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Fall weather has arrived. We woke to chilly air this morning and it is expected to get up to just 60 degrees this afternoon. Perfect Fall Dessert: Pumpkin Roll
The Boys all loved this. This recipe comes from that old church cookbook I have been enjoying lately.
Beat 3 eggs on high for 5 minutes.
Add: 1 cup sugar, 3/4 cup pumpkin, 1/4 tsp vinegar
Stir in: 3/4 cup flour, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp salt, 1 tsp baking powder
Pour into greased, floured jelly roll pan (15x10). top with 1/2 cup crushed nuts. Bake in a 350 degree oven for 15 minutes. Turn out onto a tea towel ( cover towel with powdered sugar).
Roll up towel. Let set for a few minutes. Unroll and spread with cheese filling listed below. Roll again and cool, slice and serve, or freeze or refrigerate.
Beat 6 ounces of cream cheese and 4 Tablespoons of butter until soft. Add 1 cup powdered sugar, 1 tsp vanilla until fluffy. fold in 1 cup of cool whip.
I gathered these acorn caps yesterday - I have some for sale on my Etsy store. I am excited to do a craft project with some of them- This crisp fall weather sets the mood for crafting.