Grandma Chics Jelly Roll 1968 Recipes

JELLY ROLL

Steps:

• Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
• Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
• With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
• Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
• Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.

RASPBERRY PARTY CAKE FILLING 1968

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.

GRANDMA CAROL'S PUMPKIN ROLL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
• Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
• Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
• Bake in the preheated oven for exactly 10 minutes.
• Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
• Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
• Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.

GRANDMA CHICS CARROT CAKE 1968

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.

GRANDMA CHRS JELLY ROLL

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.

GRANDMA CHICS RAISIN PIE FILLING 1968

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.