Pumpkin roll

Beat 3 eggs for 5 minutes. Gradually add 1 cup sugar. Stir in 2/3 cup pumpkin and 1 tsp lemon juice.

Add:
3/4 c. Flour
2tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Baking powder
1 tsp. Ginger
1/2 tsp. Salt

Line cookie sheet with waxed paper. Pour onto waxed paper and bake @ 375 for 13 minutes. Powder sugar a dish towel (a sifter works great) and turn cookie sheet over on towel. Peel off paper and powder sugar other side of roll. Roll up long ways in towel and let cool. When cool, unroll and spread with filling. Roll up again without the towel. Cover with waxed paper and plastic wrap and refrigerate. Can be frozen also.

Filling:

1 cup powdered sugar
6 oz. cream cheese (softened)
4 Tbsp. margarine or butter (softened)
1/2 tsp. Vanilla

This is an all time family favorite! I got this recipe from a good friend of mine, Kathy Karren. We have been making it for years!

Note: I always make 3 rolls when I make them. Still mix the batter one at a time but for the filling, I use:
3 8 oz cream cheese
2 squares of butter or margarine
4 cups of powdered sugar
2 tsp. Vanilla

 This makes a little more filling than the original recipe but we like more filling 😊. Enjoy!

Fresh Strawberry Yogurt Bundt Cake

For the Cake:

1 cup (2 sticks) butter, softened
2 cups granulated sugar
3 large eggs
2 tablespoons lemon juice
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced


For the Glaze:


1 tablespoon lemon juice
1 cup powdered sugar

Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Lower the oven temperature to 325 degrees F and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15-20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Pumpkin Chocolate Chip Bread (Muffins)

From Chelsey's mom:
3 1/2 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each of cinnamon, nutmeg & cloves
1 1/2 c. each of brown sugar & white sugar
1 c. oil
2 c. canned pumpkin
4 eggs
Chocolate chips, nuts, raisins (optional)

Mix sugar and oil.  Add eggs and pumpkin.  Add dry ingredients and chocolate chips.

Bake at 350 for 50-60 minutes in greased & floured pans.

This makes 3 regular size loaves. You could make smaller loaves.  They would bake for about 30 minutes.  Muffins would bake for about 15 minutes.

Chelsey's mom made these for Lucas' baby blessing.  They taste like Great Harvest Pumpkin Chocolate Chip Bread.  YUM!!  Thanks so much for sharing!!