Tag Archives: dessert

Zucchini Pie

Zucchini PieThe legend of the multiplying zucchini is everywhere… don’t leave your door unlocked in summer, or you will find boxes of zucchini piled high! 😉
Well, if that’s the case for you – I have a recipe that will make you want more!

Zucchini pie.

Yep.

OK, it’s basically pumpkin pie, but who cares? Zucchini needs used, and here’s a good way to use it!

First, you wash the zucchini, and cut it into chunks. Big chunks are fine. If there’s big seeds, maybe scrape ’em into the trash. No need to peel.
Then you plop them in a big ‘ole kettle, and put some water with ’em, and let ’em cook till tender.
Drain off the water, dump ’em in a blender, and give ’em a whirl. Actually, give ’em several whirls – you really want the puree smooth.
Then it’s ready to use.

I hope you enjoy this recipe! It is my favorite way of using zucchini, and my family’s favorite way of eating it! :)

Zucchini pie

Zucchini Pie
 
Prep time
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Author:
Serves: 8 pieces
Ingredients
  • 1 pie crust, unbaked
  • 1 cup zucchini puree
  • 1¼ cup milk
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. cinnamon
  • 1 TBS flour
  • ¼ tsp. cloves (optional)
  • ¼ tsp. nutmeg (optional)
Instructions
  1. Place all ingredients into a blender and blend well.
  2. Pour into a 9 inch pie shell.
  3. Bake at 350* for 1 hour.

 

Delicious Pumpkin Roll

 

 

pumpkin roll

One of my favorite desserts has always been pumpkin rolls! Of course, anything with pumpkin in it has the potential to be a winner with me. Yum.

My sister recently asked me if I could give her the recipe for mom’s pumpkin roll. So I thought maybe you would enjoy seeing how it’s done as well. It really isn’t as intimidating as it looks. (OK – it really is intimidating, but it shouldn’t be. Because – once you get past all the instructions, it’s worth every minute!)  :-)

So I will make it as simple as possible.

Mix your batter. Pour into a pan.

pumpkin rollIf you use parchment paper – it makes it easy to remove from the pan. Or just grease the pan good.IMG_2287

Bake 15 minutes, or till a toothpick comes out clean. It is a very thin cake, so it doesn’t take long.

IMG_2289If you use parchment paper, just remove from pan and roll while warm.

If you don’t use parchment paper, you can sprinkle a clean dish towel with a generous amount of powdered sugar, and turn the cake out onto it.IMG_2290 IMG_2291 Carefully roll up and allow to cool several hours in the rolled position.IMG_2292 Mix your filling.IMG_2293 IMG_2294 Spread the filling over the cake – leaving an inch or so at the ends.IMG_2316 Carefully roll back up…IMG_2317 IMG_2319 The edge is ugly, so just cut a slice off, so the center in all its’ deliciousness shows!IMG_2320 Yummy. I actually made two – because I am feeding some hungry cowboys today. Personally – I think doubling the filling would be wise – but then again, perhaps that is why I have a few extra pounds around my waist?! 😉 IMG_2324

Delicious Pumpkin Roll
 
Prep time
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Delicious pumpkin cake roll with cream cheese filling.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • 1 tsp lemon juice
  • ¾ cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice (opt)
  • ½ tsp salt
  • filling:
  • 1 cup powdered sugar
  • 4 TBL butter
  • 8 oz cream cheese
  • ½ tsp vanilla
Instructions
  1. Beat eggs well.
  2. Gradually add sugar.
  3. Add pumpkin and lemon juice.
  4. Add dry ingredients and stir.
  5. Spread on a greased and floured sheet pan.(15"X10")
  6. Bake at 375 for 15 minutes.
  7. Turn out onto a towel sprinkled with powdered sugar.
  8. Roll up in towel and cool.
  9. (Alternate way is to just use parchment paper and roll in it.)
  10. Beat filling ingredients together till smooth.
  11. Unroll cake - spread with filling.
  12. Roll back up and chill.
  13. Slice and serve.
Nutrition Information
Serving size: 1 slice