Text Box: 3/4 cup white sugar 1 cup pumpkin 4 eggs 1 1/2 tsp baking soda 1/2 tsp salt 1 cup + 2 T flour 1 1/2 tsp cinnamon Mix together and put in a well greased jelly roll pan 17 1/2 “ x 11 1/2 “. Bake at 375 degrees for 13—15 minutes. When done, place cake on powdered sugar towel and roll up to cool. While cake is cooling, prepare the filling. Filling: 16 oz. cream cheese 2 tsp vanilla 2 cups powered sugar 4 T. margarine When cake is cool, unroll and spread with the filling. Roll back up and wrap in foil. Freeze. When ready to serve, cut into 1/2 inch slices. Electric knife works well. Yum!! Perfect for Thanksgiving desert!! Text Box: Saturday, February 11, 2006. Wine Tasting at St. Peter’s in North St. Paul. More details to follow. Text Box: Pumpkin Roll

Furlong’s Liquor Wine Club