PRIZE-WINNING JELLY ROLL
Twice I've won first place at our county fair with this recipe. I enjoy trying new recipes and cooking for my family and guests.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar.
Nutrition Facts : Calories 312 calories, Fat 3g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 177mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.
BISCUIT-JELLY ROLL WITH RHUBARB AND RASPBERRIES
When buttermilk biscuit dough gets the jelly roll treatment, this delicious hybrid is the result. The jammy fruit filling is made in the oven, not on the stovetop.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely. (You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)
- Increase oven temperature to 400 degrees. Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.
- Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchment-lined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.
RHUBARB ROLLS
A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
- Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
- In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
- Bake in preheated oven for 40 minutes, or until lightly browned.
Nutrition Facts : Calories 342 calories, Carbohydrate 59.9 g, Cholesterol 29.2 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 252.3 mg, Sugar 42.8 g
JELLY ROLL CAKE
Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
- In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
- Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.
Nutrition Facts : Calories 200, Carbohydrate 42 g, Cholesterol 65 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 31 g, TransFat 0 g
RHUBARB JELLY
I help help my husband with the pouring and skimming for this jelly-my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. -Jean Coleman, Ottawa, Ontario
Provided by Taste of Home
Time 30m
Yield 8 half-pints.
Number Of Ingredients 4
Steps:
- Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
OMA'S RHUBARB CAKE
Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
Provided by Alea
Categories Desserts Cakes Yellow Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g
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