Pumpkin Roll

Recipe
3/4 cup flour
1/2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. baking powder
2/3 cup canned pumpkin (not pie mix)
3 eggs
1 cup sugar
1 tsp pure vanilla extract
1 cup nuts (optional)

Note: I usually don't use any spice except Cinnamon

Directions
Mix first 6 ingredients together and set aside. Beat eggs, add sugar, vanilla then pumpkin. add dry ingredients. Spray a 15x10x1 inch baking pan cookie with Pam and line with parchment paper, also spray parchment paper. Add mixture to pan, spread evenly and bake at 375 degrees for 13-15 minutes or until golden and cake springs back when lightly touched with fingertips. Sprinkle tea towel generously with powdered sugar and invert cake onto towel. Gently remove parchment paper and roll cake and tea towel together. Place seam side down, cool completely.

CREAM CHEESE FILLING
1 cup powdered sugar; sifted
8 ounces cream cheese
5 tbsp. softened butter
1 tsp. pure vanilla extract

Directions
Beat together the cream cheese and butter until thoroughly combined, add in vanilla and powdered sugar. Unroll cake and evenly spread the cream cheese frosting onto the cooled cake. Re-roll the cake, wrap in plastic wrap and then in foil. Refrigerate overnight or freeze.

Copied from http://mybakingaddiction.blogspot.com/2008/10/pumpkin-roll.html

BUTTERSCOTCH PIE

• Recipe copied from Recipezaar
  
• 
  
• 1/4 cup real butter
• 1 cup light brown sugar, firmly packed
• 4 tablespoons flour (fresh)
• 2 cups whole milk
• 3 large egg yolks, separate eggs (reserve whites for meringue topping)
• 1/2 teaspoon pure vanilla extract
• 1 pinch salt
• 1 (9 inch) pie crusts, prepared (baked and cooled)
• Meringue SEE RECIPE BELOW

• 3 large egg whites (reserved from pie filling recipe)
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

Directions

1. Preheat oven to 350°.
2. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.3
3. Beat egg yolks.4
4. In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.5
5. Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened, stirring CONSTANTLY.6
6. Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.7
7. Top pie with meringue (recipe to follow).8
8. After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.9
9. MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.10
10. With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.11
11. Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).

EMERILS BUTTERMILK PIE

Ingredients

• 1 1/2 cups granulated sugar
• 1 tablespoon flour
• 1 tablespoon grated lemon zest - I omit this
  
• 4 large eggs
• 1 cup buttermilk
• 1 stick butter, melted
• 1 unbaked 10-inch basic pie crust shell

Directions

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes.

Aunt Bonnie's Sweet Potato Heaven

I make 3 or 4 of these every year to take to all the family gatherings. My niece Cassidy calls it Sweet Potato Heaven.

3 cups Sweet Potatoes ( I usually use canned- 2 29 ounce cans)
3/4 cup sugar
1 Stick of Butter
2 Eggs (beaten)
1tsp Vanilla
1/3 cup evaporated milk

Mix together well and put in a casserole dish.

Toppping:-

1/3 cup of Butter or 3/4 stick
1/2 cup Flour
1 cup Brown Sugar
1 cup Pecans (chopped- sometimes I buy these already chopped)

Mix all this together until crumbly and put on top of Sweet Potatoes and Bake at 325 degrees for 30 minutes. Sometimes I make this up a day or two ahead and throw it in the oven to cook on the day I serve it and it turns out great.

PECAN PIE

This is my favorite Pecan Pie recipe that my mother-in-law makes and it is fabulous.

1 cup dark brown sugar
1/3 cup butter
1 cup Light White Corn Syryp
1tsp Vanilla
3 Eggs
1 cup Pecans.
Pie Crust.

Mix and Bake at 400 degrees for 10 minutes and then turn temperature down to 300 degrees and continue cooking for 30-45min. Cooking times may vary. Cook until center is kind of firm. This is a tricky recipe and sometimes it turns out better than others. I haven't figured out why but it is always good just sometimes it is runnier than other times.

BOILED CUSTARD

roiler
1 Gallon of Whole Milk
1 dozen lg eggs (seperated)
1/2 cup flour
3 cups sugar
Vanilla

Heat milk in a large bowl in microwave for about 10 min. In a large double broiler mix together Sifted Flour and Sugar. and bring water in double boiler to a boil. Stir in hot milk and stir constantly until it begins to thicken. Put the 12 egg yolks in a bowl and stir in a little of the hot mixture then add to big pan and stirl for another 10 minutes or so. The custard will get thicker the longer you cook it. Remove from heat and add in vanilla to taste. We use a couple of teaspoons. Pour custard through a strainer with a funnel under it going into a gallon jug or glass canister. Then refrigerate. Sometimes I por some in a coffee mug and drink it hot. It is so soothing and yummy. We also free aome and when we serve it we scoop ou some frozen and then pour the refridgerated custard over it. Yummy Yummy!
this is a family recipe that has been made for many tears. Allen makes about 5 gallons of this every year at Christmas to give away because so many people like it and want it. He is famous for his boiled custard.