|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
Tip: Try roll frosting for more results.
1 - 10 of 23 for pumpkin roll frosting
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Mix ingredients thoroughly. After frosting and rerolling, roll cake in waxed paper and keep in the refrigerator until all is eaten.
Heat oven to ... cool completely. Combine frosting ingredients, add extra ... consistency. Decorate with candy corn, raisins, skittles or for any season.
Heat oven to ... 3 inch round pumpkin shape with stem. ... place 1/3 of frosting. Add green ... not have to be perfectly shaped as frosting will cover it.
Beat eggs at ... and stir in pumpkin and lemon juice. ... with powdered sugar. Roll in towel and ... Unroll and spread frosting on cake. Roll ... serve. Blend until creamy.
Mix flour, sugar, ... salt. Add eggs, pumpkin, lemon juice, ... off wax paper. Roll cake in towel ... hour. Unroll - frost - re-roll and ... with more powdered sugar.
Beat eggs on ... sugar. Stir in pumpkin and lemon juice. ... minutes. Turn pumpkin roll out onto dish ... with Cream Cheese Frosting and re-roll. Blend. Frosts up to 2-3 pumpkin rolls.
Place crushed ginger snaps in bottom of well greased 8 inch square pan. Reserve 1/2 cup for top. Combine remaining ingredients and mix well. Pour ...
Beat 3 eggs ... powdered sugar and roll up. When cool, ... spread with following frosting. Beat cream ... very well. Add following 2 ingredients and beat.
Mix well. Pour into wax paper covered jelly roll pan, 10 x ... until cools. After cool, unroll, frost, and reroll. Mix together and spread. Serves 8 to 10.
Mix dry ingredients ... Remove pan and roll up the towel ... together. Unroll cake and apply frosting. Re-roll cake without towel and refrigerate for 1 hour.
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