GRANDMA CHRS JELLY ROLL
Make and share this Grandma Chrs Jelly Roll recipe from Food.com.
Provided by Julie Leo
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- beat yolks.
- Add sugar and water mix well
- Add flour, salt, baking powder and extract mix well.
- Beat egg whites until stiff enough to stand in peaks.
- Then fold into the rest.
- Preheat oven to 375°F
- Grease large baking sheet/jellyroll sheet.
- Bake until sponge is golden and springs to the touch.
- Turn out on cloth dusted with Confectioners sugar.
- Using the cloth as an aid, roll up the cake. Let cool. Unroll and Spread with jelly and reroll and trim the ends.
- Place on platter.
Nutrition Facts : Calories 153.9, Fat 2, SaturatedFat 0.6, Cholesterol 74.4, Sodium 181.7, Carbohydrate 30.1, Fiber 0.3, Sugar 20.4, Protein 3.8
GRANDMA CHICS OVEN RIBS 1968
Make and share this Grandma Chics Oven Ribs 1968 recipe from Food.com.
Provided by andypandy
Categories Chicken
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine brown sugar, celery seed, chilli powder and salt to make a rub.
- Rub all over racks of ribs, both sides.
- Lay in a roasting pan.
- Place in oven uncovered at 350 degrees and bake for 45 minutes, turning and rotating every so often.
- Drain off some of the fat if desired.
- Combine the two 10 ounce cans of tomato soup with water, vinegar.
- Pour over all the ribs after the 45 minutes is done.
- Cook now covered for 2 1/2 hours basting and turning every so often.
- Can brown more uncovered the last half hour of cooking.
- This can also be done wrapped in foil on the bbq.
- cooking first with the rub in sealed foil, opening and resealing with the liquids, that is how we always made them for the cottage outings.
Nutrition Facts : Calories 966.7, Fat 58.5, SaturatedFat 21.2, Cholesterol 208.5, Sodium 1058, Carbohydrate 54.1, Fiber 1.7, Sugar 47.5, Protein 54.9
GRANDMA CHICS JELLY ROLL 1968
This is a tender sponge type cake that can be filled with preserves of your choice for an everyday family dinner. Or make a raspberry whipped cream filling recipe #373181 or chocolate whipped cream filling for a party occasion dessert. This cake instead of been rolled up, cut it into threes and make a layer cake dessert. Grandma Chic makes and layers this with a warm apricot preserve for a simple everyday tea treat.
Provided by andypandy
Categories Dessert
Time 35m
Yield 1 jelly roll, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a jelly roll pan approx 10 1/2 inches by 15 1/2 inches and then line pan with waxed paper or parchment and grease paper also lightly. Pan should have one inch sides also.
- Preheat your oven to 375 degrees, moderately hot. With rack in centre of oven.
- Measure unsifted flour and place into a sifter.
- Sift flour of choice with the salt and baking powder. Sift once then return to the sifter.
- Separate whites from yolks.
- Beat egg whites until foamy in mixer bowl, sprinkle the cream of tartar over and continue to beat until stiff but not dry.
- Beat egg yolks in another bowl with the water until very light and pale yellow.
- Gradually beat the sugar into yolks, then mix in the vanilla.
- Should have a thick ribbon like egg yolks at this time.
- Sift the flour mixture for the second time directly over the yolks, about 1/4 at a time, folding in the dry ingredients to blend well, but not deflating the batter.
- When all dry is folded in the yolk mixture, then fold in the stiff whites ( not dry) , folding and blending in evenly not deflating.
- Pour batter evenly onto prepared jelly roll sheet pan.
- Bake in preheated oven about 12 to 15 minutes, test with toothpick to make sure its done.
- While cake is baking sprinkle a linen tea towel with extra granulated sugar.
- Immediately when cake is baked turn out onto the tea towel peel off the paper and with a pizza sharp cutter trim away the edges from cake.
- Beginning at the narrow edge roll up cake loosely along with the towel in between.
- Cool the cake like this on wire rack.
- Unroll cake and fill as desired.
- I myself have rolled warm cakes up differently at time.
- Sometimes I roll up loosely for five minutes, then unroll and let cool, then fill and re roll. I find it works either way.
Nutrition Facts : Calories 140.1, Fat 2, SaturatedFat 0.6, Cholesterol 79.3, Sodium 144.7, Carbohydrate 27.1, Fiber 0.3, Sugar 18.9, Protein 3.4
GRANDMA CHICS CARROT CAKE 1968
Yummmmy yummmmy in my tummmmy cake !!!!!!! My mom-in-law, finally gave this recipe to me in 1968, after every weekend out at the cottage, I would eat it all up, and leave nothing for them to take home. There's always a new way to get their prized recipes.......375 degrees oven 45 minutes, remove poke holes place on filling and return to 375 degrees oven last 15 minutes, 9 1/2 cup greased and floured tube pan. Remember also if you use a bundt pan they have a tendency to cook faster, and if not careful could result in a drier cake. Also I like to make the holes for the topping with the handle of a wooden spoon that way everything goes into the cake a little better, leaving only a slight amount on top.
Provided by andypandy
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
- Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
- Down to bottom.
- Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
- Test with a tester, should come away clean.
- When done remove from oven Place onto a cooling rack.
- Cool completely When cool glaze with a coffee glaze over the top and over the sides.
Nutrition Facts : Calories 487.1, Fat 21.8, SaturatedFat 3.7, Cholesterol 61.1, Sodium 318.2, Carbohydrate 69.9, Fiber 2, Sugar 47.9, Protein 5.5
GRANDMA'S OLD-FASHIONED YEAST ROLLS
This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.
Provided by Asgard Ranch
Categories Roll and Bun Recipes
Time 2h40m
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
- Fill a pot with hot (not boiling) water.
- Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
- Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
- Heavily grease two 9x13-inch pans with shortening.
- Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg
GRANDMA CHICS RAISIN PIE FILLING 1968
Make and share this Grandma Chics Raisin Pie Filling 1968 recipe from Food.com.
Provided by andypandy
Categories Pie
Time 50m
Yield 1 pie double crusted
Number Of Ingredients 5
Steps:
- Combine raisins and water and cook over medium heat for 12 minutes.
- Add sugar, flour, butter and cook two minutes more.
- Pour cooled mixture into a pastry shell.
- Place a top crust over top and make vent slashes.
- Bake 375 degrees F for 30 minutes, until golden and bubbly.
- Note: Rind and juice of 1/2 a fresh lemon or orange may be added.
RASPBERRY PARTY CAKE FILLING 1968
This is Grandma Chics recipe which she uses as fillings in between sponge cake layers or in jelly roll. See my recipe for Grandma Chics Jelly Roll cake recipe. recipe #373101
Provided by andypandy
Categories Dessert
Time 15m
Yield 4 cups whipped
Number Of Ingredients 4
Steps:
- Thaw and drain the frozen raspberries.
- Strain the syrup and reserving a quarter cup .
- Make sure you have drained the berries well.
- In a 1/4 cup of the syrup sprinkle in the gelatin, and stir, to bloom.
- Then melt over boiling water to warm and dissolve gelatin mixture.
- Set aside and cool, to lukewarm.
- Beat the 2 1/2 cups of whipping cream and when it begins to thicken add in the cooled gelatin mixture all at once and continue to beat.
- When it is almost stiff add in the powdered icing sugar gradually, and whip until thick.
- Now fold in the well drained raspberries .
- Fill and frost your desired sponge cake.
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