Best Grandma Chrs Jelly Roll Recipes

JELLY ROLL

Steps:

• Beat eggs until thick. Gradually beat in remaining ingredients.
• Pour into jelly roll pan and bake at 350 degrees for 12 - 15 minutes.
• While jelly roll is baking, lay out a clean linen dish towel and sift about 1/2 cup of confectiones sugar onto it.
• Do not let jelly roll cool after taking out of the oven. Immediately turn out onto the prepared dish towel. Spread with favorite jam or jelly and use towel to help roll into a log shape. Trim ends. The powdered sugar will have stuck to jelly roll. Let cool and serve.

JELLY ROLL

Steps:

• Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
• Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
• With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
• Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
• Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.

PEACHES AND CREAM JELLY ROLL

Steps:

• For the Cake:.
• Preheat the oven to 350 degrees.
• With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
• Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
• Fold into the egg mixture and blend thoroughly until smooth.
• Add the vanilla and 2 tablespoons of the butter.
• Mix gently.
• Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
• Sprinkle with the remaining 2 tablespoons sugar.
• Pour the cake batter into the prepared pan, spreading it evenly.
• Bake until the cake springs back when touched, about 15 minutes.
• Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
• For the Filling:.
• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
• Whisk to blend well.
• Set aside.
• Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
• Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
• Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
• Be forewarned: the mixture will break.
• Don't be alarmed.
• Pour it into a glass bowl.
• Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
• Let cool completely at room temperature.
• When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
• Beat at a medium speed to combine the mixture.
• If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
• Whip until you have a thick and creamy custard.
• For the Peaches:.
• Heat the butter in a large saute pan over medium-high heat.
• Add the light brown sugar and cinnamon, stir until it dissolves.
• Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
• Add the rum, carefully ignite it, and flambe the peaches.
• Remove from the heat and allow to cool for about 10 minutes.
• Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
• To Assemble:.
• Place the parchment-lined cake on a work surface.
• Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
• Using a small pallet knife, spread the peach mixture evenly over the cake.
• Spread the pastry cream evenly over the peaches.
• Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
• Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
• Remove from the refrigerator and slice diagonally 2 inches thick.
• Place on each serving plate.
• Garnish with whipped cream, mint and powdered sugar.

GRANDMA'S OLD-FASHIONED YEAST ROLLS

Steps:

• Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
• Fill a pot with hot (not boiling) water.
• Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
• Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
• Heavily grease two 9x13-inch pans with shortening.
• Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
• Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
• Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
• Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
• Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

CHOCOLATE JELLY ROLL

Steps:

• Prepare a large cookie sheet with lining it with wax paper.
• Mix together sugar, whole eggs and water.
• Beat in remaining ingredients.
• Pour into prepared cookie sheet and bake at 375 degF for 12-15 minutes.
• Remove from oven and turn out onto a clean, moist teatowel springled with icing sugar.
• Quickly remove the wax paper and trim off crisp edges.
• While still warm, roll cake into tea towel into a roll, rolling the towel with the cake.
• When cool, unroll the cake carefully and spread with jelly, or ice cream or your favorite filling. Roll up again. If using ice cream, store in the freezer until ready to serve. Slice into serving pieces.

DECADENT CHOCOLATE JELLY ROLL

Steps:

• Preheat oven to 350 degrees F.
• Spray a jelly roll pan with Pam.
• Line it with wax paper and again spray with Pam.
• Set aside.
• In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
• Add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
• Sift in the flour, cocoa, baking powder and salt.
• Beat on low until all is incorporated into the egg mixture, but do not over beat.
• Pour the batter into the prepared pan.
• Spread so that it is level and even.
• Bake for 13 minutes and check with a toothpick for doneness.
• While cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
• Remove cake from the oven and invert carefully onto tea towel.
• Gently remove the wax paper.
• From the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
• To prepare the filling: Sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
• Unroll the cake.
• First spread with a layer of hazel nut spread, then with the whipped cream mixture.
• Roll up again without the towel and refrigerate.

CHOCOLATE JELLY ROLL

Steps:

• Preheat oven to 350*.
• Grease 15 1/2" X 10 1/2" X 1" pan.
• Line bottom with wax paper.
• in small bowl, combine flour, cocoa, baking powder and salt.
• Set aside.
• In large bowl, beat eggs, sugar, vanilla until thick& pale yellow.
• Beat in flour& oil mix.
• Spread in prepared pan.
• Bake 10-12 min til brown.
• Sprinkle towel with conf.
• sugar.
• Immediately invert cake onto towel.
• Gently peel off wax paper.
• Roll warm cake with towel inside.
• Place seam side down on wire rack.
• Cool.
• Unroll cake.
• Spread filling within 1/2" of edges.
• Roll up.
• Wrap tight in foil.
• Freeze 2 hours.

RASPBERRY COCONUT JELLY ROLL

Steps:

• Preheat oven to 350 degrees. Line a 10 1/2" by 15 1/2" jelly roll pan with baking parchment and lightly coat with nonstick vegetable spray.
• Into a large bowl, sift the flour and baking powder together three times.
• In a mixing bowl, beat the egg yolks, vanilla, and 1/4 cup of the sugar together until thick, pale yellow and when drizzled, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes.
• Fold in the flour mixture.
• In another clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup sugar and whisk until the egg whites hold very soft peaks (the consistency of shaving cream).
• In thirds, fold the egg whites into the egg yolk mixture. Spread the batter in the prepared pan and bake for 8 minutes, until barely golden. Set the pan on a rack to cool.
• Make the vanilla cream filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minute more.
• Run the tip of a knife around the edge of the cake to loosen it from the sides. Dust the surface with confectioners' sugar. Flip the cake onto a dry work surface. With a spatula, spread a 1/8" thick layer of vanilla cream over the cake. Mix the preserves and water until smooth, then carefully spread 1/3 of it in a very thin layer over the vanilla cream. Roll up tightly. Spread the rest of the preserves around the outside of the roll. Sprinkle the coconut on a cookie sheet. Roll the cake through the coconut to coat completely. Refrigerate for 1 hour to set, then trim the ends even.