B
ButterSticks
Guest
3 eggs
1 cup granulated sugar
2/3 cup canned or cooked pumpkin
1 tsp lemon juice
3/4 cup all purpose flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped pecans
Confectioners' sugar for dusting towel
Heat oven 375
Beat eggs on high speed of electric mixer for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin & lemon juice.
In separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg & salt. Fold into pumpkin mixture. Spread on greased wax paper in 15 by 10 by 1 inch jellyroll pan. Sprinkle with pecans.
Bake for 15 minutes. Turn out on moist linen towel sprinked with small dusting of powdered sugar. Remove wax paper & discard. Starting at narrow end, roll cake & towel together.
Filling
1 cup confectioners' sugar
2 packages (3 ounces each) cream cheese, softened
4 Tablespoons butter or margarine softened
1/2 tsp vanilla
Beat together confectioners' sugar, cream cheese, butter & vanilla until smooth.
Gently unroll cake & carefully spread filling over cake. Remove towel & reroll cake & wrap in plastic wrap. Refrigerate for at least an hour. You can shake a little confectioners' sugar on the roll to make it pretty or serve plain. Slice to serve.
Makes 1 roll & about 10 servings.
Note to double the recipe, use 1 can pumpkin, 12 ounces cream cheese & double the other ingredients.
1 cup granulated sugar
2/3 cup canned or cooked pumpkin
1 tsp lemon juice
3/4 cup all purpose flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped pecans
Confectioners' sugar for dusting towel
Heat oven 375
Beat eggs on high speed of electric mixer for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin & lemon juice.
In separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg & salt. Fold into pumpkin mixture. Spread on greased wax paper in 15 by 10 by 1 inch jellyroll pan. Sprinkle with pecans.
Bake for 15 minutes. Turn out on moist linen towel sprinked with small dusting of powdered sugar. Remove wax paper & discard. Starting at narrow end, roll cake & towel together.
Filling
1 cup confectioners' sugar
2 packages (3 ounces each) cream cheese, softened
4 Tablespoons butter or margarine softened
1/2 tsp vanilla
Beat together confectioners' sugar, cream cheese, butter & vanilla until smooth.
Gently unroll cake & carefully spread filling over cake. Remove towel & reroll cake & wrap in plastic wrap. Refrigerate for at least an hour. You can shake a little confectioners' sugar on the roll to make it pretty or serve plain. Slice to serve.
Makes 1 roll & about 10 servings.
Note to double the recipe, use 1 can pumpkin, 12 ounces cream cheese & double the other ingredients.