| 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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