Copper State Cook Book 2020

Cream Cheese
Pumpkin Roll
Death by Chocolate
3 eggs
1 cup sugar
2/3 cup pumpkin
½ tsp cinnamon
¾ cup flour
1 teaspoon baking soda
Chopped nuts (optional)
For Filling:
2 tablespoons butter
8 ounces cream cheese
¾ teaspoon vanilla
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Beat eggs, sugar, and pumpkin. Add dry ingredients and
beat. Grease a 10 x 15 inch cookie sheet (with ½ inch
sides); put a sheet of wax paper on the cookie sheet and
grease again. Pour batter into pan and sprinkle with nuts.
Bake at 375 degrees for 15 minutes. Invert immediately
onto dish towel coated with powdered sugar. Roll towel up
(pulling wax paper off first). Cool this way completely.
Beat filling ingredients well with mixer. Unroll cooled cake;
remove towel. Spread filling on cake and re-roll. Wrap and
refrigerate or freeze. Slice to serve.
Submitted by Lenore | Marketing
Make pudding and brownies (as directed on package).
Refrigerate pudding overnight. Cool brownies, poke holes
using a fork then drizzle Kahlua (or Bailey’s Irish Cream).
Refrigerate overnight.
In morning, assemble: Cut brownies into squares. Placing
layer after layer of brownies, pudding, Cool Whip and some
crushed Heath bars into a medium size glass decorative
bowl (or clear plastic bowl). End topping with Cool Whip
and crushed Heath bar.
Submitted by Eileen | Anthem Branch
“Anything is good
if it’s made of chocolate.”
1 box brownie mix
1 box (5.9 ounces) chocolate
pudding
8 ounces Cool Whip
1 package Heath bars
(crushed) find in the baking
aisle
1/8 cup Kahlua or Baileys Irish
Cream
34 – Jo Brand
35
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