-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
 DD> roll. One of which is from Diabetes Connect and looks rather "monkey
 DD> motion" and this one (which has no pumpkin)

 RH> Here is my pumpkin roll recipe:

 RH> PUMPKIN ROLL

 RH> 3 eggs
 RH> 2/3 c pumpkin
 RH> 1 csugar
 RH> 1 tsp baking soda
 RH> 1/2 tsp cinnamon
 RH> 3/4 c flour

I see the semi trucks loaded with pie pumpkins (different from Jack-O-
Lantern pumpkins) rolling noth toward Morton, IL and the Libby processing
and canning plant in late summer/early fall. Libby's is the #1 pumpkin
peocessor in USA.

And I've Meal Mastered your recipe for inclusion in the archives. 
Here it is:

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Ruth's Pumpkin Roll
 Categories: Desserts, Squash, Cheese, Nuts
      Yield: 9 servings

      3 lg Eggs
    2/3 c  Pumpkin puree; fresh or
           - canned
      1 c  Sugar
      1 ts Baking soda
    1/2 ts Cinnamon
    3/4 c  Flour

MMMMM-------------------------FILLING-------------------------------
      2 tb Soft butter
      8 oz Softebed cream cheese
    3/4 ts Vanilla
      1 c  Powdered sugar
           Cinnamon; to taste

  Mix together and pour into a greased and parchment paper
  lined 10" X 15". Sprinkle with chopped walnuts. (I put
  them in the filling, less chance of breaking the cake.)

  Bake @ 375§F/190§C for 10-15 minutes (until tests done).
  Turn out onto a towel (NOT terry cloth) sprinkled with
  granulated sugar, peel off paper and roll with towel.
  Let cool on wire rack. (I turn it onto a wire rack,
  slide it from there onto the towel, peel off the paper
  and roll--easier than trying to turn a hot pan over onto
  a towel.)

  Mix together, spread on cool, unrolled cake (I add the
  nuts to the spread filling). Re-roll, sprinkle with a
  bit more powdered sugar.

  RUTH'S NOTES: My varients are in (). I use whole wheat
  pastry flour and raw sugar for the cake. Mom gave me
  this recipe in 1992; we've made it at least once a year
  since then. Canned or fresh pumpkin may be used but be
  sure to drain the fresh pumpkin well. If I use frozen
  pumpkin, I turn the thawed pumpkin into a paper towel
  lined strainer so as much water as possible drains off.

  Serves 8-10.

  RECIPE FROM: Ruth Haffly on National Cooking Echo

  Uncle Dirty Dave's Archives

MMMMM

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