"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Libby's Pumpkin Roll Recipe

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This recipe for Libby's Pumpkin Roll, by , is from The Big Book of Things We Love to Eat, 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!

Lisa Breon


Confectioners Suga
3/4 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 c sugar
2/3 c canned pumpkin
1 c chopped walnuts

8 oz cream cheese
1 c confectioners sugar sifted
6 Tbsp softened butter
1 tsp vanilla extract
Confectioners sugar

Preheat oven to 375. Grease 10 x 15 jelly roll pan then line with wax paper. Grease and flour wax paper. Sprinkle a thin layer of confectioner sugar over a clean tea towel. Combine first six ingredients in bowl. Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in dry ingredients. Spread evenly onto prepared pan. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen from pan and turn over onto prepared towel. Carefully peel off paper. Roll cake and towel into cylinder beginning at narrow end. Cool completely on wire rack.

Beat filling ingredients together until smooth. Carefully unroll cake and remove towel.Spread filling over cake and reroll. Wrap in plastic wrap and refrigerate for 1 hour. Sprinkle with confectioner sugar before serving if desired. Keep refrigerated.




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