*  Exported from  MasterCook Mac  *
 
                        Fillings For Jelly Cake Roll
 
 Recipe By     : The Pillsbury Cookbook
 Serving Size  : 1    Preparation Time :0:15
 Categories    : Cake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----Lemon Filling----
      3/4  c             granulated sugar
    3      tbsps         cornstarch
      1/4  tsp           salt
      3/4  c             cold water
    2                    egg yolks
    1      tbsp          margarine -- melted
    2      tsps          lemon peel
    3      tbsps         lemon juice -- at room temperature
                         ----Orange Filling----
      3/4  c             granulated sugar
    3      tbsps         cornstarch
      1/4  tsp           salt
      3/4  c             orange juice -- at room temperature
    2                    egg yolks
    1      tbsp          margarine -- melted
    1      tbsp          orange peel -- grated
                         ----Pineapple Filling----
      3/4  c             granulated sugar
    3      tbsps         cornstarch
      1/4  tsp           salt
      3/4  c             pineapple juice
    2                    egg yolks
    1      tbsp          margarine -- melted
    8      ozs           crushed pineapple -- drain and save juice
                         ----Basic Cream Filling----
      1/2  c             granulated sugar
    3      tbsps         unbleached flour
      1/4  tsp           salt
    1 1/4  c             skim milk -- at room temperature
    1                    egg -- beaten slightly
    1      tbsp          margarine -- melted
    1      tsp           vanilla
                         ----Chocolate Cream Filling----
      3/4  c             granulated sugar
    3      tbsps         unbleached flour
      1/4  tsp           salt
    1 1/4  c             skim milk -- at room temperature
    1      oz            unsweetened baking chocolate square -- melted
    1                    egg -- beaten slightly
    1      tbsp          margarine -- melted
    1      tsp           vanilla
                         ----Coconut Cream Filling----
      1/2  c             granulated sugar
    3      tbsps         unbleached flour
      1/4  tsp           salt
    1 1/4  c             skim milk -- at room temperature
    1                    egg -- beaten slightly
    1      tbsp          margarine -- melted
      1/3  c             coconut -- flaked
    1      tsp           vanilla
                         ----Butterscotch Cream Filling----
      2/3  c             brown sugar -- packed
    3      tbsps         unbleached flour
      1/4  tsp           salt
    1 1/4  c             skim milk -- at room temperature
    1                    egg -- beaten slightly
    1      tbsp          margarine -- melted
    1      tsp           vanilla
 
 For Lemon Filling, combine granulated sugar, cornstarch, and salt in a
 saucepan. Gradually stir in cold water until smooth. Cook over medium heat,
 stirring constantly, until mixture boils; boil 1 minute, stirring
 constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
 1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
 mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
 margarine, lemon peel, and lemon juice. Cool, then spread over jelly cake
 roll.
 
 For Orange Filling, combine granulated sugar, cornstarch, and salt in a
 saucepan. Gradually stir in orange juice until smooth. Cook over medium
 heat, stirring constantly, until mixture boils; boil 1 minute, stirring
 constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
 1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
 mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
 margarine and orange peel. Cool, then spread over jelly cake roll.
 
 For Pineapple Filling, combine granulated sugar, cornstarch, and salt in a
 saucepan. Gradually stir in pineapple juice until smooth. Cook over medium
 heat, stirring constantly, until mixture boils; boil 1 minute, stirring
 constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about
 1/4 cup of hot mixture in egg yolks. Gradually stir yolk mixture into hot
 mixture. Cook over low heat, stirring constantly. Remove from heat; stir in
 margarine. Cool, then spread over jelly cake roll.
 
 For Basic Cream Filling, combine granulated sugar, flour, and salt in a
 saucepan. Gradually add milk; mix well. Cook over medium heat until mixture
 boils, stirring constantly; boil 1 minute. Blend a 1/4 of cup hot mixture
 into egg. Return egg mixture to saucepan; mix well. Cook until mixture
 starts to bubble, stirring constantly. Stir in margarine and vanilla. Cool,
 then spread over jelly cake roll.
 
 For Chocolate Cream Filling, combine granulated sugar, flour, and salt in a
 saucepan. Gradually add milk and chcolate square; mix well. Cook over
 medium heat until mixture boils, stirring constantly; boil 1 minute. Blend
 a 1/4 of cup hot mixture into egg. Return egg mixture to saucepan; mix
 well. Cook until mixture starts to bubble, stirring constantly. Stir in
 margarine and vanilla. Cool, then spread over jelly cake roll.
 
 For Coconut Cream Filling, combine granulated sugar, flour, and salt in a
 saucepan. Gradually add milk; mix well. Cook over medium heat until mixture
 boils, stirring constantly; boil 1 minute. Blend a 1/4 of cup hot mixture
 into egg. Return egg mixture to saucepan; mix well. Cook until mixture
 starts to bubble, stirring constantly. Stir in margarine, coconut, and
 vanilla. Cool, then spread over jelly cake roll.
 
 For Butterscotch Cream Filling, combine brown sugar, flour, and salt in a
 saucepan. Gradually add milk; mix well. Cook over medium heat until mixture
 boils, stirring constantly; boil 1 minute. Blend a 1/4 of cup hot mixture
 into egg. Return egg mixture to saucepan; mix well. Cook until mixture
 starts to bubble, stirring constantly. Stir in margarine and vanilla. Cool,
 then spread over jelly cake roll.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 6305 Calories; 148g Fat (21% calories from fat); 100g Protein;
 1184g Carbohydrate; 2018mg Cholesterol; 5566mg Sodium
 
 NOTES : All fillings are enough for 1 jelly cake roll.
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
                0 0 0 0 0 0 0 0 5389 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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