Aunt Cindy’s Pumpkin Rolls

Serves 8-12
½ can pumpkin filling
3 eggs
1 cup sugar
¾ flour
½ tbsp baking soda
¼ tsp. each of cloves, nutmeg, cinnamon
2 tbsp butter (or margarine)
¾ tsp. vanilla extract
8 oz. softened cream cheese
1 cup confectionary sugar

Mix together: ½ can (2/3 cup) pumpkin filling, 3 eggs, 1 cup sugar, ¾ cup flour. ½ tbsp baking soda, ¼ tsp. each of cloves, nutmeg, and cinnamon spread evenly into a cookie sheet lined with wax paper. Bake 12 minutes at 375˚F. Turn out while hot (directions below), chill completely, then fill with following: 2 tbsp butter (or margarine), ¾ tsp. vanilla extract, 8 oz. softened cream cheese, 1 cup confectionary sugar. Mix together with electric mixer until very soft and creamy.

Before chilling the pumpkin mixture: Right out of the oven, cover the pumpkin cake with a piece of wax paper and an upside down (2nd) cookie sheet. Flip and carefully peel wax paper from bottom of cake. Replace with fresh wax paper and/or cotton/linen dishtowel on top; flip again and remove wax paper from the op of cake. This will remove the trusty top layer. Replace with fresh wax paper and towel inside. Cool for 1 hour at room temperature and then refrigerate until completely cooled. Carefully unroll, removing only the inside wax paper and only far enough to stuff filling into center and spread on unrolled surface. Re-roll inside outer wax paper and towel, re-chill and serve.

Gina’s Famous Fruit Pizza

2 ½ (8 oz) pkgs. Of quick crescent dinner rolls
3 tbsp sugar
1 (8 oz) pkg of cream cheese, softened
1 (3 ½ oz) tube almond paste
½ Tsp of almond extract
2 cups of fresh strawberries (halved of quartered)
1 cup of fresh raspberries
1 cup of fresh blueberries
1 cup of seedless grapes
1 (11 oz.) can of mandarin orange segments (drained)
2 kiwi (peeled, sliced, and quartered)
1 jar of apricot preserves, (heated in saucepan until melted)
¼ cup of toasted almond slices
Directions:
Preheat oven to 375˚F. Shape dough as needed to make large pizza crust on cookie sheet. Sprinkle with sugar. Bake for 14-19 minutes. Cool completely. Use mixer and food processor to mix cream cheese and almond paste together. Mix with almond extract and 2 tbsp of sugar. Frost crust evenly with mixture. Decorate with fruit. In a pot, melt apricot preserves, and brush over fruit. Sprinkle almonds over. Cover and store in fridge until cooled.

Zucchini Nut Bread

3 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
¾ tsp baking powder
1 tsp grated lemon peel
2 cups grated unpeeled zucchini
1 cup copped walnut
1 cup raisins
2 cups sugar
1 cup salad oil
4 eggs

Directions:
1. Preheat oven to 350˚F. Grease and flour 2 9x5x3 loaf pans.
2. Sift flour, cinnamon, soda, salt, and baking powder in a bowl. Combine lemon pieces, zucchini, walnuts, and raisins.
3. In large mixing bowl combine sugar, salad oil, and eggs. Beat until smooth.
4. Add sifted dry ingredients, mixing till smooth.
5. Add zucchini mixture, stir well until combined.
6. Pour batter into prepared pans. Bake 55-60 minutes.
7. Cool in pan for 10 minutes. Remove from pan. Cool on wire racks.

Chocolate Chip Muffins

Serves 12 2 cups all-purpose flour 1/3 cup light-brown sugar 1/3 cup sugar 2 tsp baking powder ½ tsp salt 2/3 cup milk ½ cup butter – melted and cooled 2 eggs – beaten 1 tsp vanilla 1 package (12 oz) chocolate chips ½ cup walnuts or pecans – chopped Directions: Preheat oven to 400˚F and grease up twelve muffin cups. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir to combine. Stir in chocolate chips and nuts. Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.