Beat eggs on high 3 min.  Gradually beat in sugar.  Stir in pumpkin, lemon juice.  In a separate bowl, mix dry ingredients.  Fold into pumpkin mixture.  Spread into a greased 15X10X1″ pan.  Top with nuts.  Bake at 325 degrees for 15 min.  Turn out onto a towel sprinkled with powdered sugar.  Starting at the narrow end roll towel and cake together, cool and unroll.  Use wax paper to turn it out on. 

Filling

1 cup powdered sugar
6 oz cream cheese
4 tbsp butter-softened
1/2 tsp vanilla

Beat until smooth.  Spread over cake roll.  Roll up pumpkin roll and chill well.

I thought you all might enjoy seeing how much snow we have.  I wanted to give you something to judge by, so I found the picture of the rock area in summer and then how it looks this morning.  And guess what?  It’s still snowing.  Perhaps most of the day.  Wow!  This is definitely a record year for snow accumulation here.  But you know, even with all the snow we’ve had, I still think it is beautiful.  When it is fresh and bright white, it is georgeous.   However, one can only stand so much white, right.  I am ready to see some yellow, purple, red.  Some pansies would be nice, right Jess.  Well, everything has a season.  I think I want to enjoy this season and what God wants to bless us with instead of wishing for something else.  I’m working on this process, anyway. 

I made a honey bun cake yesterday.  It turned out really good.  The recipe called for sour cream.  I did not have any and as we are snowed in couldn’t just run to the store to get some.  I went on line (what would we do without the internet) and found a substitute for sour cream.  Put 1 tbsp vinegar or lemon juice in a cup-add enough milk to make 1 cup.  It really works.  I could not taste the difference.  Well, I thinks I’ll get busy watching the snow. God Bless.