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Lin's Kitchen


Pecan Roulade
Redcurrant Cheesecake


Pecan Roulade – This is a sophisticated version of a jellyroll that is made with a pecan cake base.  It is easier to make than you might think.

      6 large organic eggs, separated

      1 ½ cups superfine sugar, plus 2 tbsp

      2 ¼ cups pecans, chopped finely

      1 tsp baking powder

      1 ¼ cups heavy whipping cream

      1 tsp vanilla extract

      ½ lbs raspberries or strawberries, washed and trimmed

      Confectioner’s sugar, to decorate

Grease a 9 x 13-inch jelly roll sheet and line it with wax paper.  In a large bowl, whisk the egg yolks with 1 ½ cups of sugar until the mixture turns pale yellow.  Fold in the pecans and the baking powder.  Whisk the egg whites until they become stiff.  Stir 2-3 tbsp of the whites into the nut mixture, then gently fold in the rest.  Spread the mixture onto the baking sheet, level the surface and bake at 350 F for 20-25 minutes until it is just firm to the touch.  Cover with a lightly dampened tea towel and leave it for 15 minutes, then chill in the fridge for a further 15 minutes.  Whip the cream with the vanilla extract and the extra 2 tbsp of sugar until it becomes thick.  Finally, gently fold the berries in.  carefully turn the chilled sponge onto the tea towel.  Peel off the paper.  Spread the whipped cream onto the pecan cake and roll it up using the tea towel.  Dust with confectioner’s sugar before serving.

From Linda McCartney On Tour page 163


Redcurrant Cheesecake – A very simple uncooked cheesecake, this is simply fresh red currants folded into cheese and whipped cream, on a crunchy base.  Other soft fruits in season, such as raspberries, sliced black currants, strawberries and blueberries, can be used instead of redcurrants.

      2 cups graham-cracker crumbs

      4 tbsp melted margarine

      4 cups (2 lbs) cream cheese

      1 cup firmly packed light brown sugar

      1 ¼ cups heavy cream, whipped

      ½ lb redcurrants, topped and tailed

Combine the graham-cracker crumbs and melted margarine and mix thoroughly.  Press evenly over the bottom of a greased 8-in loose bottomed tart pan.  Chill until set.  Beat the cream cheese with the sugar until creamy.  Fold in whipped cream, then carefully fold in fruit.  Pile onto the prepared base and smooth the surface.  Chill several hours, or overnight, before serving.

From Linda’s Kitchen page 166

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