"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 Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Vinson
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2/3 cup pumpkin
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 cup sugar
3/4 cup self-rising flour
1 tsp. baking soda

Ingredients for filling:
8 oz cream cheese
1 stick margarine
2 tbsp. vanilla
1 cup powdered sugar
1 cup chopped pecans (optional)

Directions:
Directions:
Preheat oven to 350 Spray jelly roll pan and line with wax paper. Spray and flour paper. Mix together eggs(beaten well), pumpkin,sugar ,spices, flour,and baking powder. Pour evenly in pan, bake for 15 minutes. Remove from oven and turn out on towel sprinkled with powdered sugar. Remove wax paper and roll up with towel inside. Cool in refrigerator. Then make filling and keep cool.

Filling: Cream margarine and cream cheese. Add vanilla,powdered sugar and pecans. Keep Cool. When roll is cool unroll it and spread filling on roll spreading over to all sides. Roll again and wrap in wax paper. Refigerate until cold and then slice.

Personal Notes:
Personal Notes:
This can be frozen and used later.

 

 

 

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