The Sweet Magnolias Cookbook (44 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
SERVES 12
ICE CREAM
Remove ice cream from freezer, and let stand at room temperature 5â10 minutes. Stir in cinnamon. Return to freezer to firm up.
SAUCE
In a large, heavy saucepan, stir together brown sugar, corn syrup and butter. Cook over medium heat, stirring often, until butter and sugar are melted and the mixture is smooth.
Add whipping cream and vanilla. Increase heat to high, and bring to a boil. Continue to boil until caramel is somewhat reduced and reaches 225°F.
MAKES 2½ PINTS
Pumpkin Cake Roll
CAKE
3 eggs 1 cup sugar
¾ cup firmly packed canned pumpkin
¾ cup all-purpose flour
2 tablespoons finely minced crystallized ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
½ cup chopped pecans
Confectioners' sugar
FILLING
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
4 tablespoons butter, softened
1 teaspoon vanilla
CAKE
Preheat oven to 375°F.
Grease 15" Ã 10" Ã 1" jelly-roll pan. Line bottom with wax paper or parchment.
Using an electric mixer, beat eggs on high speed 5 minutes. Add sugar very gradually, beating until thick. Fold in pumpkin.
Combine all dry ingredients except pecans and sugar. Fold into batter.
Pour into pan, and spread evenly. Sprinkle with chopped pecans. Bake 12â15 minutes.
Sift confectioners' sugar liberally over a kitchen towel. Turn cake out onto towel. Carefully peel off parchment. Using a pizza wheel, trim away edges. Cool on rack 10 minutes.
Starting at one of the short sides, roll cake up, towel and all, while cake is still warm. Place seam-side down on cooling rack. Cool thoroughly.
FILLING
Combine all ingredients, and beat until light and fluffy. Carefully unroll cake. Spread with filling. Roll up, peeling away towel from cake as it rolls. Wrap roll securely in plastic wrap. Place seam-side down on tray. Refrigerate several hours or up to 3 days. Freezes well up to 1 month.
TO SERVE
Remove plastic wrap, and place seam-side down on serving platter. Sprinkle with confectioners' sugar. Serve with slightly sweetened whipped cream and a dusting of nutmeg, if desired.
SERVES 8â10
Chocolate Sugarplum Truffles
1½ cups heavy whipping cream
¼ cup high-quality cognac
2 (12-ounce) bags semisweet chocolate chips
½ cup coarsely chopped dried, sweetened cranberries
¼ cup finely chopped dried apricots
¼ cup dried currants
European-processed cocoa powder
In a microwave-safe dish, combine whipping cream and cognac. Heat just to a boil.
Remove from microwave, and stir in chocolate. Let stand 5 minutes.
Whisk until melted and smooth. Stir in dried fruits. Cool to room temperature.
Cover, and refrigerate until firm.
Shape into 1" balls, and roll in cocoa. Cover, and refrigerate up to 1 month.
MAKES ABOUT 4 DOZEN
Note: This recipe calls for you to roll the prepared truffle in cocoa powder. If you prefer your truffles to have a hard chocolate shell, you can freeze the truffles first, then dip the frozen truffles, one at a time, into melted chocolate. Let harden completely before storing airtight.
