JELLY ROLL
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
- Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
- Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
- Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
- Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 236 calories, Carbohydrate 54.9 g, Cholesterol 37.4 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 127.7 mg, Sugar 41.8 g
COFFEE TIME ROLLS
I received this recipe from my mother and use it whenever I want to make rolls in a hurry. They're similar to the big rolls you get in restaurants. -Karen Gapp, Walhalla, North Dakota
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 1/4 cup butter, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; spread with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Cut each roll into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes., In a small bowl, combine brown sugar and cornstarch; stir in sour cream and vanilla. Spoon over rolls. , Bake at 400° for 20-25 minutes or until golden brown. Immediately invert onto serving platters. Serve warm.
Nutrition Facts : Calories 292 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
COFFEE JELLY ROLL SUPREME
If you love coffee, bananas, chocolate and jelly rolls, this is the dessert for you. Made for RSC #12
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 9-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to 350° degrees. Line the bottom of a jelly roll pan or a cookie sheet with parchment paper or wax paper, then grease with a little margarine.
- In a bowl sift together flour, baking powder and salt. Put aside until needed.
- In a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
- In a large bowl beat the egg whites and cream of tarter until stiff peaks form. Then gently fold into the egg whites, both the yolk and flour mixtures, one at a time, just until they are combined. Do not over mix the batter.
- Pour the batter into the prepared jelly pan or cookie sheet and bake for 20 minutes. Cool for 5 minutes in pan, then making sure to leave the paper on, unmold and roll the cake starting with the short side. Place the rolled cake in the refrigerator for 5 - 10 minutes to chill.
- Once the cake is chilled you can prepare the cream filling. In a large bowl add mascarpone cheese, powdered sugar and espresso coffee. Beat on low until soft peaks form. Now add the whipped cream and blend well. Place into refrigerator until needed.
- Assemble the cake: Take cake out of refrigerator, start unrolling the cake and gently remove the paper.
- Slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
- Now spread all the coffee cream filling over the entire cake except for the edges.
- Then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
- Carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. Sprinkle with powdered sugar and enjoy.
Nutrition Facts : Calories 212.2, Fat 5.2, SaturatedFat 2.9, Cholesterol 54.8, Sodium 289.1, Carbohydrate 38.2, Fiber 1.5, Sugar 20.6, Protein 4.4
FRUITY COFFEE JELLY CREAM
Make and share this Fruity Coffee Jelly Cream recipe from Food.com.
Provided by Jing L.
Categories Dessert
Time 30m
Yield 2 pint container, 2 serving(s)
Number Of Ingredients 7
Steps:
- combine cream and condensed milk.
- stir in crushed graham into melted butter then place at the bottom of container.
- put in first layer of cream mixture.
- place 1 layer of coffee jelly.
- apply second layer of cream mixture.
- place 1 layer of fruit jelly.
- apply third layer of cream mixture.
- top with diced peaches.
Nutrition Facts : Calories 2781.7, Fat 109.7, SaturatedFat 64.1, Cholesterol 347.1, Sodium 1307.9, Carbohydrate 421.5, Fiber 5, Sugar 343.5, Protein 44.2
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