Back In The Saddle Again....

Well it's been a while since I've posted. Fall is the time to get back into a routine and solidify the schedule again! My laptop battery died and I got out of the habit of posting, since I usually posted after dinner while watching TV with the hubby. Being tied to the desk kind of stunted my style. LOL Then I went on a 6 week "Saggin to Braggin Cross country Extravaganza" tour, holding 15 Essential Bodywear shows from Ohio to IN, MT, WA, OR, CA, AZ, Co and back home! It was a fun time with the hubby and really enjoyed meeting up with friends and family along the way. So nice to have a business that I can take with me wherever I go!! And I get to write off the whole trip!! woo hoo!! Enough about that, on to the recipes!!

Last night my son Ben called and wanted to bring his new girlfriend over to meet us. When Ben comes, he usually gives me his menu request. LOL Since I had just gotten back from this road trip I wasn't up to his #1 Menu choice; Marinated Garlic Ribs and Fettuccine Alfredo, but he was happy with option #2; Chicken Divan and Pumpkin Roll. I'm pretty sure I have posted Chicken Divan before, so I'll just post the Pumpkin Roll here for now.

There is nothing that signifies fall better than pumpkin anything! Pumpkin rolls, Pumpkin Cake, Pumpkin Muffins, etc. I'm in the mood for squash of all kinds, so I'm sure more fallish recipes will be forth coming. :)
For now, here is the Pumpkin Roll recipe we used at The Antique Oven. It is quick, easy and always a crowd pleaser.

PUMPKIN ROLL from The Antique Oven

Beat together:

3 eggs

1 cup sugar

2/3 cup pumpkin puree

1 tsp lemon juice

Add, mixing well:

3/4 cup flour

1 tsp baking powder

½ tsp salt

1 TB cinnamon

½ tsp nutmeg

1 tsp ginger

Grease and flour a jelly roll pan, or grease well and line with parchment paper.

Pour batter in pan, smoothing to edges and leveling batter evenly.

Bake at 375 for 15 minutes.

Dust parchment, waxed paper or tea towel generously with powdered sugar.

Turn cake onto towel.

Sprinkle with more powdered sugar and gently roll up cake, starting with the short end.

Let cool while rolled up.

Meanwhile, mix up the filling:

4 TB butter or margarine

8oz cream cheese

1 cup powdered sugar

1 tsp vanilla

When cake is cool, gently unroll and spread with the filling.

Re-roll the cake gently so as not to break it apart.

Wrap with plastic wrap and keep in fridge until ready to serve.

Sprinkle with powdered sugar before serving.

HISTORY:

This is the recipe we came up with at The Antique Oven.  We liked to add a little more spice than the average recipe for just a tad more zing! This recipe freezes well and works great for catering as it is quick to make, stores well, looks pretty when served and is fairly cheap to make. For added pizzazz, whip up a quick cinnamon sauce (even a caramel sauce would be good) and drizzle it over each slice before serving.