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5 Killer Recipes from Josi Kilpack’s Culinary Mysteries

Josie S. Kilpack's Favorite Killer Recipes

Pumpkin Roll

From Pumpkin Roll

3 eggs

1 cup granulated sugar

1 cup canned pumpkin

1 teaspoon baking powder

1 cup all-purpose flour

½ teaspoon salt

½ teaspoon ground nutmeg

1 teaspoon ground ginger

2 teaspoons ground cinnamon

Filling

1 (8 oz.) package cream cheese, softened

¼ cup butter, softened

1 cup powdered sugar

½ teaspoon vanilla

Preheat oven to 350° F. Grease an 11×15-inch jelly roll pan and line bottom with parchment paper, wax paper, or silicone baking mat. Beat eggs in medium mixing bowl. Add sugar; mix well. Add pumpkin; mix well. Add remaining ingredients; mix well. Pour batter into prepared jelly roll pan (mixture will be thick). Smooth out as evenly as possible. Bake 20 minutes.

While cake is baking, spread out large dish towel on counter. Sprinkle with ¼ cup powdered sugar. After removing cake from oven, immediately turn cake out onto the sugar-coated towel. Remove parchment, wax paper, or silicone mat from bottom of cake. Roll cake and towel up together the long way. Put towel-rolled cake on a cooling rack and let cool at least 30 minutes.

While cake is cooling, make filling by beating cream cheese until smooth. Add butter and beat until smooth. Add powdered sugar and vanilla. Mix well. When cake has cooled at least 30 minutes, carefully unroll it from the towel. (It’s okay if it cracks.) Spread with room-temperature cream cheese filling. Re-roll cake without the towel. Put cake on platter and cover. Refrigerate until serving—at least 1 hour, though 3 hours is best. Cake freezes well for up to 2 months when wrapped tightly in foil. Serve chilled or frozen. Makes 14 servings.

Get these and other delicious recipes in Josi Kilpack’s culinary mystery cookbook compilation,Sadie’s Little Black Recipe Book, available at Deseret Book stores and deseretbook.com.

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