Well, I promised the recipes for the Pumpkin Roll, and my dinner rolls, so here they are . . .

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

 Filling 

6 oz. cream cheese

1/4 cup soft margarine or butter

1 cup powdered sugar

1 tsp. vanilla

 Preheat oven to 350.  Beat eggs until lemon colored.  Gradually add sugar.  Stir in pumpkin and lemon juice.  Sift dry ingredients.  Add to pumpkin mixture. 

 Line a 10 x 15 jelly roll pan with wax paper and grease paper.  Pour batter into pan.  Bake for 15 minutes. 

 Sprinkle powdered sugar generously on flour sack kitchen towel.  Turn cake onto towel.  Sprinkle cake with powdered sugar.  ( I use my sifter to cover the towel and then the cake with powdered sugar).  Roll up cake and towel lengthwise.  Let cool.  Prepare filling.  Unroll cake and spread with filling.  Roll up again.  Wrap in plastic wrap and store in refrigerator.  Slice and serve.  Yummy!!!

Download pumpkin_cake_roll.doc  

Cousin Patt’s Delicious Homemade Rolls

4 T. yeast

4 T. sugar

1 cup warm water

Dissolve yeast and sugar in water, set aside.

1 c. melted butter

2 c. milk, scalded (Heat it on stove until little bubbles appear around the edges.  Stir frequently, and do not let it boil!!)

Mix together.  Then add:

1 c. sugar

6 beaten eggs

1 ½ t. salt

Stir in yeast mixture. 

11c. flour

Then gradually add flour, enough to make a soft dough.  Cover and allow to rise.  Punch down every hour with butter on your hands.  Shape rolls and bake at 375 degrees for about 15 minutes, until the rolls are golden on top.

 ** This dough may be refrigerated overnight.

Download cousin_patts_rolls.doc