Serve for breakfast or dessert. 2 sticks butter 1 lg. pkg. cream cheese Raspberry jam Finely chopped walnuts

Mix together by spoon or hand the flour, butter and cream cheese. Separate into 3 balls of dough. Wrap each separately in waxed paper. Refrigerate 3 hours or overnight. Roll each ball into rectangular shape using as much flour as needed (too much flour does not interfere with results). Carefully spread a thin layer of raspberry jam over rolled out dough. Then sprinkle with finely chopped walnuts. Roll-up jelly roll, folding in the ends so you have a roll about 12 x 1 inches (can make into any length and width). Place on a greased cookie sheet. Brush with beaten egg yolk. Bake at 350 degrees for 50 minutes. Remove immediately and place on waxed paper (otherwise jam will leak out and cause jelly roll to stick to the cookie sheet).