From Deb Leighty, Worship Anew Volunteer Baker

Pumpkin Roll

INGREDIENTS

Powdered sugar
¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin

FILLING

1 8 oz cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 degrees. Grease 15x10 inch jelly-roll pan and line with wax paper. Grease and flour paper. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in bowl. Beat eggs and granulated sugar in mixer bowl until thick. Beat in pumpkin, stir in flour mixture, spread evenly into prepared pan.

Bake for 13-15 minutes or until top of cake springs back. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper, roll up cake and towel together, starting with narrow end, cool on rack.

Beat cheese, powdered sugar, butter, and vanilla in bowl until smooth. Unroll cake, remove towel, and spread cheese mixture over cake. Reroll cake. Wrap in plastic. Refrigerate at least 1 hour. Sprinkle with powdered sugar before serving. Makes 10 servings.

Spiced Cranberry-Orange Salad Mold

INGREDIENTS

1 package 8 oz raspberry Jello
1 ½ cups boiling water
1 can 16 oz whole cranberry sauce
1 cup cold water
1 tablespoon lemon juice
¼ teaspoon cinnamon
1/8 teaspoon cloves
1 orange sectional, diced
½ cup chopped walnuts

DIRECTIONS

Dissolve gelatin completely in boiling water in bowl. Stir in cranberry sauce, cold water, lemon juice, cinnamon, and cloves. Refrigerate 1 ½ hours. Stir in oranges and walnuts. Pour in mold. Refrigerate 4 hours or until set.