PUMPKIN ROLL

Okay, Mel - this one's for you....


Cake ingredients:
3 eggs
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c flour
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger

Cream cheese filling:
8 oz cream cheese
1 c powdered sugar
4 TBS butter
1/2 tsp vanilla

Chopped walnuts

Beat eggs on high speed for 3 minutes. Add sugar & beat 1 1/2 minutes longer.
Add the rest of cake ingredients & mix well.

Spread onto greased & floured baking sheet.

Bake 10-15 min. at 375*

Immediately out of oven, dump cake onto damp cheesecloth (or dishtowel). Sprinkle with powdered sugar. Roll cake up with cloth & cool.

In small bowl combine cream cheese, sugar, butter & vanilla. Mix until smooth.

When cake is cool, unroll & spread with cream cheese mixture. Top with chopped nuts. Re-roll cake without cloth & put in freezer until ready to serve.
Keep cold.

PUMPKIN SHAKE

Ingredients:

1/2 of 48-56 oz carton of vanilla ice cream (butter pecan also works great)

2/3 c canned pumpkin

1 tsp cinnamon

dash of nutmeg

2 TBS brown sugar

1/4-1/2 c milk or half & half

3-5 ice cubes (optional)

heavy whipping cream or Cool Whip

caramelized walnuts or pecans

In blender, add ice cream, milk, pumpkin, sugar & spices - blend until smooth. If you want a thicker texture, you can add the ice cubes & continue to puree (optional). Once the mixture is smooth, pour in a cup, top with whip cream, walnuts/pecans and another dash of cinnamon.

PUMPKIN CHOCOLATE CHIP BREAD

Ingredients:

2 1/2 c white flour

1 c whole wheat flour

3 c sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 (15 oz) can pumpkin puree (not pie filling)

1 c canola or veg oil

4 lg eggs

2/3 c water

1 c semi-sweet choc chips

Preheat oven to 350*. Grease 2 9x5" loaf pans or 3 8x4" loaf pans.

In large bowl, mix flours, sugar, soda, cinnamon, nutmeg & salt together. Set aside.

In med bowl, whisk together pumpkin, oil, eggs and 2/3 c water until well combined and stir into dry ingredients, just until moistened and no dry streaks remain. Stir in choc chips. Pour batter into pans.

Bake 60-70 min or until toothpick comes out clean. Remove from oven & let sit for 10-15 min. Turn bread out onto a wire rack to cool completely.

*This bread freezes beautifully. After cooling, wrap bread in layer of plastic wrap & then a layer of aluminum foil. Freeze up to 2 months.