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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 The Braunschweig/Kneip 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
⅔ C pumpkin
1 Tsp lemon juice
¾ C flour
1 Tsp baking powder
2 Tsp cinnamon
1 Tsp ginger
½ Tsp nutmeg
½ Tsp salt

Cream cheese frosting:
6oz cream cheese
4 Tab butter, softened
½ Tsp vanilla
Directions:
Directions:
Beat eggs, gradually add sugar, pumpkin and lemon juice. Mix well

Add flour and seasonings.

Spread in a greased and floured cookie sheet
Sprinkle with chopped nuts

Bake at 375º for 15 minutes.

When it's done should be spongy but solid.

Take out of oven and dump on a powder sugar covered dish cloth and roll (roll with the towel from the short end).

Cream cheese frosting, combine all ingredients and mix well.

When it's completely cool spread with cream cheese frosting and re-roll.

Wrap in foil and freeze until an hour before serving.
Personal Notes:
Personal Notes:
Very good

 

 

 

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