This Is How I Roll

My dad worked the 2nd shift at a local factory while I was growing up.   Nearly everyday, I remember my mom packing his lunch and setting it out for him in a simple brown lunch Bag.   One of the things she used to pack him was a piece of Jelly Roll Cake that she had purchased at the local store.    

I have attempted many recipes in trying to recreate it and many have failed.  This one, however, hits the nail right on the head.    Yipee!    Now I can make it and play with the fillings.  As you can see from the photo below I have already strayed from the plain strawberry jelly filling.   

Jelly Cake Roll Recipe

Ingredients

6 eggs, separated and at room temperature

1/4 cup water

1-1/2 cups sugar, divided

1 teaspoon vanilla extract

1 teaspoon lemon extract

1-1/4 cups cake flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cream of tartar

Confectioners' sugar

Filling

1 jar (12 ounces) your favorite jelly

1 8-oz. pkg. Cream Cheese Softened

1/3 cup confectioners’ sugar

1 tsp. vanilla

2 cups Original Cool Whip

Bring eggs to room temperature and separate the yolks from the whites.  Save each in a separate bowl.

Preheat oven to 350°. 

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.

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; continue to 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. 

Make the filling by placing the room temperature cream cheese in a bow.  Beat on low to medium speed until cream cheese is soft and pliable.  Add in the 1/3 cup confectioner's sugar, mix until thoroughly combined.   Add in vanilla and 2 cups cool whip.   Mix until combined.    

Unroll cake; spread evenly with a layer of jelly and then the cream cheese filling, Roll up; place on serving dish and dust with confectioners' sugar.

Note & Swaps

• I used home made black raspberry jelly, but you can use your favorite. 
• I also filled mine with a cream cheese, whip cream filling, but why not try filling it with Cheesecake, Ice Cream or Pudding?   All of those sound delicious. 

Follow me on Facebook

Or find me on Pinterest

Click this image to subscribe

Join me on Google+

From the bottom of my heart.............. 

Oreo Cake

A cake for all of you who love Oreos.  Funny thing is, I have never been a big fan of Oreos.  Probably because I don't really care for milk.   However, this cake is yummy and I don't even mind the Oreos.   

This cake looks elegant and difficult to make, but it really is simple and tasty.   Any chocolate lover will get their fix having a slice of this cake.   The filling is basically the same recipe for all those Oreo Truffles you see around Christmas time.   Oh and the fudge topping adds yet another level of chocolate heaven. 


Click on photo to open photo. Once open right click to save to your computer for printing later.

For more recipes, click the button below:



Follow me on Facebook
 

Or find me on Pinterest

 Click this image to subscribe

Join me on Google+

From the bottom of my heart.............. 

Trying to keep my cool

Trying to beat the heat?

 

It has been a strange year for weather here in central New York. We had very little snow over the winter and now very little rain, hot humid weather that is taking a toll on anything that grows from the ground.

 

In efforts of keeping cool we have been eating a lot of different salads, quick lunches and light dinners. One of our recent desserts was Pineapple Pistachio Delight with a twist. Easy to make, takes no time at all, cool to the taste buds, and is delicious too. What more can you ask for?

 

 

 

 

Pineapple Pistachio Delight aka (Watergate Salad)

 

Ingredients

1 can DOLE Crushed Pineapple

1 pkg. JELL-O Pistachio Flavor Instant Pudding

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup PLANTERS Pecans

1-1/2 cups Cool Whipped Topping

Maraschino Cherries

 

Directions

1. Mix first 4 ingredients in large bowl until well blended.

2. Stir in Cool Whip.

3. Refrigerate 1 hour.

 

Notes:

I opted to use 1 can crushed Pineapple, 1 can diced peaches and 1 can of mandarin oranges. I left out the nuts. I used the new extra small marshmallows (like the ones used in packaged hot cocoa).

 

I am thinking of trying this with some different flavored puddings instead of the Pistachio.   

 

• Banana
• Lemon
• Chocolate

 

Or even replace the pudding with some Jell-O

• Strawberry
• Black Cherry

 

Or by trying some different fruits

•   
• Bananas
• Fruit Cocktail
• Strawberries
• Cherries
• Coconut

 I will be sure post the results at later dates of any variations we try here at our home.

 

 



For more recipes, click the button below:



 

Follow me on Facebook
 

Or find me on Pinterest

 

 Click this image to subscribe

 

 

Join me on Google+

 

 

 

 

From the bottom of my heart..............