings were, this pie is a truly decadent treat that Southerners and Northerners alike can enjoy.

This recipe is a family heirloom of sorts. It has been passed down from great, great-grandmothers and is still as tasty as ever. It is buttery, sweet, and creamy and a perfect addition to any meal. This recipe also makes a great base for add ins like chocolate and lemon to make delicious variations to this classic dessert. Make sure to bake until the center is completely set before removing from the oven. Serve warm with vanilla ice cream or serve at room temperature. Chess pie is sure to become your next simple, go-to dessert and this classic Southern recipe will be your favorite. Enjoy!

Ingredients
1 1/2 c sugar
1 tbsp all purpose flour
3 eggs
1 stick butter, melted
1 tsp vanilla
1 tsp vinegar
4 tbsp milk
1 prepared pie crust

Directions

1. Mix all ingredients together in medium bowl.

2. Pour into pie crust and bake at 350 for 50 minutes or until set in the middle.

3. Cool or serve warm from the oven.

Bread Pudding with Rum Sauce Recipe

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Nov 052010

Bread pudding was once considered a poor man’s dessert. It is made from scraps of stale bread soaked in a custard of milk and eggs and baked until a thick pudding-like consistency is accomplished. The first bread puddings were soaked in water and spices to sweeten it. Today’s bread puddings have come a long way. The thick, rich custards of today’s variety replace the bland water of the original bread puddings. Raisins are often added along with other dried fruits to create an extra special dessert. With all of the improvements made to the original dessert, bread pudding is often considered a culinary treat that many upscale restaurants serve as a specialty dessert.

This bread pudding is so easy and delicious, you will surely add it to your arsenal of favorite dessert recipes. It makes quite a bit so it is a great dessert to serve at a large dinner party. Make sure the bread is a few days stale and thoroughly soaked before baking. If the bread is too fresh, it will be more like mush instead of cake-like. Pour the rum sauce on top while it is still hot so it can soak into the bread pudding and be even more decadent! Enjoy!

Ingredients

Bread Pudding:
4 c scalded milk
8 thick slices of stale French bread, diced into cubes
1 tbsp butter
1 1/2 c sugar
1/4 tsp salt
4 eggs, beaten
1 tsp vanilla

Rum Sauce:
2 egg yolks
1/2 stick of butter
1/3 c dark rum
1 c powdered sugar

Directions

1. Soak bread in scalded milk for several minutes. Reserve milk in separate bowl and transfer bread to a greased pan.

2. Add the butter, eggs, sugar and vanilla to the reserved hot milk and mix until well combined.

3. Slowly pour mixture over bread and bake at 350 for 1 hour.

For the rum sauce:

1. In a saucepan, add butter, powdered sugar and rum.

2. Stir until melted and slowly add egg yolks.

3. Cook until thick and pour over cooked bread pudding.

Cinnamon Dessert Bread Recipe

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Oct 312010

Breads are not typically associated with desserts, however many “cakes” of the past were actually sweetened breads served as an after dinner sweet treat. The varieties are endless. Traditional dessert breads contain nuts, spices or fruits and are prepared for special occasions or during the holidays. Fruit cake is a good example of a traditional dessert bread. Dessert breads are a great alternative to a cake or pie because they can be topped with ice cream, homemade fruit spreads or served warm with fresh, creamy butter. They are also great served with coffee so you can eat your dessert for breakfast!

This cinnamon bread is incredibly cinnamon-y. It is a great addition to your holiday spread or would make a tasty coffee cake served at brunch. It is considered a quick bread recipe because there is no kneading of dough or proofing of yeast required. In other words, it is quick and easy but tastes like you spent hours in the kitchen. Serve it warm with apple butter and coffee. Enjoy!

Ingredients
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup milk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
2 tbsp sugar
1 tsp ground cinnamon
2 tsp butter

Directions

1. Combine the flour, sugar, baking powder, baking soda, cinnamon, salt, milk, vegetable oil, eggs and vanilla extract in a large bowl. Beat with an electric mixer until well combined.

2. Pour into a greased loaf pan.

3. In a separate bowl, combine 2 tbsp sugar, 1 tsp cinnamon and butter until it appears crumbly.

4. Put the cinnamon and sugar mixture on top of the bread batter and swirl in with a butter knife.

5. Bake at 350° F for 1 hour.

Pumpkin Spice Whoopie Pies

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Oct 152010

Whoopie pies are a New England tradition with their pillowy cake “bookends” and thick, creamy filling. The first recipes hail from Amish cookbooks and were commonly included in children’s school lunches. According to Amish legend, the cake’s name was coined when the children would yell “whoopie” upon discovering the delicious treat in their lunch bags. Traditional whoopie pies are chocolate with a white, vanilla cream filling today’s baker has endless possibilities when baking this simple yet delightful treat.

These pumpkin spice whoopie pies are to die for. The airy cake has just the right balance of spice and pumpkin to make them extraordinary and the cinnamon cream cheese filling is out of this world. It is rich, cinnamon-y and creamy. It is a great frosting for other cakes as well. This recipe is easy and will please hungry mouths big and small. You might even hear a “whoopie!”

Ingredients

Cake:
1 c brown sugar
1 c sugar
1 c vegetable oil
1 can pumpkin puree
2 eggs
1 tsp vanilla
3 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves

Filling
1 package cream cheese softened
1 stick unsalted butter, room temperature
1 package powdered sugar
1/4 tsp vanilla
3 dashes cinnamon

Directions

1. Combine brown sugar, sugar, oil and pumpkin until well blended.

2. Add eggs one at a time. Add vanilla. Mix well.

3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg and cloves.

4. Slowly add the dry ingredients to the pumpkin mixture. Blend until just combined.

5. Cut 4 inch squares of wax paper and layer on large cookie sheets. Using a pastry bag or ziplock bag with the corner cut, pipe the pumpkin batter in concentric circles to edges of wax paper.

6. Bake for 12 minutes at 350°F. Remove from oven and cool on wire racks.

For the filling:

1. Combine cream cheese and butter and blend until fluffy.

2. Add vanilla, cinnamon and powdered sugar. Beat until well combined.

Filling each pie with the cream cheese filling and sandwich together.

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Pumpkin Roll Recipe

Chess Pie Recipe

Bread Pudding with Rum Sauce Recipe

Cinnamon Dessert Bread Recipe

Pumpkin Spice Whoopie Pies

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