On Tue, 11 Nov 2008 14:36:25 -0600, Cuthbert Thistlethwaite
> wrote:

>> What else do you do with
>> pumpkin besides make pies?

My farovite one!


@@@@@ Now You're Cooking! Export Format

Pumpkin Roll

desserts

Cake:
1/4 cup powdered sugar; sprinkle on towel
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin; canned
1 cup walnuts; chopped
Filling:
8 oz cream cheese; room temp
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
powdered sugar; optional decoration

FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan;
line
with wax paper. Grease and flour paper. Sprinkle a thin, cotton
kitchen
towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt
in
small bowl. Beat eggs and granulated sugar in large mixer bowl until
thick.
Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared
pan.
Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when
touched.
(If using a dark-colored pan, begin checking for doneness at 11
minutes.)
Immediately loosen and turn cake onto prepared towel. Carefully peel
off
paper. Roll up cake and towel together, starting with narrow end. Cool
on
wire rack.

FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and
vanilla
extract in small mixer bowl until smooth. Carefully unroll cake.
Spread
cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and
refrigerate at least one hour. Sprinkle with powdered sugar before
serving,
if desired.

COOKING TIP: Be sure to put enough powdered sugar on the towel when
rolling
up the cake so it will not stick.

Yield: 10 servings


** Exported from Now You're Cooking! v5.84 **

On Nov 11, 1:21*pm, Mr. Bill > wrote:
> On Tue, 11 Nov 2008 14:36:25 -0600, Cuthbert Thistlethwaite
>
> > wrote:
> >> What else do you do with
> >> pumpkin besides make pies?
>
> My farovite one!
>
> @@@@@ Now You're Cooking! Export Format
>
> Pumpkin Roll
>
> desserts
>
> * Cake:
> 1/4 cup powdered sugar; sprinkle on towel
> 3/4 cup all-purpose flour
> 1/2 teaspoon baking powder
> 1/2 teaspoon baking soda
> 1/2 teaspoon ground cinnamon
> 1/2 teaspoon ground cloves
> 1/4 teaspoon salt
> 3 large eggs
> 1 cup granulated sugar
> 2/3 cup pumpkin; canned
> 1 cup walnuts; chopped
> * Filling:
> 8 oz cream cheese; room temp
> 1 cup powdered sugar, sifted
> 6 tablespoons butter or margarine, softened
> 1 teaspoon vanilla extract
> * powdered sugar; optional decoration
>
> FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan;
> line
> with wax paper. Grease and flour paper. Sprinkle a thin, cotton
> kitchen
> towel with powdered sugar.
>
> COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt
> in
> small bowl. Beat eggs and granulated sugar in large mixer bowl until
> thick.
> Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared
> pan.
> Sprinkle with nuts.
>
> BAKE for 13 to 15 minutes or until top of cake springs back when
> touched.
> (If using a dark-colored pan, begin checking for doneness at 11
> minutes.)
> Immediately loosen and turn cake onto prepared towel. Carefully peel
> off
> paper. Roll up cake and towel together, starting with narrow end. Cool
> on
> wire rack.
>
> FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and
> vanilla
> extract in small mixer bowl until smooth. Carefully unroll cake.
> Spread
> cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and
> refrigerate at least one hour. Sprinkle with powdered sugar before
> serving,
> if desired.
>
> COOKING TIP: Be sure to put enough powdered sugar on the towel when
> rolling
> up the cake so it will not stick.
>
> Yield: 10 servings
>
> ** Exported from Now You're Cooking! v5.84 **

That sounds good! Thanks for posting it.