PUMPKIN ROLL

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tea. lemon juice

¾ cup flour

1 tea. baking powder

1 tea. cinnamon

1 tea. ginger

½ tea. nutmeg

½ tea. salt

confectioners’ sugar

1 cup walnuts, finely chopped*

Beat eggs for 5 min. on high. Add sugar gradually, about 5 more min. Stir in pumpkin and lemon juice. Stir in flour, spices, baking powder and salt. Spread onto greased and floured jelly-roll pan. Bake 375’ for 15 min. Turn onto linen towel; sprinkle with confectioners’ sugar. Sprinkle top with powdered sugar and roll up the long way. Cool ½ hour with seam-side down. Unroll, fill roll, then chill or freeze.

* The original recipe called for finely chopped nuts sprinkled over batter before baking. I had trouble with the cake cracking when rolling. I sprinkled the discarded/ fallen nuts in the crack.

FILLING

1½ cups confectioners’ sugar

2- 3 oz. pkg. cream cheese or 6 oz. of the larger size, softened

4 tab. margarine or butter

½ tea. vanilla

1 cup finely chopped nuts*

Cream all together. Spread on cooled roll and sprinkle with nuts. Roll and chill or freeze.