JAM ROLY POLY
This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.
Provided by MarieRynr
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350*F (180*C).
- and line a baking tray with baking paper.
- Sift the flour into a large bowl and add the butter.
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir through the sugar.
- Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
- Turn onto a lightly floured surface and gather together to form a smooth dough.
- On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
- 5 inches by 9 inches.
- Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
- Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
- Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
- Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
- Serve warm with custard.
Nutrition Facts : Calories 633.2, Fat 26.4, SaturatedFat 16.4, Cholesterol 69, Sodium 205.3, Carbohydrate 91.5, Fiber 2.3, Sugar 32.4, Protein 7.4
JAM ROLY-POLY
The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and then baked on a rack in a pan filled with hot water.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter, and pulse until pieces are no larger than peas. Add milk; process until a soft dough forms. Place dough on plastic wrap, and pat into a rectangle; wrap in plastic. Refrigerate 30 minutes.
- Preheat oven to 400 degrees. Place a roasting rack in a large roasting pan. Butter a 21-inch piece of parchment paper; set aside. Bring a large pot of water to a boil.
- Turn out dough onto a lightly floured surface. Roll out to slightly thicker than 1/8 inch. Cut into a 15-by-12-inch rectangle. Spread jam over dough, leaving a 1-inch border. Sprinkle chocolate over jam if desired. Fold short sides of dough in by 1 inch. Roll lengthwise to form a cylinder, brushing off excess flour. Pinch ends and along length of cylinder to seal.
- Place seam side down in center of buttered side of parchment. Bring long sides of parchment together at top, and make a 1/2-inch fold. Fold over again, and seal. Tuck ends under. Repeat with foil, folding sides together and twisting ends.
- Place wrapped cylinder on rack in pan. Add enough boiling water to come about 1 1/2 inches up sides of pan (water should not reach pudding). Transfer to oven; bake 1 hour, adding boiling water occasionally to maintain level. Loosely tent with foil; bake until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 30 minutes.
- Transfer pudding to a wire rack, and let cool 20 minutes. Remove foil and parchment, and slice. Serve warm, with creme anglaise if desired.
ROLY POLY
This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch.
Provided by laurachristie
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Mix the flour and baking powder and rub in the butter/margarine.
- Using cold water, make the mix into a pastry.
- On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
- Spread the syrup/jam over the pastry and roll it into a cylinder.
- Place the roll into a deep dish.
- Dissolve the sugar in the warm water and pour over the roll.
- Bake for 30-40 minutes until golden. Serve immediately.
Nutrition Facts : Calories 539.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 263.2, Carbohydrate 77.3, Fiber 1.6, Sugar 28.1, Protein 6.1
ROLY-POLY SANTAS
I tuck one of these fanciful Santas into every gift cookie tray I make. They're a guaranteed hit with kids young and old. And I like that they're not too difficult to assemble.
Provided by Allrecipes Member
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream butter and sugar. Add milk and vanilla; mix well. Add flour and mix well. Remove 1 cup dough; add red food coloring. Shape white dough into 12 balls, 3/4 in. each, and 48 balls, 1/4 in. each. Shape red dough into 12 balls, 1 in. each, and 60 balls, 1/2 in. each. Place the 1-in. red balls on two ungreased baking sheets for the body of 12 Santas; flatten to 1/2-in. thickness. Attach 3/4-in. white balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in. red balls to each Santa for arms and legs. Attach 1/4-in. white balls to ends of arms and legs for hands and feet. Shape remaining 1/2-in. red balls into hats (see the photo). Add chocolate chip eyes and buttons.
- Bake at 325 degrees for 12-15 minutes or until set. Cool for 10 minutes; carefully remove from pans to wire racks (cookies will be fragile).
- For frosting, combine shortening and vanilla in a small mixing bowl; mix well. Gradually add 1-1/3 cups confectioners' sugar; add 1 tablespoon milk. Gradually add remaining sugar and milk. Fill a pastry bag with frosting. With a round decorator's tip, add a band of icing on hat, cuffs at hands and feet, and down the front and at bottom of jacket. Use a small star tip to pipe beard and pom-pom on hat.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 50.9 g, Cholesterol 41 mg, Fat 24.8 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 12.3 g, Sodium 111.5 mg, Sugar 32.5 g
ROLY-POLY SANTAS
I tuck one of these fanciful Santas into every gift cookie tray I make. They're a guaranteed hit with kids-young and old. And I like that they're not too difficult to assemble. -Andrew Syer, Oak Ridge, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield About 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add milk and vanilla; mix well. Add flour and mix well. Remove 1-2/3 cups dough; tint red. Shape white dough into 12 balls, 3/4 in. each, 48 balls, 1/2 in. each. and 12 balls, 1/4 in. each. Shape red dough into 12 balls, 1-1/4 in. each, and 60 balls, 1/2 in. each., Place the 1-1/4 in. red balls on two ungreased baking sheets for the body of 12 Santas. Attach 3/4-in. white balls for heads. Attach four 1/2-in. red balls to each Santa for arms and legs. Attach 1/2 in. white balls to ends of arms and legs for hands and feet; lightly press together. , Shape remaining 1/2-in. red balls into hats. Attach 1/4-in. white balls to tips of hats. Place inverted chocolate chips or sprinkles for eyes., Bake until set, 12-15 minutes. Cool for 10 minutes; carefully remove from pans to wire racks (cookies will be fragile)., For icing, combine shortening and vanilla in a small bowl; mix well. Gradually add 1-1/3 cups confectioners' sugar; add 1 tablespoon milk. Gradually add remaining sugar and milk., Pipe a band of icing on hat, cuffs at hands and feet, and down the front and at bottom of jacket. Pipe swirls of icing on tip of hat and for beard. Sprinkle nonpareils and sugar pearls over icing on hat and beard. Place a Red Hot candy for nose.
Nutrition Facts : Calories 422 calories, Fat 24g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 124mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
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