Pumpkin Roll

This has been a holiday favorite in our family for many years. It's easy to make, freezes well, and is always a hit at parties.

Preheat oven to 375°F.
Mix:
1 c. pumpkin
1 c. sugar
3 eggs
1 t. salt
1 t. baking powder
1 t. ginger
1 t. cinnamon
1 t. lemon flavoring or juice
1 c. flour
Pour into 11x17 greased jelly roll pan. Sprinkle with chopped walnuts, almonds or pecans.

Bake 13-15 minutes, or until done (do not overbake!). Sprinkle with powdered sugar and roll from the long edge. Cool in refrigerator. When cool, unroll and fill. [I admit I've always been challenged by this step. The cake often wants to crack. I have had pretty good luck turning the cake out onto a clean dish towel - the smooth cotton type, or waxed paper - and rolling it with the towel or paper, which helps to keep it supported when you unroll it.]

Filling
cream together:
1 c. cream cheese
1/2 c. powdered sugar
4 t. butter
1 t. vanilla
1 t. lemon (I often use more, or include some grated zest)
Blend until smooth, spread on the unrolled cake and then re-roll.
Roll the completed cake roll in foil and refrigerate.

This keeps well, and freezes well, so is a great make-ahead for the holidays.

Nancy's Sweet Potato Delight

This has become a family favorite around Thanksgiving time. Not only for the official holiday dinner, but at our famous full-meal-deal Thanksgiving tailgate parties. This version of the popular dish is a bit lower in sugar than some.

3 c. sweet potato or yam, cooked and mashed
1/3 c. brown sugar
2 eggs, beaten
1 t. vanilla
1/4 c. milk
Mix the above ingredients together and top with a mixture of:
3/4 c. brown sugar
1/3 c. flour
1/3 c. butter
1 c. chopped pecans

Bake at 350 degrees F. for about 20 minutes, or until the topping is crisp

Our friend Nancy Mounce brought this dish to our Thanksgiving gathering one year and we've enjoyed it ever since. She was an active part of the Duck tailgating crowd and attended a few of the Training Camp outings too. She passed away in 2008.