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547614 -- CORNCOB JELLY

12 red corn cobs, broken 3 c. sugar
1 pkg. powdered pectin

Boil corn cobs in 6 cups of water for 30 minutes; cool. Strain; add enough water to measure 3 cups if necessary. Combine liquid with sugar; bring to a boil. Boil for 3 minutes. Stir in pectin. Bring to a rolling boil for 1 minute. Remove from heat; skim. Pour into sterilized jars; seal with paraffin.

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547615 -- MAPLE SYRUP

Mix together: 1 c. water
1 c. sugar
1 c. brown sugar
1 c. Karo
1/2 tsp. maple flavoring

Bring to a boil and cook 5 minutes. Cool. Pour into bottle. Cover tightly and refrigerate. Butter flavoring can be added, if desired.
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547616 -- JELL-O JIGGLER'S

2 lg. boxes Jell-O gelatin 2 1/2 c. boiling water 1 (9x13") metal pan

Stir boiling water into gelatin. Dissolve completely. No small beads of gelatin should remain. Do not add cold water. Pour mixture into pan. Chill at least 3 hours. Jiggler's will be firm after 1 hour, but may be difficult to remove from pan. Cut jiggler's into fun shapes. Recipe may be halved, use 8 or 9 inch pan. Dip bottom of pan in warm water for 15 seconds so jiggler's will come out of pan easily. Cut desired shapes with jiggler's cutters or cookie cutters. Be sure to cut all the way through gelatin. Lift jiggler's from pan using index finger or metal spatula. If jiggler's stick, dip pan again in warm water for a few seconds. Note: 2 1/2 cups of boiling apple juice may be substituted for boiling water.

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547617 -- APPLE JELLY

6 lg. green peppers 1 1/2 c. cider vinegar 1 tsp. crushed red pepper 6 c. sugar
1/2 tsp. salt
1 bottle Certo
Green food coloring

Cut peppers into small pieces. Put 1/2 pepper and 1/2 vinegar in blender to liquefy. Repeat process for last half of peppers. Add crushed red pepper, salt, and sugar to liquefied pepper mixture. Bring to boil and add Certo while boiling. Boil until thickened, when dropped from spoon at 20-25 inches. Add food coloring and jar. Allow jelly to settle. Seal with melted paraffin. Great over brick of cream cheese and served with crackers.

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547618 -- ZUCCHINI JAM

4 c. grated zucchini 3 c. sugar
1/2 c. lemon juice

Peel zucchini and remove seeds - grate. Mix all ingredients in large pan on stove. Boil at medium heat for 30 minutes. Remove from heat and add 1 package any flavor Jello. Seal in jelly jars.

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547619 -- JELLY COOKIES

3/4 lb. butter 1 c. sugar
4 c. flour
3 egg yolks
1 tsp. vanilla

Cream together butter and sugar. Add to above, flour, yolks and vanilla. Roll in a ball the size of a walnut and punch down in center. Pull small dab of jelly in center. Bake in 425 degree oven from 10 to 12 minutes. Yield: 3 dozen cookies.

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547620 -- OAT JAMMY COOKIE BARS
--CRUST:--

1 1/2 c. flour
1 1/2 c. oats, not instant
1/2 c. firm packed brown sugar
1/2 tsp. baking soda
3/4 c. margarine
2 tbsp. water
1 c. apricot, strawberry or raspberry preserves

--DRIZZLE: (OPTIONAL) --

3/4 c. powdered sugar
1 tbsp. and 1/2 tsp. milk
1/4 tsp. vanilla

Heat oven to 375 degrees. Crust: Combine flour, oats, brown sugars, baking soda and mix. Cut in margarine until coarse crumbs form. Reserve 1 3/4 cup of mixture and set aside. Drizzle water over remaining crumbs. Toss to mix. Press firmly into ungreased oblong baking dish. Spread preserves over crust and sprinkle with reserved crumbs pat gently. Bake at 375 degrees for 25 to 30 minutes. Cool well. Drizzle: Combine ingredients and stir well. Drizzle over cookies cut into triangles or bars.

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547621 -- AUSTRIAN JAM COOKIES

1/2 c. butter, softened 1/2 c. sugar
1 tsp. vanilla
1 egg, separated
1 1/4 c. flour, sifted 2/3 c. walnuts, chopped Raspberry jam, no seeds

Beat butter, sugar, vanilla and egg yolk in medium bowl with electric mixer at high speed until light and fluffy. Stir in flour; gather dough into ball; wrap in foil. Refrigerate until firm. Roll teaspoons of dough into balls. Dip in slightly beaten egg white and roll in chopped nuts. Place on ungreased cookie sheets 1 inch apart. Make indentation in cookie and fill with jam. Bake in slow 300 degree oven for 20 minutes or until lightly golden. Cool on wire racks. (Makes about 2 dozen.) Somers, NY

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547622 -- JELLY STRIPS

2 c. sifted flour 3/4 c. butter
2/3 c. sugar
2 tsp. vanilla extract 1/2 tsp. baking powder 1/8 tsp. salt
1 egg

Combine and sift flour, salt, sugar and baking powder. Add butter, egg, and vanilla. Blend thoroughly, using hands. Place on lightly floured board. Divide into 4 equal parts. Shape each into a roll about 13 inches long and 3/4 inches thick. Place on ungreased baking sheet 4 inches apart and 2 inches from edge of sheet. Make depression 1/4 to 1/3 inches deep down center of each strip with knife handle. Fill depression with any kind of jelly you desire. Bake at 350 degrees for 15 to 20 minutes until light brown. While warm, cut diagonally into bars.

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547623 -- CHOCOLATE SYRUP BROWNIES

1/2 c. butter
1 c. sugar
2 eggs
1 c. flour
1/4 tsp. baking soda 3/4 c. chocolate syrup 1 tsp. vanilla
3/4 c. chopped nuts

Cream together butter and sugar. Add eggs, flour, baking soda, chocolate syrup, vanilla and nuts. Pour into greased and floured 9 inch square pan. Bake for 40 to 45 minutes in 350 degree oven. (Can double recipe and put into 9 x 13 inch pan).

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547624 -- JELLY FILLED BUTTER COOKIES

1 c. butter
1 tsp. vanilla
1/2 c. sugar
1 egg yolk
2 c. flour, sifted 1/2 tsp. baking powder 1/4 tsp. salt
Jelly or jam

Cream butter with extract; add sugar gradually, beating until fluffy. Add egg yolk and beat thoroughly. Sift together flour, baking powder and salt; add to creamed mixture in fourths, mixing until blended after each addition. Roll dough into 1 inch balls. Make impression with thumb. Fill with 1/4 teaspoon jelly or jam before baking. Bake at 350 degrees about 12 minutes.

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547625 -- PEANUT BUTTER & JELLY BARS

1 1/2 c. flour
1/2 c. sugar
3/4 tsp. baking powder 1 egg, beaten
1/2 c. softened butter
3/4 c. grape jelly
1 c. peanut butter flavored chips

Combine flour, sugar and baking powder. Cut in the butter until you have coarse crumbs. Add beaten egg and stir until smooth. Reserve 1/2 the mixture. Press remaining 1/2 into the bottom of a 9 inch square pan. Spread grape jelly evenly over crust to within 1/2 inch of the edge. Sprinkle 1/2 cup peanut butter chips over the jelly. Crumble remaining crumbs over the chips. Bake for 30 minutes at 375 degrees or until lightly brown. Cool. Cut into 12 bars.

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547626 -- LYDIA'S JELLY ROLL

5 eggs
1 tsp. baking powder 1/8 tsp. salt
1 c. sugar
1 c. flour
1 tsp. vanilla
1 c. jelly

Mix the eggs, then add baking powder and salt and mix. Add sugar gradually. Beat until thick and lemon colored. Add flour and vanilla. Pour into 10 x 15 inch greased pan and bake 13 minutes at 400 degrees. Invert cake on a cloth, sprinkled with confectioners sugar. Trim edge and roll (cloth and all); cool. Unroll and fill with jelly or pudding and roll up again without cloth.

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547627 -- CHOCOLATE SYRUP BROWNIES

1 c. sugar
1/2 c. shortening 4 eggs
1 dash of salt
1 tsp. vanilla
1 can Hershey's syrup 1 c. flour
1 c. nuts (optional)

--FROSTING:--

1 1/3 c. sugar
6 tbsp. milk
6 tbsp. margarine
1/2 c. chocolate chips Dash of salt
1 tsp. vanilla
Cream together sugar, shortening and eggs. Mix in remaining ingredients. Pour in greased 9 x 13 inch pan and bake at 350 degrees for 25 minutes. FOR FROSTING: Put sugar, milk and margarine in saucepan. Bring to a rolling boil for 30 seconds. Remove from heat and add chips, salt and vanilla. Beat with mixer until ready to set. Can use 1/2 recipe.

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547628 -- CHOCOLATE SYRUP BROWNIES

1 stick margarine
1 c. sugar
4 eggs
1 c. and 1 tbsp. flour
1 (16 oz.) can Hershey's chocolate

syrup

Cream margarine and sugar. Add eggs. Beat well. Add alternately 1 cup and 1 tablespoon flour with 1 can Hershey's chocolate syrup. Add nuts if desired. Bake in 9 x 13 inch pan at 350 degrees for 30 minutes or less.

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547629 -- JAM FILLED STARS

1 1/4 c. oleo
1 c. sugar
2 c. chopped nuts (then grind fine) 1/4 c. light cream
3 1/2 c. flour
1 tsp. vanilla
Raspberry jam
Salt (optional)

Cream oleo and sugar. Add vanilla, nuts, cream and flour. Mix 3-5 minutes. Roll on floured board. Use 2 1/2 inch star cookie cutter. Thickness of cookie should be 1/8 to 1/4 inch thick. Bake 12 minutes at 350 degrees on greased sheet. DO NOT OVERBAKE. Cool. Spread with jam. Add lids. Makes 4 1/2 dozen stars.

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547630 -- JAM SQUARES

1/3 c. oleo
1/2 c. sugar
2 egg yolks (save whites)

2 c. flour
1 1/2 tsp. baking powder Dash of salt

Enough milk to make dough just moist adding a little at a time

Spread with hands in a 9 x 12 inch ungreased pan. Cover with jam (raspberry). Make meringue: 1/4 tsp. cream of tartar
4 tbsp. sugar

Beat until stiff. Spread on top of jam. Bake 25 minutes at 375 degrees.
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547631 -- KELLY'S JELLY COOKIES

1/2 c. butter
1/3 c. sugar
1/3 tsp. vanilla extract 1/4 tsp. almond extract 1 c. flour
1 egg, separated
Jelly

Preheat oven to 300 degrees. Cream butter, add sugar, vanilla, egg yolk and almond extract. Beat until light. Add flour, stir until well blended. Wrap dough in wax paper. Chill 2 hours. Divide dough into three parts. On floured board shape into rolls 1 inch round. Cut into 3/4 inch pieces. Shape each piece into balls. Dip balls into lightly beaten egg whites. Place on ungreased cookie sheet. Press center and fill with 1/4 teaspoon jelly. Bake about 20 minutes.

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547632 -- JIM JAM BARS

1 c. (2 sticks) butter
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. all-purpose flour
1 c. chopped walnuts
1/2 c. raspberry or strawberry jam

Cream butter. Add sugar and beat until light and fluffy. Beat in eggs and vanilla. Gradually add flour, mixing thoroughly; stir in nuts. Divide dough in half. Pat 1/2 of dough evenly into lightly buttered 9 inch square baking pan. Spread jam evenly over dough. Drop remaining dough by tablespoons over jam. Press lightly to form top layer of dough and cover most of the jam. Bake in preheated oven at 325 degrees for 1 hour. Cut into 6x6 inch bars. Makes 36 cookies.

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547633 -- RASPBERRY JAM COOKIES 1 bottle of raspberry jam 1/2 lb. butter or margarine

1/2 c. sugar
1/2 c. flour

Melt butter and mix with sugar (mix until fluffy). Add flour. Shape dough into little balls, about the size of large marbles. Preheat oven to 375 degrees. Poke a dent into each ball and fill with jam. Bake at 375 degrees on ungreased cookie sheet for 10 minutes. Can substitute other jams such as strawberry and grape. Makes about 2 1/2 - dozen cookies.

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547634 -- ONE BOWL JELLY ROLL '93

1 c. sugar
1 c. flour
3 eggs
1/3 c. hot water 1 tsp. baking powder 1/2 tsp. salt
1 tsp. vanilla

Beat eggs, sugar and salt. Add all other ingredients, hot water last. Bake in greased shallow pan at 375 degrees for 12 to 14 minutes. Cool. Spread with filling and roll up. --FILLING:--

1 (#2) can crushed pineapple
1 (3 oz.) pkg. vanilla pudding mix
1/2 c. water

Combine in a saucepan and bring to a boil. Cool and spread on baked jelly roll.
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547636 -- APRICOT JAM BARS

1 c. sifted flour plus 2 tbsp. 1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or margarine
3 tbsp. milk
1 1/2 c. apricot jam
3 c. shredded coconut
1/2 c. sugar
1 1/2 tbsp. melted butter or margarine 2 med. egg whites (beaten)

Sift flour, salt, baking powder together. Cut in the 1/2 cup of butter or margarine; blend in the milk. Press into a 9x13 inch pan; spread jam over top. Mix coconut, sugar and melted butter; fold into beaten egg whites; spread on top of jam. Bake at 375 degrees for about 12 to 15 minutes or until golden brown. Cut into square while warm. Yield 24 bars.

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547637 -- ALMOND JAM BARS

1 1/2 c. flour
1/2 c. sugar
1/2 tsp. baking powder 1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 c. shortening
1/2 tsp. almond extract 1/4 tsp. vanilla extract 1 egg, beaten
1/4 c. milk
3/4 c. jam

Mix together flour, sugar, baking powder and spices. Cut shortening into flour mixture (like pie crust). Mix egg and milk; add to flour mixture. Add flavoring or add flavorings to egg and milk before mixing with flour mixture. Spread 1/3 into greased 8 inch square pan. Cover with jam (raspberry is good). Spread remaining flour mixture over jam. Just spoon on carefully - doesn't have to be real evenly spread. Bake at 400 degrees for 25 minutes.

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547638 -- JELLY ROLL

12 egg yolks or more (left from angel food cake)
1 c. sugar
2 tsp. baking powder
1 c. cake flour
1/2 c. scalded milk
1 tsp. vanilla
1/2 tsp. salt

Beat eggs until lemon colored. Add sugar and beat again. Add flour and baking powder - stir together. Last add hot milk and stir. Line a greased 15x10 inch jelly roll pan with wax paper and grease again. Bake in hot oven 400 degrees for 13 minutes. Tip on powdered sugared tea towel immediately. Roll up like a jelly roll. When cool, unroll, spread with filling or jelly and re-roll.

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547639 -- JAM PUDDING 1 egg
3/4 c. sugar
3 tbsp. butter 1 c. flour
1/2 c. jam
1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. soda

Mix together the above ingredients and bake in 350 degree oven 35 to 45 minutes and serve with any sauce.
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547640 -- BEST CHOCOLATE SYRUP BROWNIES

1/2 c. butter
1 c. sugar
3 eggs
Dash salt
1 c. all purpose flour
3/4 c. chocolate syrup, canned 2 tbsp. vanilla extract
3/4 c. chopped pecans
Pecans for garnish

Cream together butter, sugar and eggs until creamy and well blended. Add salt. Stir in flour, mixing to blend. Add chocolate syrup, vanilla and chopped pecans. Turn mixture into well greased and lightly floured 9" square pan. Smooth top. Bake at 350 degrees for about 35 minutes until stick inserted near center comes out clean. Cool in pan on wire rack but loosen cake at edges, cut into squares. Garnish with pecan halves, dust with powdered sugar.

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547641 -- PEANUT BUTTER AND JELLY

2 1/4 c. flour
1/2 c. sugar
1/2 c. brown sugar (firmly packed) 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. shortening
1/2 c. peanut butter
1/4 c. applesauce
1/2 tsp. vanilla
1 egg
1 c. rolled oats
3 tbsp. grape jelly

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl combine all except 1 cup flour, oats and jelly. Mix well. Stir in the 1 cup flour and the oats. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Place 1/4 teaspoon jelly in center of each cookie. Bake at 350 degrees for 12-14 minutes. Yield: about 60 cookies.

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547642 -- OATMEAL JELLY BARS

2 c. rolled oats
1 c. flour
3/4 c. packed brown sugar
1/4 tsp. salt
3/4 c. margarine
1 c. raspberry jelly or preferred

jelly

Mix well with fingertips, oats, flour, sugar, salt and margarine. Pat 1/2 of mixture into greased 9'x9'x2" pan. Spread jelly evenly over dough. Sprinkle remaining mixture over jelly. Lightly flatten with fingertips. Bake in preheated 350 degree oven, 25 to 30 minutes or until golden brown, cool in pan, cut into 24 bars.

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547643 -- JELLY ROLL

1 c. sugar
3 eggs
1 c. flour
1 tsp. baking powder 1/4 c. hot water 1 tsp. vanilla

Mix dry ingredients, sifting baking powder and salt with flour and sugar. Make well in center. Drop in eggs and start beating with hand mixer, gradually adding hot water and vanilla. Beat until velvety. Spread in 13x10-inch jelly roll pan. Bake in 400 degree oven about 10 minutes. Turn out on towel. With sharp knife, cut off edges. Spread with jelly and roll while warm.

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547644 -- JAMES BEARD'S FAVORITE BROWNIE RECIPE

One of the secrets is to under cook the brownies lightly so they are not too firm, with that soft but joyously chewy texture. Butter a pan 9 inches square by 2 inched deep and dust it with flour. Set your oven for 350 degrees. Melt 4 ounces (that's 4 squares) of unsweetened chocolate over hot water and when it is melted, stir in 1 cup (1/2 pound) softened butter, piece by piece, that way it blends in easily. Remove from the heat and add 2 cups of sugar, 3 rather lightly beaten eggs and 2 teaspoons of vanilla. Mix well. Now stir in 1 to 1 1/4 cups of chopped walnuts or pecans, depending on your preference (walnuts are more traditional). Gradually add 1 cup of sifted all purpose flour and mix it quite well. Pour the batter into the prepared pan and bake at 350 degrees for about 40 to 45 minutes or a little longer, but don't let the brownies get too well done or they won't be chewy and gooey. Cool in the pan, on a cake rack, before cutting into squares.

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547645 -- JAM FILLED BAR COOKIES

3/4 c. butter
1 c. sugar
2 eggs
2 c. flour
1 c. chopped walnuts Jam or pastry filling

--TOPPING--

3/4 c. butter
1 c. sugar
2 c. flour
1 c. walnuts, chopped

To make cookies, soften and cream butter and sugar until smooth. Add eggs, flour and chopped nuts; mix well. Spread on greased cookie sheet (with sides) or jelly roll pan. Dough will be sticky. Cover with any flavor jam or pastry filling of your choice. To make topping, soften and cream butter and sugar until smooth. Add flour and chopped nuts; mix well. Spread topping over jam. Bake at 325 degrees until lightly browned. Cool, cut into squared and dust with confectioners sugar.

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547646 -- PEANUT BUTTER AND JAM BARS

1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. Peter Pan peanut butter 1 egg
1 1/4 c. Gold Medal all purpose flour 3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 c. red raspberry jam
Glaze (below)

Heat oven to 350 degrees. Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda and baking powder. Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13 x 9 x 2 inches; spread with jam. Crumble reserved dough and sprinkle over jam. Bake until golden brown, about 20 minutes. Cool; drizzle with Glaze. Cut into bars, about 2 x 1 1/2 inches. 3 dozen cookies. --GLAZE:--

2 tbsp. margarine or butter
1 c. powdered sugar
1 tsp. vanilla
1 to 2 tbsp. hot water

Heat margarine in 1 quart saucepan over low heat until melted. Mix in powdered sugar and vanilla. Beat in hot water, 1 teaspoon at a time, until smooth and of desired consistency. If using self rising flour, omit baking soda and baking powder. NOTE: Unbleached flour can be used in this recipe. High Altitude Directions (3500 to 6500 feet): for all purpose or unbleached flour, no adjustments are necessary, for self rising flour, bake about 25 minutes.

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547647 -- PEANUT BUTTER `N JELLY BARS

3 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 c. butter or margarine, softened 2 eggs, beaten
1 c. grape jelly
2 c. (12 oz. pkg.) Reeses peanut

butter chips

Combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in beaten eggs; stir until mixture is smooth. Reserve 1/2 mixture; press remaining half onto bottom of greased 9 x 13 inch pan. Spread jelly evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Crumble remaining dough over chips. Bake at 375 degrees for 30-35 minutes. Remove from oven; immediately sprinkle with remaining 1 cup chips. Cool; cut into squares.

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547648 -- JAM CENTERS

2/3 c. butter
1/3 c. granulated sugar 2 egg yolks
1 tsp. vanilla
1/2 tsp. salt
1 1/2 c. flour

Cream together butter and sugar until fluffy. Add egg yolks, vanilla and salt; beat well. Gradually add sifted all-purpose flour, mixing well. Shape into 3/4 inch balls; dip in a slightly beaten egg whites, then roll in 3/4 cup finely chopped walnuts. Place 1 inch apart on greased cookie sheet. Press down center of each with thumb. Bake at 350 degrees for 15 to 17 minutes. Cool slightly; remove from pan and cool on rack. Just before serving, use 1/3 cup cherry or strawberry preserves to fill centers of cookies. Makes 3 dozen.

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547649 -- JAM COOKIES

2 c. flour
2/3 c. sugar
1/2 tsp. baking powder 3/4 c. margarine
1 egg
2 tsp. vanilla
Jam!

Cream together butter, sugar and egg. Blend in flour, powder, and vanilla. Roll dough into 1 inch balls. Thumb print balls. Fill thumb print with about 1 to 2 teaspoons of your favorite jam. Bake at 350 degrees for about 10 minutes. Favorite of CSR's everywhere!

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547650 -- JELLY COOKIES

1 1/2 c. flour
1/2 c. sugar
1/2 tsp. salt
2 tsp. baking powder 1/2 c. shortening 1 egg
2 tbsp. milk

Sift dry ingredients together and cut in shortening like pie crust. Beat egg well. Reserve 1 tablespoon of egg and 1 tablespoon milk for brushing over cookie before baking. Add milk to beaten egg and vanilla. With floured hands make into small balls. Drop on ungreased pans and then dent each cookie. Put jelly in each center. Brush with egg. Bake at 400 degrees for 8 minutes.

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547651 -- JAM COOKIES

3/4 c. sugar
1/2 c. shortening
1/2 c. margarine
1 egg, slightly beaten
1/8 tsp. salt
2 1/4 c. flour
3/4 c. strawberry jam
1/4 c. chopped pecans or walnuts

Combine sugar, shortening and margarine. Add egg and mix. Add flour and salt. Press 3/4 of dough into pan (approximately 7'x11"). Spread on jam and nuts. Use remaining dough to make a lattice topping. Bake at 375 degrees for 35 minutes or until golden brown.

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547652 -- JELLY ROLL

6 eggs, mixed well
1 1/2 c. sugar, added slowly 4 tbsp. water
1 1/2 c. flour
1 1/2 tsp. baking powder 1 tsp. vanilla

Needs jelly roll pan. Line pan with waxed paper. Bake 425 degrees for 12 minutes. Remove, place face down on wet towel (wring out towel and shake to remove excess water). Peel off waxed paper, and then cut off about 1/4" from all edges. Spread with jelly; roll with towel; cut off 1/2" on each end. Sprinkle with confectioners' sugar.

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547653 -- JELLY ROLL

3 eggs, beat 5 minutes
1 c. sugar - add gradually
3/4 c. flour - add slowly
1 tsp. baking powder - add slowly 1/4 tsp. salt - add slowly
1/3 c. water
1 tsp. vanilla

Put waxed paper at bottom of jelly roll pan. Bake at 375 degrees for 12 to 15 minutes. Immediately turn over onto liner towel covered with confectioners' sugar. Roll (in towel) - when cooled unroll, fill with filling (lemon, blueberry, cherry and roll. Sprinkle with confectioners' sugar and serve. (Carney's Point)

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547654 -- HERSHEY'S SYRUP BROWNIES

1 stick oleo
1/4 tsp. salt
1 can Hershey's syrup 1 c. sugar
4 eggs
1 c. flour
1 c. chopped nuts (walnuts)

Preheat oven to 350 degrees. Cream together oleo, salt and sugar. Beat in syrup, then the eggs, one at a time. Beat in flour gradually, add nuts. Pour into greased 15"x10" pan, bake at 350 degrees for 25 minutes; cool. --FROSTING:
-

1 stick oleo
1 1/2 c. sugar
1/2 c. chocolate chips
1/2 c. evaporated milk

Bring the oleo, sugar and milk to boil and boil 1 minute. Stir in chocolate chips. Stir until melted. Cool, frost brownies. Yield: 28 bars. Vicky Overmyer Lil Beeker

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547655 -- JELLY ROLL

10 to 12 egg yolks, beaten until thick 1 c. sugar
1 c. flour
2 tsp. baking powder
1 1/2 tsp. lemon extract
1/2 c. boiling water

Mix in order given. Bake 12 to 15 minutes at 350 to 375 degrees. Bake 45 to 50 minutes in tube pan. If used as a jelly roll, line the pan with waxed paper. When done, dump roll out onto towel and roll up while hot.

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547656 -- JELLY ROLL

4 egg yolks
3/4 c. sugar
1/2 tsp. vanilla
4 egg whites
1 c. sifted flour
1/2 tsp. baking powder About 2/3 c. jelly or jam

In small mixer bowl beat the egg yolks until thick and lemon colored. Gradually add 1/2 cup of the sugar, beatIng constantly. Stir in vanilla. In large mixer bowl beat the egg whites until soft peaks form. Gradually add remaining sugar, beating to stiff peaks. Gently fold in yolk mixture. Sift together flour, baking powder and 1/4 teaspoon salt; fold into egg mixture. Spread mixture evenly in greased and floured 15 1/2 x 10 1/2 x 1-inch baking pan. Bake in moderate oven (375 degrees) for 10-12 minutes. Loosen edges and immediately turn out onto kitchen towel sprinkled with confectioners sugar. Roll up cake and t

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