jelly

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Jelly Roll Cake! Sweetness never tasted so good. The best part about this classic cake recipe is the filling can be whatever flavor you wish it to be. I used all-natural Red-Cherry Swiss Preserves for a fruit flavor resulting in a gourmet experience. It created an international glimpse of Switzerland without setting foot on an airplane. 
JELLY ROLL CAKE
Ingredients:

3 eggs, room temperature 

1 cup sugar 

1/3 cup water

1 teaspoon almond extract

3/4 cup flour

1 teaspoon baking powder 

1/4 teaspoon salt

1/3 cup almonds, sliced

2/3 cup jelly or jam, any flavor

Powdered sugar
Instructions:

Preheat oven to 375°. Grease and line a 10″x15″ jelly roll pan. Beat eggs until thick and lemon-colored, about 5 minutes. Gradually add sugar, water, and almond extract. Mix thoroughly. Add flour, baking powder, and salt until well blended and no lumps remain. Pour into pan and sprinkle with almonds. Bake 12-15 minutes. Loosen cake from pan and invert onto a tea towel generously sprinkled with powdered sugar. While cake is hot, roll up. Refrigerate one hour. Unroll cake and top with jelly or jam, spreading to edges. Roll up cake again, sprinkle with powdered sugar, cover in plastic wrap and refrigerate two more hours before serving. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? The Joy of Eating: PB&J Cupcakes! Mention peanut butter and watch how childhood memories instill sentimental feelings of joy and laughter. Add a dollop of jelly and suddenly the yearning is real. Here is a way to turn the classic sandwich into a yummy dessert that will find you clapping your hands with glee. The fluffy peanut butter frosting will leave you craving “just one more cupcake”! Yes, please. 
PB&J CUPCAKES 
Ingredients for Cupcakes:

1/2 cup raspberry jam

1 1/4 cup flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup butter, melted

1/2 cup milk

1 teaspoon vanilla

1 egg
Instructions:

Preheat oven to 350°. Line a muffin tin with 12 cupcake papers. Whisk together the flour, baking powder, and salt in a bowl. Beat the butter and sugar with an electric mixer 1-2 minutes until fluffy. Add the egg and vanilla extract and continue beating. Stir in the flour mixture until no lumps remain. Pour a little in the bottom of the cupcake liners. Form a small well. Put a scant teaspoon of jelly in each well. Add more batter on top to cover. Do not fill cups past 2/3 full. Bake for 15-20 minutes or until golden brown. 
Ingredients for Icing:

1/2 cup peanut butter, creamy

1/2 cup butter, softened 

3 cups powdered sugar

1 teaspoon vanilla

1/4 cup milk

Fresh Raspberries for garnish
Instructions:

Cream the peanut butter and butter until smooth in a mixing bowl. Gradually add the powdered sugar alternating with the milk. Blend in the vanilla extract until smooth. Frost the cooled cupcakes and top with a fresh raspberry.