"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

PUMPKIN ROLL BREAD Recipe

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This recipe for PUMPKIN ROLL BREAD, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Philabaum
Added: Thursday, August 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs & 1 c. sugar (mix 5 minutes)

2/3 c. pumpkin
3/4 c. flour
1 t. baking soda
1 t. cinnamon

Filling
1 pkg of cream cheese (8 oz)
2 T margarine
1 c. powdered sugar
1 t. vanilla

Directions:
Directions:
Grease 9x13 cookie sheet with raised edges well. Put piece
of wax paper on top of this and grease it well also. Pour batter
on top in fairly thin layer. Bake at 350 for 15 minutes. Tap out
on kitchen towel (with powdered sugar sprinkled on top) and
sprinkle powdered sugar on top of cake. Roll in towel to cool.

Mix icing. Unroll cake. Put thin layer of icing and roll again in
jelly roll fashion. Refrigerate or freeze.

1 large can of pumpkin makes 5 rolls

Preparation Time:
Preparation Time:
extensive
Personal Notes:
Personal Notes:
Always a hit at Thanksgiving!!

 

 

 

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