Gettin' Ready

Today, we are baking all the desserts for our Annual Pumpkin Carvin'. Chris's Mom is here visiting us this week and she wanted to make apples dumplings. So, Chris and I peeled and cored the apples and she filled them with cinnamon and sugar, covered them with dough and made a carmel praline sauce to cook them in. I made two pumpkin rolls. Pumpkin roll is a family favorite and it is really quick and easy to make. Leter today, we will go pick out pumpkins and then go to Mom's house where we will carve them. By the end of the day we will have about 10 - 15 pumpkins carved. Below is the recipe for the pumpkin roll and some pictures of us getting it all done.

PUMPKIN ROLL

3 eggs
2/3 C pumpkin
1 C sugar
1 t salt
1 t baking soda
½ t ground cinnamon
¾ C flour

Preheat oven to 375. Cut waxed paper to fit a 10X15-inch jellyroll pan. Spray pan and paper with Pam.

Mix eggs, pumpkin and sugar. Add salt, soda, cinnamon and flour. Mix well and spread in prepared pan. Bake 10 to 12 minutes. Be sure center of cake is done. Let cool in pan 10 minutes. Sprinkle clean towel heavily with confectioner’s sugar. Turn cake out onto towel and roll; cool about 20 minutes.

Filling
1 pkg. (8 oz.) cream cheese
2 T margarine
1 t vanilla
1 C confectioners sugar
½ C toasted chopped pecans.
Whip cream cheese, margarine and vanilla until smooth. Add sugar, mixing well after each addition. Stir in pecans.
Unroll pumpkin roll and spread with filling; re-roll and refrigerate. Slice and serve.