Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Pumpkin Roll (boone) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
3 Eggs
1 Cup(s) Sugar
2/3 Cup(s) Pumpkin puree, Cooked
1 Teaspoon(s) Lemon Juice
3/4 Cup(s) Flour
1 Teaspoon(s) Baking Powder
2 Teaspoon(s) Cinnamon
1 Teaspoon(s) Ginger
1/2 Teaspoon(s) Nutmeg
1/2 Teaspoon(s) Salt
1 Cup(s) Nuts, finely chopped
Powdered sugar, for dusting
1 Cup(s) Powdered sugar
6 Ounce(s) Cream cheese, softened
4 Tablespoon(s) Butter, softened
1/2 Teaspoon(s) Vanilla
Whipping cream, optional
Directions:
For the roll: Put the 3 eggs in a mixing bowl and beat for 5 minutes
on high speed. Gradually beat in the cup of sugar. Stir in pumpkin and
lemon juice. Set aside. In another bowl stir together the flour,
baking powder, cinnamon, ginger, nutmeg and salt. Fold into
pumpkin/egg mixture. Spread in a greased and floured 15 by 10 by
1-inch baking pan. Top with nuts. Bake at 375F for 15 minutes. Remove
from oven and turn out onto a clean kitchen towel that has been DUSTED
with powdered sugar. Roll up cake with the towel like a jelly roll.
Set aside to cool. For the filling: Put cup of powdered sugar, 2
packages cream cheese, butter and vanilla in mixing bowl; beat until
smooth. Unroll the cake and spread with filling. Roll up again
(without towel) and chill. Serve with a bowl of sweetened whipped
cream flavored with vanilla and/or pumpkin pie spices. (Cut carefully
into 30 slices or more) Danielle Boone makes this treat each year for
sharing at the paper. The food editor, Liz Caesar, adopted the "light
and delicious pumpkin roll" for dessert at Thansgiving. (1996/11/10).
(Relayed by PATh c/o McRecipe List) See also: Joy of Baking: Making
a Jelly Roll (p80) by Barbara Grunes, an Ideals book (1986) Recipe By
: Cook and Tell, Riverside Press-Enterprise Posted to MC-Recipe
Digest V1 #291 Date: Sun, 10 Nov 1996 10:16:45 -0800 From: PATh
<phannema@wizard.ucr.edu>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: 28.9mg
Sodium: 94mg
Potassium: 48.7mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: 13.9g
Protein: 2g


Scale this recipe to Servings [?]