Happy Thanksgiving!

God has been exceedingly good to me this past year. This was my first year here in the Northeast and I cherish every one of my new friends along with my old friends from around the country. God bless us, everyone!

Seriously, I love to bake (wanna make something of it???)...so here is the recipe I use for the Pumpkin Roll. Malayalee people seem to LOVE this and it's actually much simpler than you'd think. Check it out:

Pumpkin Roll with Cream Cheese Filling

INGREDIENTS:

• 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

PREPARATION:

in large bowl, combine eggs and sugar, beating well. 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.

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.