by Elaine Barrett
With Thanksgiving being just a few days away, it’s time to make the final preparations for the “bird” and all the trimmings. Dessert is an important part of any big meal like most of us will be enjoying this week. Pumpkin pie, sweet potato pie and pecal pie are all favorites but if you have the time, there are a couple of other choices that are just as enjoyable!
Plantation Pumpkin Roll
3/4 cup sugar
1/4 cup packed brown sugar
1 cup cooked mashed pumpkin ( you can use canned pumpkin but not pie filling)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sale
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup finely chopped pecans
Preheat oven to 375. Combine eggs and sugars; beat until smooth at high speed with electric mixer. Add pumpkin and mix well.
In another bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Stir well. Add to the pumpkin mixture; blend until smooth.
Pour into a greased and floured 15 X 10 inch jelly roll pan. Batter will be thin. Sprinkle with nuts. Bake 12 to 15 minutes.
Loosen edges and turn out onto a towel sprinkled with confectioners sugar. Roll cake layer in towel.
1 1/4 cups powdered sugar
1 8oz package of cream cheese
1/4 cup butter
1 teaspoon vanilla
Mix all ingredients together until smooth.
Unroll cake and spread with filling. Re-roll again. This results in a log shaped cake. Refrigerate until ready to serve. Slice log into 1 inch slices resulting in a beautiful pinwheel shape.
This also will keep in the freezer. Wrap first in wax paper and then aluminum foil, making sure it’s wrapped tightly. Thaw in the regerator for about an hour or more before serving.
Mrs. Barrett’s Date Nut Cake
1 pound of pecans (4 cups)
2 1/2 pounds of dates (2 boxes)
4 eggs, separated
1 cup cake flour
1 cup sugar
2 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon salt
Cut dates long ways into 3 or 4 pieces. Mix flour, baking powder and salt. Sift over dates; flour dates well. Add nuts; sift in sugar. Beat egg yokes; add vanilla. Mix eggs/vanilla mixture into date/nut mixture. Beat egg whites until stiff and add to mixture.
Cook in a loaf pan lined with a brown paper bag or parchment paper’; grease well/ Bake at 250 for 1 1/2 hours.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.