egrees F.
Spray a jelly roll pan with Pam.
Line
When cake is done, flip over onto towel and lift off cake pan. Then, remove paper and with towel in place roll lengthwise. Keep rolled up until cooled then unroll and fill with icing. Use 1/2 icing on inside and remainder on top.
Icing:
1/4 cup cocoa
1 cup powdered sugar
1/4 melted butter
2 TBS water
melt butter with water, add cocoa and powdered sugar. Let cool slightly before glazing.
Preheat oven to 325\u00b0F. Lightly grease a large baking dish. Spread jam over base of prepared dish. Arrange sliced jelly roll over top.
Whisk together eggs, cream, vanilla and granulated sugar. Carefully pour over jelly roll. Sprinkle top with raw sugar. Bake for 40-45 mins, or until just set at the center. Let cool for 5 mins. Serve.
Cook pudding as directed.
Cool.
Slice jelly roll about 1/4 inch thick.
Place in 9-inch square pan.
Pour pudding over jelly roll.
Top with Cool Whip.
Line 13 x 9 x 2-inch pan with sliced jelly roll.
Mix vanilla pudding according to instruction.
Pour over jelly roll.
Add thick layer of preserves and top with whipped cream.
Sprinkle chopped nuts and sliced strawberries on top.
Cut jelly roll in thin slices.
Line punch bowl.
Be sure you can see red layer on sides of bowl.
Cover thinly with strawberry topping.
Layer with pudding, then Cool Whip, few cherries and nuts until bowl is full.
Makes a large bowl.
nd line a 10x13 inch jelly roll pan.
Whip eggs until
he chocolate. Spread over cake, leaving a 1/3 inch border. Roll
Line the bottom of a jelly roll pan or a cookie sheet
Preheat oven to 375\u00b0.
Line jelly roll pan with aluminum foil or wax paper, and grease foil or paper.
Grease 15x10x1-inch jelly roll pan, then line with waxed
Line 15 x 10-inch jelly roll pan with foil. Grease foil.<
10 1/2-inch jelly roll pan.
Line with greased
Beat yolks with 1/2 cup sugar and cocoa, fold in stiffly beaten egg whites.
Line well-greased biscuit pan with wax paper, brush with butter or oil.
Pour mixture on this.
Bake at 325\u00b0 for 20 to 25 minutes.
Turn out on a towel; roll as a jelly roll.
When cold, unroll and spread with whipped cream sweetened with powdered sugar. Roll, slice and serve with hot chocolate sauce.
tarting with one long edge, roll up jelly-roll fashion. Wrap in a
Line jelly roll pan with heavy-duty tinfoil.
Line foil with crackers, break into pieces, if necessary, to cover entire pan. Melt the butter and sugar together until boiling.
After mixture comes to a full boil, turn off heat and let stand for 2 minutes, stirring occasionally.
Pour butter and sugar mixture over crackers and bake at 350\u00b0 for 13 minutes.
Remove from oven and spread chocolate chips over crackers while still hot.
Sprinkle nuts on top.
Refrigerate overnight and break into pieces in the morning.
75\u00b0F
Line a jelly roll pan with aluminum foil or
atter on each of 2 jelly roll pans.
Bake at 350
Grease and line jelly roll pan.
Beat eggs until thick. Gradually beat in sugar.
Beat in water and vanilla.
Sift together and beat in all at once the flour, baking powder and salt.
Beat until smooth.
Pour into prepared pan.
Bake at 375\u00b0 for 12 to 15 minutes.
Do not overbake.
Loosen edges and immediately turn cake upside down on a towel sprinkled with powdered sugar.
Quickly and carefully pull off paper.
Spread with lemon filling and roll, beginning at short end.
Wrap in towel and cool.
eel off wax paper.
Roll warm cake with towel inside