Pumpkin Cream Cheese Roll

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Libby's® Pumpkin Roll with 
Cream Cheese Filling

SUBMITTED BY: Libby's®

 "Delicious and easy to make."

 Original recipe yield: 10 servings

 COOK TIME 

 15 Min

 READY IN 

 15 Min

 INGREDIENTS

           1/4 cup powdered sugar (to sprinkle on towel)

           3/4 cup all-purpose flour

           1/2 teaspoon baking powder

           1/2 teaspoon baking soda

           1/2 teaspoon ground cinnamon

           1/2 teaspoon ground cloves

           1/4 teaspoon salt

           3 large eggs

           1 cup granulated sugar

           2/3 cup LIBBY'S® 100% Pure Pumpkin

           1 cup walnuts, chopped

           1 (8 ounce) package cream cheese, softened

           1 cup powdered sugar, sifted

           6 tablespoons butter or margarine, softened

           1 teaspoon vanilla extract

           1/4 cup powdered sugar

 DIRECTIONS

    1          PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

    2          COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat 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. Sprinkle with nuts.

    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.

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Vietnamese Chicken Salad. Gio Ga.

1 large chicken breast, cooked and shredded
1 lb bag of fresh cole slaw
1/2 bunch of cilantro chopped
8-10 basil or mint leaves, julienne... optional.
1/2 red onion, thinly sliced and soaked in cold water.

fresh lime juice.

Dressing:
1/2 C Vinegar
2 T Oil
1/4 C sugar
1/2 t salt
1/4 t pepper

Make dressing first. Mix all ingredient in a large jar. Shake well. Drain onions. Place sliced onions in jar with vinegrette. Shake again. Let onion marinade for at least 5 minutes.

Combine first four ingredients in a large bowl. Add marinated onions. Add vinegrette. Toss well. Squeeze 1-2 lime wedges over salad. Serves 4.

Brining, Smoking, Canning Salmon

 Check out my instructional videos on how to brine, smoke, and can salmon.
 

This is a picture of my smoked silver salmon that I packaged in a food saver bag incase you don't want to can your salmon. 
I love my Bradley smoker click on the photo to find out more information on how to get one...




Click on the photo for more info on my Presto Pressure Canner...
 

Cooking Alaska King Crab

My video on how to cook Alaskan King Crab. Deelish!



My video on how to disassemble king crab.

Fireweed Jelly

My recipe is derived from a friend, Deanna Holee, who got the recipe published in the Nome Centennial Cook Book… her name is Deanna Holee.  I have altered to the original recipe to give clarification to the instructions.

Pick approximately one large grocery bag full of fireweed tops (there will be bugs). Outside or in the kitchen sink pull blossoms and buds that are about to open and put the in a colander.

1 ½ Cups Tightly packed fireweed blossoms

2 ¼ Cups Water

Boil water. Add fireweed blossoms. Boil until all color washes out. The flowers will turn gray. Strain fireweed and liquid in a strainer with cheesecloth into a large bowl or pitcher. Discard flowers and bugs. The liquid is called fireweed tea.

1 ¾ Cups      Fireweed Tea

2 T                Lemon Juice

3 ½ Cups      Sugar (do not use sugar substitutes or reduce amount)

1 pkg            Liquid Certo Pectin (3 oz.). Check expiration date.

DO NOT DOUBLE THIS BATCH

The tea will be purple/brown in color. In sauce pan add fireweed tea and lemon juice. The tea will turn fuchsia in color. Add sugar. Cook at medium high heat. When liquid boils add pectin and return to boil for 1 minute. Remove from heat. Pour and seal in clean jars.

*Tip on sealing jars:

After cleaning jars. Pour hot liquid, put caps and bands on. Screw bands on tightly. Turn jars upside down and let it set for 3 minutes. Turn right side up. Your jars have been sealed and sterilized because of the hot liquid. Jars will seal after some cooling.

1 grocery bag full of fireweed tops makes about two batches. I get about (4) 8 oz. jars or (8) 4 oz. jars out of each batch.

Watch the video below for step by step instructions.