Monday, August 30, 2010

Pumpkin Roll

Pumpkin Rolls

3 eggs
1 c. sugar
1 tsp. Lemon juice
2/3c. pumpkin
¾ c. flour
2 tsp. Cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp. Bkg pwdr
½ tsp salt
chopped pecans

Mix all dry ingredients in bowl, set aside. In another bowl, beat eggs at high speed for five minutes. Gradually add sugar, stir in lemon juice, fold in pumpkin, gently fold in dry ingredients (gradually). Pour into generously greased 15 x 11 x 1 pan. Sprinkle lightly with chopped nuts. Bake at 375 for 15 minutes. Double turn onto dish towel sprinkled with powdered sugar. Roll in towel, let cool, unroll towel and spread filling. Reroll, refrig. Or freeze till serving day.


1 c. xxx
4 T. butter
1 8 oz cream cheese soft
1/2 tsp vanilla

Combine all ing. and beat until smooth, soft and easy to spread.

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