Grape Salad from Emily S.

This recipe is originally from Diane Brown and is in the New Albany State Relief Society cookbook.

1 1/2 lbs. grapes (red or green)

3 oz. cream cheese

2 T sugar

2 T orange juice

1 c. chopped pecans

Take grapes off stems, wash, and allow to dry. Mix cream cheese, sugar, and orange juice until smooth. Mix in whole grapes and pecans. Refrigerate until needed. Pecans may be toasted to boost flavor.

Pumpkin Rolls from Kara

3 eggs
1 c sugar
2/3 c pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
8 oz cream cheese softened
4 T butter
1 c powdered sugar
1/2 t vanilla

In large bowl, combine eggs and sugar, beat well (5 min). Add pumpkin and lemon juice. Add dry ingredients and mix well

Spread batter into a greased and waxed paper lined 10 by 15 jelly roll pan. Bake at 350 for 15 min. Cool for 15 min. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 min longer. Roll cake up in towel and set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter, stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. This pumpkin roll freezes well.