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Mix It Up With Jenny - Desserts Dressed for the Holidays

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Libby's Pumpkin Roll
White Fudge With Crystallized Ginger and Cranberries

(Family Features) - During the holidays I enjoy preparing elegant-looking desserts for my family and guests because it adds that extra bit of festivity to my table.

Pumpkin Roll is a traditional favorite of spiced-pumpkin cake rolled up with a sweet cream cheese filling. Chilled, sliced and served with a sprinkle of powdered sugar, it's a festive classic. A new favorite is colorfully, appealing White Fudge with Crystallized Ginger & Cranberries. This dessert blends the spark of ginger flavor with the tartness of cranberries against sweet, melt-in-your-mouth fudge. Pass a pretty tray of these sweet morsels around the table on a pretty tray and watch this fudge disappear.

For more festive dessert ideas, holiday gift ideas and baking tips please visit www.VeryBestBaking.com.

Libby's Pumpkin Roll

Ingredients
Cake
  • 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 (optional)
Filling
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Preparation
    1. For Cake: - PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
    2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated 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. (If using a dark-colored pan, begin checking for doneness at 11 minutes. 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. For Filling: - BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

Calories: 370g     Total Fat: 16g
Cholesterol: 105mg     Protein: 5g
Carbohydrates: 52g     Sodium: 280mg

Serves
Makes 10 servings

Notes, Tips & Suggestions
Cooking Tips - Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

White Fudge With Crystallized Ginger and Cranberries

Ingredients
  • 1 1/2 cups granulated sugar
  • 1 teaspoon ground ginger
  • 2/3 cup (5 fluid-ounce can) Carnation Evaporated Milk
  • 2 tablespoons butter
  • 2 cups miniature marshmallows
  • 2 cups (12-ounce package) Nestlé Toll House Premier White Morsels
  • 1 1/4 cups (6-ounce package) sweetened dried cranberries, coarsely chopped
  • 1 jar (2.5 ounces) or 1/2 cup crystallized ginger

Preparation
    1. LINE 8- or 9-inch-square baking pan with foil.
    2. COMBINE sugar and ground ginger in medium, heavy-duty saucepan. Add evaporated milk and butter. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes (to 234° F). Remove from heat.
    3. STIR in marshmallows, morsels, cranberries and crystallized ginger. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan; refrigerate until firm, about 1 1/2 hours. Lift from pan; remove foil. Cut into pieces.

Calories: 90g     Total Fat: 3g
Cholesterol: 5mg     Protein: 1g
Carbohydrates: 17g     Sodium: 15mg

Serves
Makes 49 pieces

SOURCE: Nestlé USA, Inc.



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