Pumpkin Roll
Ingredients:
3 Eggs
¾ C. Flour
½ tsp. Salt
1 tsp. Baking Powder
1 tsp. Ginger
½ tsp. Nutmeg
2 tsp. Cinnamon
2/3 C. Pumpkin
1 C. Sugar
1 tsp. Lemon Juice
Instructions:
Beat eggs at high speed in blender for 3 min. Sift together the flour, salt, baking powder, ginger, nutmeg and cinnamon. Add it, the Pumpkin, the 1 C. sugar and the lemon juice to the beaten eggs. Stir until well mixed. Bake on a greased and floured 15 x 11 inch pan.
Oven: 375*
Time: 15 min.
Sprinkle a dish towel that is at least 15 x 11 inches in size with sifted powdered sugar. Loosen sides of Pumpkin Roll with a knife and then turn it while it is still hot onto the powdered dish towel. Roll up loosely (jelly roll style). Refrigerate for 1 hour.
Filling:
8 oz. pkg. Cream Cheese
4 T. Butter
1 C. Powdered Sugar
Blend cream cheese, butter and powdered sugar at low speed in mixer for 1 min., then at high speed until well mixed. Spread onto unrolled pumpkin roll. Sprinkle with 1 C. Chopped Walnuts. Roll back up without the dish towel. Wrap with tin foil. Cool 1 hour. Slice.