60857 almond jelly roll filling Recipes

granulated sugar, almond paste, all-purpose flour, divided (about 3 oz), baking powder, salt, eggs, vanilla extract, powdered sugar, divided, remaining ingredients, seedless raspberry jam, whipping cream, powdered sugar, fresh raspberries (optional)

prepared jely roll cake , about 8 inches long filled with red jelly, cream sherry or 1/4 cup orange juice, french vanilla ice cream, fresh raspberries or 1/2 pint strawberry, rinsed and dried,strawberries should be hulled, cool whip, sliced almonds

butter, softened, sugar, vanilla extract, king arthur unbleached all-purpose flour, salt, ground almonds, jelly or jam of your choice

eggs, sugar, water, almond extract, divided, vanilla extract, divided, cake flour, baking powder, salt, heavy whipping cream, sugar, blanched slivered almonds, toasted, divided, seedless raspberry jam, fresh raspberries and mint, optional

king arthur unbleached all-purpose flour, sugar, divided, salt, cold butter, active dry yeast, warm milk (110o to 115o), warm heavy whipping cream (110o to 115o), egg yolks, beaten, almond cake and pastry filling, butter, softened, egg, beaten, almonds

refrigerated crescent dinner rolls, almond filling, powdered sugar

sweet butter, all-purpose flour, baking powder, eggs , seperated, vanilla, salt, granulated sugar, powdered sugar, raspberry jam (or filling of your choosing)

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

white sugar, warm water - 100 to 110 degrees f (40 to 45 degrees cup), dry yeast, white sugar, eggs, salt, milk, all purpose flour, divided, butter, almond cake and pastry filling (not almond paste), butter, softened, white sugar, dyed hard-cooked easter eggs, egg, beaten, white sugar for sprinkling , or as desired, sliced almonds, divided

eggs, sugar, vanilla extract, king arthur unbleached all-purpose flour, baking powder, milk, butter, cubed, water, sugar, amaretto, cream cheese, softened, butter, softened, sugar, almond extract, raspberry cake and pastry filling, lemon juice, almond cake and pastry filling, sliced almonds, fresh raspberries

eggs, sugar, flour, cream of tartar, baking soda, cold water, pure vanilla extract, jelly , of choice, sugar

egg yolks, whole egg, sugar, water, cake flour, baking powder, salt, jelly, sugar

eggs, separated, vanilla, salt, sugar, cornstarch, all-purpose flour, powdered sugar , in a sprinkle can, jelly or jam

sugar, eggs, boiling water, salt, flour, baking powder, lemon extract or 1 tsp vanilla, favorite jelly, cream

active dry yeast, warm milk (110o to 115o), eggs, mashed potato flakes, butter, softened, sugar, salt, king arthur unbleached all-purpose flour, almond cake and pastry filling

custard powder, sugar, homogenized milk, sherry wine, rum, vanilla extract, jelly rolls, frozen raspberries, cream

eggs, cupplus 2 tbsp. sugar, grated rind of 1 lemon, flour, salt, milk, jelly, powdered sugar, baking powder

cake flour, almonds, sliced, toasted, and finely ground, eggs, egg yolk, sugar, sugar, pure vanilla extract, cream of tartar, heavy whipping cream, pure vanilla extract, granulated sugar, ground almonds, toasted sliced