Tablescapes and Recipes

Heidi over at http://foxglovesfabricandfolly.blogspot.com/ is hosting Tablescapes and Recipes. Click on over and view the fantastic decorating and scrumptious recipes.I am a huge Halloween fan so, I always use the pottery Jack o Lantern filled with fall colored stems for my centerpiece. I have had Mr. Jack o Lantern for 28 years now. I got him the first year we were married. I actually don't use placemats for fall. I love the dark, rich look of the mahogany table. The plates are ones I bought several years ago at Wal*Mart of all places! They were on clearance for $1.00 each! The are a beautiful moss green with leaves embossed around the edges. See those red candle sconces? I bought them a couple of weeks ago at a thrift store for .50 each. Instead of putting tapers in the black candle holders, I put the sconces in and love the look. (Please ignore the matches on the table, duh!)

Don't you just love all the colors that the artificial pumpkins come in? I think they add so much to my decor and the best part is that they last forever! Autumn isn't complete in our family until I make this delicious Pumpkin Roll. It is really easy to make, is delicious, and looks spectacular on your dessert table.

Pumpkin Roll:

1/4 cup of powdered sugar (to sprinkle on towel)

3/4 cup of self rising flour

1/2 tea. ground cinnamon

1/2 tea. ground cloves

3 large eggs

1 cup granulated sugar

2/3 cup pure pumpkin (not pumpkin pie mix)

1- 8oz. cream cheese softened

1 cup powdered sugar

6 tablespoons butter (not margarine) softened

1 tea. vanilla extract

Preheat oven to 350. Grease 15 x 10 jelly roll pan, line with waxed paper and grease the wax paper as well. Get a large cotton towel (not terry cloth) and lay flat on counter and sprinkle with 1/4 cup powdered sugar.

Combine flour, cinnamon and cloves in a small bowl and set aside. Beat eggs and granulated sugar in a large mixing bowl until thick. Beat in the pumpkin. Stir in the flour mixture. Spread evenly on the jelly roll pan. Bake for 13-15 minutes. Watch it carefully. Remove from oven when cake springs back at touch. Turn the cake out onto the powdered towel immediately. Carefully peel off the waxed paper. Roll up the cake and towel together, starting with the narrow end. Cool completely on a wire rack.

For filling:

Beat the cream cheese, 1 cup of powdered sugar, butter and vanilla extract until smooth. When cake is completely cool, unroll carefully and spread cake with the cream cheese mixture and reroll cake. Wrap in plastic wrap and refrigerate at least one hour before serving. Sprinkle with powdered sugar when you serve it.

Delicious!

Linda