"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for CAKE ~ PUMPKIN ROLL, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 20, 2008


3 eggs
1 c. sugar
2/3 c. pumpkin, canned
3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon

8 oz. cream cheese
2 T. butter
1 c. powdered sugar
1 tsp. vanilla

Preheat oven to 350.

Heavily grease a 9x13 cookie sheet with raised edges. Put piece of wax paper on top of this and grease it well also. Mix eggs and sugar and beat for 5 minutes. Add remaining ingredients. Pour batter onto prepared cookie sheets and bake at
350 for 15 minutes.

Sprinkle powdered sugar across the top of a clean kitchen towel. Remove cake from oven and tap out on kitchen towel. Sprinkle powdered sugar on top side of cake. Roll in towel, beginning with long edge, as a jelly roll. Cool.

Mix all filling ingredients until well blended and smooth. Unroll cake. Spread filling on top of cake and roll up again as a jelly roll. Refrigerate or freeze. (One large can of pumpkin will make 5 rolls.)




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