Jello Rolls Food

JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Brush an 11-by-17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper; brush the paper with oil and dust with flour, tapping out the excess.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla together in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch red and the other batch blue with the food coloring.
• Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don't worry if the stripes aren't perfectly straight). Bake until the top springs back when pressed, 12 to 15 minutes. Let cool about 3 minutes in the pan. Dust with confectioners' sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 hour 30 minutes.
• Gently unroll the cake (don't worry if the ends are still curled up). Spread the jam all the way to the edges. Reroll the cake (without the towel) and trim the ends. Top with dollops of whipped cream and garnish with shaved chocolate and mint. Slice and serve!

HOW TO MAKE JELLO ROLL-UPS

Steps:

• In a microwave safe bowl, mix together the Jello mix and the hot water.
• Stir until dissolved. If it's not dissolving, microwave the mixture for 30 seconds and keep stirring. Repeat until you get it all dissolved.
• Add the marshmallows and microwave for another 30 seconds.
• Mix together until the marshmallows are completely melted.
• Pour mixture into a greased 8" x 8" pan and refrigerate for at least an hour.
• Use a knife to cut around the edges of the pan to release the Jello.
• Roll the Jello as tightly as you can.
• Cut into 1" wide pieces using a sharp, thin knife.

SHEET PAN JELLY ROLL

Steps:

• Position an oven rack in the center of the oven and preheat it to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
• Beat the eggs, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
• Bake, rotating the pan halfway through, until the top is set but still pale, about 15 minutes. Make sure not to overcook the cake or it will crack when you roll it.
• While the cake is still hot, sift a thin layer of confectioner's sugar over the top. Run a sharp paring knife around the edges of the cake to loosen it. Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Starting at one of the short ends, gently roll the still-warm cake and the towel together. (This must be done while the cake is hot to keep it from cracking.) Wear oven mitts, if needed.
• Allow the rolled-up cake to cool completely.
• Gently unroll the cake and spread the strawberry jam evenly over the cake using an offset spatula. Re-roll the cake this time without the towel and place on a platter seam-side down. Dust the top with more confectioner's sugar. Slice and serve.

JELLY ROLL

Steps:

• Beat eggs until thick. Gradually beat in remaining ingredients.
• Pour into jelly roll pan and bake at 350 degrees for 12 - 15 minutes.
• While jelly roll is baking, lay out a clean linen dish towel and sift about 1/2 cup of confectiones sugar onto it.
• Do not let jelly roll cool after taking out of the oven. Immediately turn out onto the prepared dish towel. Spread with favorite jam or jelly and use towel to help roll into a log shape. Trim ends. The powdered sugar will have stuck to jelly roll. Let cool and serve.

JELLY ROLL

Steps:

• Preheat oven to 375°F.
• Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
• Fit with waxed paper and spray with cooking Pam again.
• Whip eggs, sugar, vanilla and water until light.
• Mix in dry ingredients.
• Pour thin batter unto sheet.
• Bake until sponge is golden and springs to the touch.
• Turn out on cloth wrung in cold water.
• Remove waxed paper.
• Spread with jam/jelly.
• Using the cloth as an aid, roll up the cake into a roll and trim the ends.
• Place on platter.
• Sprinkle with confectioner sugar.
• Serve warm or cold. Enjoy! =).

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.

CHOCOLATE JELLY ROLL

Steps:

• Preheat oven to 350*.
• Grease 15 1/2" X 10 1/2" X 1" pan.
• Line bottom with wax paper.
• in small bowl, combine flour, cocoa, baking powder and salt.
• Set aside.
• In large bowl, beat eggs, sugar, vanilla until thick& pale yellow.
• Beat in flour& oil mix.
• Spread in prepared pan.
• Bake 10-12 min til brown.
• Sprinkle towel with conf.
• sugar.
• Immediately invert cake onto towel.
• Gently peel off wax paper.
• Roll warm cake with towel inside.
• Place seam side down on wire rack.
• Cool.
• Unroll cake.
• Spread filling within 1/2" of edges.
• Roll up.
• Wrap tight in foil.
• Freeze 2 hours.

EASY JELLY ROLL TRIFLE

Steps:

• Cut small jelly rolls into 1/2" slices. Or use a full-size jelly roll and freeze any leftover cake for another time.
• Thaw the Cool Whip topping. Divide it into one cup and two cup portions.
• Save a few strawberries for garnish. Slice the rest of the strawberries, lightly sugar them and set aside.
• Arrange jelly roll slices on the sides and bottom of a clear 2-1/2 quart glass bowl or trifle dish or use a 9 x 13 glass dish.
• For presentation, arrange some strawberry slices around the bottom edge of the bowl before adding the jelly roll slices (optional).
• Prepare instant vanilla pudding according to box directions using 1-1/2 cups milk. Let stand for 5 minutes to thicken. Fold in the 1 cup of whipped topping.
• Arrange 1/2 of the strawberries on jelly roll slices; top with pudding, then remaining strawberries and 2 cups of whipped topping.
• Cover and chill for 8 hours; garnish with whole strawberries with stems or strawberry halves.

CHOCOLATE JELLY ROLL

Steps:

• Prepare a large cookie sheet with lining it with wax paper.
• Mix together sugar, whole eggs and water.
• Beat in remaining ingredients.
• Pour into prepared cookie sheet and bake at 375 degF for 12-15 minutes.
• Remove from oven and turn out onto a clean, moist teatowel springled with icing sugar.
• Quickly remove the wax paper and trim off crisp edges.
• While still warm, roll cake into tea towel into a roll, rolling the towel with the cake.
• When cool, unroll the cake carefully and spread with jelly, or ice cream or your favorite filling. Roll up again. If using ice cream, store in the freezer until ready to serve. Slice into serving pieces.

JELLY ROLL

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.