Michele’s Pumpkin Roll

3 eggs
1 cup sugar
1 teaspoon lemon juice
3/4 cup pumpkin
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
3/4 cup flour

Filling:
8 ounces soft cream cheese (room temperature)
1 cup powdered sugar
4 tablespoons soft butter
1 teaspoon vanilla

In a standing mixer, beat eggs for a full 5 minutes on speed 3 or high. Gradually add pumpkin, lemon juice and sugar. This would be on speed 2. Add spices and baking powder. Add flour last, (speed 1)  mixing flour as little as possible.

Pour into well-greased and floured jelly roll pan, 10-inches-by-15-inches. Bake at 375 degrees for 13-15 minutes.

Sprinkle granulated sugar on terry dishcloth. Plop cake onto towel, roll with towel and let cool in towel. Mix filling, Unroll cake carefully and spread filling on cake. Re-roll, wrap and chill.

Texas Sheet Cake

Bring to boil in medium saucepan over medium heat:
1 cup butter
1 cup water
1/2 cup cocoa

Take off heat and add:

2 cups sugar
2 eggs
1 tsp. soda
1 tsp. cinnamon
1/2 cup buttermilk
1 tsp. vanilla
Mix well with a hand mixer and then add
2 cups flour
Mix with mixer and pour into cookie sheet. (10x15 inches)

Bake for 20-25 minutes at 400 degrees.
Allow cake to cool and then frost with frosting.
Frosting:

Combine in a medium sauce pan and bring to a boil over medium heat:

1 cup butter
1/2 cup milk
1/2 cup cocoa

Remove from heat and add:
5 cups powdered sugar
2 tsp. vanilla
Beat with mixer until smooth
Cool before frosting the cake

I got this recipe when I was very young, maybe 6th grade? It is a Moutain Fuel recipe, anyone remember them?  My Mom took me to a cooking demo, that may very well have been the beginning? This is a great standard recipe. I have added the cinnamon and I doubled the frosting as it never seemed quite enough to cover a sheet cake.
The thing that makes this cake is the frosting is very fudgy and there is lots of it.

*This can be made as a 9x13 cake. Cook 25-30 minutes and cut frosting recipe in half.

Snickerdoodles

1 cup butter, softened
1 ½ cups white sugar
Cream very well. 3-4 minutes

Add
1 egg
1 tsp. vanilla
Cream a bit more

Add
1 tsp. baking soda
½ tsp. baking powder
Mix a bit more

Add
2 tsp. cinnamon
2 ¾ cup flour

Mix until incorporated. (Don’t over mix this)
Mixture should look like loose crumbs.
It will mold into a ball as you form the cookie with your hands.

Roll rounded teaspoons of dough into balls and then roll in cinnamon-sugar mixture.
Bake at 375 degrees for 8 minutes. These need to cool on the cookie sheet.
Makes 32 cookies.

Just made 150 of these for a cooking class. If you will add the cinnamon with your flour at the very end, it will keep your cookies from turning too brown from mixing. I changed the recipe from 2 tsp. cinnamon to 1 because I was worried about the dough, but, I realized, if you mix it right at the end, you will be just fine. I am liking this recipe more and more. Sheer perfection!
Something different about this cookie is there is cinnamon inside the dough, not just on top. It adds a flavor boost. It is also not a flat cookie. I despise flat cookies. You will love this dessert.
A snickerdoodle should not be overbaked.