Mix It Up With Jenny
Family Thanksgiving Traditions

There's not a holiday tradition I treasure more than making pumpkin pie with my mom and daughter- three generations spending time in the kitchen together! This cherished tradition, I'm sure, is repeated in family kitchens across the country when it's Thanksgiving time.

It simply wouldn't be Thanksgiving without Libby's Famous Pumpkin Pie. It is, after all, the classic, traditional holiday dessert favorite. Generations of cooks have counted on using the recipe on the label- and I count myself among them!

But there's another pumpkin dessert I love to make and share. Libby's Pumpkin Roll has become another "star" on my family's holiday table. This cake roll is fun to prepare especially because it makes a spectacular presentation (listen for the

oohs!' and 'aahs!' when you serve it) and with the moist cake and the lusciously sweet cream cheese filling, it gets raves. make several: I serve one at my dinner table, and store the rest in the freezer- they're perfect to take along as a holiday hostess gift.

If you've never made a cake roll before, it's not as hard as it looks. Just take the recipe step by step. With our new Video 101 on preparing Libby's Pumpkin roll you'll find every helpful tip you need to know to wow your guests at the holiday table. Go to www.VeryBestBaking.com to view, and visit this sweet website often for other holiday baking ideas that will become cherished family favorites!
Libby's Pumpkin
Roll
(Makes 10 servings)
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 package (8 ounces) 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)

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 darkcolored 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 Tips

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

Nutrition Information per serving: 370 calories; 150 calories from fat; 16 g total fat; 10 g saturated fat; 105 mg cholesterol; 280 mg sodium; 52 g carbohydrate; <1 g fiber; 43 g sugars; 5 g protein, 50% Vitamin A

Courtesy of Family Features