today we are putting up some more pumpkins and candy roasters and messing around doing around in the kitchen as granny would say and I decided I was going to make a pumpkin roll in Appalachia to eat with supper.
we love pumpkin rolls and I really love that we can make them out of our own pumpkin that's you know that's just another way to use something that we grow in the garden.
HOW TO MAKE A PUMPKIN ROLL IN APPALACHIA
i really enjoy that but they're really um really delicious but really easy there's one little tricky part but other than that it's a really easy recipe and it looks very hard.
if you want to really impress someone you can make a pumpkin roll and once you slice it up and it lays out so pretty it's really an impressive recipe although it's very easy.
It really tastes great so the recipe that I use comes from an old cookbook from martin's creek school and I'll go over I'll put as always i'll put the link to the recipe.
but first i'll go over really quickly just the ingredients it takes 3 4 cup of flour 1 cup of sugar 1 teaspoon of salt 1 teaspoon of sodium soda baking soda 1 teaspoon of cinnamon 2 two-thirds cup pumpkin and three eggs.
now that's going to make the cake part of the roll that's the first part then once that's completed and done in the oven and we'll I'll show you that as we go and show you how to roll it up and all that then for the filling to Make a Pumpkin Roll in Appalachia.
we're going to use is eight ounces of cream cheese softened one cup of powdered sugar one tablespoon of butter softened and one teaspoon of vanilla.
the recipe also calls for 3 4 cup chop chopped nuts but it says it's optional and I have never added the nuts we don't add the nuts to it so now I'm going to show you how to make it.
another reason I really love this recipe besides it's really good is that it's the first part of it at least is really easy to whip up.
first I'm going to add all my dry ingredients into a bowl and just mix them together so the flour the sugar the baking soda the salt and the cinnamon oops can't hold onto anything.
that I've got the dry ingredients mixed up i'm gonna set them aside and i'm gonna mix the eggs and the pumpkin or the actually i think mine is candy roaster but either one works well for making a Pumpkin Roll in Appalachia.
i'm gonna mix it together you can certainly get your mixer out and do this in a mixer but i find it works pretty good just doing it by hand in a bowl you could also use.
if you don't have your own pumpkin or candy roaster you could use a store bought would work just fine and then we're going to add the dry ingredients.
now we're ready to put it in the pan so i'm using a pan a baking sheet that's about 10 15 by whatever they come by 15 by 10 15 by 11 whatever that is you might you can make them smaller than that if that's all you have on hand the thicker that you make it though.
you have to keep in mind the harder it is to roll up into a roll without it breaking now lots of times mine does break and that doesn't really bother me.
because i'm just making it for us and i'm always about how something tastes instead of how it looks but since you're putting cream cheese on the inside it's really easy to kind of stick it back together.
I'll show you that if this one breaks but you just want to keep that in mind when you're deciding what's the pan to use I don't think the original recipe actually told the size.
over the years this is just the one that I ended up working realizing worked better and I think this is like a half-baker sheet so you probably know exactly what that size is now.
i've greased it you need to grease the pan or use parchment paper i've done that a lot too so now i'm just going to pour the batter and then we're going to bake it at for about 15 minutes since it is.
thin it doesn't take long so you'll just need to really pay attention in your oven especially the first time you make it so you kind of get a idea of how long it takes.
you just want to make sure that it goes to around all the edges of course spreads out and you could use as far as grease in the pan you could use lard or shortening.
one of those sprays just whatever you prefer i've used all the above and and had and parchment paper and had good luck with all of it so now once we get it out of the oven.
i'll show you what to do next okay now we've got it out of the oven and i've let it cool just a little bit it's kind of like you want to let it cool slightly.
that you don't burn yourself but you don't want to let it get too cold it or it seems to me like it doesn't roll as good now the whole point is just you're going to roll it up and like i said if it breaks a little i don't worry about.
it because still all sticks together with the cream cheese and it's still going to be delicious so once you get it rolled up.
i'm going to get cory to help me here a minute you can you need to cool it you need to put it in the refrigerator so you can put it in aluminum full like i am you could put it in a tea towel put it in i guess wax paper.
just whatever you want so we're going to wrap it up good so it'll stay in that shape and we're going to put it in the refrigerator for a couple of hours at least an hour.
but you want it to be cool and then we'll be ready to put the filling on and i'll show you that step next.
we've let the pumpkin roll cool for a couple of hours so now we're going to add the filling and i've already mixed it up it's just the cream cheese the butter and the vanilla and the powdered sugar.
i just mix that up now we're gonna gently unroll it it's all cooled off put all of our filling and how could this not be good right looks delicious and then it's just a matter of pushing.
filling out to the edges as you can see it's so sticky that's why i was saying if you accidentally tear yours it's still going to be good because this can i mean it'll be good anyway you could chop it up in a bowl.
it'd still be tasty but it's easy to glue it back together in other words with this filling okay now you just roll it back up and we're going to put it back in the refrigerator for another couple of hours.
when we get it out we'll be ready to slice it so it should be ready for supper time trying to do her lifter would and now corey's helping me and she stole the ice and yes you can have the lick.
go ahead you can lick the bowl you're welcome we just got through eating supper so now i'm gonna cut us some of the pumpkin rolls it's finally had time to chill in the refrigerator.
we usually just leave it wrapped up and cut off of it a little bit at a time if we're ready for a piece but you could definitely if you were doing it for a party or a large gathering or you have a large family go ahead and cut it all up.
of course let me cut some of them it just makes a very pretty if you put them out on a platter it is very pretty just because of the circles with the cream cheese.
let's see if i can show you where you could get a get a better view i'm gonna call matt and or get a piece for matt and katie we're the only ones here but i have to taste a little bit of it first.
i'm still eating supper very good tastes like fall but the cream cheese really goes well with the pumpkin so it's very good and if you try it i hope you like it.
This is How to Make a Pumpkin Roll in Appalachia easily without having any trouble.