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Pumpkin
Roll
3/4 cup of
self-rising flour
3 eggs, beaten
3/4 cup of sugar
2/3 cup of pumpkin
2 teaspoons of ground
cinnamon
1 teaspoon of ginger
1/2 teaspoon of nutmeg
1/2 cup if finely chopped
pecans or walnuts
3 cups of confectioners
sugar
1 – 8 ounce package of cream
cheese
Combine the eggs, flour, and
3/4 cup of sugar and mix
well.
Add the pumpkin, cinnamon,
ginger, and nutmeg to the
flour mixture and mix until
well blended. Grease a
cookie sheet and spread the
batter in the pan.
Bake for 15 minutes at 375
degrees.
Flip the thin cake onto a
clean towel and using the
towel, roll it into a roll.
Allow to set until cool.
While the cake is cooling
mix the confectioners sugar,
cream cheese, and the
chopped nuts together until
smooth and creamy.
When the cake is cool,
unroll it and remove the
towel.
Spread the cream cheese
mixture on the cake and roll
it back up into a roll.
Dust the roll with a little
confectioners sugar before
slicing.
Did You Know?
It’s not sunlight that
ripens tomatoes, it’s
warmth.
If you store tomatoes with
stems pointed down they will
stay fresh longer.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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