Recipes from the kitchen of Jeanne Williams.
Ingredients:
Directions:
Preheat oven to 350. Place all ingredients in bowl mix and well with an
electric mixer. The batter will be thick and smooth when you are done. Line
the bottem of a jelly roll pan with wax paper. Pour the batter on the wax paper
and spread evenly across the bottom. Bake until the layer is browned and springs
back at a light touch. With a knife, loosen from edge of pan. Trim the well-done
edges from the cake, but do not remove them yet.
While the cake is cooling, take a nap free towel (or pillowcase in a pinch) and sprinkle it with powdered sugar until evenly covered. Turn out the cake layer onto the towel. Gently peel off the wax paper and removed the trimmed edges. (These are good for family nibbling.) Let it cool more until it stops steaming. Sprinke more powered sugar over the top of the cake. Fold the edges of the cloth around it. Take a small bottle or paper towel tube, place it at one end and roll up the cake lengthwise. Place in refrigerater to cool completely while you make the filling.
Crème Filling
Ingredients:
1 containter cool whip or similar product
8 oz cream cheese
1 cup sugar
1 teaspoon vanilla
Directions:
Whip cheese, sugar and vanilla together until smooth and even colored. Mix
in whipped topping and chill until ready to assemble.
Returning to cake roll recipe directions...
Final step.
Gently unroll cake layer, spread filling across thelayer and reroll it up. I have found that using the cloth to help reroll the layer helps minimize breakage.
Enjoy!
Variations:
Chocolate Rum Cake Roll
Use your favorite chocolate cake mix as directed and spread in jelly roll pan
using the instructions above.
Chocolate Rum Filling:
Ingredients:
Directions:
Mix crème cheese sugar and rum until even. Add to whipped topping and
stir smooth. Chill and spread on chocolate layer, the same as in the above recipe.
Chill the whole item until ready to serve.
(Crème puffs are really easy to make, just remember to preheat the oven to 425 degrees. The hot oven makes the puffs puff up high.)
Grease your baking sheets and put aside.
Ingredients:
Directions:
Put water and putter in a sauce pan. Over a moderate heat bring the water
to a boil until margarine or butter is melted. Turn off the heat or remove from
the heat. Add flour all at once, stirring vigorously until mixture forms a ball
or lump that doesn’t separate. Start adding eggs, one at a time, beating
after each addition until fully absorbed.
Drop batter by heaping tablespoonfuls 3 inches apart onto the greased baking
sheet. Bake in 425 degrees oven about 30 minutes or till golden brown all over
and well puffed up.
Now you can either remove them from the oven, split the puffs, and return to the oven to dry inside: split and scoop out the damp; or with a sharp knife put a hole in the top to allow steam to escape and up back in oven for ten minutes to dry out. (I have tried all three methods and they all work about the same. Although if you are in a hurry the scoop the wet means you can fill them immediately and run.)
Fill with whatever you want. Suggestions include whipped cream, whipped topping, custard, pudding, fruit, or you can put in a savory mixture to make it individual servings or appetizers for a meal.
WARNING: This recipe will collapse if you take it out of the oven too
soon. If you see it start to shrink put it back in the oven immediately and
it will puff back up. Also this recipe only makes about 10 to 12 puffs. It is
never enough. I triple this recipe commonly and it works out well. Just remember
to triple all ingredients, except I short the salt a little when I do this.
Egg rolls are best if you take the time to pre chop all the ingredients into small (about large pea size pieces).
Ingredients:
Directions:
In a large bowl place all the chopped meat and vegetables. Sprinkle over
the mixture the chow mien spices. Add the oriental sauce. Stir well, distributing
it over all meat and vegetables.
Take the egg roll skins. You will see that each skin comes apart to make to very thin skins. Using a cup of water to dip your fingers in dampen the edges of the skins as you work. Put ½ cup of mixture in the center of the egg roll skin, making sure to drain excess sauce. On the egg roll wrapper package you will find directions for folding similarly to an envelope. Follow these directions. Once you have used one skin, turn the egg roll over and rewrap the egg roll with the second skin. This helps prevent leakage during frying.
Set aside on DRY plate or surface until frying and don’t stack them, even if there are layers of paper or plate between them. If they are damp the egg rolls will stick together. Quickly assemble remaining egg rolls. Heat oil until a small piece of dry egg roll skin dropped into the oil sizzles. Deep fry until golden brown, turning as necessary to fry both sides.
This recipe should be varied by what you or your family likes. If you like
broccoli add it. If you hate broccoli fish it out and add something you like
(zucchini, etc.). This is a good recipe for using leftovers from big dinners
like Christmas and Thanksgiving.
December 24, 1958
Fasnahkuchen or Dutch Crullers
Ingredients:
Directions:
Using sufficient flour to mix into a soft dough, roll out, cut into squares.
Cut several times in the center, fry brown in full post of deep smoking hot
fat. Put powder sugar in bag with crullers and dust.
Ingredients:
Directions:
Beat eggs, add all other ingredients and work to stiff dough, spread on
cookie using knife dipped in boiling water. Bake in moderate oven 375 degrees.
Frost and cut into squares.
Brandy Plum Pudding
(May also use rum instead of brandy.)
Ingredients:
Directions:
In large mixing bow, cream together thoroughly butter and brown sugar. Beat
in egg and brandy. Stir in currants, raisins, dates, pineapple, cherries, citron
and pecans. Sift together into fruit mixture the flour, soda, salt, cinnamon,
allspice, ginger and nutmeg. Butter a five-cup mold well; sprinkle with sugar.
Spoon mixture into mold; cover tightly. Place on a rack over boiling water in
covered kettle, and steam for four hours. Gently turn out mold; serve while
hot with brandy hard sauce. Makes 12 servings.
Brandy Hard Sauce
(May also use rum instead of brandy.)
Ingredients:
Directions:
Beat butter until light. Gradually beat in powdered sugar and brandy. Chill
before serving.
Note: to serve flaming: heat four tablespoons brandy until just warm. Light, ladle, flaming over putting.
All information on this page is copyright to the owner. These are family recipes that are meant to be enjoyed, and so may be distributed and used for personal, non-profit use only.
This page was created October 16th, 2004.
Latest Updates: 12/24/2004