Biscuit Jelly Roll With Rhubarb And Raspberries Recipes

RHUBARB JELLY-ROLL CAKE

Steps:

• In a large saucepan, combine the rhubarb, 2 cups sugar, cinnamon, allspice and cloves. Bring to a boil. Reduce heat; cook, uncovered, over medium heat until thickened, stirring occasionally. Cool completely., Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add remaining sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in extract. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with confectioners' sugar just before serving. ,

BISCUIT-JELLY ROLL WITH RHUBARB AND RASPBERRIES

Steps:

• Preheat oven to 350 degrees. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely. (You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)
• Increase oven temperature to 400 degrees. Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.
• Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchment-lined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.

RASPBERRY AND RHUBARB SWISS ROLL

Steps:

• Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray.
• In a large bowl beat eggs, 1/2 cup granulated sugar, and a dash salt with a mixer on medium for 2 minutes. Increase speed to medium-high; beat 8 to 10 minutes or until thick and light in color.
• Sift flour over egg mixture; fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake 2 minutes. Spread remaining batter over circles. Bake 7 to 8 minutes more or until cake is golden and springs back when lightly touched.
• Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.
• For filling: In a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries; reduce heat. Simmer, uncovered, about 10 minutes or until fruit is softened. Remove from heat; let cool slightly. Place in a blender or food processor. Cover; blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.
• In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla; beat until soft peaks form.
• Unroll cake. Spread with half the fruit puree. Spread cream mixture evenly over puree. Drizzle with remaining fruit puree. Using a knife, swirl mixtures together. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover; chill at least 2 hours. Before serving, dust with powdered sugar. Serves 10.

RHUBARB RASPBERRY JAM

Steps:

• Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

RHUBARB RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
• Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
• Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
• Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

RASPBERRY JELLY ROLL (HIMBEER ROLLE)

Steps:

• Preheat oven to 300° F.
• Beat sugar and eggs until frothy, fold in flour and a pinch of salt until doughy. Spread the dough evenly and as thick as a finger on a lined baking tray. Bake it for 18 minutes.
• While it bakes, sprinkle a clean kitchen towel with sugar. Quickly topple the hot biscuit cake bottom onto the kitchen towel with sugar and roll the cake bottom in the sugar. Let cool down in this position. That way the cake bottom stays elastic and doesn't break once topped with cream and rolled.
• While the cake cools, prepare the cream for the filling. Soak gelatin in cold water. Stir Raspberry Jelly Extra in metal bowl until smooth. Whisk whipping cream until stiff. Squeeze water out of gelatin and put gelatin into a ladle. Pour over hot water and stir until gelatin has dissolved. Slowly add liquid gelatin to the almost stiff cream. Add the lemon juice. Fold cream carefully into the preserve. Carefully stir raspberries into cream.
• Heat Raspberry Fruit Spread until liquid and spread on the cake bottom. Let cool down briefly and spread raspberry cream on top. Roll back in shape and chill for about 3 hours.

RHUBARB & CUSTARD SANDWICH BISCUITS

Steps:

• To make the jam, put the rhubarb, sugar and lemon juice in a pan over a medium heat. Bring to a simmer and cook for 15 mins, or until the rhubarb has broken down and released its liquid. Blitz using a hand blender until smooth, then simmer for another 5-10 mins until thick and jammy. To test it's ready, run a wooden spoon over the base of the pan - it should leave a trail rather than filling in straightaway. Leave to cool (it will set more as it does), then chill until ready to use. Will keep in a sealed container or jar in the fridge for up to one week.
• To make the biscuit dough, put the butter, both sugars and salt in a food processor and pulse a few times to a coarse paste. Scrape down the sides, then add the flour and custard powder and pulse again to a damp, sandy consistency. Add the egg yolks and vanilla and pulse again until the dough comes together into a ball. Add ½-1 tbsp water to bring it together, if needed. Tip the dough out, then wrap and put in the fridge to chill for at least 30 mins.
• Roll the dough out on a floured surface to a 5mm thickness. Stamp out as many biscuits as you can using a 6mm round cutter - you should get about 32 in total.
• Cut circles or hearts out of the centres of half the biscuits using the wide end of a plain piping nozzle (about 1.5cm), or a small heart cutter. Transfer all the biscuits to lined baking sheets, then transfer to the fridge and chill for 15 mins. You can also cook the cut-out shapes to make mini biscuits - if doing so, put these on their own baking sheet.
• Heat the oven to 200C/180C fan/ gas 6, then bake the biscuits for 8-10 mins until golden (5-6 mins for the mini biscuits). Put on a wire rack and leave to cool completely.
• Transfer the jam to a piping bag, snip off the end, and pipe a small layer of jam onto the plain biscuits (those without the centres cut out). Or, use a teaspoon. Spread the jam out - it may squidge out of the sides when sandwiching the biscuits, so don't go too far to the edge.
• Sandwich the remaining biscuits over the jam (don't press down too firmly), then transfer to an airtight container in a single layer and leave to set overnight. This ensures the jam won't leak when you bite into them, but they can be eaten straightaway if you can't resist. Will keep in an airtight container for up to three days, but the biscuits will start to soften over time.

FRUIT AND RASPBERRY JELLY PIE ON A CRISPY BISCUIT CRUST

Steps:

• For the biscuit crustCombine the biscuits, butter and sugar in a deep bowl and mix well.Transfer the mixture into a 150 mm. (7") diameter loose bottom flat pie dish and press it lightly using the back of a spoonRefrigerate for 30 minutes or till firm. Keep aside.
• For the fillingBoil 1½ cups of water in a deep non-stick pan, add the raspberry jelly crystals into it, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Cool slightly while stirring continuously. Add the pineapple and mix well.Pour the above mixture immediately on the biscuit crust and refrigerate for 1 hour or till firm.
• How to proceedCut into 6 equal wedges and serve immediately.

RASPBERRY & RHUBARB SWISS ROLL

Steps:

• Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray. Use a bench scraper to remove air bubbles.
• In a large bowl and using a handheld mixer, beat eggs, 1/2 cup granulated sugar, and a dash salt on medium for 2 minutes. Gently increase speed to medium-high; beat 10 minutes or until thick and light in color. This is crucial to reach the viscous stage needed to achieve a springy sponge, so go the whole 10 minutes, longer if necessary.
• Sift flour over egg mixture and gently fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. ** Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. The circles can all be relatively the same size, or all different sizes. Bake 2 minutes. Spread remaining batter over circles. Bake 8 minutes more or until cake is golden and springs back when lightly touched.
• Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel liberally with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.
• For the filling, in a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries. I use a potato masher to hasten the mashing. Reduce heat and simmer, uncovered, about 10 minutes or until fruit is very well softened. Remove from heat and allow to cool slightly. Place in a blender or food processor. Cover and blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.
• In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla. Beat until soft peaks form.
• Unroll cake. Spread the fruit puree. This layer will be rather thin. Spread cream mixture evenly over puree. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover and chill at least 2 hours. Before serving, dust liberally with powdered sugar and garnish with additional loose raspberries if desired.

RHUBARB & RASPBERRY JELLY

Steps:

• 1.Peel rhubarb and cut into pieces. 2.Boil with 500 ml of water and cook gently for about 10 minutes. 3.Add frozen raspberries and cook for another 5 minutes. 4.Add fruits with liquid to a juice cloth and drain, then squeeze out, collecting the juice.5.Mix the collected juice with lemon juice, measure 750 ml (possibly fill with a little water) and mix with preserving sugar in a tall pot. 6.Bring to a boil and cook with stirring for 4 minutes bubbly. 7.Add the raspberry spirit and fill the jelly immediately to the brim with hot rinsed glasses. 8.Close well and turn 5 minutes on the lid. Then turn over and let cool. Additional Requirements: Glasses/Jars for your Jelly.

RASPBERRY JELLY ROLL

Steps:

• Preheat oven to 375°F (190°C).
• Line with parchment paper or grease and flour a 15x10 inch (40x25cm) rimmed baking sheet.
• In bowl, beat egg whites with cream of tartar.
• Gradually add ¼ cup (60 ml) of the sugar, one tablespoon at a time.
• Beat until stiff peaks form; set aside.
• In large bowl, beat egg yolks with remaining sugar until pale and thick, about 3 minutes. Mix in vanilla extract.
• In small bowl, mix flour, baking powder and salt.
• Alternate folding the egg whites and the flour into the egg yolks, trying to keep as much air in the batter as possible.
• Pour batter into the pan and spread evenly.
• Bake for 12 to15 minutes until top is golden brown.
• Lay a clean tea towel on a countertop and dust with 2 tbsp (30 ml) of icing sugar.
• Remove cake from oven. Using a knife, loosen edges of cake and invert onto towel. Remove pan and peel off paper.
• Immediately roll up the cake with the towel starting at the short edge.
• Let cool on rack. (Store like this for up to one day or roll in wax paper, wrap in foil and freeze for 2 weeks).
• Whip the whipping cream with the sugar until stiff. Set aside.
• Cut raspberries in half. If using frozen, thaw and drain. Set aside.
• Carefully, unroll the cooled cake. Do not force to lay flat.
• Spread jam on cake.
• Spread whipped cream on cake, leaving a 1½ inch (3.7 cm) margin on the short side that will be rolled up last.
• Sprinkle cut raspberries on top of whipped cream.
• Gently re-roll the cake without the tea towel.
• Place seam side down on a serving plate.
• Sprinkle with remaining icing sugar.
• Cover and refrigerate for 2 hours.
• Use a serrated knife to cut slices. Serve with raspberries and whipped cream.

SURE.JELL RASPBERRY-RHUBARB JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush raspberries thoroughly, one layer at a time. Finely chop unpeeled rhubarb. Combine fruits; measure exactly 5 cups prepared fruit mixture into 6- or 8-qt. saucepot.
• Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)