*Pumpkin Roll*
More fun than the traditional pumpkin bread
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. vanilla extract
1 tsp. soda
1 tsp. cinnamon
3/4 c. plain flour
1/2 c. pecans, chopped fine
Beat eggs until thick and lemon color. Add sugar, pumpkin and vanilla. Add flour, soda and cinnamon. Line pan with wax paper. Pour in pan and sprinkle nuts on top. Bake at 375 degrees for 10 to 15 minutes.
--FILLING:--
1 (8 oz.) pkg. Philadelphia cream
cheese
2 tbsp. good butter
1 c. powdered sugar
1 tsp. vanilla
After roll has cooled, take roll out of pan and let fall on a cloth or towel. Sprinkle with powdered sugar. Add filling on top and roll. Leave in towel until set. The pecan side of roll should be to the inside with the filling.
*Pumpkin Bar Cookies*
A special treat for brown baggers
4 eggs
1 2/3 c. sugar
1 c. oil
16 oz. can pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
3 oz. cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla
2 c. powdered sugar
In mixer bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly. Spread batter in greased and floured 9x13 pan. Bake in 350 degree oven for about 40 minutes. Remove from oven and allow to cool. Cream together cream cheese and butter. Stir in vanilla. Add confectioners' sugar, a little at a time, beat until smooth. Spread on cooled cookies. Cut into small bars.
*Pumpkin Dip*
Sweet and a little unusual ? serve with cookies
4 c. powdered sugar
1 (30 oz.) can pumpkin filling
1 tsp. ground ginger
2 (8 oz.) pkg. cream cheese, softened
2 tsp. ground cinnamon
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with gingersnaps. Yield: 7 cups.
*Roasted Pumpkin Seeds*
Some of my kids like the seeds better than the squash
2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 tbsp. salt
Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown). Enjoy.
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