"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Roll Recipe

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

Katrina Allen
Added: Thursday, June 8, 2006


3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1 tsp ginger
1 tsp nutmeg

Preheat oven to 375. Beat eggs 5 mins at highspeed, until fluffy. Gradually add sugar. Stir in pumpkin and lemon juice. Combine dry ingredients and blend into pumpkin mixture. Spoon onto jelly roll pan that has been grased and lined with greased wax paper. Bake 15 mins. Turn out onto linen dish towel sprinkled with 1/4 cup powdered sugar. Peel off wax paper from bottom of cake. Trim crusty edges off of roll. Roll up cake and towel jelly-roll fashion. Cool.


1 cup powdered sugar
8 oz cream cheese ( softened)
1/4 cup butter (softened)
1/2 tsp vanilla.

Combine all filling ingredients. When cake is cool, unroll and spread filling over entire jelly roll. Roll again. Place seam side down. Sprinkle with powdered sugar. Chill.




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