Recipe - Pumpkin-Apricot Creme Roll

Baker's Joy No Stick Spray
Three fourths cup Allpurpose flour
1 One half teaspoon Pumpkin pie spice
One half teaspoon Cinnamon
1 teaspoon Baking powder
One half teaspoon Salt
3 Eggs
1 cup Granulated sugar
2/3 cup Canned pumpkin
1 teaspoon Lemon juice

APRICOTCREME FILLING
2 pack Cream cheese, softened
(3 oz)
One half cup Margarine or butter,
softened
4 cup Sifted confectioners sugar
1 One half teaspoon Vanilla extract
1 cup Canned apricot filling

Preheat oven to 375'F. Spray a 15x10x1" jelly roll pan with BAKER'S JOY.

Sift together first 5 ingredients; set aside.

In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce
to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes.

By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread
batter evenly into prepared pan.

Bake at 375'F. for 15 minutes. Immediately turn out onto towel dusted with
sifted confectioners sugar. Roll up tightly in towel. Cool completely on
wire rack.

While cake is cooling, prepare filling.

*** APRICOTCREME FILLING AND TOPPING ***

In small mixer bowl cream together softened cream cheese and margarine or
butter until fluffy. Reduce speed to low.

Gradually add confectioners sugar one cup at a time, mixing well after each
addition. Increase to mediumhigh speed; mix 2 minutes until fluffy.

*** TO ASSEMBLE ***

Unroll cake and spread evenly with 1One half cup cream cheese mixture. Spread
top with 1 cup apricot pastry filling. Using end of towel, reroll cake
evenly and tightly. Carefully place seamside down on an oval or
rectangular platter. Decorate top as desired with remaining cream cheese
mixture. Sprinkle with chopped pecans.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini