Pumpkin Roll Cake Patricia Crawford McKnight, Class of 1965
3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 cup pecans 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt	FILLING: 1 1/2 cups powdered sugar 1 8-oz. package cream cheese 4 tablespoons butter 1/2 teaspoon vanilla
Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Sift dry ingredients together and fold into pumpkin mixture. Pour into a 15" X 10" X 1" pan that has been sprayed with Pam or another non-stick spray. Sprinkle chopped pecans over top. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Let cool slightly, then roll towel and cake together. Cool completely, then unroll. Combine all FILLING ingredients and beat until very light and fluffy. Spread evenly over cake and reroll. Chill well before serving. TIP: This cake freezes well and can be refrozen after thawing.

Mother's Caramel Pie Patricia Crawford McKnight, Class of 1965
This recipe is a "Crawford Family Favorite". Fortunately, I had the good sense to watch Mother make this pie many years ago and to take notes. To my knowledge, she never used a written recipe and one was not found after her passing. It pleases me to share this with all JHS Alumni!
(Pre-baked pie crust) 1 cup granulated sugar 1 stick butter 3/4 cup hot water 4 egg yolks (save whites for meringue) 3 tablespoons flour An additional 3/4 cup granulated sugar 1 cup carnation milk 1 1/4 cups milk dash of salt 1 1/2 teaspoons vanilla 1 cup Marshmallow Cream (for meringue)	Meringue: Beat 4 egg whites and dash of salt til mixture forms soft peaks. Gradually add 1 cup Kraft's Marshmallow Cream and continue beating until all the ingredients are thoroughly incorporated and mixture holds firm peaks when beaters are lifted. Spread over pie and bake at 350 degrees for 12 to 15 minutes -- just until meringue is delicately browned.
** Mix flour, salt, egg yolks, additional 3/4 cup sugar and milk. Set aside. Brown 1 cup sugar in a heavy, deep skillet over medium heat (should be the color of caramel or light brown sugar). Add stick of butter. When butter is melted, add hot water. Cook over medium heat until thoroughly mixed and sugar is completely dissolved. Add ** mixture that you set aside. Continue to cook over medium heat until thick. Remove from stove top and add vanilla. Pour into prebaked pie crust. Allow to cool on wire rack for 10 - 15 minutes. Top with meringue (be sure to seal meringue to sides of pastry shell.) All the pie to cool completely on wire rack before slicing so that it holds shape -- preferably 8 to 10 hours.

Strawberry Tunnel Cream Cake Patricia Crawford McKnight, Class of 1965

1 prepared angel food cake (10 inch) 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) Eagle Brand Milk 1/3 cup lemon juice from concentrate 1 teaspoon almond extract 2 cups sliced, fresh strawberries 3 - 4 cups sweetened whipped cream* Additional fresh strawberries, optional

Cut 1-inch slice (crosswise) from top of cake and set aside. With a sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. remove cake from center, leaving 1 inch thick base on bottom of cake. Reserve cake pieces. In large mixing bowl, beat cream cheese until smooth. Add lemon juice, Eagle Brand Milk and almond extract. Mix well. Stir in reserved torn cake pieces and strawberries. Fill cavity of cake with strawberry mixture and replace top slice of cake. Fill center of cake with remaining strawberry mixture. Chill 3 hours or until set. Totally cover with whipped cream and garnish with additional strawberries, if desired. *Always use powdered sugar to sweeten whipping cream (rather than granulated sugar) for a smoother consistency. This cake serves 12.