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"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 Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from The Brown Family Cookbook ~ , 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:  
4 eggs
1 c. sugar
1 c. pumpkin
1 tsp. lemon juice
1 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
FILLING
1 c. powdered sugar
1/2 cube butter or margarine
1 - 8 oz. cream cheese
1/2 tsp. vanilla
1 c. chopped nuts
Directions:
Directions:
Beat eggs for several minutes until light and fluffy. Gradually beat in sugar. Add other ingredients and mix well. Fold in dry ingredients. Spread in greased jelly roll pan. Bake @ 350º for 15 minutes. Dump out onto a towel that has been sprinkled with powdered sugar. Roll up like jelly roll and let cool.
FILLING
Beat powdered sugar, butter, cream cheese, vanilla and chopped nuts. Unroll cake and spread with the filling. Roll back up and chill or freeze. You can freeze, they freeze really nice.

 

 

 

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