In early December of 1977, food editor Laurin Stamm began a weekly recipe column titled “From the Kitchen of The Cypress House.” The column ran continuously through November of 2000, featuring one or two recipes each week, and totaling more than 1,150 recipes over the 23 years.

Checkout, a current weekly column that features various food stories, events and recipes, looks back at some of the most popular recipes from The Kitchen of the Cypress House, and perhaps a newly discovered one every now and then.

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With today’s recipes all for Halloween, I searched for an old similar recipe from the past. Here is what I found: a delicious cake roll for Halloween and beyond. I think you will like it; my family did.

From The Kitchen of The Cypress House, Oct. 1, 1986

October is the month for pumpkin. Not just for your jack-o-lantern, but also for cooking. And not necessarily fresh, because the canned pumpkin is good also.

Now pumpkin is not my favorite vegetable, but Susan Hadad has a recipe that may change my thinking. She and Joanna Heidel served Pumpkin Cake Roll at a recent mother-daughter gathering and it was truly good.

Here’s Susan’s recipe for you to have for your October special treats.

 Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup chopped pecans

1 cup powdered sugar

2 (3-ounce) packages cream cheese

4 tablespoons margarine

1/2 teaspoon vanilla

Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mix. Spread in greased and floured 15 x 10 x 1-inch pan.

Bake at 375° for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake together; cool. Now unroll.

For the filling, combine powdered sugar, cream cheese, margarine and vanilla. Beat until smooth. Spread over the cake. Sprinkle with nuts. Then roll up and chill.

P.S. This cake roll, served with fresh fruit, is great for a late breakfast or brunch. It’s as pretty as it is tasty. Thanks, Susan.

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Contact Laurin Stamm at lstamm@vicksburgpost.com