Stake Temple Day:
Jordan River Temple
Friday, January 23rd
8:30pm chapel session
(6:20pm session to make the chapel meeting)
Priesthood Leadership Session
Saturday, January 24th, 4:00pm
Stake Conference Adult Session
Saturday, January 24th, 7:00pm
Stake Conference General Session
Sunday, January 25th, 10:00am
Monday, January 12, 2009
Saturday, January 3, 2009
Marva Mathis’ Pumpkin Rolls
Cake Ingredients:
· 3 eggs
· 1 cup sugar
· ¾ cup pumpkin
· 1 teaspoon lemon juice
· ¾ cup flour
· 1 teaspoon baking powder
· 2 teaspoon cinnamon (rounded)
· 1 teaspoon ginger (rounded)
· ½ teaspoon nutmeg (rounded)
· ½ teaspoon salt
· 1 cup nuts, chopped (optional)
Filling Ingredients:
· 1 cup powdered sugar
· 8 ounces cream cheese
· ¼ cup butter or margarine (soft)
· ½ teaspoon vanilla
Instructions:
Heat oven to 375 degrees. Combine eggs & sugar, beat well. Stir in pumpkin and lemon juice. Add dry ingredients and mix well.
Generously grease and flour a 15x10x1 inch jellyroll pan. (Or use parchment paper) Spread batter into pan. Sprinkle with nuts (optional). Bake for 14 minutes. Remove from oven and let set for two minutes.
Sprinkle cotton cloth or pillowcase (Not Terrycloth) with powdered sugar. Turn cake onto towel. Sprinkle cake with powdered sugar. Fold edges of towel over cake and starting at long side, roll towel and cake up together. Let set until cool.
Prepare filling. Mix filling ingredients together well. Unroll cake & spread with filling. Re-roll cake (without towel). Wrap in plastic wrap and then tin foil and freeze. Slice & serve cold. Makes approximately 25 slices.
Option: May also fill with softened ice cream for ice cream cake roll.
· 3 eggs
· 1 cup sugar
· ¾ cup pumpkin
· 1 teaspoon lemon juice
· ¾ cup flour
· 1 teaspoon baking powder
· 2 teaspoon cinnamon (rounded)
· 1 teaspoon ginger (rounded)
· ½ teaspoon nutmeg (rounded)
· ½ teaspoon salt
· 1 cup nuts, chopped (optional)
Filling Ingredients:
· 1 cup powdered sugar
· 8 ounces cream cheese
· ¼ cup butter or margarine (soft)
· ½ teaspoon vanilla
Instructions:
Heat oven to 375 degrees. Combine eggs & sugar, beat well. Stir in pumpkin and lemon juice. Add dry ingredients and mix well.
Generously grease and flour a 15x10x1 inch jellyroll pan. (Or use parchment paper) Spread batter into pan. Sprinkle with nuts (optional). Bake for 14 minutes. Remove from oven and let set for two minutes.
Sprinkle cotton cloth or pillowcase (Not Terrycloth) with powdered sugar. Turn cake onto towel. Sprinkle cake with powdered sugar. Fold edges of towel over cake and starting at long side, roll towel and cake up together. Let set until cool.
Prepare filling. Mix filling ingredients together well. Unroll cake & spread with filling. Re-roll cake (without towel). Wrap in plastic wrap and then tin foil and freeze. Slice & serve cold. Makes approximately 25 slices.
Option: May also fill with softened ice cream for ice cream cake roll.
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