Muirhead Pecan Pumpkin Butter
Roll
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Cake
3 eggs, large
½ cup sugar
2/3 cup Muirhead Pecan Pumpkin Butter
¾ cup sifted flour
½ tsp salt
1 tsp baking soda
½ cup pecans, finely chopped
¼ cup confectioners sugar
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Preheat oven to 350° F. Prepare jelly roll pan (15½" x 10½") by lining with parchment paper and spraying with baking spray. Beat eggs 5 minutes until light and fluffy. Beat in sugar and Muirhead Pecan Pumpkin Butter. Sift together flour, salt and baking soda. Stir flour mix gently into egg mixture. Stir in nuts. Spread in prepared jelly roll pan. Bake for 15 to 20 minutes. Dust dish towel or cloth with confectioners sugar. Turn cake onto towel and roll up in towel like a jelly roll. Allow to cool rolled up. When cake is cool, unroll and fill with cream cheese filling or 1 quart of softened vanilla ice cream or frozen yogurt. Freeze ice cream pumpkin roll. Refrigerate or freeze cream cheese pumpkin roll. Serves 8.
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Cream Cheese Filling
4 oz. cream cheese (regular or light)
1 cup confectioners sugar
½ tsp vanilla
½ tsp lemon zest, finely chopped
4 tbsp butter, softened
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Beat all ingredients together until smooth.
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| Muirhead – 2007 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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