b>for 5 minutes.
Gradually add regular sugar.
Fold in pumpkin
For the cake, preheat oven to
n high for five minutes. Gradually add white sugar, pumpkin, and lemon
beating until smooth.
Add pumpkin and lemon juice; mix well
Beat eggs at medium speed on mixer for 5 minutes.
Add sugar, pumpkin and lemon juice.
Mix dry ingredients and fold into pumpkin mixture.
Line jelly roll pan with wax paper.
Pour in batter and bake at 350\u00b0 for 15 minutes.
Invert on towel sprinkled with powdered sugar.
Roll cake and towel together as for jelly roll. Cool completely.
Combine cream cheese, confectioners sugar, butter and vanilla.
Mix well.
Stir in nuts.
Unroll cake.
Spread with cheese mixture and re-roll.
Refrigerate until serving time.
nto eggs.
Add the pumpkin and lemon juice to the
Cream eggs, pumpkin, and sugar. Add flour, cinnamon, nutmeg, salt and soda. Let set for about 5 minutes. Pour into greased jelly roll pan. Bake at 375\u00b0 for 15 minutes. Mix cream cheese, butter, vanilla and powdered sugar thoroughly. Spread in cooled pumpkin roll. Roll it up and serve.
Beat eggs at high speed for 5 minutes. Gradually add 1 cup sugar.
Stir in pumpkin and lemon juice.
Sift and fold flour mixture (the remaining dry ingredients except pecans) into pumpkin mixture.
Spread into greased and floured cookie sheet.
Top with pecans.
Bake at 350\u00b0 for 15 to 20 minutes.
Watch closely.
When done, turn out on tea towel.
Sprinkle with powdered sugar.
Roll up towel and cake and cool completely.
Then, unroll and spread with Pumpkin Roll Filling.
qual for 5 minutes in a bowl.
Stir in pumpkin and
Beat eggs at high speed for 5 minutes.
Beat in sugar.
Stir in pumpkin and lemon juice.
Sift together remaining ingredients. Fold this into mixture.
Grease and flour a 13 x 15-inch cookie sheet, include sides.
Spread mixture onto cookie sheet, sprinkle with 1 cup chopped nuts.
Bake at 375\u00b0 for 15 minutes.
When done, take dish towel and sprinkle with powdered sugar.
Flip pumpkin roll directly from oven onto the towel and roll up.
Let cool.
br>Bake at 350\u00b0 for 10 to 15 minutes.
Beat together sugar and eggs.
Stir lemon juice into pumpkin. Sift together dry ingredients.
Fold flour mixture into sugar and pumpkin mixture.
Mix until smooth.
Pour onto a greased cookie sheet.
Sprinkle with pecans.
Bake 15 minutes at 375\u00b0.
Turn onto a towel sprinkled with powdered sugar.
Roll towel and cake together.
Unroll bread.
Spread with filling and roll again, making a pumpkin roll.
Store in refrigerator.
Beat eggs in mixing bowl at high speed 5 minutes; add sugar gradually beating constantly.
Stir in pumpkin and lemon juice; fold in next 6 ingredients.
Spread in greased and floured 10 x 15-inch baking pan.
Sprinkle walnuts over top.
Bake; invert onto towel.
Sprinkle with 1/2 cup powdered sugar; roll with towel as for jelly roll.
Cool.
Mix well on medium speed of mixer.
Grease a 15 1/2 x 10 1/2 x 1-inch pan.
Then line with wax paper.
Pour mix onto it.
Bake at 375\u00b0 for 15 minutes.
No longer!
Sprinkle a linen towel with powdered sugar.
Flip hot cake onto it then pull off wax paper. While the cake is still hot, roll top to bottom like for nut roll. Let cool.
nd fluffy. Gradually add sugar, pumpkin and lemon juice.
Fold
>roll pan. Line the cookie sheet with wax paper.
For
0 degrees. Place the whole pumpkin, if it will fit,
our. Stir in nuts and pumpkin. Wash the 8 pint size
aper-line 15x10-inch jelly roll pan; set aside.
In
equal amount of commercial pumpkin spice, or your own