Jelly Roll Belly Cake

This is a Betty Crocker classic recipe. The filling is lemon. I had a lot of lemons left after peeling their skins off for Limoncello. It is a fat free dessert!

It got moister after sitting for a day in the refrigerator.
The red one is raspberry preserves. I rolled it the wrong way! But you could get a lot more servings out of it or just a small test taste piece if you are offering lots of different desserts. Either way you can't go wrong.

Jelly Roll

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
  About 2/3 cup jelly or jam
  Powdered sugar

Heat oven to 375. Line jelly roll pan. 15 1/2 by 10 1/2 by 1" with foil or parchment paper or waxed paper.
Grease bottom.
Beat eggs on high speed until very thick and lemon colored. 5 minutes.
Beat in granulated sugar slowly.
Add vanilla and water.
Gradually add flour, baking powder and salt until batter is smooth. Pour into pan.
Bake 12-15 minutes. Immediately loosen cake from edges of pan: invert on a towel that has been sprinkled with confectioners sugar. Carefully peel off the foil or wax paper or parchment. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake, remove towel. Beat jelly slightly with fork to soften. Spread over cake. Roll up cake and sprinkle with powdered sugar.
10 servings: 205 calories per serving.

Lemon Filling

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; remove from heat. Stir in butter and lemon peel until butter is melted. Stir in lemon juice and food color. Press plastic wrap onto filling. Refrigerate until set, at least two hours.

Happy Birthday Cain

He's saying,"Yummy cupcake grandma!"
 A perfect size for a one year old boy.
May the dear Lord bless you!

Christmas Horns

Bohemian Horns
5 cups flour
1 tablespoon sugar
1 teaspoon salt
1 pound butter
1 cake yeast
3 egg yolks beaten

Filling
3 egg whites, whipped
1 cup granulated sugar
1/2 pound ground nuts (walnuts)

Combine flour sugar and salt. Cut in yeast and butter as for pie dough. Add milk and egg yolks. Refrigerate for a few hours and then divide dough into 8 balls. Roll out the dough thin and cut into triangle. It's easy to make eight  from each ball of dough.

Put a nice amount of filling on the wide end of the triangle and roll up. Bake at 375 for 25 minutes.

Notes: I used dry yeast and proofed it in 1/4 cup water. I cut in the butter with the sugar and salt. I added the yeast and eggs and milk together.  When I rolled out the dough I used a ruler as a guide for the size of the circle. I made a 13 1/2 inch circle almost intuitively each time. That made for a decent crescent. For the filling I used about 1 teaspoon per crescent.  This recipe makes 64 pastries.

Thanksgiving Table 2015

Carl Sandburg's Chicago

Pineapple Layer Cake

Ingredients:
1/2 cup shortening
2 1/2 cups sifted cake flour
1/2 t. salt
1/2 cup pineapple juice
1 t. vanilla
1 1/3 cups sugar
2 1/2 t. baking powder
3 egg whites, whipped
1/2 cup water
Cream the shortening with the sugar. Add the mixed dry ingredients alternately with the liquid. Fold in the beaten egg whites. Bake in two 8" pans at 325 for 35-40 minutes. Cool on rack

Pineapple Filling:
1/2 cup pineapple juice
34/ cup sugar
3 T. cornstarch
1 T. butter
3/4 cup crushed pineapple
1/4 t. salt
1 T. lemon juice
Cook all ingredients except the lemon juice and butter in a double boiler, for about 15 minutes. Add lemon juice and butter last. Beat well. Cool before spreading between cake layers.

 Ice top and sides with 7 Minute Icing or White Mountain Frosting:

White Mountain Frosting:
1/2 cup sugar
1/4 cup light corn syrup
2 T. water
2 egg whites
1 t. vanilla
Mix sugar, corn syrup and water in saucepan. Cover and heat to rolling boil over medium heat. Unvocer and boil rapidly to 242 F. on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed.
While mix boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form.

Notes: This recipe is from The State Fair Blue Ribbon Cookbook prize winning recipes by Opal M. Hayes 1976.
When I made this cake I halved the ingredients of the cake. I then split the one 8" cake into two. I filled it with almost the whole recipe of filling. Then I frosted it with the White Mountain Icing because I do not have a hand held mixer which is what you need for the 7 Minute Icing recipe in Opal's book. I used Betty C rocker's Old Fashioned Cookbook, 1990, for the White Mountain Frosting. I was happy to find that recipe that called for lesser amounts of sugar and resulted in just the right amount of icing for the half a cake recipe. This is the cake I made for Randy.

Happy Birthday Dear Husband

Randy at 66!