Pumpkin Roll

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 Walnuts, Finely Chopped (Optional)

Filling:
8 Ounces Cream Cheese
1 Cup Powdered Sugar
1/4 Cup Butter, Softened
1/2 Teaspoon Vanilla Extract
Additional Powdered 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, if desired. 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 cooled 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.

Rhubarb Crunch

This is my mom's recipe. It is one of my favorites.

6 Cups Fresh Rhubarb Pieces
3 Tablespoons Flour
1 1/2 Cups Sugar
3 Tablespoons Butter

Mix ingredients and place in a 9x13 pan. Let stand while mixing the following:

1 Cup Sugar
1 Teaspoon Baking Powder
1 Egg, Beaten
1 Cup Flour
1/4 Teaspoon Salt
1/2 Cup Oatmeal
1/4 Cup Butter, Melted

Mix until crumbly. Sprinkle on top of mixture in 9x13 pan. Shake pan to work some of the crunch down into the rhubarb mixture. Bake at 375 degrees for 30-40 minutes.

Strawberry Cake

I cannot take credit for this recipe. This recipe came from life-should-be-delicious.blogspot.com. I made it the other night for a Family Home Evening treat. It was delicious. It is like strawberry shortcake with a twist.

Cake:
1 Box Yellow Cake Mix
1 Cup Sour Cream
4 Eggs
1 Small Box Vanilla Instant Pudding
1/2 Cup Vegetable Oil
1/2 Cup Water
1 Cup Slivered Almonds (Optional)(I did not use them)
2 Teaspoons Almond Extract

In a large mixing bowl, combine all ingredients. Pour batter in desired baking dish such as a 9x13 (that is what I used), two 9-inch round pans, or bundt pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean.

When cake is done, let cool completely. Turn cakes onto cooling racks and place on cookie sheets to catch extra glaze. I just let mine cool in the pan and never did take it out.

Almond Glaze:
2 Cups Powdered Sugar
3 Tablespoons Butter, Melted
Milk
2+ Teaspoons Almond Extract

Combine all ingredients except for milk and mix well. Slowly add milk a few tablespoons at a time until you get the right consistency of a runny glaze. I only used 2 teasoons extract.

Filling & Topping:
2 Cartons Fresh Strawberries
1 Carton Cool Whip

To Assemble the Cake:
Once cooled, poke holes into the cake with the handle of a wooden spoon. Pour the glaze over the top of the cake and let soak in and run over the edges. Top the cake with the cool whip and a layer of strawberries. Let cake sit in the fridge before serving.

Caramel Apple Dessert

I had this recipe this fall at a Supervisor's meeting. It was delicious.

60 Nilla Wafers, Finely Crushed (About 2 Cups)
1/3 Cup Butter, Melted
1 Package (8 Oz)Cream Cheese, Softened
1/4 Cup Sugar
3 1/4 Cup Milk, Divided
8 Oz. Cool Whip, Thawed, Divided
2 Packages (3.4 Oz. Each) Jell-O Vanilla Instant Pudding
1/2 Cup Caramel Ice Cream Topping, Divided
1 Each Red and Green Apple, Chopped (We just used Honeycrisp Apples)
1/4 Cup Peanuts, Chopped

Mix wafer crumbs and butter. Press onto the bottom of a 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup Cool Whip. Spread over crust. Beat pudding mixes and remaining milk with a wire whisk for 2 minutes. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Top with remaining Cool Whip. Refrigerate for 5 hours or until firm. Top with apples, nuts, and remaining caramel topping just before serving.

Pumpkin Trifle

My mom made this for Thanksgiving dinner this year. It was delicious! I made it again for Christmas dinner and got rave reviews. I am making it again this weekend for dinner group.

Ingredients:
1 Loaf Pumpkin Bread Crumbled -- See Recipe Below
1 Bottle Caramel Ice Cream Topping
1 Bag Toffee Bits
1 Quart Heaving Whipping Cream beaten with 1 1/2 Cups Brown Sugar and 1 Teaspoon Vanilla

Pumpkin Bread:
3 1/3 Cup Sifted Lour
4 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 1/2 Teaspoon Salt
2/3 Cup Cooking Oil
2 2/3 Cups Sugar
4 Eggs
2 Cups Mashed Pumpkin
2/3 Cup Water

Sift together flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add egg, one at a time -- beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternating to your sugar mixture -- beating well after each addition. Pour batter into 2 greased loaf pans. Bake at 325 for 55 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans, and continue to cool on racks.

Trifle Method:
Create trifle by layering the crumbled bread, caramel topping, toffee bits, and whipped cream. Start by placing cubed bread in the bottom of a trifle dish. Drizzle caramel sauce of the bread. Next, sprinkle some toffee bits over the bread and caramel. Spread generously the whipped topping. Repeat the layers one more time. Garnish as desired.

Fruit Pizza

I made this for a work barbecue last night. It was a huge hit. Everyone loved the crust. I didn't take a picture but will try to make it again soon so that I can.

Crust:

1 Yellow Cake Mix
1/4 Cup Margarine, Melted
1/4 Cup Water
2 eggs
1/4 Cup Brown Sugar

Mix all ingredients together in a bowl. Spread into a greased jelly roll pan. (The batter will be thick. It will be easier to spread if you get your fingers wet.) Bake at 350 degrees for 15-20 minutes. It will look golden brown.

Topping:

1 Package Cream Cheese, Softened
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla
1 Medium-Size Cool Whip

Mix together until smooth. Spread over crust. Top with your favorite fruits: kiwi, peaches, pineapple, blueberries, strawberries, mandarin oranges.

Strawberry Rhubarb Sauce

I have a very healthy rhubarb plant. I am always looking for ways to use all that rhubarb. We made this the other night and served it over vanilla ice cream. It was delicious!

2/3 Cup White Sugar
1/2 Cup Orange Juice
5 Teaspoons Cornstarch
1 1/2 Teaspoons Vanilla Extract
4 Cups Fresh Strawberries, Sliced
1 Cup Rhubarb, Sliced
5 Drops Red Food Coloring (Optional)

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook stirring occasionally, until tender 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring. Serve warm or cold.

Lemonade Pie

This recipe is delicious to cool off during those hot summer nights. We have been experimental with this recipe and have made it with pink lemonade and raspberry lemonade as well.

6 Ounces Frozen Lemonade Concentrate
8 Ounces Cool Whip
1 Can Sweetened Condensed Milk
1 Graham Cracker Pie Crust

Combine lemonade concentrate, Cool Whip and sweetened condensed milk. Pour into graham cracker crust. Chill for at least two hours.

Heath Cake

1 Chocolate Cake Mix
1 Quart Mrs. Richardson's Butterscotch Topping
9 Ounce Carton Cool Whip
2 Heath Candy Bars, Crushed or Heath Pieces

Bake the chocolate cake according to the package directions. Bake the cake in a 9x13 pan. While the chocolate cake is hot, spread 1 quart Mrs. Richardson's Butterscotch topping. Then take the Cool Whip and spread over the butterscotch. Crush the two Heath candy bars. Sprinkle the candy bar pieces on top.

Chocolate Zucchini Cake

I have also heard this called "Picnic Cake". It is great to take on picnics or potluck dinners because it travels well.

1/2 Cup Margarine
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
2 1/2 Cups Flour
2 Cups Zucchini, Shredded
1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Tablespoons Cocoa
1 Teaspoon Salt
1/2 Cup Sour Milk
1 Teaspoon Vanilla

Mix the above ingredients together. Pour in a greased 9x13 baking pan. In a bowl combine: 1/2 cup chocolate chips, 1/2 cup brown sugar, 1/2 cup chopped nuts. Sprinkle over the top of the cake. Bake at 350 for 40-45 minutes.

Cherries and Cream Cake

1 Package Cherry Chip Cake Mix
1 Cup Sour Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla
21 Oz Can Cherry Pie Filling

Bake cake according to package directions in a 9x13 pan. Mix sour cream, sugar, vanilla, and cherry pie filling. Spread over the top of cooled cake. Store in the refrigerator.

Chocolate Bundt Cake

This is a recipe of my mother-in-laws.

1 German Chocolate Cake Mix
6 Ounce Package Chocolate Fudge Instant Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Oil
Chocolate Chips
Powdered Sugar

Combine the above ingredients (except for the powdered sugar) and mix well. Pour into greased bundt pan. Bake at 350 degrees for 50 to 60 minutes. Turn out after 10 minutes. When cooled, sprinkle with powdered sugar.

This recipe is microwaveable. Use a microwave safe cake pan. Microwave covered on medium heat for 15 minutes. Let stand 15 minutes uncovered. When cool, sprinkle with powdered sugar.

Punch Bowl Cake

1 Chocolate Cake, Baked in a 9x13 pan according to the package directions
12 Ounce Container Cool Whip
1 Large Instant Milk Chocolate Pudding Mix
Toffee Pieces or 6 Skor Candy Bars, Crushed

Mix and bake the chocolate cake according to the directions on the package. Also mix the pudding according to the directions on the box. Allow the pudding to set. In the bottom of a punch bow, crumble one half of the cake. Then lightly spread half of the pudding on top. Then add a layer of Cool Whip using half of the Cool Whip. Then sprinkle a layer of toffee pieces. Repeat the layers one more time.