Post by NancyRogers on Dec 18, 2003 7:16:42 GMT -6
Nancy, just want to say that I throughly enjoy your newsletter and think you do a wonderful job. I've been meaning to send in a pat on the back for quiet some time but have done good lately to just find time to read your newletter. Keep up the good work and a big thanks to you from Grannyjo in Killeen, Texas.
For Nancy in New Mexico Forest:
Here are the filling recipes you ask for from the McCalls cook book.
Mocha Cream Filling
1 cup heavy cream
1/4 Cup sifted confectioners' sugar
2 tablespoons unsweetened cocoa
1 tablespoon instant coffee
1 teaspoon vanilla extract
Combine all ingredients in medium bowl. Refrigerate, along with rotary beater, until well chilled--at least 40 minutes. Beat cream mixture until stiff. Use three fourths to fill roll: spread rest over top. Decorate with finely chopped toasted almonds, if desired.
Banana Cream Filling
1 cup heavy cream
1/2 cup sifted confectioners' sugar
1 small ripe banana, diced (1/2 cup)
1 teaspoon lemon juice
1/4 cup finely chopped pecans
Combine cream and sugar in medium bowl. Refrigerate, along with rotary beater, until well chilled--at least 40 minutes. In small bowl, lightly toss banana with lemon juice. Beat cream mixture until stiff. Fold in banana to combine well. Use three fourths to fill roll; spread rest over top. Sprinkle with pecans.
Chocolate-rum filling
1 cup heavy cream
1/4 cup sifted confectioners' sugar
2 tablespoons unsweetened cocoa
1 teaspoon rum extract
Combine all ingredients in medium bowl. Refrigerate, along with rotary beater, until well chilled--at least 40 minutes. Beat cream mixture until stiff. Use three fourths to fill roll; spread rest over top. Decorate with chocolate curls, if desired.
Coconut Filling
1 cup heavy cream
1/4 cup sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup canned flaked coconut
Combine all ingredients, except coconut, in medium bowl. Refrigerate, along with rotary beater, until well chilled--at least 40 minutes. Beat cream mixture until stiff. Use three fourths to fill roll; sprinkle with 1/2 cup coconut. Spread rest of filling over top; sprinkle with rest of coconut.
Hope you enjoy.
For Nancy in New Mexico Forest:
Here are the filling recipes you ask for from the McCalls cook book.
Mocha Cream Filling
1 cup heavy cream
1/4 Cup sifted confectioners' sugar
2 tablespoons unsweetened cocoa
1 tablespoon instant coffee
1 teaspoon vanilla extract
Combine all ingredients in medium bowl. Refrigerate, along with rotary beater, until well chilled--at least 40 minutes. Beat cream mixture until stiff. Use three fourths to fill roll: spread rest over top. Decorate with finely chopped toasted almonds, if desired.
Banana Cream Filling
1 cup heavy cream
1/2 cup sifted confectioners' sugar
1 small ripe banana, diced (1/2 cup)
1 teaspoon lemon juice
1/4 cup finely chopped pecans
Combine cream and sugar in medium bowl. Refrigerate, along with rotary beater, until well chilled--at least 40 minutes. In small bowl, lightly toss banana with lemon juice. Beat cream mixture until stiff. Fold in banana to combine well. Use three fourths to fill roll; spread rest over top. Sprinkle with pecans.
Chocolate-rum filling
1 cup heavy cream
1/4 cup sifted confectioners' sugar
2 tablespoons unsweetened cocoa
1 teaspoon rum extract
Combine all ingredients in medium bowl. Refrigerate, along with rotary beater, until well chilled--at least 40 minutes. Beat cream mixture until stiff. Use three fourths to fill roll; spread rest over top. Decorate with chocolate curls, if desired.
Coconut Filling
1 cup heavy cream
1/4 cup sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup canned flaked coconut
Combine all ingredients, except coconut, in medium bowl. Refrigerate, along with rotary beater, until well chilled--at least 40 minutes. Beat cream mixture until stiff. Use three fourths to fill roll; sprinkle with 1/2 cup coconut. Spread rest of filling over top; sprinkle with rest of coconut.
Hope you enjoy.