Pumpkin Roll

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Title: Pumpkin Roll

3 Eggs
1/2 Cup Pumpkin
1 Cup Sugar
3/4 Cup Flour
1/2 tsp Cloves
1/2 tsp Cinnamon
1 tsp baking soda
Filling
1 cup powdered sugar
8 oz cream cheese, softened
6 TBSP butter
1 tsp vanilla

Heat oven to 375°. Grease a 15 x 10 x 1 jelly roll pan, line with waxed paper and grease. Beat eggs and sugar to fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan, spread evenly.

Bake 13 to 15 minutes. Invert onto towel dusted with powdered sugar. Peel off waxed paper. Roll up cake and towel together from short side.

Place seam side down on wire rack. Cool completely.

For filling beat together the powdered sugar, cream cheese, butter, 1 tsp vanilla. Beat until smooth.

Unroll cake spread with filling and re-roll cake. Refrigerate until ready to use.
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Banana Crumb Muffins

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Title: Banana Crumb Muffins


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Title: Affy Tapple Salad

1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, drained with juice reserved
4 apples, cored and chopped (2 green, and 2 red)
2 cups chopped peanuts (or you can use the kind for ice cream sundaes)
2 cups miniature marshmallows
1 (8 ounce) container frozen whipped topping, thawed

In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill.
In a large bowl, combine the pineapple, apples, peanuts, marshmallows and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving.
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