Monday November 14, 2011, there is a Lorain County Chapter meeting, held at the North Ridgeville Library off of Rt. 83 and Bainbridge Rd Lorain County, Ohio. If you have questions, hopefully we will have the answers.

Time: 6:30

Program: Ask a Genealogist

Open to the public

I thought since it was almost Thanksgiving and Christmas that someone would be interested in this recipe.

Pam’s Pumpkin Roll
INGRETIENTS:
 3 eggs
 1 cup white sugar
 2/3 cups solid pack pumpkin puree
 1 tsp. lemon juice
 ¾ cup all-purpose flour
 1 tsp. baking powder
 ½ tsp. salt
 2 tsps. ground cinnamon
 1 tsp. ground ginger
 1/8 tsp. ground cloves
 ½ tsp. nutmeg
 ½ cup confectioners’ sugar for dusting (I do not do the dusting)

 Cream filling
 1 – 8oz. package cream cheese
 4 Tbls. Butter
 1 cup confectioners’ sugar
 ½ tsp. vanilla extract

DIRECTIONS:
1. Preheat oven to 350° F (175° C). Spray 10” x 15” jellyroll pan with Pam spray, tear waxpaper to size of pan and lay over Pam spray, then spray waxpaper with more Pam spray.
2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, ginger, nutmeg & cloves. Spread batter evenly into the prepared pan.
3. Bake for 12 to 15 minutes, or until the center springs back with touched. Loosen edges with knife. Let cool and roll with waxpaper. Set aside to finish cooling.
4. In a medium bowl, combine cream cheese, butter, 1 cup of confectioners’ sugar and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread filling, and re-roll. Wrap pumpkin roll in tin foil and freeze, or just place in refrigerator a few hours to let the filling harden. Slice and eat. These rolls can be sprinkled with confectioners’ sugar, also you can add pecans to the roll before being baked.

I thought since it was almost Thanksgiving and Christmas that someone would be interested in this recipe.

Pam’s Pumpkin Roll
INGRETIENTS:
 3 eggs
 1 cup white sugar
 2/3 cups solid pack pumpkin puree
 1 tsp. lemon juice
 ¾ cup all-purpose flour
 1 tsp. baking powder
 ½ tsp. salt
 2 tsps. ground cinnamon
 1 tsp. ground ginger
 1/8 tsp. ground cloves
 ½ tsp. nutmeg
 ½ cup confectioners’ sugar for dusting (I do not do the dusting)

 Cream filling
 1 – 8oz. package cream cheese
 4 Tbls. Butter
 1 cup confectioners’ sugar
 ½ tsp. vanilla extract

DIRECTIONS:
1. Preheat oven to 350° F (175° C). Spray 10” x 15” jellyroll pan with Pam spray, tear waxpaper to size of pan and lay over Pam spray, then spray waxpaper with more Pam spray.
2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, ginger, nutmeg & cloves. Spread batter evenly into the prepared pan.
3. Bake for 12 to 15 minutes, or until the center springs back with touched. Loosen edges with knife. Let cool and roll with waxpaper. Set aside to finish cooling.
4. In a medium bowl, combine cream cheese, butter, 1 cup of confectioners’ sugar and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread filling, and re-roll. Wrap pumpkin roll in tin foil and freeze, or just place in refrigerator a few hours to let the filling harden. Slice and eat. These rolls can be sprinkled with confectioners’ sugar, also you can add pecans to the roll before being baked.

Received my new Flip Pal scanner yesterday. I really like it a lot. I do believe that it will use a lot of batteries, but it will be so handy to take to libraries and other genealogy places of interest. Must say it gets 5 stars from me, for sure.

Well I almost forgot I had this site up and running. Been busy with my newsletters and getting ready to start helping out with the indexing for the 1940 census.

I hope that everyone signs up to help with the indexing here is the website:
www.the1940census.com/society