We received more rain last Thursday and Friday than we did all summer. Some places flooded with the runoff and I hope everyone came out safely. This year has been feast or famine so far. The weather changed from one week in the 90’s to the next week in the 70’s. Autumn came with a quick drop in temperature and some much needed rain. Momma Said, “I hope winter doesn’t do the same.”
The 80th annual Forest Festival is taking place this week and Elkins is hopping. It is one of the largest festivals that take place in our part of West Virginia. It was a big deal as a kid to get to come to town for the carnival. It seemed as if town was transformed into a fairyland. All the decorations and excitement was a big thing back then. We didn’t get to come into town much back then, so it was a big deal for us. We would save our allowance for weeks so we could enjoy the carnival rides.
If times could be that simple again, it would be great. I remember the rides used to be ten cents each to ride. Now I don’t know how a family with kids can afford to go and let the kids enjoy the festivities. A sandwich is $7 and I don’t know for sure how much it is for tickets for the rides. Momma Said, “It always comes down to the all mighty dollar.”
I like to go and walk through the park where all the crafters are set up. It is fun to see all the things people create and enjoy some fresh air. We are not going to have much in the way of fall foliage color this year. Not much has started to turn and I don’t think we will see much until we get a good frost. Some years, the colors are spectacular.
I will leave you this week with a family favorite. Enjoy!
PUMPKIN ROLL
INGREDIENTS
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)
INSTRUCTIONS
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.