| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Sugar |
| 2/3 | c | Pumpkin |
| 1 | tb | Lemon juice |
| 3/4 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Nutmeg |
| 2 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 3/4 | c | Nuts |
| 3/4 | c | Chopped nuts |
| 1 | c | Powdered sugar |
| 4 | oz | Cream cheese |
| 4 | tb | Melted butter |
| 1 | ts | Vanilla |
INSTRUCTIONS
FILLING ROLL: Mix all ingredients except nuts. Pour into 2 cookie sheets lined with foil sprayed with Pam on both sides. Spread evenly. Sprinkle nuts on top. Bake at 375 degrees for 15 minutes. Remove paper and roll in a dish towel. Cool completely. FILLING: Combine all filling ingredients. Place cake nut-side down and spread with filling and roll back up. Refrigerate or freeze. Slice to serve. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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