Kristin Chenoweth serves up her mom's pumpkin roll on Christmas. What dessert are you serving?
(Evan Agostini/AP Images for VH1)
Ok, so maybe she's not a fancy gourmet, but Broken Arrow native and singing superstar Kristin Chenoweth knows a thing or two about a pumpkin roll.
Or, rather her mom does.
Nevertheless, she offered a
festive recipe to
People magazine a while back, that's perfect for the holidays.
If you're still looking for a Christmas Eve or Christmas morning recipe, you're in luck.
And it also serves up a great conversation-starter.
Merry Christmas!
KRISTIN CHENOWETH'S PUMPKIN ROLL
Serves 10
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
Sift together:
¾ cup flour
1 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon
½ tsp. nutmeg
1 tsp. salt
1 cup finely chopped pecans
Filling:
1 cup powdered sugar
4 tbsp. margarine or butter
6 oz. cream cheese
½ tsp. vanilla
1. Preheat oven to 375.
Grease and flour 15- × 10- × 2-in. jelly roll pan. Line pan with wax paper.
2. Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice.
3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powdered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.
4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Re-roll (without towel), cover with plastic wrap and chill at least one hour.
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