WALNUT CREAM RECIPE RECIPES

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WALNUT CREAM SAUCE RECIPE | MYRECIPES



Walnut Cream Sauce Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 1 1/2 cups

Number Of Ingredients 8

1 (3-ounce) package cream cheese, softened
½ cup walnuts, toasted
½ cup sour cream
¼ cup milk
1 teaspoon ground cinnamon
½ teaspoon ground red pepper
½ teaspoon sugar
¼ teaspoon salt

Steps:

  • Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

WALNUT-CREAM ROLL RECIPE | ALLRECIPES



Walnut-Cream Roll Recipe | Allrecipes image

A wonderful walnut cream roll dessert that is a perfect follow-up to any main course.

Provided by Calamity Anne

Categories     World Cuisine    European    French

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 1 roll

Number Of Ingredients 11

4 egg whites
1 teaspoon vanilla extract
½ teaspoon salt
½ cup white sugar
4 egg yolks
¼ cup sifted enriched flour
½ cup chopped walnuts
1 tablespoon sifted confectioners' sugar, or as needed
1 cup cold heavy cream
1 tablespoon white sugar, or to taste
1 tablespoon walnut halves, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
  • Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
  • Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.
  • Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.
  • Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes.
  • Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.
  • While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
  • Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.

Nutrition Facts : Calories 212.7 calories, CarbohydrateContent 16.3 g, CholesterolContent 114.5 mg, FatContent 15 g, FiberContent 0.5 g, ProteinContent 4.3 g, SaturatedFatContent 6.5 g, SodiumContent 150.9 mg, SugarContent 12.4 g

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