Just when I was thought no one was listening to me . . .

AW! Thank you, thank you.

Here are a couple of recipes to share.
The Pumpkin Roll is to die for.
Love ya all, ~S


PUMPKIN ROLL
3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon

Grease a jelly roll pan or cookie sheet with edges, line the pan with wax paper and grease the wax paper. Mix all ingredients together and spread evenly in the pan. Bake 15 min., do not over bake. Turn on to a flour sack tawel (dampen the towel using a spray bottle). Roll up in towel, starting at the short side and let cool for 45-60 min. Unroll, remove wax paper an spread with fill, re-roll and or can be frozen. FILLING8 Oz. cream cheese2 TBSP. butter or margarine3/4 tsp. vanilla1 c. powdered sugarMix above ingredients until creamy.I have received many compliments for the above recipe. Grandma A


And this sure sounds good.


Candy cane cheesecake
Ingredients
1 1/3 cups chocolate cookie crumbs
2 tablespoons sugar
1/4 cup butter or margarine
1 1/2 cups sour cream
1/2 cup sugar
3 large eggs
1 tablespoon flour, all-purpose
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
24 ounces cream cheese
2 tablespoons butter
2/3 cup peppermint stick candy crushed

Directions: Preheat oven to 325F.Combine first 3 ingredients and press into a 9-inch springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 T butter.Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm.

Allow to cool (top may crack) and refrigerate overnight.
Remove from pan and serve.

Top with sweetened whip cream and garnish with candy cane if desired.