MamasHealth.com Home Dessert Recipes Apple crisp Apple raspberry torte Apple tart Apricot mousse Banana mousse Bread pudding Fruit compote Gelatin surprise Ice cream mix Lemon bars Lemon ice cream Merlot sorbet Nut rolls Peanut butter balls Peppermint pretzel Picnic fruit Pumpkin rolls Raspberry sherbet Scotchie bars Sweet potato custard Walnut brownies Delicious Cakes Delicious Cookies Delicious Pies Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Pumpkin Roll Cake Ingredients: ¾ cup all-purpose flour ½ tsp. baking powder ½ tsp. baking soda ½ tsp. ground cinnamon ½ tsp. ground cloves ¼ tsp. salt 3 large eggs 1 cup sugar 2/3 cup 100% pure pumpkin 1 cup walnuts (optional) Filling Ingredients: 1 package (8oz) cream cheese 1 cup sifted powdered sugar 6 Tbsp. butter (softened) 1 tsp. vanilla extract Powdered Sugar Directions: Preheat oven to 375 degrees. Grease a 15x10 inch jelly-roll pan and line with parchment paper. Grease and flour the paper. Sprinkle a linen dish towel with powdered sugar. Mix the flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat the eggs and sugar in a larger bowl until thick. Add in pumpkin. Stir in the flour mixture. Spread evenly onto the pan and sprinkle with nuts. Bake for 13-15 minutes or until the top of the cake springs back when touched. Remove from oven and immediately loosen and turn cake into prepared towel. Carefully peel off the paper and roll the cake and towel together, starting with the narrow end. Beat cream cheese, powdered sugar, butter and vanilla until smooth. Unroll the cake and remove towel. Spread the cream cheese mixture over the cake and re-roll the cake. Wrap cake in plastic wrap and refrigerated for one hour. Sprinkle with powdered sugar.       Cholesterol-free, Low-sugar Brownies Ingredients: 1/4 c. corn oil margarine 1/2 c. Splenda 1/2 c. brown sugar, packed 1/2 c. all purpose flour 2 tbsp. unsweetened cocoa 2 egg whites 1 tsp. vanilla extract Non stick cooking spray Directions: Melt the margarine in large bowl. Add all ingredients and mix well. Spread batter evenly in an 8 x 8 x 2 metal pan sprayed with nonstick cooking spray. Bake at 350 degrees for 30 minutes or until done. Allow to cool and cut into 2-in. squares.	Sign up for our Email Newsletter For Email Marketing you can trust
	Hot Topics: Domestic Violence: A pre-existing condition? Serena: The wanna be vegetarian Personal Story: How I recovered from my Eating Disorder Mama wants to help: Food Bank programs and shelter assistance Lucy Goes Green: Talk dirty to me How to avoid Swine Flu What no one will tell you about tummy tuck surgery Mama's favorite item of the week: Trees for the Future Foods for weight loss Win a Gift Bag filled with Goodies from Stonyfield
	Information obtained from MamasHealth.com™ should not be used as a substitute for professional medical care or attention by a qualified practitioner, nor should it be inferred as such. Always check with your doctor if you have any questions or concerns about a specific condition. Use of this web site constitutes acceptance of the Terms of Use. Contact us: PO Box 2170, Pasadena, CA 91102-2170 ©2000 - 2009 MamasHealth, Inc.™. All rights reserved