I got the following from Betty Lynch on another forum I post at. She runs the website My Country Kitchen



I post this for a number of reasons: in the northern hemisphere we'll be slowly dragging ourselves into those wonderful Autumn months. Nothing like seasonal food to make you feel alive, no? Just reading the ingredients makes you imagine the rich orange, red and amber colors of Autumn.

Second, I have been reading a lot of manga recently which are associated with food. Currently, I'm stuck on the first few chapters of 'Addicted to Curry'. Really, if japanese comics aren't your thing then I wouldn't bother reading it. However, if you're willing to give it a shake you might find it entertaining. I'm still trying to figure out if I like it or not. I do enjoy the curry recipes and the curry education.

Finally, as we're known as Grumpy Auld Bastards, I have noticed in my later years - probably starting in my mid/late 20s, that I have become captivated by cooking shows. I think it started when I was in college and my roomies and I had this thing about watching shows like Yan Can Cook and Julia Child. We would walk around the apartment talking like her. One day I was able to get her to autograph one of her books for me. I loved her.

This love for televised cooking extends far beyond the Jamie Olivers or Gordon Ramsays of today. I could sit for hours on end watching people whip up meals, like Gordon Elliot on the old FoodNetwork show where he would cook something using only the ingredients found in someone's house that he had ambushed. Around the holiday season it gets even better as you imagine yourself gorging on all the fine dinners and left-overs that you've cobbled together, trying to replicate something you've seen on tv or in a magazine. Ah, television chefs. What would I do without you?

Oh, yeah. I'd head off to McDonald's for a cheeseburger, fries and vanilla milkshake to dip my fries into...

I knew I loved you for reasons other than your apple-like bottom...mmmmmm fries dipped in a vanilla shake.

Here is one of my favorite pumpkin-y things to make during the autumn months:

LIBBY'S Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.