"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Haueter
Added: Tuesday, October 23, 2007


3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1 tsp. baking powder
3/4 c. flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Cream Cheese Filling:
1 c. powdered sugar
2 3oz. pkgs. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Beat 3 eggs 5 minutes, then beat sugar. Stir in pumpkin and lemon juice. Separately stir dry ingredients together. Fold dry ingredients into pumpkin mixture. Line cookie sheet with wax paper. Grease and flour the wax paper. Pour onto cookie sheet and bake at 375 for 15 minutes. Let cool, then turn onto a damp towel sprinkled with powdered sugar. slowly roll up the cake and chill. Next beat all the cream cheese filling ingredients together until smooth. Chill Unroll pumpkin roll, spread the entire sheet with the cream cheese mixture and re-roll.

Personal Notes:
Personal Notes:
When ready to serve cut into slices. This roll can stay in the refrigerator as a roll for 4 weeks.




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