Mix dry ingredients together.
Beat eggs and sugar together for 5 minutes.
Stir in pumpkin and lemon juice.
Fold in dry ingredients.
Grease and flour jelly roll pan.
Pour batter in pan; sprinkle with chopped nuts.
Bake at 375\u00b0 for 15 minutes. Cool slightly.
Sprinkle 10x sugar over towel; turn out cake on it.
Roll cake in towel from long side.
Beat eggs on high speed 3 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Fold in the flour, baking powder, cinnamon, ginger, salt and nutmeg. Spread in greased and floured jelly roll pan. Top with chopped nuts. Bake at 375\u00b0 for 15 minutes. Turn onto towel sprinkled with powdered sugar. Roll up until cool. Beat powdered sugar, cream cheese, butter and vanilla until smooth. Spread on roll. Roll up again and refrigerate.
Beat eggs for 5 minutes.
Gradually add sugar and pumpkin to beaten eggs.
Sift flour, baking powder, ginger, nutmeg, cinnamon and salt together.
Add to egg mixture.
Grease an 11 x 17-inch jelly roll pan.
Pat dough in pan and sprinkle with chopped pecans.
Bake at 350\u00b0 for 15 minutes.
Preheat oven to 325\u00b0F. Lightly grease a large baking dish. Spread jam over base of prepared dish. Arrange sliced jelly roll over top.
Whisk together eggs, cream, vanilla and granulated sugar. Carefully pour over jelly roll. Sprinkle top with raw sugar. Bake for 40-45 mins, or until just set at the center. Let cool for 5 mins. Serve.
Cook pudding as directed.
Cool.
Slice jelly roll about 1/4 inch thick.
Place in 9-inch square pan.
Pour pudding over jelly roll.
Top with Cool Whip.
Line 13 x 9 x 2-inch pan with sliced jelly roll.
Mix vanilla pudding according to instruction.
Pour over jelly roll.
Add thick layer of preserves and top with whipped cream.
Sprinkle chopped nuts and sliced strawberries on top.
Cut jelly roll in thin slices.
Line punch bowl.
Be sure you can see red layer on sides of bowl.
Cover thinly with strawberry topping.
Layer with pudding, then Cool Whip, few cherries and nuts until bowl is full.
Makes a large bowl.
Grease and flour a jelly roll pan, about 10\"X15\".
ides of a 10x13 inch jelly roll pan with parchment paper.
Combine flour, baking powder and pumpkin pie spice; set aside. Beat
Beat eggs and sugar.
Stir in pumpkin and lemon juice.
Add flour, cinnamon, baking powder, ginger, salt and nutmeg.
Spread in greased and floured 15 x 10 x 1-inch jelly roll pan.
Sprinkle with nuts.
Bake at 375\u00b0 for 15 minutes.
Invert cake on towel sprinkled with powdered sugar.
Roll up cake and towel jelly roll style, starting at short side.
Cool.
In a large mixing bowl, beat eggs on high speed for 5 minutes; gradually add sugar, pumpkin and lemon juice. In a small bowl, mix flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into the pumpkin mixture. Spread batter in a greased and floured 15 x 10-inch jelly roll pan. Sprinkle walnuts and bake in a 375\u00b0 oven for 15 minutes. Immediately invert cake onto wax paper, sprinkled with powdered sugar. Roll cake jelly roll style, starting from short side. Cool completely.
ranulated sugar.
Stir in pumpkin and lemon juice.
In
owder, 2 teaspoons of the pumpkin pie spice and salt. Stir
Beat eggs on high for 1 minute.
Add sugar and lemon juice, beating well.
Add soda, salt and spices.
Fold in flour and pumpkin until well combined.
Spread batter evenly onto a greased cookie sheet or jelly roll pan.
Sprinkle with chopped nuts.
Bake at 375\u00b0 for 20 minutes.
Turn cake out onto a towel that has been dusted with powdered sugar.
Roll up towel with cake, jelly roll style and let cool.
When cool, unroll and spread with filling. Reroll cake without the towel.
Wrap in foil and refrigerate.
/2 cup sugar and pumpkin, beating on high until sugar
Gradually add granulated sugar to eggs mixing until well blended.
Stir in pumpkin.
Add combine dry ingredients; mix well. Spread batter evenly into lightly-oiled wax paper lined 15 x 10 x 1-inch jelly roll pan.
Bake at 350\u00b0 for 14 minutes or until cake begins to pull away from sides of pan.
Loosen sides immediately; invert onto towel sprinkled with powdered sugar.
Carefully remove wax paper.
Roll up cake and towel starting at narrow end; cool on rack.
Beat eggs at high speed for 5 minutes.
Gradually add sugar. Stir in pumpkin and lemon juice.
Sift all remaining ingredients and stir into the pumpkin mixture.
Blend well and spread on a greased and floured 15 x 10 x 1-inch pan. Top with chopped pecans. Bake at 350\u00b0 for 15 minutes.
Don't overcook.
Turn out onto towel that has been heavily sprinkled with powdered sugar.
Roll as for jelly roll.
Let cool thoroughly.
Beat eggs on high speed for 5 minutes while slowly adding sugar. Blend in pumpkin and lemon juice.
Sift dry ingredients and carefully fold into pumpkin mixture.
Spread into well greased and floured jelly roll pan.
Top with nuts.
Bake in 375\u00b0 oven for 15 minutes.
Remove from oven and at once turn out on a towel sprinkled with powdered sugar.
Start at narrow end and roll towel and cake up together.
Cool completely; unroll and fill with filling.
Beat eggs for 5 minutes and gradually add sugar.
Stir in pumpkin and lemon juice.
Stir together the dry ingredients; fold into pumpkin.
Put into greased jelly roll pan.
Bake at 375\u00b0 for 15 minutes.
Turn onto 10x sugar-sprinkled towel.
Roll up from narrow end and cool.