Using and reusing the innards....

....er, of a pumpkin, folks. I love Thanksgiving, and I love fall recipes that call for pumpkin puree, but I'm often frustrated with the fact that it often means not using up a full can from the supermarket, or alternatively, a full batch from a REAL pumpkin. For Thanksgiving I made a pumpkin roll that actually rocked, but I had a lot of pumpkin left over. I AM NOT A BIG FAN OF WASTING FOOD. So pumpkin bread it is!! The following is a recipe for Paula Deen's Pumpkin Roll and a less celebrity driven Pumpkin Bread that tastes like heaven. Enjoy!!




From foodnetwork.com, courtesy of Paula Deen

Pumpkin Roll Cake
Please note: I didn't use the caramel sauce. It wasn't really necessary.

* 3/4 cup cake flour
* 1 1/2 teaspoons ground cinnamon
* 1 1/4 teaspoons ground ginger
* 3/4 teaspoon ground allspice
* 6 large eggs, separated
* 1/3 cup granulated sugar
* 1/3 cup golden brown sugar, packed
* 2/3 cup canned pumpkin, packed
* 1/8 teaspoon salt
* Powdered sugar

Filling:

* 1 teaspoon unflavored gelatin
* 2 tablespoons dark rum
* 1 cup whipping cream, chilled
* 3 tablespoons powdered sugar
* 6 tablespoons plus 1/2 cup English toffee pieces for garnish
* Additional powdered sugar, for garnish
* 1 1/2 cups purchased caramel sauce, warmed, for garnish

Directions

For the cake: Preheat the oven to 375 degrees F.

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter.

Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.






Pumpkin Bread, adapted from this recipe

* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 2 1/2 teaspoons baking powder
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground nutmeg
* 1/3 cup vegetable oil
* 3/4 cup brown sugar
* 2 eggs
* 1/2 cup raisins
* 1/3 cup orange juice
* 1 cup pumpkin puree

My topping:
2 tbl. brown sugar
1 tbl butter, softened
1 teaspoon finely chopped pecans
Instructions: um, mix???

1. Mix together flour, salt, baking soda, baking powder, allspice and nutmeg. In a large bowl, beat together vegetable oil, brown sugar, eggs, orange juice and pumpkin. Stir flour mixture into pumpkin mixture until just combined. Pour batter into prepared loaf pan.
2. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.