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Posted by Millie on September 6, 2009, 6:29 pm, in reply to " My Great Recipes Twice Baked Potatoes Card # 14 Gr # 10"
67.213.198.143
Pumpkin Cake Roll
From: "Great American Recipes" collection.
Preparation tim: 25 minutes Baking time: 15 minutes
Chilling time: 1 to 2 hours
Oven temperature: 375F
For one roll, 8 to 10 servings, you will need:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling, recipe follows
Mint leaves, optional, for garnish
Orange slices, optional, for garnish.
Filling: Beat together 1 pkg. (8 oz.) soft cream cheese and 4 tbsp. butter
or margarine. Stir in 1 cup powdered sugar and 1 tsp. vanilla extract,
blending until smooth.
Preparation:
1. In a large bowl, combine eggs and sugar, beating well. Add
pumpkin, mixing until blended.
2. In a separate bowl, combine flour, baking powder, spices and salt.
Add to egg mixture, mixing well.
3. Spread batter into a greased and waxed-paper lined 10X15" jelly-
roll pan.
4. Bake at 375F for 15 minutes. Remove from pan.
5. Cool for 15 minutes. Place cake on clean tea towel. Cool 10
minutes longer.
6. From 10" side, roll cake up in towel. Set aside.
7. Meanwhile, prepare filling.
8. Unroll cake and place on plastic wrap. Evenly spread filling over
cake. Roll up cake. Cover with plastic wrap.
9. Place cake, seam-side down and chill for at least 2 hours.
10. When serving, cut cake in even slices. Garnish with mint leaves
and/or orange slices, if desired.
In case you need additional per serving and USRDA info, it is:
PER SERVING:
Calories 308
Protein 4.7 grams
Fat 14.4 grams
Carbohydrates 41.3 grams
Sodium 283 mg.
PERCENTAGE OF USRDA:
Protein 7.3%
Calcium 5.9%
Iron 7.2%
Vitamin A 83.9%
Vitamin C 1.3%
If you would like additional recipes, please feel free to contact me.
I have a large selection of recipes for just about anything.
Brenda Mullis (brenda@tgf.tc.faa.gov)
Trudy Almon
Posted: Oct 15, 2005 12:14 PM Msg. 29 of 30
Great American Recipes best ever carrot cake
Body:
FROM
Trudy Almon <tntalmon@netscape.ca>
McCalls
McCalls Recipe Card Collection
Gr # 17
For one cake 8 to 10 servings, you will need.
1 1/2 cups corn oil
1 3/4 cups granulated sugar
3 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1/2 tsp salt
3 tsp cinnamon
1 tsp ground cloves
2 cups peeled and grated carrots
1 cup chopped nuts
1 can (8oz) crushed pineapple
Cream cheese frosting, recipe follows
3/4 cup shredded coconut
----------------
1. Beat together corn oil, eggs, and sugar until well combine.
2. In a bowl, sift the flour and salt, baking soda, cinnamon, and cloves.
3. Add egg,sugar mixture, mixing well.
4. Drain the pineapple well.
5. Add carrots, walnuts and pineapple. Blend together mixing well.
6. Pour batter into greased and floured 9 in or 10 inch cake pan.
7. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
8. Let cake cool on racks. Prepare the frosting.
9. Split cake into 2 layers.
Assemble. Cover with the frosting.
Sprinkle with coconut.
Crean Cheese Frosting
Cream together to packages (8oz) each) cream cheese,
1 cup powdered sugar,
and 1 teaspoon vanilla extract, blending well.
---------------------------------------------
How to Microwave
Best Ever Carrot Cake
For one 8 to 10 servings,
you will need:
1 cup corn oil
1 3/4 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
2 teasp baking soda
1/2 teasp salt
3 teasp cinnamon
1 teasp ground cloves
2 cups peeled and shredded carrots
1 cup chopped walnuts
1 cup (8oz) crushed pineapple
Cream Cheese Frosting recipe follows
3/4 cup shredded coconut
-------
Preparation:
1.Beat 1 cup corn oil, sugar and eggs.
2. Combine 1 1/2 cups flour, baking soda, salt cinnamon and cloves.
3. Combine these two mixtures.
Blend to mix well.
4. Add carrots, walnuts and drained pineapple to mixture.
5. Blend well.
6. Pour batter into a microwave bundt cake dish,
7. Microwave, covered, at HIGH power for 3 minutes.
Remove cover.
8. Microwave for another 12 to 14 minutes at HIGH power,
letting cake rest for 2 minutes after 5 minutes of microwaving.
9. Remove cake from oven. Let rest for 5 minutes.
10. Remove from pan. Let cool.
11. Frost cake when cool. Sprinkle with coconut.
Per Serving:
Calories 875
Proteins 10
Fat 60
Carbohydrates 77.9
Sodium 485mg
Calcium 11.5 %
Iron 13.5 %
Vit A 138.8 %
Vit C 8.3 &
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