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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 Roll Recipe

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This recipe for Pumpkin Roll is from Abernathy Campbell 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:  
Roll:
⅔ cup canned pumpkin
2 tbsp powdered sugar (for topping)
3 eggs
½ tsp cinnamon
1 cup sugar
¼ tsp salt
¾ cup flour
1 tsp soda
½ cup finely chopped nuts

Filling:
1 8 oz pkg cream cheese, softened
1 cup sifted powdered sugar
2 tbsp butter, softened
¾ tsp vanilla
Directions:
Directions:
Grease 10 x 15" cookie sheet. Line with waxed paper and grease again. Beat eggs and sugar. Add pumpkin. Sift flour, soda, cinnamon and salt. Beat into pumpkin mixture. Spread in pan, sprinkle nuts and bake 15 minutes at 350°. Turn out on towel sprinkled with powdered sugar, roll up in towel and waxed paper and cool. Spread filling that has been creamed evenly over cake and roll up again after removing waxed paper. Wrap in paper and chill before serving.
Personal Notes:
Personal Notes:
You’re lucky if you get ANY if Milt is around.

 

 

 

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