Recipes from Kristin: Jello Salad and Pumpkin Roll

Wednesday , 5, December 2012 1 Comment

Hey everyone! It’s been awhile since you’ve heard from me.   I’ve had family in town every weekend for the past month so needless to say it’s been kinda crazy! As much as I love our family it’s nice to have our house back and things back to as normal as they can be around here. Well now that Thanksgiving is over it’s time for Christmas around here and that means I get to go home and see family! I’m very excited as this will be Cooper’s 2nd trip home.   Last time was when Cooper was 2 weeks old and we were only there for a few days so not everyone got to see my Cooperman!  So when I think of all the family dinners I get to attend here shortly one thing or recipe comes to mind.  My Grandma’s Pineapple and Carrot Jello salad (yes I know this sounds very weird) It is by far the thing I look forward to most at Christmas. When I was little I wouldn’t eat the pineapple so she would just mix lemon jello and carrots. Quite the elegant dessert if ya ask me! The other recipe I want to share is one of the first things I ever took to a family gathering and that is my pumpkin roll, (I love anything pumpkin… have I mentioned that?). The first time I ever took anything to a dinner, it was this pumpkin roll, and everyone told me how impressed they were , and after that is when I really started to get in the kitchen and try out any recipe I could get my hands on. It is  also when I realized how much fun it was to see people happy with the food I prepared for them.   I guess I kinda liked the compliments more than anything but hey, who doesn’t right?! I hope you guys enjoy these recipes as much as I do!

 

Jello Salad:

1 can (8 ounces) unsweetened crushed pineapple

1 package lemon Jell-O

1 cup boiling water

1/2 cup cold water

2 medium carrots, grated

Directions

Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, and reserved juice. Stir in carrots and reserved pineapple. Pour into desired pan or mold coated with cooking spray. Chill until firm. Unmold to serve. Yield: 4 servings

 

Pumpkin Roll

Cake:

2/3 Cup all purpose flour

1 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

½ tsp kosher salt

3 Large eggs

1 Cup white sugar

½ Cup pure pumpkin puree

½ Cup confectioner’s sugar

Filling:

1 Cup confectioner’s sugar plus extra for dusting

2 3 ounce packages gream cheese, softened

4 tsp unsalted

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butter, softened

½ tsp vanilla extract

 

For the Cake:

Preheat the oven to 375 F. Line a jelly roll pan with parchment paper. Lightly grease and flour the paper. In medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg and salt. In a seperate cialis sale large bowl, beat eggs and white sugar until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly roll pan. Drop the pan twice on counter to even out the batter and release any bubbles. Bake for 15 minutes. Meanwhile, dust a dishtowel with confectioner’s sugar. Immediatly transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completly cool. About 2 hours.

For the Filling:

Combine the confectioner’s sugar, cream cheese, butter, and vanilla. Beat until light and fluffy. Unroll the cake and spread with the filling. Reroll cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioner’s sugar before serving.

 

 

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  • […] that same smile I’m sure came across my face the day everyone told me how good my pumpkin roll was. That feeling that not only did I enjoy making it but the people I made it for enjoyed it as […]

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