"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

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Sherrill
Added: Wednesday, January 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon

Filling:
8 oz cream cheese
1 tsp vanilla
2 T margarine
1 cup powdered sugar
2 T milk

Directions:
Directions:
Mix the first seven ingredients with electric mixer. Place a sheet of wax paper on a jelly roll pan and wipe the paper with grease. Pour the pumpkin mixture on the wax paper . Bake for 15 minutes at 350. DO NOT OVERBAKE. Wet a clean dish towel, sift powdered sugar onto towel, forming a 10x15 rectangle. Invert cake onto towel right out of oven, gently peel off wax paper. Roll up cake (towel and all). Place on a cooling rack, seam side down for 20 minutes. Then gently unroll cake, spread the filling evenly over the cake, then reroll cake without the towel. Place seam side down on a plate and cover, store in the refrigerator.

Number Of Servings:
Number Of Servings:
12

 

 

 

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