can't have Fall without a "Pumpkin Roll"
Mix:
2/3 C. Pumpkin. (I use 100% pure pumpkin from Libbys)
3 eggs
1 C. Sugar
Add to dry ingredients:
3/4 C. Flour
1 teas. Salt
1 teas. soda
1 teas. cinnamon
Put parchement paper on a jelly roll pan.
(this pan looks like a small cookie sheet with sides,
my pan is 16" by 11")
Spread the batter over the pan.
Bake at 350* for 15 minutes.
Now...
Wait about 4 minutes, and flip it over on a linen or tea towel,
pull off the parchemnt paper, and Roll up the cake in the towel.
(Sometimes I cut the edges so it's nice and pretty, before I wrap it up)
Let it cool.
Filling:
8 oz. cream cheese
2 Tbs. butter
1 t. vanilla
1 C. powdered sugar
Beat until creamy.
Unroll your cake, spread filling, reroll, and fridge,
dust with powdered sugar before serving.
(I wrap them in tinfoil and freeze them...)
Pumpkin hugs......