Delightful fall desserts

Whew! Did y’all miss me last week? That would be soooo sweet if you did. Well, let me ‘splain. First of all, baby sis got married, so we were running around like carraazzaayy people putting together a fabulous wedding. It was so beautiful. Sniff. Sniff.

Then, I was also busy guest posting over at Three Boys. Check out my thrifty fall throw pillow project there when you get a free minute. Nevermind. I know you won’t ever get a free minute. So go check it out RIGHT. NOW. then come back here immediately.

OK. On to the deliciousness. Today I want to share with you two of my all-time-favorite fall dessert recipes. The first is from my dear mother. It is an oldie, but a goodie (the recipe, that is, not my mom).

PUMPKIN CAKE ROLL

3 eggs

1 cup sugar

2/3 cup cooked pumpkin

1 tsp. lemon juice

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1 cup chopped walnuts (optional)

FILLING

1 cup powdered sugar

8 oz. package cream cheese

4 Tbsp. butter

1/2 tsp. vanilla

Preheat oven to 375 degrees. Beat eggs at high speed for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in greased and floured pan (a small cookie sheet works great). Top with nuts. Bake 15 minutes. Turn out onto clean towel and sprinkle lightly with water and powdered sugar. Roll cake up in towel (this keeps it moist and pliable until it is cool enough to fill).

FILLING: Prepare while cake is baking. Combine powdered sugar, cream cheese, butter and vanilla. Mix well. Spread on unrolled cake (as soon as it is cool enough to work with). Roll loosely and rest cake on end side. Chill and serve.

PUMPKIN SWIRL CHEESECAKE

This recipe I got many years ago while working at an arts council, which was so much fun, by the way. Let me tell you, artsy-fartsy people can cook up some good food!

Mix together and press onto bottom and 2″ up sides of 9″ spring form pan:

2 cups finely crushed ginger snap cookies

1/2 cup finely chopped pecans

6 Tbsp. butter or margarine, melted

Beat together on medium speed until well-blended:

3 8-oz. packages cream cheese, softened

3/4 cup sugar

1 tsp. vanilla

Add 3 eggs one at a time mixing on low speed just until blended. Reserve 1 and 1/2 cups of the plain batter.

To the remaining batter add:

1/4 cup sugar

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash of cloves

Spoon 1/2 of the pumpkin batter over the crust; top with spoonfuls of 1/2 of the plain batter. Repeat layers. Cut through batters with a knife to create marble effect.

Bake at 325 degrees for 55 minutes or until center is almost set. If using a dark, non-stick pan, bake at 300 degrees for 55 minutes. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate four hours or overnight. Makes about 12 servings.

Enjoy! Oh, and don’t forget to share, please.