Recipe: Pumpkin Cake Roll

Author Unknown

3 Eggs
1 C Granulated Sugar
2/3 C Canned Libby's Pumpkin
1 tsp Lemon Juice
3/4 C All-purpose Flour
1 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 C Chopped Nuts
Powdered Sugar
1/4 C Butter, softened
2 (3-ounce) Packages Cream Cheese, softened
1 C Powdered Sugar
1/2 tsp Vanilla

Preheat oven to 350° F. Line a 10x15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

In a large bowl, beat Eggs with an electric mixer until lemon colored. Gradually add Sugar. Stir in Pumpkin and Lemon Juice. In a separate bowl, sift together Flour, Baking Powder, Cinnamon, Ginger, Nutmeg, and Salt; fold into Egg-Pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with Chopped Nuts. Bake for 15 minutes.

Lay a clean kitchen towel out on the counter. Sprinkle Powdered Sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer. While cake cools, beat Butter and Cream Cheese together until smooth. Beat in 1 cup Powdered Sugar. Add Vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Recipe: Christmas Raspberry Crunch

Lion House Recipes

Serves: 12

2 C Pretzels, crushed
3 T Sugar
1/2 C Margarine/Butter
1 8-oz Package Cream Cheese softened
1 C Sugar
1 12-oz Container Whipped Cream
1 16-oz Can Crushed Pineapple, drained
1 6-oz Package Raspberry Jello Gelatin
3 C Water, boiling
1 10-oz Package Raspberries, frozen

Preheat oven to 400 degrees F.

Crush pretzels with rolling pin. Mix with sugar and melted margarine (or butter). Press into bottom of 9x13-inch baking pan. Bake 5 minutes. Cool.

Beat cream cheese and sugar till fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped cream.

Recipe: Banana Bread

2 C Flour
3/4 C Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
3 Very ripe, soft, darkly speckled large Bananas, mashed well (about 1 1/2 cups)
1/4 C Plain Yogurt
2 Large Eggs, beaten lightly
6 T Butter, melted and cooled
1 tsp Watkins Vanilla Extract

1 1/4 C Toasted Walnuts, chopped coarse (about 1 cup)

Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.