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BLUE RIBBON PUMPKIN ROLL 3 eggs 1 c. sugar 2/3 c. pumpkin 3/4 c. plain flour 1 tsp. baking powder 1/2 tsp. salt 1 tsp. ginger 2 tsp. cinnamon 1/2 tsp. nutmeg 1 c. finely chopped pecans Pam spray Saran Wrap Filling: 1 c. nuts 1 (8 oz.) pkg. cream cheese, softened 1/4 c. butter or margarine, softened 1/2 tsp. vanilla 1 c. powdered sugar Beat eggs at high speed for 5 minutes. Slowly beat in sugar; stir in pumpkin. Sift dry ingredients: flour, baking powder, salt, ginger, cinnamon and nutmeg. Fold into pumpkin mixture. Then get a large cookie sheet. Grease cookie sheet with Pam and line with wax paper. Butter wax paper. Then spread mixture evenly in pan. Then sprinkle with nuts. Bake at 375 degrees for 15 to 20 minutes. Carefully loosen edges and turn onto a clean towel that has been sprinkled with powdered sugar. Remove wax paper. Roll up cooked roll in the towel and put in refrigerator until completely cooled. Prepare filling by mixing all ingredients thoroughly with mixture. Unroll completely cooled pumpkin roll and spread cream cheese filling and roll back up. Wrap in Saran Wrap, not aluminum foil, and refrigerate. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |