Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

Sheet cake:

3 eggs beaten

1 C. sugar (add gradually)

1 C. pumpkin

1 C. flour

1 tsp. lemon juice

1 tsp. baking pwdr.

1 tsp. ginger

½ tsp. nutmeg

½ tsp. salt

1-2 tsp. cinnamon

Mix eggs and sugar well. Add the rest of the ingredients.

Pour in a greased and floured cookie sheet. Sprinkle with

chopped nuts (opt.) Bake 375 degrees for 15 min. Cool.

Filling:

1 C. powdered sugar

8 oz. pkg. of cream cheese

4 TB butter or marg.

½ tsp. vanilla

Cream together, spread on cooled cake. Loosen edges from

pan and roll. Chill in the refrigerator before cutting

Submitted By: Sarah Smyth

Pumpkin Roll

PUMPKIN ROLL

¾ c Flour
1 tsp Baking pwd
2 tsp Cinnamon
1 tsp Ginger
3 Eggs
1 c Sugar
2/3 c Pumpkin
1 tsp Lemon juice

Beat eggs, sugar, lemon juice and pumpkin together. Add dry ingredients and mix.
Spray baking sheet then line with parchment or waxed paper, spray it also.
Pour batter on baking sheet. Sprinkle with nuts, if desired. Bake at 375° for 15 minutes.
While baking prepare a woven, not terry, dish cloth by sprinkle generously with powdered sugar.
Remove cake from oven and immediately turn out on dish cloth; roll up and allow to cool on cooling rack. When cool unroll and spread on the filling (recipe follows), re-roll and serve.

FILLING
1 c Powdered sugar
8 oz Cream cheese, softened
4 Tbsp Butter or margarine
½ tsp Vanilla

Beat filling ingredients together until smooth, spread on cake.

Submitted by: Karen Tucker

Nine-Grain Pumpkin Pecan Waffles

This recipe comes from the Yardley Bed and Breakfast in Manti, Utah. After staying there for a wedding last year, we finally worked up the courage to ask for this recipe as we were preparing to leave..."Oh Sure, It's on our website." SCORE! We often substitute the nuts for mini chocolate chips.

Nine-Grain Pumpkin Pecan Waffles

Separate 3 eggs

Blend in blender:

• 1 1/2 cups buttermilk
• 1/4 cup oil
• 3 egg yolks
• 1/4 cup cooked pumpkin

Mix together:

• 1 1/2 cups of flour mix*
• 1 Tbsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves

Beat the 3 egg whites to soft peaks (do not over beat - should slide out of the bowl, instead of stiff peaks) and fold them into the above mixture. Pour onto hot, greased waffle iron and sprinkle with raw chopped pecans.

* if you have a flour mill, grind 1 cup white or red wheat + 1/2 cup of nine-grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 9-grain mix, which you can purchase at your local health food store.

Submitted by: Nanette Hill

Pumpkin Sheet Cake

Pumpkin Sheet Cake

2 cups pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamin
1/2 tsp salt

Frosting

1 pkg (3 oz) cream cheese, softened
5 TBS butter or margarine, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3 to 4 tsp milk
chopped nuts (optional)

In mixing bowl, beat pumpkin, sugar, and oil. Add eggs; mix well. Combine flour, baking soda, cinnamin and salt; add to pumpkin mixture and beat until well blended. Pour into greased sheet cake pan. Bake at 350 degrees fro 25 to 30 minutes or until cake tests done. (Do not overbake) Cool. For frosting, beat cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with chopped nuts. (optional)

submitted by: Nanette Hill