Holiday Mart Bake Shop Recipes

Cream Cheese Braids and Pumpkin Cake Rolls are Bakeshop favorites. Here are the recipes in case you are attending a workshop or want to try on your own at home.

Cream Cheese Braids

1 cup sour cream
2 packages dry yeast
1⁄2 cup sugar
1⁄2 cup warm water
1 tsp. salt
2 eggs, beaten
1⁄2 cup melted butter
4 cups all-purpose flour

Heat sour cream over low heat; stir in sugar, salt and butter; cool to lukewarm.

Sprinkle yeast over warm water in a large bowl, stirring until yeast dissolves. Add sour cream mixture, eggs, and flour; mix well. Cover tightly and refrigerate overnight. The next day, divide dough in to 4 equals parts. On a well-floured board, roll out each part in to a 12x 8 inch rectangle. Spread 1⁄4 of cream cheese filling on each rectangle. Roll up jellyroll fashion, beginning at long sides. Pinch edges under.

Place each roll seam down on greased baking sheets. Slit each roll at 2-inch intervals about 2/3 of the way through dough to resemble a braid. Cover and let rise in a warm place until doubled. Bake @ 375 degrees for 12 to 15 minutes. Spread with glaze while warm.  Yields 4 loaves.

Cream Cheese Filling:

2 8-oz. packages cream cheese      
1 egg, beaten
3⁄4 cup sugar                            
1/8 tsp. salt
2 tsp. vanilla

Combine cream cheese, sugar, and salt in a small mixing bowl.  Add egg and vanilla; mix well.

Glaze:

2 cups powdered sugar       
2 tsp vanilla
4 T. milk

Combine all ingredients in a small bowl; mix well.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
1 cup chopped pecans
¾ cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon nutmeg
1 teaspoon ginger
½ teaspoon salt

Beat eggs on high speed with mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin, and lemon juice. Stir together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Fold into pumpkin mixture.  Spread unto greased and floured 15”x10” pan(jelly roll pan). Top with finely chopped pecans. Bake at 375 degrees for 15 minutes. Turn out onto towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll. Spread filling over unrolled cake.

Filling:

1 cup powdered sugar
2 3-ounce packages cream cheese
4 tablespoons butter
½ teaspoon vanilla

Combine ingredients and beat until smooth.  Spread over cooled cake.  Roll up jelly roll fashion.  Chill.  Serves 8