GRAHAM NUT ROLL
2/3 cups graham cracker crumbs
2/3 cups finely ground pecans or walnuts
5 eggs
1/8 tsp salt
1 tsp baking powder
3/4 cups sugar
2 Tbsp milk
1 cup heavy cream
1 1/2 tsp pure vanilla
confectionary sugar
1/2 cup commercial caramel, chocolate, or butterscotch topping
3 red candies or maraschino cherries halved
16 Angelica strips or green citron
Line bottom of a 15 1/2 x 10 1/2 x 1 inch jelly roll pan then grease again.
Preheat oven to 350
Combine graham cracker crumbs, ground walnuts, baking powder, and salt.
In small bowl with electric mixer at high speed, beat egg yolks for 5 minutes until thick and light colored. Fold in crumb mixture. Pour into prepared pans, spread evenly
bake for 20 minutes or till done.
Invert on dish towel heavily dusted with powdered sugar. Peel off paper and roll up in towel. Let cool.
Beat cream till stiff. Fold in 2 Tbsp Confectionary sugar and 1/2 tsp vanilla spread nut roll with cream
Roll up pour caramel down center of roll lengthwise
Decorate top with Cheries and Angelica if desire .
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