Graham Cracker Crust

Ingredients

• 1 1/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Toss the graham cracker crumbs, butter, and sugar together thoroughly with a fork. Pour the crumbs into a 9-inch pie plate.
3. Using either the back of a spoon or measuring cup, press the crumbs into an even layer on the bottom and side of the pie plate. Bake until crust is fragrant and beginning to brown, 15 to 18 minutes.

Persian Roulade

Ingredients:

Cake

• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup flour
• 1/3 cup rose water (to moisten cake)

Cream

• 1 pint of whipping cream 
• 1 cup powdered (confectioner’s) sugar

Garnish

• Powdered (confectioner’s) sugar
• 4 strawberries (optional)
• Whipping cream
• Chocolate shavings or melted chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line a 17″x12″x1″ jelly roll pan with parchment paper. Set aside.
2. Mix the eggs in the bowl of a stand mixer for 1 minute or until fluffy. Add the sugar and vanilla and continue beating for additional 3 minutes or until the mixture becomes pale yellow.
3. Use a flat spatula to gently and thoroughly fold in baking powder and flour, making sure not to deflate the eggs. Spread batter evenly onto the prepared pan. Bake for 13-14 minutes or until center springs back when lightly pressed.
4. In the meantime, whip the nondairy whip until peaks form. Add the sugar and combine. Set aside.
5. When cake is ready, hold the corners of the paper to lift the cake out onto a flat surface. Peel paper off cake. Roll from shorter side along with the parchment paper. Set aside for a few minutes.
6. Unroll and remove parchment paper. Use a pastry brush to moisten the top of the cake with rose water. Spread cream evenly on the cake. Reroll cake with cream on the inside.
7. Place on a platter, seam side down, and garnish with powdered sugar, melted chocolate, whipped cream, and strawberries. Refrigerate if not serving immediately.

Yield: 10 slices