"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Klimkowski


3 Eggs
2/3 Cup Canned Pumpkin
1 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
Cup Flour
Cup Chopped Nuts (optional)
1 8 Oz. Pkg. Cream Cheese (softened)
1 Tablespoon Butter
1 Tablespoon Vanilla
1 Cup Powdered Sugar

Line 15 x 10 pan with greased wax paper. Mix all ingredients, except nuts. Spread in pan. Sprinkle with nuts. Bake at 375 degrees for 15 minutes. Sprinkle a clean kitchen towel with powdered sugar and turn the roll out on it. Peel off wax paper. Sprinkle top with powdered sugar. Roll up and refrigerate 1 hour. Mix filling and beat well. Remove roll from refrigerator and unroll and spread filling on cake. Re-roll and refrigerate. Slice and eat when chilled.




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