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3 Eggs 2 ts Cinnamon
1 c Sugar 1/2 ts Nutmeg
3/4 c Pumpkin 1 ts Baking powder
1 ts Lemon juice 1/2 ts Salt
3/4 c Flour 1 c Chopped pecans
1 ts Ginger Powdered sugar
12 servings
Beat eggs; add sugar, pumpkin and lemon juice. Stir to mix. Set aside. Mix
flour, ginger, cinnamon, nutmeg, baking powder and salt together. Add
first mixture to second. Mix lightly. Pour into a greased jelly roll pan.
Top with pecans. Bake at 375 deg for 15 minutes. Turn out onto a tea towel
and sprinkle with powdered sugar. Let cool. Roll in towel. Unroll and
spread with the following; 18 oz pkg cream cheese, 1 cup powdered sugar, 1
tsp vanilla and 1 cup wipped cream; all mixed together. Spread mixture
evenly over pumpkin mix. Roll tightly and refrigerate. When well chilled,
slice and serve. Makes about 12 to 16 servings.
1 c Sugar 1/2 ts Nutmeg
3/4 c Pumpkin 1 ts Baking powder
1 ts Lemon juice 1/2 ts Salt
3/4 c Flour 1 c Chopped pecans
1 ts Ginger Powdered sugar
12 servings
Beat eggs; add sugar, pumpkin and lemon juice. Stir to mix. Set aside. Mix
flour, ginger, cinnamon, nutmeg, baking powder and salt together. Add
first mixture to second. Mix lightly. Pour into a greased jelly roll pan.
Top with pecans. Bake at 375 deg for 15 minutes. Turn out onto a tea towel
and sprinkle with powdered sugar. Let cool. Roll in towel. Unroll and
spread with the following; 18 oz pkg cream cheese, 1 cup powdered sugar, 1
tsp vanilla and 1 cup wipped cream; all mixed together. Spread mixture
evenly over pumpkin mix. Roll tightly and refrigerate. When well chilled,
slice and serve. Makes about 12 to 16 servings.