Recipes – The Late Stork

I saw this cute and easy recipe idea floating around Facebook and Pinterest and decided to try it out ….. Oh my gooooodness. I’m in HEAVEN!

It’s so easy. Just 3 ingredients!

1. A can of apple pie filling

2. A can of crescent rolls

3. A bottle of caramel sauce

Unroll the crescent dough.

Place a spoonful of apple pie filling on the widest part of the crescent roll triangle.

Roll up, while pinching the sides together as you roll.

Then sprinkle with a little cinnamon and sugar.

Bake at 350 until golden brown.

Drizzle with caramel sauce, and enjoy!

Or add a scoop of vanilla ice cream to go with it!

Next, I think I’ll try cherry pie filling! With whip cream on top! You guys have to try this!

I made a pumpkin roll for Aaron, who has so patiently waited for it since Thanksgiving :)

I used Libby’s Pumpkin Roll Recipe.

Ingredients

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions

FOR CAKE:
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 powdered sugar.

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.

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.

FOR FILLING:
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.

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

Faith absolutely loves watching me in the kitchen. I show her everything I do.

I gave her a little bowl and her own set of measuring spoons to play with :)

*Click on a thumbnail to see a larger view!