Sunday, October 17, 2010

Pumpkin Squares and Pumpkin Rolls

Pumpkin Rolls

3 eggs 2 tsp. cinnamon
1 cup sugar 1 tsp. ginger
1 tsp. lemon juice 1 tsp. nutmeg
2/3 cup pumpkin 1 tsp. baking powder
3/4 cup flour 1/2 tsp. salt

Mix all dry ingredients in a bowl and set aside. In another bowl beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in lemon juice. Fold in pumpkin. Gently fold in dry ingredients (gradually). Pour into generously greased 15 X 11 X 1 inch pan. Sprinkle lightly with chopped nuts. Bake at 375 for 15 minutes. Double turn onto kitchen towel sprinkled with powdered sugar. Roll in towel. Let cool. Unroll towel and spread filling. Re-roll and refrigerate or freeze until serving day.

1 cup powdered sugar
1-8oz. package cream cheese (softened)
4 T. butter
1/2 tsp. vanilla

Combine all ingredients and beat until smooth, soft and easy to spread.

Itching for what you want doesn't do much good;
you've got to scratch for it.

Pumpkin Squares

4 eggs 2 tsp. baking powder
2 cups sugar 1 tsp. baking soda
1 cup oil 2 tsp. cinnamon
2 cups pumpkin 1 tsp. salt
2 cups flour 1 cup chopped nuts (Optional)

Beat eggs, add sugar, oil and pumpkin. Sift together dry ingredients and add to egg mixture. Stir in nuts. Lightly oil two 9X13 pans and divide mixture between them. Bake at 350, 30-40 minutes. Can also be cooked in sheet cake pan for 18-25 minutes.

Cream Cheese Frosting: Beat the following ingredients together until smooth

8 oz. cream cheese 1 or 2tsp. vanilla
1/2 c. butter 2 c. powdered sugar
a dash of salt

Blessed is the person who is too busy to worry
in the daytime and too tired at night.