Pumpking rolls?!
Answers: I want to make pumpkin rolls for Thanksgiving, Can I make them now and freeze them? Are there any types of cookies (sweets) that can be baked and frozen also? How long can they stay frozen and how to de thaw them. The reason I ask is my husband is coming home in 10 days after being in Iraq for 15 months and I want to do as much holiday baking I can now, so that way I can spend my time relaxing and enjoying him.
Pumpkin Crescent Rolls Prep: 20 minutes
Bake: 9 minutes
Ingredients
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup canned pumpkin
3 tablespoons cooking oil
2 tablespoons brown sugar
2 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
Directions
1. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
2. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball.
3. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly.
4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree F. oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls.
Make-Ahead Tip: Prepare, bake, and cool rolls. Freeze in a freezer container or bag up to 1 month. Wrap frozen rolls in foil and thaw at room temperature for 2 hours; reheat in a 375 degree F. oven for 3 to 5 minutes.
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Spiced Pumpkin Praline Roll
This is a dessert and a very tasty one. My son who is a Marine loves it
Prep Time:25 min
Start to Finish:1 hr 5 min
Makes:10 servings
3 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 box Betty Crocker? SuperMoist? yellow cake mix (1 cup)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
About 2 tablespoons powdered sugar
1/2 package (8-oz size) cream cheese, softened
1/2 cup packed brown sugar
1 cup whipping cream
1/4 cup chopped pecans, toasted
1. Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with foil or waxed paper; grease or spray foil or waxed paper.
2. In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored. Beat in pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
3. Bake 11 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
4. In medium bowl, beat cream cheese and brown sugar with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans. Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refrigerator.
You can freeze just about any cookies, and bread dough. Thaw the bread dough before baking.
Any to your husband, we thank him for his efforts and you for your patience. God bless you both. Happy homecoming
yes you can make them now and freeze. I wrap mine first in saran wrap, then in heavy duty foil. I have had them keep and taste just made for a year. I prefer to slice mine while they are still partly frozen, but they thaw fast. enjoy the holidays with your hubby, and tell him thanks!