Pat Nelson's Pumpkin Cake Roll

2/3 cup canned or cooked pumpkin
3 eggs
1 tsp lemon juice
1 tsp baking powder
1 tsp giner
1/2 tsp salt
powdered sugar
1 cup sugar
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmet
1/2 cup chopped nuts

1. Preheat oven to 350 degrees. Beat eggs until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg-pumpkin mixture. Line a 10x15 jelly roll pan with wax paper, then grease the paper. Pour batter into pan and sprinkle with chopped nuts. Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towl and remove wax paper. Roll up cake and towel lengthwise and cool. Refrigerate or freeze.

Filling:
6 oz cream cheese
1 cup powdered sugar
1/4 cup soft margarine
1/2 tsp vanilla

1. Whip cream cheese and margarine. Beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. Roll up again. Cut in half, wrap each half in plastic wrap and refrigerate or freeze.

Gloria Nelson's Pumpkin Pie Filling

2 cups milk
1 1/2 cup pumpkin
1/3 cup cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1 cup brown sugar
3 eggs
1/2 tsp ginger
salt
1 tsp vanilla

1. Scald milk with pumpkin and sugar in it. Beat eggs and add other ingredients. Add egg mixture to the pumpkin and stir well. Cool before adding filling to cooked pie shells. Makes 2 small pies. A double recipe will make 3 large pies. Refrigerate.

Pat Nelson's Delicious Pumpkin Cake

1 package yellow cake mix
1/2 tsp ginger
1 small can pumpkin
1/2 tsp soda
1 cup water
1 package vanilla pudding
1/2 tsp cinnamon
2 eggs
1/2 tsp cloves

1. Preheat oven to 350 degrees. Mix together. Bake in an ungreased cake pan for 35 minutes.

Frosting:
1 cup whipping cream
1/2 cup brown sugar

1. Whip together, then fold in 8 oz Cool Whip. Store in the refrigerator.

Apple Walnut Spice Cake

1/2 cup butter, softened
1 cup firmly packed brown sugar
2 eggs
2 tsp pure vanilla extract
1 cup flour
1 tsp pumpkin pie spice
1 tsp ground allspice
1/2 tsp salt
2 cups peeled and chopped Granny Smith apples (about 2 apples)
1/2 cup chopped walnuts

For the caramel sauce:

1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup whipping cream
1 Tbsp pure vanilla extract

1. Set oven to 350°F.

2. Beat butter and brown sugar for 5 minutes in a mixing bowl. Beat in eggs and vanilla just until blended. Set aside.

3. Mix flour, pumpkin pie spice, allspice and salt. Gradually add to sugar mixture; beating until well blended. Stir in apples, nuts, and raisins, if desired.

4. Pour into one greased 9-inch cake pan; bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm with caramel sauce.

For the caramel sauce:

1. Combine butter and whipping cream with brown sugar. Bring to boil over medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat; stir in vanilla. Serve warm.

Notes: No pumpkin pie spice?
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves

This recipe calls for a tablespoon of pumpkin pie spice. So in a small bowl, triple this little recipe. THEN measure out a tablespoon. You will be sure that the portions are even and then the spice will better incorporate into the batter.

Recipe courtesy of http://www.rookie-cookie.com/