Raspberry jelly roll just screams yummy!!! And believe me it was. This recipe is very easy to make too!
In a mixing bowl, beat 4 eggs until they are very light yellow, about 5 minutes. Add 3/4 cup sugar and beat until smooth. Beat in 2 teaspoons of vanilla.
Stir in 1 cup flour, 1 teaspoon baking powder and a pinch of salt.
Spray a jelly roll pan with cooking spray, and then line the pan with wax paper. Spray the wax paper with cooking spray and pour the batter in the pan. Bake at 350 degrees for 14 minutes. Immediately after taking the cake out of the oven, flip onto a kitchen towel dusted with powdered sugar. Remove the wax paper, and roll the cake in the towel and cool completely.
While the cake is cooling prepare the filling.
Combine one 8 ounce package of softened cream cheese and 4 tablespoons of softened butter until smooth.
Add 1/2 cup of lemon curd and 6 tablespoons of powdered sugar. Beat until the filling is smooth and fluffy.
After the cake is cooled, unroll it from the kitchen towel.
Spread the filling over the cake.
Arrange the raspberries (or any other fruit) over the filling.
Carefully, starting at one end, roll the cake up.
The side view.
Dust the jelly roll with powdered sugar, and chill before serving. Keep refrigerated.
Today my Mom and I processed pie pumpkins to be used to make breads for the holiday season. The pumpkins were from my Dad’s garden.
Pumpkins washed and ready to be gutted.
First, cut the top out of the pumpkin (about a 5 inch circle)–just like you would if you were going to carve it for Halloween. Remove the seeds and pulp.
It is easier to cut the pumpkin in half and use a serving spoon to remove the pulp.
After the pumpkin is completely cleaned, place skin side up on a baking sheet, and bake at 325 degrees for 90 minutes.
Cool on a wire rack until the pumpkin is cooled down enough to handle.
After it has cooled to touch, peel the skin off of the pumpkin pieces.
Puree pumpkin in a food processor until it is baby food like consistency.
Package 2 cups of pureed pumpkin in freezer safe containers. When you want to make pumpkin bread, just thaw and it is ready to use!
This recipe is affectionately called Birthday Frosting by my beloved Mother. It is the frosting that we always had on the Black Magic Cake that I posted earlier.
Combine and mix well 4 tablespoons of flour and 1 cup of milk in a medium saucepan.
Cook on medium high, stirring constantly until the mixture becomes a thick consistency. It will look like a paste. Refrigerate until cool.
In a separate mixing bowl, combine 1 cup of shortening and 1 cup of sugar. If making chocolate frosting, add 1/2 cup of cocoa.
Cream together and beat well.
When the flour/milk mixture is cool, add to the shortening and sugar mixture. Add 1 teaspoon of vanilla or flavoring of your choice.
Beat until no sugar granules can be felt, and frosting is light and very smooth.
Frost and enjoy!!!
Growing up, this was the cake my mom made every year for our birthdays (all six of us!) Even now, my brothers expect this cake when they visit my Mom during hunting season. It’s super simple to make and delicious–all you chocolate lovers will want to try this recipe!
Before you begin, this recipe calls for 1 cup of brewed coffee. Instant coffee won’t work, so either save a cup from your morning pot or get a small pot of coffee brewing!
Start by mixing all the dry ingredients in a large mixing bowl.
1 3/4 cups flour
2 cups sugar and 3/4 cups cocoa
Add 2 teaspoons of baking soda and 1 teaspoon of salt. Mix dry ingredients well.
To the dry mixture, add 2 beaten eggs.
1 cup buttermilk
Add 1/2 cup vegetable oil
Add 1 cup of brewed, cooled coffee and 1 teaspoon of vanilla.
Beat all ingredients at medium speed for 2 minutes. Batter will be thin.
Pour into a greased pan (I use cooking spray). Bake at 350 degrees for 30-35 minutes.
After the cake cools, it can be frosted with your favorite frosting, or simply dusted with powdered sugar.