Hello *cough* *sneeze* Excuse me while I clear away some of the dust hereabouts. I am here because some of you may remember this post about kitchen disasters and I believe I promised to keep you updated on future attempts.
It's a few days late to report but for Thanksgiving I braved another try at making pumpkin rolls. In fact I upped the stakes a bit. I decided to vegan-ize it. That's right. I decided to take a beloved family recipe that I could not hereto conquer and eliminate the eggs and dairy.
Is anyone biting their fingernails yet? I know I was. To make matters worse I didn't have time to make it until the day of. No room for mistakes.
I was half convinced my late aunt (featured above) would haunt me for destroying her recipe.
But I had made the decision. I was going to try.
I mixed up:
2/3 cup pumpkin
1 cups sugar
Egg substitute for 3 eggs (Not to promote brand names but because there is a big difference between the way different kinds work, I used Ener G)
Baking soda because egg substitute doesn't rise well. I didn't really measure how much I used. I just sprinkled until it looked right.
A sprinkling of cinnamon
A sprinkling of ginger
A sprinkling of nutmeg
and poured it onto a greased cookie sheet. I sprinkled chopped walnuts on top (the recipe said 1/2 cup but, again, I just did it by feel)
I placed the pan in the oven at 350 degrees for 15 minutes.
While it cooked. I mixed up the frosting:
Vegan cream cheese (most vegan cheeses are . . . less than adequate but as a cream it works)
Dairy free butter spread (a lot of margarines are already dairy free)
How much of everything? I have no idea. By this time I was just going with my instincts. I didn't measure any of it.
When the bread was finished I took it off the pan. It *gasp* didn't stick. I spread the frosting, rolled it up and . . .
Things I learned:
Trust my instincts
Even baking isn't an exact formula
Be myself (vegan-ized and all)
A tradition can be preserved and given new life at the same time