by Meredith Chilson
Photos by author
Now, when I am asked to make cookies for a harvest festival, pies for Thanksgiving dinner, or I just have the desire to warm up a chilly kitchen with the heat from the oven and the spicy fragrance of baking, and the nests in the coop are bare, I simply go to the freezer. A cup of frozen eggs thaws overnight in the refrigerator, in an hour or so at room temperature, or in a very short while under cold running water. They should be used within 24 hours and not refrozen, but I’ve found having labeled portions means no leftovers.
Grease a rimmed baking sheet and line with greased waxed paper, with excess paper extending over end of and sides of pan. Preheat oven to 375 degrees.
Mix sugar, eggs and pumpkin in large bowl. Sift together flour, salt, cinnamon and baking soda.
Combine dry ingredients with pumpkin mixture, and pour into waxed paper lined pan.
Sprinkle with chopped nuts. Bake for 15 minutes on center rack in oven.
Meanwhile, sprinkle a clean kitchen towel with confectioner’s sugar.
When cake is removed from oven, flip the cooked batter onto the towel.
Remove the waxed paper, roll loosely from narrowest end and cool.
When cool, unroll and spread with filling (recipe below), roll again (without the towel).