MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Ruth's Pumpkin Roll
 Categories: Desserts, Squash, Cheese, Nuts
      Yield: 8 Servings

      3 lg Eggs
    2/3 c  Pumpkin puree; fresh or
           - canned
      1 c  Sugar
      1 ts Baking soda
    1/2 ts Cinnamon
    3/4 c  Flour

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      2 tb Soft butter
      8 oz Cream cheese; softened
    3/4 ts Vanilla
      1 c  Powdered sugar
           Cinnamon; to taste

  Mix together and pour into a greased and parchment paper lined
  10x15". Sprinkle with chopped walnuts. (I put them in the filling,
  less chance of breaking the cake.)

  Bake @ 375 F/190 C for 10 to 15 minutes (until tests
  done). Turn out onto a towel (not terry cloth) sprinkled with
  granulated sugar, peel off paper and roll with towel. Let cool on
  wire rack. (I turn it onto a wire rack, slide it from there onto
  the towel, peel off the paper and roll--easier than trying to turn
  a hot pan over onto a towel.)

  Mix together, spread on cool, unrolled cake (I add the nuts to the
  spread filling). Re-roll, sprinkle with a bit more powdered sugar.

  Ruth's Notes: My variants are in (). I use whole wheat pastry flour
  and raw sugar for the cake. Mom gave me this recipe in 1992; we've
  made it at least once a year since then. Canned or fresh pumpkin
  may be used but be sure to drain the fresh pumpkin well. If I use
  frozen pumpkin, I turn the thawed pumpkin into a paper towel lined
  strainer so as much water as possible drains off.

  Recipe FROM: Ruth Haffly on National Cooking Echo

  Uncle Dirty Dave's Archives

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