"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

PUMPKIN ROLL WITH CREAM CHEESE FILLING Recipe

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This recipe for PUMPKIN ROLL WITH CREAM CHEESE FILLING, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Sunday, July 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 EGGS
1 C. SUGAR
2/3 C. PUMPKIN
1 t. LEMON JUICE
3/4 C. FLOUR
1 T. BAKING POWDER
2 T. CINNAMON
1 T. GINGER
1/2 T. NUTMEG
1/2 T. SALT

FILLING-
8 OZ. SOFTENED CREAM CHEESE
4 T. BUTTER
1 C. POWDERED SUGAR
1/2 t. VANILLA

Directions:
Directions:
IN LGE BOWL COMBINE EGGS AND SUGAR BEATING WELL. ADD PUMPKIN AND LEMON JUICE MIXING UNTIL BLENDED. IN SEPERATE BOWL COMBINE FLOUR, BAKING POWDER, SPICES AND SALT; ADD TO EGG MIXTURE MIXING WELL. SPREAD BATTER ONTO GREASED AND LINED 10X15" JELLY-ROLL PAN.

BAKE AT 350 DEGREES FOR 15 MIN, REMOVEFROM OVEN AND COOL FOR 15 MIN.
PLACE CAKE ON CLEAN TEA TOWEL SPRINKLED LIBERALLY WITH POWDERED SUGAR, COOL 10 MIN. LONGER. FROM 10" SIDE, ROLL CAKE UP IN TOWEL AND SET ASIDE.
WHILE CAKE IS COOLING PREPARE FILLING BY BEATING TOGETHER CREAM CHEESE AND BUTTER; STIR IN POWDERED SUGAR AND VANILLA UNTIL SMOOTH.
UNROLL CAKE AND EVENLY SPREAD FILLING OVER CAKE. ROLL UP CAKE(WITHOUT TOWEL) AND WRAP IN PLASTIC WRAP; COVER AND CHILL AT LEAST 1 HOUR. SLICE BEFORE SERVING AND KEEP LEFTOVER SLICES REFRIGERATED.

Personal Notes:
Personal Notes:
THIS PUMPKIN ROLL FREEZES WELL!

 

 

 

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