HAPPY THANKSGIVING! A Thanksgiving Poem & Recipe For You

THANKSGIVING

We walk on starry fields of white

And do not see the daisies;

For blessings common in our sight

We rarely offer praises.

We sigh for some supreme delight

To crown our lives with splendor,

And quite ignore our daily store

Of pleasures sweet and tender.

Our cares are bold and push their way

Upon our thought and feeling.

They hang about us all the day,

Our time from pleasure stealing.

So unobtrusive many a joy

We pass by and forget it,

But worry strives to own our lives

And conquers if we let it.

There's not a day in all the year

But holds some hidden pleasure,

And looking back, joys oft appear

To brim the pasts wide measure.

But blessings are like friends, I hold,

Who love and labor near us.

We ought to raise our notes of praise

While living hearts can hear us.

Full many a blessing wears the guise

Of worry or of trouble.

Farseeing is the soul and wise

Who knows the mask is double.

But he who has the faith and strength

To thank his God for sorrow

Has found a joy without alloy

To gladden every morrow.

We ought to make the moments notes

Of happy, glad Thanksgiving;

The hours and days a silent phrase

Of music we are living.

And so the theme should swell and grow

As weeks and months pass o'er us,

And rise sublime at this good time,

A grand Thanksgiving chorus.

~Ella Wheeler Wilcox~

PUMPKIN ROLL CAKE

Ingredients
 
CAKE:
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar

FILLING
1 teaspoon unflavored gelatin

2 tablespoons dark rum
1 cup whipping cream, chilled
3 tablespoons powdered sugar
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish

DIRECTIONS

For the cake: Preheat the oven to 375 degrees F.

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

1. Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

2. Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

3. For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

4. To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.

5. Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

ENJOY!!