A Collection of Recipes
Who: Hardin Presbyterian Church
Cost: $15 includes shipping
Details: soft-backed, comb-bound
Pages of recipes: 330
Send checks to: Penny Loft, Hardin Presbyterian Church, P.O. Box 532, Hardin, IL 62047
or call 618-576-2800
Pumpkin Roll
Ingredients
- 1/4 c. powdered sugar
- 3/4 c. flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2/3 c. 100% pumpkin
- 1/2 tsp. cinnamon
- 1/2 tsp. Ground cloves
- 1/4 tsp. salt
- 3 eggs
- 1 c. sugar
- 1 c. walnuts or pecans chopped
- 1 8 oz pkg. Cream cheese softened
- 6 T. butter softened
- 1 C. powdered sugar
- 1 tsp. vanilla
Instructions
- Cake: Preheat oven to 375 degrees. Grease 15x10 jelly roll pan. Line with wax paper. Grease paper and flour it. Combine powdered sugar, flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large bowl until thick, beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts. Bake for 13-15 minutes or until cake springs back when touched. While cake is baking, lay out a cotton kitchen towel and sprinkle with more powdered sugar. Remove cake from oven and immediately loosen and turn cake onto towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack.
- Filling: Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake without towel. Wrap in plastic wrap and refrigerate at least 1 hour to set up filling. Sprinkle with powdered sugar before serving.
