|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
1 - 10 of 107 for pumpkin jelly
Add remaining ingredients to beaten eggs. Pour into well greased cookie sheet. Sprinkle with 1 cup chopped pecans. Bake 15-20 minutes at 375 F. Turn ...
Beat together and ... Then pour into jelly roll pan that ... into jelly roll. Leave rolled 20 minutes. Gently unroll, spread on cheese mixture and re-roll.
Drain excess liquid. Put pumpkin in saucepan and ... constantly. Remove from heat put into jar and seal. Tastes like a piece of pumpkin pie when spread on bread.
Beat eggs with sugars until thick. Add pumpkin. Stir in ... Bake on greased jelly roll pan. Which ... Spread on cake. Roll, cool, cut into slices and enjoy.
Beat eggs on ... sugar. Stir in pumpkin and lemon juice. ... greased and floured jelly roll pan. Top ... Outside can also be sprinkled with powdered sugar.
Beat eggs for ... beat in sugar, pumpkin and vanilla. Mix ... x 1 inch jelly roll pan. Top ... Spread on cake. Reroll and chill. Slice and serve. Very good!
Mix flour, sugar, ... salt. Add eggs, pumpkin, lemon juice, ... re-roll and refrigerate. Mix well. Spread on cake. Roll and sprinkle with more powdered sugar.
Mix ingredients together. Beat all ingredients together using a fork (not a mixer). Grease a jellyroll pan with soft butter. Lay a piece of wax paper ...
Grease jelly roll pan and ... and cool. Stir well. Spread on unrolled cake. Sprinkle with nuts. Re-roll and refrigerate 2 or 3 hours. Serve. Can be frozen.
Beat egg on ... sugar. Stir in pumpkin and lemon juice. ... filling. Beat all ingredients for filling until smooth. Spread on cake. Reroll. Chill and slice.
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