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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

PUMPKIN ROLL WITH CREAM CHEESE FILLING Recipe

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This recipe for PUMPKIN ROLL WITH CREAM CHEESE FILLING is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 EGGS
1 C. SUGAR
2/3 C. PUMPKIN
1 t. LEMON JUICE
3/4 C. FLOUR
1 T. BAKING POWDER
2 T. CINNAMON
1 T. GINGER
1/2 T. NUTMEG
1/2 T. SALT

FILLING-
8 OZ. SOFTENED CREAM CHEESE
4 T. BUTTER
1 C. POWDERED SUGAR
1/2 t. VANILLA
Directions:
Directions:
IN LGE BOWL COMBINE EGGS AND SUGAR BEATING WELL. ADD PUMPKIN AND LEMON JUICE MIXING UNTIL BLENDED. IN SEPERATE BOWL COMBINE FLOUR, BAKING POWDER, SPICES AND SALT; ADD TO EGG MIXTURE MIXING WELL. SPREAD BATTER ONTO GREASED AND LINED 10X15" JELLY-ROLL PAN.

BAKE AT 350 DEGREES FOR 15 MIN, REMOVEFROM OVEN AND COOL FOR 15 MIN.
PLACE CAKE ON CLEAN TEA TOWEL SPRINKLED LIBERALLY WITH POWDERED SUGAR, COOL 10 MIN. LONGER. FROM 10" SIDE, ROLL CAKE UP IN TOWEL AND SET ASIDE.
WHILE CAKE IS COOLING PREPARE FILLING BY BEATING TOGETHER CREAM CHEESE AND BUTTER; STIR IN POWDERED SUGAR AND VANILLA UNTIL SMOOTH.
UNROLL CAKE AND EVENLY SPREAD FILLING OVER CAKE. ROLL UP CAKE(WITHOUT TOWEL) AND WRAP IN PLASTIC WRAP; COVER AND CHILL AT LEAST 1 HOUR. SLICE BEFORE SERVING AND KEEP LEFTOVER SLICES REFRIGERATED.
Personal Notes:
Personal Notes:
THIS PUMPKIN ROLL FREEZES WELL!

 

 

 

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