Festive Raspberry Rolls Food

FESTIVE RASPBERRY ROLLS

Steps:

• Measure carefully, placing all ingredients except preserves in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease 12 medium muffin cups, 2 1/2 x 1 1/4 inches. Roll or pat dough into 15 x 10-inch rectangle. Spread preserves over dough to within 1/4 inch of edges. Roll up dough, beginning at 15-inch side pinch edge of dough into roll to seal. Stretch and shape roll to make even.Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups. Snip through each slice twice, cutting into fourths, using kitchen scissors. Gently spread dough pieces open. Cover and let rise in warm place about 25 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm, or cool on wire rack.1 roll: 145 calories (35 calories from fat) 4g fat (1g saturated) 20mg cholesterol 140mg sodium 25g carbohydrate (1g dietary fiber) 3g protein.Do-ahead NoteAfter you have snipped each slice and opened the dough pieces, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.ShapingCut roll into equal slices. Place slices, cut side up, muffin cups. Snip through each slice twice, cutting into fourths, using kitchen scissors.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RASPBERRY CAKE ROLL

Steps:

• Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.