EIGHTY AND LOVING IT! #11

Fall has not arrived in Western Kentucky yet. I keep watching our maple trees for the leaves to change, but so far I have seen none. This should be our last warm week. The temperature will start dropping soon, and I am ready for it. I love football games when the weather is cool.

I\’m already thinking about fall food. My favorites are Pumpkin Roll and Pumpkin Pie. I usually reserve the pie for Thanksgiving, but I will start making the Pumpkin Roll soon. I would have already made one, but I forgot to get pumpkin at the grocery store. I\’d like to share these recipes with you. It\’s the same recipe on the back a can of Libby pumpkin. These are my go-to recipes.

FAMOUS PUNPKIN PIE

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can Libby\’s 100% Pure Pumpkin (15 0z. can)

1 can (12 fl. oz. can) evaporated milk

1 unbaked pie shell, deep dish is better

Mis Sugar, salt, cinnamon, ginger, and cloves. In a large bowl, beat eggs, add pumpkin, sugar, salt, spices and mix well. Gradually add evaporated milk.

Pour into pie shell and put in an oven heated to 423 degrees for 15 minutes. Turn heat to 350 degrees for 40-50 minutes. Cool for two hours. Refrigerate if you are not serving it today. Do not freeze. I substitute the cinnamon, ginger, and cloves with Pumpkin Pie Space.

PUMPKIN ROLL

Cake:

Powdered sugar

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

1 can LIBBY\’S Pure Pumpkin

1 cup chopped walnuts, optional

FILLING

1 8 oz. package if cream cheese , softened

1 cup powdered sugar, sifted

6 tablespoons softened butter

1 teaspoon vanilla

Powdered Sugar

Cake: Preheat oven to 375 degrees. Grease a 15\”x10\” jelly roll pan, line pan with either wax paper or parchment paper, then grease and flour the paper. Combine flour, baking powder, salt, soda, cinnamon, cloves in a small bowl. In a large bowl, beat eggs and sugar until thick. Add pumpkin and spices. Sprinkle with nuts. Pour into jellyroll pan and bake for 13-15 minutes.

While the cake bakes, sprinkle a dishtowel with powdered sugar.

When the cake springs back, turn cake onto the prepared towel. Peel the paper off and roll up in a jelly roll. Roll starting with the narrow end. Cool.

While cake cools, beat cream cheese, powdered sugar, butter, and vanilla. Open cooked cake roll, spread with filling and refrigerate. Sprinkle powdered sugar on top of cake.

Makes 10 servings.

Kathy Cretsinger

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