Pumpkin Roll

Katie made this delicious Pumpkin Roll, she got the recipe from Taste of Home

Ingredients

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup finely chopped walnuts
                                              

CREAM CHEESE FILLING:

6 oz. cream cheese, softened

1 cup confectioners' sugar

1/4 cup butter, softened                                                

1/2 teaspoon vanilla extract

Additional confectioners' sugar

                                                

Directions

1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar. Yield: 8-10 servings

Valentine's Day Cookies

Nothing says, "You're the Sweetest" like sugar cookies. And what is better than one cookie on a stick? Two cookies sandwiched between WHITE chocolate.  I had a great time passing out cookies to all my SWEET HEARTS. I got the idea for the sandwiched cookies on a stick from," Taste of Home." But I used the No Fail sugar cookie recipe.

Pumpkin Cheesecake - Taste of Home

Pumpkin Cheesecake

Click here for recipe for spun sugar

Recipe adapted from Taste of Home

Ingredients

CRUST:

1 cup graham cracker crumbs

1 tablespoon sugar

1/2 teaspoon cinnamon

1/2 teaspoon ginger

3 Tablespoons finely chopped walnuts                                              

5 Tablespoons butter, melted

                                              

FILLING:

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

2 eggs

1 can (15 ounces) solid-pack pumpkin

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

                                             

TOPPING:

2 cups (16 ounces) sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

12 to 16 pecan halves

                                                                                                                                   

Directions

1. In a small bowl, combine first 5 ingredients; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.
3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
4. For the topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
5. Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half and spun sugar if you decide to make it.  Refrigerate leftovers. Yield: 12-16 servings.

Gingerbread Star Tree Taste of Home

I was featured at Pamela's Heavenly Treats