By My Grandma Grimshaw passed away a few years ago and I recently reached out to my aunt who has all of her belongings. I asked my aunt if my Grandma had any recipes because I watched my Grandma cook growing up. She said she has lots of recipe cards and cook books. She said I could have them and now I’m going to be sharing them with all of you. She had hundreds of recipe cards all hand written. Some are hard to read but I’m going to start making and post all the recipes.
| Prep Time | 20 mins |
| Cook Time | 1 hours |
| Passive Time | 1 1/2 hours |
| Servings |
roll
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- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 lemon juice squeeze one lemon
- 3/4 cup flour
- 1 tsp baking soda
- 2 tsp tsp Cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup chopped pecans
- 1 cup powdered sugar
- 1 tsp vanilla
Ingredients
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- Beat eggs on high for 5 minutes and gradually beat in sugar
- Stir in pumpkin & lemon juice
- Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt
- spread in greased & floured 15 x 10 x 1 in pan
- Bake 375 for 15 mins
- Turn out on Towel and sprinkle with powdered sugar
- Starting at the narrow end roll towel & cake together, let cool
- Combine 1 cup sugar powder, 6 oz cream cheese, 4 tbsp butter, and 1/2 tsp vanilla.
- Spread over cooled cake and then roll back up.
- Enjoy!
Check out my Grasshopper Pie – Click Here
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