For some reason, I got in the mood for a pumpkin roll today and it is not even November yet.
My cousin, Vera, has a great pumpkin roll recipe that has been around for a long time. It is in our family cookbook that I put together in 1996. I have since put together another family cookbook.
I am bragging here, but I have a family of great cooks!
INGREDIENTS for cake:
3 eggs beaten
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 t. soda
1/2 t. cinnamon
1 t. salt
chopped nuts (whatever amount you wish to use - just a handful, 1/4 cup, 1/2 cup)
INGREDIENTS for filling:
Cream together: 8 oz cream cheese, 1 t. vanilla, 2 T. butter and 1 cup powdered sugar.
DIRECTIONS for cake:
Preheat oven to 375
Grease a 15 1/2 x 10 1/2 jelly roll pan
Line with wax paper
Grease wax paper
Sprinkle a thin, cotton kitchen towel with powdered sugar
Beat eggs, add sugar and gradually blend in pumpkin. Add salt, soda, cinnamon and flour. Spread batter in prepared pan. Sprinkle with chopped nuts of your choice. Bake at 375 degrees for 15 minutes.
Turn onto thin, cotton kitchen towel sprinkled with powdered sugar. Peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool. Carefully unroll and spread with filling. Re-roll cake and wrap in plastic wrap.
Keep refrigerated - Freezes very well.
Doesn't look like any of those small, nice and neat pumpkin rolls
you buy already packaged up in the store, does it?
Believe me when I say it is delicious.
I ate two pieces before I stopped.
I have many food memories, good and bad!
Do you have any food memories you would like to share with us?
Posted by Janet F. Smart on Writing in the Blackberry Patch