o 400\u00b0.
Grease jelly roll pan, then cover with waxed
15 x 11-inch jelly roll pan lined with greased wax
Beat eggs and sugar until thick and lemon colored.
Add flour, baking powder and flavoring.
Pour into a 10 x 15-inch jelly roll pan and bake at 375\u00b0 for 20 minutes.
Sift
flour,
baking powder and salt; combine with eggs in bowl.
Beat with
rotary
beater;
turn
into
greased and floured pan.
Bake
in
hot oven at 400\u00b0 for 10 to 12 minutes. Turn pan onto cloth, covered with confectioners sugar.
Spread with jelly. Roll at once.
Wrap in cloth.
Cool.
Now slice.
Line greased jelly roll pan with waxed paper, grease and set aside.
Beat egg yolks about 5 minutes or until very thick. Gradually add sugar.
On low speed, blend in lemon juice and lemon peel.
owl), place 1 cup of Old Fashioned Oats. Pour the milk into
10 x 15-inch jelly roll pan that has been greased
aper.
Spread jelly, spreading almost to edge.
Roll quickly and
risp edges of cake.
Roll cake, rolling cloth up in
/2 x 1-inch jelly roll pan, then line with wax
10 by 1-inch jelly roll pan lined with waxed paper
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.
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
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.
Chop
apples.
Roll pastry 1/4-inch thick.
Spread with melted butter and cinnamon-sugar.
Add chopped apples and roll as a jelly roll.
Cut
in
slices
1 1/4 inches thick.
Place slices in greased baking pan 1-inch apart.
Cover with syrup. Bake at 375\u00b0 for 35 to 40 minutes.
Delicious served hot with rich milk.
Roll pastry 1/8-inch thick.
Spread with butter and sprinkle with 1/4 cup sugar and 1/2 teaspoon nutmeg.
Roll as jelly roll; cut into 1-inch slices and place in baking dish.
Mix vinegar and water; pour over slices. Sprinkle with remainder of sugar and nutmeg. Dot with remaining butter. Bake at 400\u00b0 until brown, but not dry.
Serve warm.