Jelly Roll Raspberry Amaretto Recipe 455

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RASPBERRY JELLY ROLL



Raspberry Jelly Roll image

You will love this raspberry jelly roll with fresh raspberries and a beautiful sponge cake rolled together with whipped cream.

Provided by Getty Stewart

Categories     Dessert

Time 2h55m

Number Of Ingredients 13

4 Egg Whites
¼ tsp Cream of Tartar
¾ cup Sugar
4 Egg Yolks
1 tsp Vanilla Extract
¾ cup All-purpose Flour
¾ tsp Baking Powder
¼ tsp Salt
3 tbsp Icing Sugar
1 cup Whipping Cream
1 tbsp Sugar
1 cup Raspberries (fresh or frozen)
¼ cup Raspberry Jam

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.

Nutrition Facts : Calories 261 kcal, Carbohydrate 36 g, Protein 4 g, Fat 11 g, Sodium 128 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

PRIZE-WINNING JELLY ROLL



Prize-Winning Jelly Roll image

Twice I've won first place at our county fair with this recipe. I enjoy trying new recipes and cooking for my family and guests.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-10 servings.

Number Of Ingredients 11

6 eggs, separated
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners' sugar
1 jar (12 ounces) strawberry, raspberry or currant jelly

Steps:

  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake 15-18 minutes or until cake springs back when lightly touched. Cool 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 evenly with jelly. Roll up; dust with confectioners' sugar.

Nutrition Facts : Calories 312 calories, Fat 3g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 177mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.

JELLY ROLL



Jelly Roll image

This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make.

Provided by BARB MAXWELL

Categories     Desserts     Cakes

Time 20m

Yield 10

Number Of Ingredients 9

1 cup sifted cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 eggs
¾ cup white sugar
½ teaspoon vanilla extract
2 tablespoons 2% milk
½ cup confectioners' sugar for dusting
1 cup strawberry jam

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

RASPBERRY SWIRL JELLY ROLL



Raspberry Swirl Jelly Roll image

The light and fluffy texture of sponge cake makes it malleable -- ideal for this classic dessert, which gets its name from its trademark shape. Martha made this recipe on "Martha Bakes" episode 604.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

Unsalted butter, for pans
3/4 cup all-purpose flour, plus more for pans
3/4 cup cornstarch
6 large eggs, separated
3/4 cup plus 6 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting
1 1/2 cups heavy cream
1/3 to 1/2 cup good-quality raspberry jam, strained

Steps:

  • Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
  • Place remaining egg whites in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons granulated sugar; continue whisking until stiff and glossy, about 1 minute more.
  • Fold egg-white mixture into egg-yolk mixture. In three additions, sift reserved flour mixture into egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
  • Run a knife around the sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Lightly dust with confectioners' sugar using a sieve. Using the towel and starting at a short end, roll up cake and towel. Let cool completely, seam side down.
  • Unroll cake. Whip cream until soft peaks form; mix in jam. Spread on top of cake, leaving a 1/2-inch border. Starting at a short end, roll up cake without towel. Wrap jelly roll cake in towel. Transfer to baking sheet, seam side down to maintain cylindrical shape. Refrigerate at least 30 minutes and up to 3 hours. Dust with confectioners' sugar before slicing and serving.

RASPBERRY JELLY ROLL (HIMBEER ROLLE)



Raspberry Jelly Roll (Himbeer Rolle) image

A good looking dessert with refreshing raspberries and light cream.

Provided by Claire

Categories     Dessert

Number Of Ingredients 10

1/2 cup sugar
5 eggs
5 tbsp flour
pinch salt
1 cup Maintal Raspberry Jelly
1 cup Maintal Raspberry Fruit Spread
2 sheets gelatin
juice of 1 1/2 lemons
12 oz whipping cream
1 cup fresh raspberries

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.

JELLY ROLL



Jelly Roll image

My Father's Mother, my Grandma would make these during Holidays or summer visits. She would make the strawberry or raspberry jelly rolls, especially after swimming at the pool.

Provided by Lauri Myers

Categories     Cakes

Time 20m

Number Of Ingredients 9

1 c sifted cake flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 c white sugar
1/2 tsp vanilla extract
2 eggs
2 Tbsp milk, 2%
1/2 c confectioners' sugar
1 c strawberry or favorite jelly flavor

Steps:

  • 1. Preheat the oven to 375 degrees F. Line a 10x15 inch jellyroll pan with parchment paper.
  • 2. 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.
  • 3. 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.
  • 4. 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. You can also use a cheesecloth.
  • 5. 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.

RASPBERRY-ALMOND JELLY ROLL



Raspberry-Almond Jelly Roll image

With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 13

3 large eggs
1 cup sugar
1/3 cup water
1-1/2 teaspoons almond extract, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups heavy whipping cream
3/4 cup confectioners' sugar
1-1/4 cups slivered almonds, toasted and divided
2/3 cup seedless raspberry jam
Fresh raspberries and mint leaves, optional

Steps:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease paper; set aside., Beat eggs 3 minutes. Gradually add granulated sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Stir in water, 1 teaspoon almond extract and 1/2 teaspoon vanilla. In another bowl, combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake until cake springs back when lightly touched, 12-15 minutes. Cool 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., Meanwhile, beat cream, confectioners' sugar and remaining extracts until soft peaks form. Refrigerate half of the whipped cream. Chop 1 cup almonds; fold into remaining cream. Unroll cake; spread with jam to within 1/2 in. of edges. Top with almond mixture. , Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining whipped cream. Refrigerate, covered, about 1 hour. Top with remaining almonds; serve, if desired, with raspberries and mint.

Nutrition Facts : Calories 472 calories, Fat 26g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 137mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 2g fiber), Protein 7g protein.

HAZELNUT-RASPBERRY JELLY ROLL



Hazelnut-Raspberry Jelly Roll image

What sets our hazelnut-raspberry jelly roll apart is its toasty, nutty flavor. Ground hazelnuts are baked into the sponge cake, and hazelnut liqueur, such as Frangelico, is whipped into the cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes one 10-inch roll

Number Of Ingredients 11

Vegetable-oil cooking spray
1/2 cup plus 1 tablespoon cake flour (not self-rising), plus more for pan
1/3 cup skinned whole hazelnuts, deeply toasted
1/4 teaspoon salt
3 large eggs plus 2 large egg yolks
1/2 cup granulated sugar
1/2 stick unsalted butter, melted but not very hot
3 to 4 tablespoons confectioners' sugar for dusting, plus more for towel
1 cup plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar)
1 cup very cold heavy cream
2 tablespoons hazelnut liqueur, such as Frangelico

Steps:

  • Make the cake: Preheat oven to 400 degrees. Coat an 11 1/2-by-17-inch rimmed baking sheet (1/2 inch deep) with cooking spray, and line with parchment. Coat parchment with spray, and dust with flour, tapping out excess. Bring a pot of water to a simmer. Meanwhile, pulse hazelnuts, flour, and salt in a food processor until nuts are finely chopped, about 1 minute. Sift flour mixture, discarding any pieces of nuts in sieve.
  • Whisk together eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan of simmering water, until sugar dissolves and mixture is warm, about 2 minutes. Remove from heat. Beat with a mixer on medium speed 2 minutes. Raise speed to high, and beat until pale and fluffy, about 4 minutes. Sprinkle flour mixture on egg mixture in 3 additions, folding with a rubber spatula and drizzling in butter toward end of last addition. Spread batter in pan, and bake until top is golden, 7 to 8 minutes.
  • Loosen cake from pan with a paring knife. Dust a clean kitchen towel with confectioners' sugar, and invert cake onto towel. Peel off parchment. Starting from a short side, tightly roll up cake in towel. Let cool completely, about 1 1/2 hours.
  • Make the filling: Unroll cake, and spread with jam, leaving a 1/4-inch border on all sides. Beat cream with liqueur until medium peaks form. Spread cream over jam, leaving a 1-inch border on all sides. Starting from a short side, roll up cake as tightly as possible. Place cake, seam side down, on a baking sheet or in a platter. Refrigerate at least 1 hour and up to 4 hours. Dust with confectioners' sugar, slice, and serve.

JELLY ROLL-RASPBERRY AMARETTO RECIPE - (4.5/5)



Jelly Roll-Raspberry Amaretto Recipe - (4.5/5) image

Provided by MJH

Number Of Ingredients 14

3/4 cup sugar
1/4 cup almond paste
1 tsp. Amaretto diSaranno
Cooking spray
2/3 cups flour
1 tsp. baking powder
1/8 tsp. salt
4 jumbo eggs
1 tsp. vanilla extract
1/4 cup powdered sugar, divided
2/3 cup seedless raspberry jam/preserves
1 cup whipping cream
1/2 cup powdered sugar
Fresh raspberries

Steps:

  • Preheat oven to 350 degrees. Combine the sugar, almond paste and amaretto liquor with a blender until well blended. Set aside. Coat a 15 X 10″ jelly roll pan with cooking spray. Line pan with wax paper. Coat paper well with cooking spray. Generously sprinkle wax paper with powdered sugar.....this is a MUST to prevent cake from sticking. Set aside. Combine 2/3 cup flour with baking powder and salt in a medium-sized bowl. Stir with a whisk. Place eggs in a large bowl, beat with a hand-held mixer on high speed until pale and fluffy (about 4 minutes). Gradually add sugar/almond paste mixture with vanilla extract, beating at a medium speed until smooth (about 3 minutes). Fold half of the flour mixture into the egg mixture. Repeat procedure with remaining flour mixture. Spread batter evenly into prepared jelly roll pan. Bake at 350 degrees for 10 minutes and the cake springs back lightly in the center. Loosen cakes from sides of pan and turn it over onto a dishtowel GENEROUSLY sprinkled with powdered sugar. Carefully peel off the wax paper. Sprinkle cake with 2 Tbsp. powdered sugar, cool for one minute. Starting at one end, roll up the cake and towel TOGETHER. Place seam side down on a wire rack and cool completely for about 30 minutes. Carefully unroll the cooled cake and remove the towel. Spread the jam/preserves over the cake. Re-roll the cake back up, placing seam-side down on a platter. Mix the whipping cream and powdered sugar in a medium bowl, beat with hand-held mixer until stiff peaks form. Cut cake into 1″ wide slices with a serrated knife. Top each slice with whipped cream and fresh raspberries.

SURE.JELL RED RASPBERRY JELLY



SURE.JELL Red Raspberry Jelly image

Want to stock up on the most delicious red raspberry jelly ever? Make it at home. We happen to have a recipe for SURE.JELL Red Raspberry Jelly right here.

Provided by My Food and Family

Categories     Home

Time 3h

Yield about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

4 cups prepared juice (buy about 5 pt. fully ripe red raspberries)
1 box SURE-JELL Fruit Pectin
1 tsp. butter or margarine
5-1/2 cups sugar, measured into separate bowl

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 jars well before filling.
  • Crush raspberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice 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 5 min. Remove jars and place upright on a 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.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

RASPBERRY COCONUT JELLY ROLL



Raspberry Coconut Jelly Roll image

Moist sponge cake filled with raspberry preserves, rolled around cream filling and coated in toasted coconut. Fun, easy and pleases any dessert fan! From "Retro Desserts". Prep times are guesstimates because I didn't time myself. Prep time includes refrigeration.

Provided by GABREEZY

Categories     Dessert

Time 2h8m

Yield 1 10 1/2, 8 serving(s)

Number Of Ingredients 17

vegetable oil cooking spray, for coating parchment paper
1/2 cup cake flour
1/8 teaspoon baking powder
4 large eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar, divided
1 pinch salt
1 pinch cream of tartar
1/2 teaspoon confectioners' sugar
3 tablespoons vegetable shortening
3 tablespoons unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup light corn syrup
1/2 cup raspberry jam
2 tablespoons water
1 1/4 cups toasted unsweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees. Line a 10 1/2" by 15 1/2" jelly roll pan with baking parchment and lightly coat with nonstick vegetable spray.
  • Into a large bowl, sift the flour and baking powder together three times.
  • In a mixing bowl, beat the egg yolks, vanilla, and 1/4 cup of the sugar together until thick, pale yellow and when drizzled, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes.
  • Fold in the flour mixture.
  • In another clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup sugar and whisk until the egg whites hold very soft peaks (the consistency of shaving cream).
  • In thirds, fold the egg whites into the egg yolk mixture. Spread the batter in the prepared pan and bake for 8 minutes, until barely golden. Set the pan on a rack to cool.
  • Make the vanilla cream filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minute more.
  • Run the tip of a knife around the edge of the cake to loosen it from the sides. Dust the surface with confectioners' sugar. Flip the cake onto a dry work surface. With a spatula, spread a 1/8" thick layer of vanilla cream over the cake. Mix the preserves and water until smooth, then carefully spread 1/3 of it in a very thin layer over the vanilla cream. Roll up tightly. Spread the rest of the preserves around the outside of the roll. Sprinkle the coconut on a cookie sheet. Roll the cake through the coconut to coat completely. Refrigerate for 1 hour to set, then trim the ends even.

Nutrition Facts : Calories 521.9, Fat 20.3, SaturatedFat 12.5, Cholesterol 104.5, Sodium 99.7, Carbohydrate 84.3, Fiber 2.5, Sugar 49.6, Protein 4.9

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Classic Raspberry Jelly Roll Recipes | Food Network Canada. January 2021. 853 · A jelly roll cake is a flexible sponge cake that is rolled up with a filling. You do need a jelly roll pan, which is a baking tray with at least a ½-inch lip to hold in the cake batter. The key to jelly roll success is to roll up the cake while it is warm and flexible, so that it holds its shape and does not ...
From pinterest.ca
Estimated Reading Time 7 mins


FESTIVE JELLY ROLL - BAKING FOR FRIENDS
2018-12-05 Instructions. Preheat oven to 375˚F. Line a jelly roll pan with parchment paper and grease the sides of the pan. Set aside. Using a stand mixer on medium speed beat egg whites until frothy. Slowly add ¼ cup of the sugar (about one tablespoon at a time) and beat on high until stiff peaks form. Set aside.
From bakingforfriends.com
Estimated Reading Time 5 mins


RASPBERRY AND AMARETTO JAM | GARDENINGFORLAWYERS
2012-09-06 Ingredients (makes approx 4lbs jam) 1.3kg rasberries. 1kg sugar. 60ml amaretto. 1 tsp almond essence. Method. Put the oven on to a medium heat and sterilise the jars and warm the sugar. Put the raspberries in the pan and warm through until they start to melt (if frozen) and the juice comes out. Pour in the sugar and stir until all the sugar has ...
From gardeningforlawyers.com


HOW TO MAKE A RASPBERRY JELLY ROLL ~ RETRO RECIPE ...
Today let's go old school with this classic retro recipe for jelly roll! I have very fond memories of jelly roll from my youth. A favorite that my mom and ...
From youtube.com


RASPBERRY AMARETTO SPREAD - ROBERT ROTHSCHILD FARM
See all our recipes featuring Raspberry Amaretto Fruit Spread. Ingredients. Sugar, Raspberries, Amaretto, Pectin, Lemon Juice Concentrate, Natural Flavor, Citric Acid. Contains: Tree Nut (Almonds). Nutrition Facts. Serv size: 1 Tablespoon (21g), Servings: About 16, Amount Per Serving: Calories 50, Fat Cal. 0, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans. Fat 0g, …
From robertrothschild.com


10 BEST RASPBERRY AMARETTO DRINKS RECIPES | YUMMLY
Raspberry Amaretto Drinks Recipes 5,528 Recipes. Last updated Aug 24, 2021. This search takes into account your taste preferences. 5,528 suggested recipes. Raspberry-rhubarb Compote Chatelaine. raspberries, amaretto, rhubarb, granulated sugar. Raspberry Cheesecake Martini Inspired by Charm. amaretto, half and half, ice, raspberry liqueur, irish cream liqueur …
From yummly.com


CLASSIC RASBERRY JELLY ROLL - RECIPES, GARDENING, DIY ...
2/3 cup raspberry jam; Method. Preheat the oven to 350 °F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the whip is lifted, about 4 ...
From thehomechannel.co.za


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