Using ingredient jelly roll

Apple Danish

• 1 filling
• 1 egg yolk
• 1/2 mixture on a floured surface to fit
• 1/2 jelly roll (pan)
• 575 gr apples
• 375 gr flour
• 300 gr sugar
• 190 gr shortening
• 120 ml milk
• 100 gr powdered sugar

Baltimore Peach Cake

• 16 cake (pan)
• 10 jelly roll (pan)
• 9 one (plus)
• 5 peaches
• 1/2 cinnamon
• 350 ml milk
• 350 gr sugar
• 325 gr flour
• 14 gr butter
• 14 gr baking powder

Chocolate Cherry Torte 01

• 56 decorative ribbon (inches)
• 15 1/2 by
• 10 1/2 jelly roll (pan)
• 3 marsala
• 2 eggs
• 1 1/4 sour cherries (dried)
• 1/2 cherry mixture to blender
• 240 ml water
• 160 gr cake flour
• 150 gr granulated sugar

Chocolate Cherry Torte 01

• 56 decorative ribbon (inches)
• 15 1/2 by
• 10 1/2 jelly roll (pan)
• 3 marsala
• 2 eggs
• 1 1/4 sour cherries (dried)
• 1/2 cherry mixture to blender
• 240 ml water
• 160 gr cake flour
• 150 gr granulated sugar

Chocolate Coffee Cream Roll

• 17 by
• 11 jelly roll (pan)
• 8 egg yolks
• 5 eggs
• 1/2 dry ingredien
• 1/2 from edge
• 350 ml milk
• 250 gr granulated sugar
• 240 ml cream (heavy)
• 240 ml water in (cold)

Christmas Tree Cakes

• 15 3/4 sides
• 11 3/4 base
• 1 jelly roll (pan)
• 230 gr softened butter
• 7 gr vanilla
• 6 gr orange peel (grated)
• 1 1/2 packages softened cream cheese
• 1 1/2 packages confectioners sugar
• 1 package cake mix (yellow)

Czechoslovakia Pastry Bars

• 17 jelly roll (pan)
• 2 eggs
• 3/4 batter in a greased
• 475 gr flour
• 325 gr butter
• 290 gr raspberry perserves
• 250 gr sugar
• 120 gr walnuts (chopped)
• 4 gr vanilla
• 3 gr salt

Egg Roulade

• 10 1/2 jelly roll (pan)
• 6 eggs (separated)
• 1 fine onion (chopped)
• 1 size sweet pepper cored (red)
• 1 egg (white)
• 1/2 dice
• 1/2 stick
• 325 ml warmed milk
• 100 gr parmesan cheese (grated)
• 90 gr ricotta cheese (drained)

Independence Day Chocolate Cake

• 2 eggs
• 1 jelly roll (pan)
• 3/4 frosting
• 1/2 frosting to tint desired shade of blue
• 450 ml creamy vanilla frosting
• 325 ml buttermilk
• 300 gr strawberries (fresh cut into pieces)
• 300 gr sugar
• 250 gr all purpose flour
• 130 gr shortening

Seafood Quiche Squares

• 60 appe tizers
• 15 jelly roll (pan)
• 6 eggs (beaten)
• 4 long rectangles
• 2 cans pillsbury refrigerated
• 1 parsley (chopped fresh)
• 1 up sid es to form crus firmly press perforations to seal
• 190 gr broken lobster meat instead of shrimp
• 120 gr swiss cheese (shredded)
• 110 gr sharp cheddar (shredded)