Who am I? A wife for almost 40 years. A mom for over 36 years. A sister and a friend, of course. Each of these help describe me. But, even more, I have been a Christian since accepting Him as my Savior when I was 12 years old and, this truth defines each area of my life. I have enjoyed some mountain top experiences but have been through some very deep valleys as well. Valleys of incredible grief and even pits of depression. However, most of my days are ordinary, routine kind of days. But in every one of my days, God has been faithful. He has walked with me whatever the day. He strengthens, comforts, encourages and blesses me with life "most abundant."

A favorite life verse: The thief cometh not, but for to steal, and to kill, and to destroy: I am come that they might have life, and that they might have it more abundantly. John 10:10

Why do I write? Though not quite as private as my dad, I am definitely my father's daughter. I find it difficult to share. And to let others in. But I do love to write. I love to put words into sentences and sentences in paragraphs that help express my thoughts. I hope my words help me share my heart. Share the life that God has given me and all that He has done for me and through me. I write with the hope of giving Him at least a bit of the glory He is due.

A verse to guide my writing: That the trial of your faith, being much more precious than of gold that perisheth, though it be tried with fire, might be found unto praise and honour and glory at the appearing of Jesus Christ. I Peter 1:7

Libby’s Pumpkin Roll

Posted on By jennifer

I know I’ve said it before…but one last pumpkin recipe. I have to include this one because the sweetest little 7-year old I know assured me, it is the best!! Next week, we will have a Praise and Prayer service on Tuesday before Thanksgiving…I think I just may have found the perfect dessert for the fellowship afterwards.

Libby’s Pumpkin Roll

CAKE
Powdered sugar
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 eggs
1 cup sugar
2/3 cup can pumpkin (Libby’s..hence the name)
1 cup chopped walnuts – optional

FILLING
8 oz. cream cheese, softened
1 cup sifted powdered sugar
6 TBL butter, softened
1 tsp. vanilla extract
powdered sugar

Preheat oven to 375. Grease 15X10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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Comments (3)

  1. I don’t like pumpkin anything, but Dirk and the girls LOVE it. This sounds like an easy recipe to try for them. Thanks!

    Have a great weekend!

  2. OK, I definitely have to hop on the treadmill after reading this…boy, does that sound good! Thanks for sharing…Happy Saturday!!

  3. sounds yummy! i love pumpkin everything! i didn’t realize we were that close to each other either! 2 hours isn’t too far, lol. my husband is in virginia all the time with his hunting buddies! me, no, but him yes!
    you’ll have to let me know if you are ever coming up this way!

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