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PUMPKIN ROLL 3 eggs 1 c. sugar 2/3 c. pumpkin 1 tsp. sugar 3/4 c. flour 2 tsp. cinnamon 1 tsp. baking powder 1 tsp. ginger 1/2 tsp. nutmeg 1/2 c. walnuts, chopped powdered sugar Filling: 1 (8 oz.) pkg. cream cheese 4 Tbsp. butter 1/2 tsp. vanilla 1 c. powdered sugar Beat egg 5 minutes. Use timer. Gradually add sugar to egg and beat. Add lemon juice to pumpkin. Add pumpkin mix to eggs and stir. Add baking powder, cinnamon, ginger and nutmeg to flour. Stir into pumpkin and egg mixture. Mix well. Spread on a greased 15 x 12 x 1-inch pan (jelly roll pan works fine). Sprinkle walnuts on top. Bake in center of oven at 375 degrees for 15 to 20 minutes. Tests the same as for cake. Turn on powdered sugar cloth. Take ends of cloth and roll loosely. Let cool. To prepare filling: Mix cream cheese, butter, vanilla and powdered sugar. Unroll baked pumpkin roll. Trim edges, if needed. Spread filling and re-roll. Refrigerate. May be frozen. Also one large one of Libby's pumpkin makes 4 rolls. Does not need high altitude adjustments. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |