Pumpkin Festival Weekend

The Pumpkin Festival weekend begins today. The roads are already crowded with cars filled with families making their way over the pass to the massive festival. For blocks down the center of Main Street, crafts people are selling their goods, food is for sale made by local organizations, a local parade features kids, the high school marching band, and horses. I am staying home to work in the garden. The hydrangeas need to be cut back and the grass needs a'cuttin'. It is beautiful here on the coast - sunny, calm, cloudless sky with temperatures expected to be in the high 60s. Just a perfect Fall day.

I think I am almost recovered from last weekend so a flu shot is in my future next week. It is important to feel well before the shot. Before I got sick in 2003, I never had a flu shot and can really only remember having the flu once while working at the school. Good immune system. If I even think I am getting the flu, Dr. K. has told to me get to the emergency room. I am the type of patient who will need hospitalization and possibly need help breathing. Scary. In other words, the flu could kill me. That is the reason we avoid groups of human and refuse to shake hands this time of year.

But, we are going to the Festival early tomorrow morning (it is outdoors and it will not be crowded when we sneak into town). Michael wants a delicious Pumpkin Roll with some coffee. The recipe is below.  I want to find something for the garden. Afterwards, we have been invited to Mark's parent's house here in town (Mark car pools with Michael). I have heard about them from Michael and rather excited to meet them.

Pumpkin Festival Pumpkin Rolls

CAKE

         3 eggs

         1 cup sugar

         2/3 cup pumpkin

         1 tsp lemon juice

         3/4 cup flour

         1 tsp baking powder

         2 tsp cinnamon

         1 tsp ginger

         1/2 tsp nutmeg

         1/2 tsp salt

         1/2 cup walnuts, finely chopped

         powdered sugar to sprinkle

FILLING

         1 cup powdered sugar

         4 T butter, softened

         6 oz cream cheese, softened

         1/2 tsp vanilla

Directions

         1 
Preheat oven to 375°.

         

         2
 For cake: liberally spray 15x10x1" jelly roll pan. Beat eggs on high speed for 5 minutes, gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in prepared pan. Top with walnuts. Bake for 15 minutes. Sprinkle powdered sugar onto a fresh dish cloth and turn cake out onto cloth but not upside down. Starting at narrow end, roll towel and cake together, cool and unroll.

         3
 For filling: combine all ingredients and beat until smooth. spread over cake, roll up and chill. Slice and serve.