My recipes


- from Cupcake recipe
3 eggs
1 c. sugar
2/3 c. cooked pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. confectioners sugar
2 pkgs. (3 oz. each) cream cheese
4 tbsp. butter
1/2 tsp. vanilla
To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in
sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking
powder, spices and salt; fold into pumpkin mixture. Spread in greased and
floured 15 x 10 x 1 inch jelly roll pan. Bake at 375 degrees for 15 minutes.
Remove cake from oven; turn out on clean linen towel liberally dusted with
confectioners sugar. Starting at narrow end, roll towel and cake together;
cool. Make filling by combining ingredients and mixing until smooth. Unroll
cooled cake; spread with filling to within 1 inch of edges. Roll back up;
chill. Dust with additional confectioners sugar before serving. Yield: 10 to
12 servings.
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