One of the things I love about the fall is that there are always plenty of delicious recipes that use pumpkin as an ingredient. This roll is a delicious change from the traditional pumpkin pie dessert and is definitely worth the work.
ARE YOU PREPARED? ACPM, LLC prides itself on managing safe, prepared communities. We are in the process of implementing an Emergency Preparedness Plan, which prepares our management to deal with any type of disaster/ emergency that could occur on this property. One of the best ways to ensure we are prepared, is to help you be prepared, so for the next few months, each newsletter will be providing you with tips and / or articles on how you can prepare for an emergency. The phrase, “Be prepared, not scared”, is how we all need to approach emergency preparedness. Do you have a first aid kit? Do you know how to do CPR? Do you have flashlights with batteries readily available? Do you have a supply of water and non-perishable food items set aside? These are all things to consider when preparing an emergency plan. The first thing to discuss with members of your household is what disasters are possible where you live, and what you can do to prepare for each of them. Remember: Be Prepared, not scared.
Ingredients:
3 eggs 1 cup white sugar ½ cup canned pumpkin 1 tsp. lemon juice ¾ cup all-purpose flour 2 tsp. ground cinnamon 1 tsp. baking powder ½ tsp. salt ¼ tsp. ground nutmeg 1 cup chopped walnuts
6 ounces cream cheese, softened 1 cup confectioner’s sugar ¼ cup butter, softened ½ tsp. vanilla extract
Directions:
Preheat oven to 375 degrees F In mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg: fold into the pumpkin mixture. Grease a 15 x 10 x 1 inch baking pan and line with waxed paper. Grease and flour the paper. Spread batter into the pan: Sprinkle with walnuts. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn cake out onto a linen towel dusted with confectioner’s sugar. Peel off paper and roll cake up in the towel starting with the short end. Cool. Meanwhile in a mixing bowl, beat cream cheese, 1 cup confectioner’s sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioner’s sugar if desired.
So Thankful For… Looking for an activity to do with family at the Thanksgiving dinner table? Try making a “Thankful Pumpkin”. Pass a smaller sized pumpkin around the table and each person writes on the pumpkin something they are thankful for with a permanent marker. Continue to pass it around several times, with each person reading what they have added as they write it down. This is a great way for each person to express the things they are grateful for, as well as to remind us all of how much we have to be thankful for this Thanksgiving holiday.
Gramercy Leasing Office will be
November Leasing Office Closures Nov. 12 – Wednesday 11 am – 6 pm Nov. 27– Thursday Thanksgiving Nov. 28 – Friday - All Day Nov. 29 – Saturday - All Day
Justin’s Pick Thanksgiving is a time of togetherness as well as giving thanks for all the good in our lives. That togetherness often happens around a dinner table. Here is a roasted turkey recipe that is simple and delicious. Every cook swears by one method or recipe for roasting a turkey, but tricky techniques, fussy brines, and fancy rubs aside, only two things matter: crispy skin and juicy, flavorful meat. This basic method gives you both without any special pans or weird ingredients. Just rub the bird with oil, salt, and pepper, add a few aromatics, roast a short time on high heat and then finish on low. • One whole turkey (neck and giblets removed from cavity) • Olive oil • Kosher salt • Freshly ground black pepper • 1 medium lemon (thinly sliced), optional • Fresh herbs, such as parsley, rosemary, or thyme (optional) 1. 2. 3.
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Heat the oven to 425 F and arrange a rack in the middle of the oven. Place the turkey on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. Drizzle the oil on the turkey and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the turkey breast-side up in a large frying pan or cast iron skillet. Roast turkey in the oven for 15 minutes. Reduce the temperature to 375 F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (not touching the bone) registers 165 F, about 50 minutes to an hour more (for every 4 – 5 lbs). Remove turkey from the oven and place on a cutting board. Let it rest about 15 – 20 minutes before carving. Happy Thanksgiving to all!