Thanksgiving Memorable Recipes from Sumner College’s Team

Thanksgiving is a time to show gratitude for friends, family and business associates. This year, the Sumner College team is sharing a few delicious, must-have, holiday recipes for you to enjoy.

Victoria’s Pumpkin Roll

Step 1

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.

Step 2

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Step 3

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Step 4

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Step 5

Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 

Debby’s Honey Ginger Glazed Carrots

1 lb carrots

1 tsp diced fresh ginger

1 tbs sugar

1 tbs honey

2 tbs butter

1/2 tsp salt

1/4 tsp white pepper

1/4 cup chicken stock

1 tbs chopped parsley

Peel carrots with a potato peeler. cut into thin slices or on a bias in 1/8 ” thick slices. Place butter, chicken stock, honey, sugar, salt and pepper into a saucepan. Melt completely and add carrots and cook on high heat with lid removed so excess moisture can evaporate. When liquid has evaporated, carrots should be done and very tender. The remaining liquid will be cooked into a syrup. This syrup will glaze carrots very nicely. A little chopped parsley completes the dish.