By Assistant Editor Lindsay Sauvageau

I think this Thanksgiving I’m going to have to add something to my long list of things to be thankful for. As always, I’m thankful for my family and friends, the good health of those I love and the ability to get up each morning and face the day with enthusiasm and determination no matter what lies ahead. I’m also thankful for the abstract but important things too, like forgiveness, kindness and inspiration.
    And now, this year, I am also thankful for allrecipes.com.
    Additionally I will be making a new New Year’s resolution this year, ‘start exercising before you have to buy elastic waist pants.’

Pumpkin Roll with Toffee Cream Filling and Caramel Sauce
Ingredients: 3/4 cup cake flour; 1 1/2 teaspoons ground cinnamon; 1 1/4 teaspoons ground ginger; 3/4 teaspoon ground allspice; 6 egg yolks; 6 egg whites; 1/3 cup white sugar; 1/3 cup packed light brown sugar; 2/3 cup solid pack pumpkin puree; 1/8 teaspoon salt; 1/4 cup confectioners' sugar for dusting; 2 tablespoons dark rum; 1 teaspoon unflavored gelatin; 1 cup heavy whipping cream; 3 tablespoons confectioners' sugar; 10 tablespoons crushed toffee candy; 1 (16 ounce) jar caramel ice cream topping, warmed; 1/2 cup crushed toffee candy

Directions
    Preheat oven to 375 degrees Fahrenheit. Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.
    In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
    Spread into prepared pan. Bake at 375 for 15 minutes, or until a toothpick inserted into cake comes out clean.
    Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
    To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
    Unroll cake, sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared one day ahead.) Cover with foil and refrigerate.
    Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

Autumn Apple-Squash Crisp
Ingredients: 4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks; 2/3 cup packed brown sugar; 1/2 cup all-purpose flour; 2 eggs; 2 teaspoons milk; 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 1/2 teaspoon ground cloves; 4 large Granny Smith apple - peeled, cored and chopped; 2 large carrots, peeled and shredded; 1 cup raisins
Topping: 2 cups rolled oats; 1 cup wheat bran; 1 cup packed brown sugar; 1/2 cup whole wheat flour; 1 tablespoon ground cinnamon; 1/2 cup melted butter

Directions
    Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish.
    Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
    Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
    Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture. Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.