'Tis the season for PUMPKIN!!

**So this blog today is going to be dedicated to FALL and all the yummy recipes flooding my inbox!!! And if you don't like Pumpkin...well then I just feel oober sorry for you! :) Because most of these will include Pumpkin in one way or another.

Here's the first recipe. Keep in mind, I haven't personally tried any of these yet, but I am officially dedicating October to trying new Pumpkin recipes & will update everytime I attempt one!

DOWNEAST MAINE PUMPKIN BREAD

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

PUMPKIN ROLL

*I have had this recipe before & it rocks!!*
Ingredients

3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 cup chopped pecans
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 tablespoons butter
8 ounces cream cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
2.In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
3.Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
4.To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5.Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.

*Keep in mind there are MANY different recipes for Pumpkin Rolls, so just search them, and find the one that catches your eye & sounds like it's the easiest. I find that helpful to attempt the easy version of a recipe the first time, then upgrade later on.*

PUMPKIN FROZEN YOGURT

Ingredients

1 (15 ounce) can pumpkin puree
1 1/2 cups low-fat plain Greek-style yogurt
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Directions

1.In a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. 2.Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yogurt into a sealed container, and freeze until serving time.