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Pumpkin Roll
Ingredients
1 cup Sugar
3 Eggs
2/3 cup Canned pumpkin
1 tsp Lemon juice
3/4 cup Flour
2 tsp Pumpkin pie spice
1 tsp Baking powder
Instructions
Cream sugar, eggs, pumpkin, and lemon juice. Add flour, pumpkin spice and
baking powder. Pour on greased cookie sheet. Bake at 375 F for 12-15 minutes
(test with toothpick). Dust tea towel with powdered sugar. Flip cake onto towel a few minutes after you take the cake out
of the oven. Roll the towel and the cake lengthwise while the cake is still hot. Let cool.
Filling
One (8 oz) pkg Cream cheese, softened
1 cup Powdered sugar
4 tbsp Butter
1/2 tsp Vanilla extract
Instructions for filling
Mix filling together. Unroll cooled cake. Spread filling and roll cake back up
without towel. Cut in 1/2 or 1/3. Refrigerate until cool. It makes a great gift and
can be frozen and served at a later time. Take out of freezer, cut and serve.
It thaws immediately.
Comments: This dessert has been served at several EMTA meetings!
Frances Goei
EMTA Teacher
Mango Jello Recipe
5 Packets of unflavored Knox Gelatine
1 1/3 cup granulated sugar
6 cups boing water
1 30 oz. can Mango puree
(can purchase at Indian stores--
called Dhanraj Kesar Mango Pulp sweetended)
2 cups heavy whipping cream
Mix gelatin and sugar in large mixing bowl. Add
6 cups boiling water and stir to dissolve powder.
Add Mango puree and mix. Add all the whipping
cream and mix. Pour into jello molds and allow 6+
hours to set. Enjoy! Delicious!
Shoreline, WA
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