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I am here to say THANK YOU! Your software is great!!!|
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
Debi Self Read more...
1 cup sugar
2/3 cup pumpkins, canned
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, chopped
1/4 cup powdered sugar
2 3-ounce packages cream cheese, softened
1/4 cup margarine, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F. Beat eggs till lemon colored, about 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix flour, baking powder, cinnamon, ginger, nutmeg, and salt in separate bowl; add to egg-pumpkin mixture. Grease and lightly flour a 10x15" jellyroll pan. Pour batter into pan; sprinkle with chopped nuts. Bake for 15 minutes or until cake springs back when touched lightly in center. Generously sprinkle powdered sugar on clean kitchen towel. Turn cake onto towel. Starting at the narrow end, roll up cake and towel together. Cool.
Filling: Whip cream cheese and margarine. Beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. Roll up again (without the towel this time). Dust with powdered sugar as needed. Wrap in plastic wrap and chill.
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