Instructions: * Note: A Pullman loaf is a bread baked in a covered pan that induces a firm, fine texture.

To make the Raspberry Cream Cheese: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and jam until well combined. The cream cheese will keep refrigerated in an airtight container for up to 3 days. Return to room temperature before using. (

Makes about 1 cup)

To make the Carrot Cream Cheese: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and carrot until well combined. The cream cheese will keep refrigerated in an airtight container for up to 3 days. Return to room temperature before using. (

Makes about 1 cup)

Slice bread lengthwise as thinly as possible (you should be able to yield about ten 1/4- to 1/3-inch-thick slices from one half). Cut off crusts. Cover with a damp kitchen towel.

Spread one slice of bread with about 2 tablespoons raspberry cream cheese. Starting at a short side, roll up enclosing filling to form a log. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes. Repeat with remaining bread and carrot cream cheese.

Remove logs from refrigerator, and slice each one crosswise into five pinwheels.

This recipe yields about 100 pieces.

Yield: 100 pieces

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