Tuesday, April 25

My Betty Crocker's Cookbook

Last week Kim of Hireath showed us her Betty Crocker's Cookbook. Here's mine. Don't they look similar? She got hers as a wedding shower gift, and mine was either a shower or wedding gift from my former piano teacher.

Our favorite recipe from the book is the Strawberry-filled Roll, which is a variation of the Jelly Roll. Making the roll itself is simpler in this recipe than most, so it tastes great and makes even a beginning cook look like an expert in the kitchen. Conveniently, April is a good season for strawberries in the supermarket, too. Here's the recipe:
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Heat oven to 375F. Line jelly roll pan, 15 1/2 by 10 1/2 by 1 inch, with aluminum foil or waxed paper*; grease.

In small mixer bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth.

Pour into pan, spreading batter to corners. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.

Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar (icing sugar for Canadians!). Carefully remove foil; trim off stiff edges if necessary.

While hot, roll cake and towel from narrow end. Cool on wire rack. About 1 hour before serving, unroll cake; remove towel.

Beat 1/2 cup chilled whipping cream and 2 tablespoons confectioners' sugar in chilled bowl until stiff. Spread on unrolled cake. Arrange 2 cups sliced fresh strawberries over whipped cream. Roll up; sprinkle with confectioner' sugar. Chill. Serve with sweetened whipped cream.

Eight to 10 servings.

*I prefer wax paper; I find it easier to remove.

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