More Yummy Recipes

Peanut Butter BonBons
1 c. creamy peanut butter
1/2 lb. butter, softened
1 box confectioners' sugar
Mix ingredients by hand.
Refrigerate a few hours.
Roll in small balls, put on wax paper on cookie sheet.
Refrigerate again at least 1 hour.
In double boiler, melt 1 lg. pkg. semi-sweet chocolate chips
Stir to blend thoroughly.
Use two forks to dip balls in chocolate mixture.
Place on wax paper on cookie sheet.
Refrigerate on cookie sheet 1 hour to set chocolate covering, then place in Tupperware or other container.
Keep refrigerated.

Pumpkin Roll
3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt.
Filling:
8 ounces Cream cheese -- softened
4 tablespoons Butter -- or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla
In a large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color.
Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt.
Add to egg mixture, mixing well.
Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan. (I don't have a jelly-roll pan - the bottom half of the boiler pan works great!)
Bake at 350 ° for 15 minutes.
Remove from oven.
Cool for 15 minutes.
Place cake on clean tea towel sprinkled liberally with powdered sugar.
Cool 10 minutes longer.
From 10- inch side, roll cake up in towel.
Set aside.
While cake is cooling in towel, prepare filling.
Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake.
Evenly spread filling over cake.
Roll up cake (without the towel).
Wrap in plastic wrap. Cover and chill at least 1 hour.
Slice before serving.
Keep leftover slices refrigerated.
This pumpkin roll freezes well, but I recommend you slice before freezing also.
Remember, fresh pumpkin gives the roll a lighter texture.