1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp. ginger
1 tsp. nutmeg
3 eggs
1 tbsp. lemon juice
2 tbsp. Cinnamon
1 tsp. baking powder
1 tsp. salt

Mix sugar, eggs, pumpkin, and lemon juice well. In separate bowl mix flour, cinnamon, ginger, baking powder, nutmeg and salt. Blend together on medium speed until well mixed. On a 9×13 jellyroll pan lined with wax paper, spread mixture out. Bake for 15 minutes at 350 degrees. Remove from oven and cool for 15 minutes. Lay on tea towel and roll after removing the wax paper. While cooling, prepare the filling.

Filling
1 cup powdered sugar
4 tbsp. butter
8 oz. cream cheese
1 tsp. vanilla

Mix well. Unroll pumpkin roll and spread filling within 1 inch of edges. Roll up and finish cooling in the freezer or refrigerator.

Submitted by Mandy Hall
Daughter of Kevin & Melissa Turnbill

2 cups sugar
1 cup milk
2 rounded Tbs. cocoa 
Pinch of salt
1 tsp vanilla

Combine first four ingredients. Cook over medium heat – stirring constantly until it boils. Stop stirring – continue cooking till soft ball stage.

Cool slightly – add vanilla – beat till firm.

Pour into buttered dish.

4 eggs, slightly beaten
1/2 cup sugar
1/4 tsp salt
1 1/2 tsp vanilla
2 1/2 cups scalded milk

Combine eggs, sugar, salt, and vanilla, mixing well. Pour milk slowly into egg mixture, stirring constantly. Pour into pie shell. Bake at 400 degrees for 25 – 30 minutes. Cool and chill. Sprinkle on nutmeg before baking if desires or add a meringue topping.