Pumpkin Roll

Cake Ingredients:

• ¾ cup all-purpose flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. ground cinnamon
• ½ tsp. ground cloves
• ¼ tsp. salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup 100% pure pumpkin
• 1 cup walnuts (optional)

Filling Ingredients:

• 1 package (8oz) cream cheese
• 1 cup sifted powdered sugar
• 6 Tbsp. butter (softened)
• 1 tsp. vanilla extract
• Powdered Sugar

Directions:

1. Preheat oven to 375 degrees.
2. Grease a 15x10 inch jelly-roll pan and line with parchment paper.
3. Grease and flour the paper.
4. Sprinkle a linen dish towel with powdered sugar.
5. Mix the flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
6. Beat the eggs and sugar in a larger bowl until thick.
7. Add in pumpkin. Stir in the flour mixture.
8. Spread evenly onto the pan and sprinkle with nuts.
9. Bake for 13-15 minutes or until the top of the cake springs back when touched.
10. Remove from oven and immediately loosen and turn cake into prepared towel.
11. Carefully peel off the paper and roll the cake and towel together, starting with the narrow end.
12. Beat cream cheese, powdered sugar, butter and vanilla until smooth.
13. Unroll the cake and remove towel.
14. Spread the cream cheese mixture over the cake and re-roll the cake.
15. Wrap cake in plastic wrap and refrigerated for one hour.
16. Sprinkle with powdered sugar.

Cholesterol-free, Low-sugar Brownies

Ingredients:

• 1/4 c. corn oil margarine
• 1/2 c. Splenda
• 1/2 c. brown sugar, packed
• 1/2 c. all purpose flour
• 2 tbsp. unsweetened cocoa
• 2 egg whites
• 1 tsp. vanilla extract
• Non stick cooking spray

Directions:

1. Melt the margarine in large bowl.
2. Add all ingredients and mix well.
3. Spread batter evenly in an 8 x 8 x 2 metal pan sprayed with nonstick cooking spray.
4. Bake at 350 degrees for 30 minutes or until done. Allow to cool and cut into 2-in. squares.

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