BLUE RIBBON PUMPKIN ROLL|
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
1 c. nuts
1 (8 oz.) pkg. cream cheese,
1/4 c. butter or margarine,
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.
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