"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Libby's Pumpkin Roll Recipe

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This recipe for Libby's Pumpkin Roll, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Armentrout
Added: Sunday, December 23, 2007


3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's Pure pumpkin

1 pkg (8oz) cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp butter
1 tsp vanilla

Preheat oven to 375. Grease 15x10 jelly-roll pan; line with wax paper. Grease and flour paper. Combine flour, baking powder, baking soda, spices, and salt in a small bowl. Beat eggs and sugar in large mixing bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13-15 mins. or until top of cake bounces back when touched. Immediately loosen and turn cake onto a dishtowel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla in small mixing bowl until smooth. Carefully unroll cool cake and remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.




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