Pumpkin Roll

Ingredients:

For Pumpkin Batter:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
For Icing:
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
powdered sugar, sifted, for rolling and for decoration

How to Cook:

• Preheat oven to 350 degrees. Beat eggs for 5 minutes to make fluffy.
• Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
• Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine). Bake for 15 minutes.
• Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
• Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
• Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
• Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
• Re roll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
• Place seam side down and re fridge again. Sprinkle top with extra sifted flour for decoration

Baked Rice Custard

Try this easy and quick miryenda or mid afternoon snack at home. It is delicious and affordable.

Ingredients:

3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced

How to Cook:

• Combine eggs, sugar and salt. Stir in hot milk slowly. Add cooked rice, raisins and vanilla.
• Pour into buttered 1 ½-quart baking dish. Set in pan of hot water.
• Bake for 30 minutes in 325 degree oven then stir.
•  Sprinkle with cinnamon and dot with butter.
• Continue baking for 60-70 minutes or until set. Serve and Enjoy.