CINNAMON TWIRL ROLY-POLY
My whole house smells incredible when this cake is in the oven. Change it up with other extracts-maple is heavenly. -Holly Balzer-Harz, Malone, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease parchment., Beat eggs on high speed until thick and pale, about 5 minutes. Gradually beat in sugar until well mixed. Reduce speed to low; beat in water and vanilla. In another bowl, whisk together flour, baking powder and salt; add to egg mixture, mixing just until combined., Transfer batter to prepared pan. Bake until cake springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat butter, brown sugar and cinnamon until creamy. Unroll cake; spread brown sugar mixture over cake to within 1/2 in. of edges., For filling, beat cream cheese and butter until creamy. Beat in confectioners' sugar and cinnamon; gradually add cream until mixture reaches a spreadable consistency. Spread filling over brown sugar mixture. If desired, sprinkle with walnuts. Roll up again, without towel; trim ends if needed. Place on a platter, seam side down., For glaze, heat butter in a small saucepan over medium-low heat until foamy and golden, 6-8 minutes. Remove from heat. Stir in confectioners' sugar and vanilla, then add cream 1 tablespoon at a time, stirring well, until mixture reaches a pourable consistency. Slowly pour glaze over top of cake, allowing some to flow over sides. If desired, top with walnuts. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 396 calories, Fat 18g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 341mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE ROLY-POLY
This apple dessert isn't very fancy, but it's genuine regional fare. It came from my grandmother. With 13 children plus the men at Grandpa's sawmill, she had to do lots of cooking each day! -Megan Newcombe, Cookstown, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. , Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. , Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan. , For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream., Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.
Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 329mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
ROLY POLY JALAPENOS
I gotta tell you folks, My wife is not a pepper eater but she is getting hooked on these Jalapenos. I kidd you not !
Provided by Chef Roly-Poly
Categories Very Low Carbs
Time P15DT45m
Yield 6 1/2 pint jars, 10 serving(s)
Number Of Ingredients 6
Steps:
- Sterilize canning jars per manufacturers instructions.
- Wash peppers and remove about half of the stem. Cut a slit in the blossom end of the peppers. Pour boiling water over peppers and allow to stand for 5 minutes. Place the 6 cups of water in a large saucepan along with other ingredients and bring to a boil. Stuff peppers in sterilized jars leaving 1/2 inch of headspace. Fill jars with brine leaving 1/2 inch of headspace. Process in a waterbath canner for 10 minutes. Leave on shelf for at least 2 weeks before using.
Nutrition Facts : Calories 33.4, Fat 0.3, Sodium 2098.6, Carbohydrate 5.7, Fiber 1.3, Sugar 4.3, Protein 0.6
JAM ROLY POLY
This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.
Provided by MarieRynr
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350*F (180*C).
- and line a baking tray with baking paper.
- Sift the flour into a large bowl and add the butter.
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir through the sugar.
- Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
- Turn onto a lightly floured surface and gather together to form a smooth dough.
- On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
- 5 inches by 9 inches.
- Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
- Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
- Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
- Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
- Serve warm with custard.
Nutrition Facts : Calories 633.2, Fat 26.4, SaturatedFat 16.4, Cholesterol 69, Sodium 205.3, Carbohydrate 91.5, Fiber 2.3, Sugar 32.4, Protein 7.4
JAM ROLY-POLY
This jam roly-poly is simple to make, comforting and sure to bring back memories of traditional school dinners
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 7
Steps:
- Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
- Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
- Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
- Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.
Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.56 milligram of sodium
ROLY POLY
This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch.
Provided by laurachristie
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Mix the flour and baking powder and rub in the butter/margarine.
- Using cold water, make the mix into a pastry.
- On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
- Spread the syrup/jam over the pastry and roll it into a cylinder.
- Place the roll into a deep dish.
- Dissolve the sugar in the warm water and pour over the roll.
- Bake for 30-40 minutes until golden. Serve immediately.
Nutrition Facts : Calories 539.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 263.2, Carbohydrate 77.3, Fiber 1.6, Sugar 28.1, Protein 6.1
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