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PUMPKIN ROLL 3 eggs 1 c. sugar 3/4 c. pumpkin 1 tsp. lemon juice 2 tsp. pumpkin spices 3/4 c. sifted flour 1 tsp. baking powder Cream light and fluffy the eggs and sugar. Gradually add the rest of the ingredients. Grease cookie sheet (10 x 15-inches) good. Pour mix in pan and put 1 cup chopped nuts on top. Bake at 375 degrees for 15 minutes. Sprinkle a dish towel with powdered sugar. Flip cake on towel and roll longways. Let cool. Pumpkin Roll Cream Filling: 1 (8 oz.) cream cheese (room temperature) 4 Tbsp. oleo (room temperature) 1 c. powdered sugar 1 tsp. vanilla Unroll towel; spread filling on cake and reroll. Cut in half. Wrap in aluminum foil. Keep refrigerated. May be frozen. 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. |