"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for PUMPKIN ROLLS, by , is from The Brower-Williams Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Williams
Added: Thursday, June 14, 2007


1 can pumpkin pie filling
9 eggs
3 c. sugar
2 1/4 c. flour
1 1/2 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
3 tsp. baking soda
1 1/2 c. chopped pecans

6 tbsp. soft margarine
3 8-oz. pkg. cream cheese
2 c. powdered sugar
2 1/4 tsp. vanilla

Preheat oven to 375. Spray jelly roll pan or cookie sheet with vegetable spray, then line with waxed paper; spray paper, also. Mix all ingredients for batter EXCEPT nuts. Spread 1/3 of batter on greased waxed paper, then sprinkle with nuts. Bake at 375 for 12-15 minutes. Check after 12 minutes to make sure it's not getting too dark.

During baking time, make filling by mixing all ingredients until smooth and creamy.

Have a kitchen towel generously sprinkled with powdered sugar ready when pumpkin roll comes out of oven. Flip pumpkin roll onto towel and gently peel off waxed paper. Roll up in towel and cool completely. Once roll is cooled, unroll and spread filling, then re-roll tightly and wrap in plastic wrap or foil.

These can be made ahead and frozen. You can make 3 rolls at a time in order to use the whole can of pumpkin.




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