Everyone has seen those yummy little cakes that have the spiraling
jelly in them. How would those be made? Can they be made at home?

I'm thinking of blueberry filling....

Norman Leonski wrote:
> Everyone has seen those yummy little cakes that have the spiraling
> jelly in them. How would those be made? Can they be made at home?
>
> I'm thinking of blueberry filling....

Just find a recipe for jelly roll .... you can make them any size you
like - easy to make a jelly-roll pan size (wow, there's that name
again!) and cut them into 4-6 jellyrolls for further slicing.

N.

Nancy2 wrote:
> Norman Leonski wrote:
> > Everyone has seen those yummy little cakes that have the spiraling
> > jelly in them. How would those be made? Can they be made at home?
> >
> > I'm thinking of blueberry filling....
>
> Just find a recipe for jelly roll .... you can make them any size you
> like - easy to make a jelly-roll pan size (wow, there's that name
> again!) and cut them into 4-6 jellyrolls for further slicing.
>
> N.

So you tell me they are called "Jelly-Rolls" and you offer no links to
recipes, no recipes of your own.

Just a wise-crack "(wow, there's that name again!)".

Thanks for almost nothing. If you have nothing to say but a wise-crack,
why not just keep quiet? Or do you just like to see your name in print?

Norman Leonski wrote:

> So you tell me they are called "Jelly-Rolls" and you offer no links to
> recipes, no recipes of your own.
>
> Just a wise-crack "(wow, there's that name again!)".
>
> Thanks for almost nothing. If you have nothing to say but a wise-crack,
> why not just keep quiet? Or do you just like to see your name in print?
>
Is your google finger broken? YOU can't do a search for jelly roll
recipes on your own?

Goomba38 wrote:
> Norman Leonski wrote:
>
> > So you tell me they are called "Jelly-Rolls" and you offer no links to
> > recipes, no recipes of your own.
> >
> > Just a wise-crack "(wow, there's that name again!)".
> >
> > Thanks for almost nothing. If you have nothing to say but a wise-crack,
> > why not just keep quiet? Or do you just like to see your name in print?
> >
> Is your google finger broken? YOU can't do a search for jelly roll
> recipes on your own?

You just couldn't pass up the chance to say something could you?

Let's see, if I just Google for it, then what exactly is this group
for? rec.food.cooking, what in the world could one do here?

You can't get a recipe here.
You're told rudely by several people to basically shove off and find it
myself.
More wise-ass remarks like a 5 year old retarded kid "Is your finger
broken?"

I was searching for a recipe when I asked here.

Didn't do me much good did it?

"Norman Leonski" > wrote

> You just couldn't pass up the chance to say something could you?
>
> Let's see, if I just Google for it, then what exactly is this group
> for? rec.food.cooking, what in the world could one do here?

I can tell you one thing, it's not rec.we'reheretoserveyour.nastyself.

With your attitude, why should anyone stop to key in a recipe?
Who knows if anyone here ever even made little rollups. Surely you
can find a baking newsgroup. Or a moderated group where no one
hurts your feelings.

nancy

Norman Leonski wrote:
> Goomba38 wrote:
> > Norman Leonski wrote:
> >
> > > So you tell me they are called "Jelly-Rolls" and you offer no links to
> > > recipes, no recipes of your own.
> > >
> > > Just a wise-crack "(wow, there's that name again!)".
> > >
> > > Thanks for almost nothing. If you have nothing to say but a wise-crack,
> > > why not just keep quiet? Or do you just like to see your name in print?
> > >
> > Is your google finger broken? YOU can't do a search for jelly roll
> > recipes on your own?
>
> You just couldn't pass up the chance to say something could you?
>
> Let's see, if I just Google for it, then what exactly is this group
> for? rec.food.cooking, what in the world could one do here?
>
> You can't get a recipe here.
> You're told rudely by several people to basically shove off and find it
> myself.
> More wise-ass remarks like a 5 year old retarded kid "Is your finger
> broken?"
>
> I was searching for a recipe when I asked here.
>
> Didn't do me much good did it?

I will agree that some people here do have an atitude problem when it
comes to people asking for recipes here but have you ever thought that
maybe no one here has ever made a jelly roll recipe and can't make any
recommendations? Nancy2 gave you a place to start. At least now you
know what they're called. Maybe if you did a search and found a
couple recipes you could post them here and ask people's opinions as to
which one they think sounds better.

"Norman Leonski" > wrote in message
oups.com...
>
> Nancy2 wrote:
>> Norman Leonski wrote:
>> > Everyone has seen those yummy little cakes that have the spiraling
>> > jelly in them. How would those be made? Can they be made at home?
>> >
>> > I'm thinking of blueberry filling....
>>
>> Just find a recipe for jelly roll .... you can make them any size you
>> like - easy to make a jelly-roll pan size (wow, there's that name
>> again!) and cut them into 4-6 jellyrolls for further slicing.
>>
>> N.
>
> So you tell me they are called "Jelly-Rolls" and you offer no links to
> recipes, no recipes of your own.
>
> Just a wise-crack "(wow, there's that name again!)".
>
> Thanks for almost nothing. If you have nothing to say but a
> wise-crack,
> why not just keep quiet? Or do you just like to see your name in
> print?

Once you have the name, your a large step ahead. You can search for
recipes, with a name. If this post of mine is not to your liking, please
feel free to ignore it.

Mordechai Housman wrote:

> Once you have the name, your a large step ahead. You can search for
> recipes, with a name.

I was searching in a group called "rec.food.cooking" for a recipe. Most
people would think a recipe would be found in a group named that.
Instead, I seem to have wandered into a group named
"alt.smartasses.net".

> If this post of mine is not to your liking, please
> feel free to ignore it.

As you could have with mine instead of chiming in with your additional
smartass remarks.

In article om>,
"Norman Leonski" > wrote:

> Mordechai Housman wrote:
>
> > Once you have the name, your a large step ahead. You can search for
> > recipes, with a name.
>
> I was searching in a group called "rec.food.cooking" for a recipe. Most
> people would think a recipe would be found in a group named that.

rec.food.recipes is the place to post if you're looking for a recipe.
"rec.food.cooking" is the 'common name' for a newsgroup that *used to
be* about *cooking* (now it's about the health care system, computer
problems, jokes for when you're feeling lousy, and the importance of
regular check-ups <toothbrushing techniques can't be far behind>) --
it's not necessarily about *recipes* for dishes.

Alternatively, you might ask at rec.food.baking.

{ Exported from MasterCook Mac }

Jelly Roll

Recipe By: Posted to rec.food.cooking by Barb Schaller, 6/23/2006
Serving Size: 12
Preparation Time: 0:00
Categories: Cakes/Cake Desserts

Amount Measure Ingredient Preparation Method
3/4 cup sugar
4 egg yolks
1 tsp. vanilla
3/4 cup cake flour
3/4 tsp. baking powder
4 egg whites
1/2 cup finely chopped nuts
1/2 cup jelly (beaten with a fork to soften and loosen it up for
easier spreading)

Line a 10x15" jelly roll pan with parchment paper. Preheat oven to 375
degrees. Sift sugar. Beat egg yolks until light, add the sugar
gradually. Beat until creamy. Add vanilla. Sift cake flour before
measuring; re-sift with baking powder. add flour gradually to egg
mixture, beat until smooth. Whip egg whites until stiff, fold them into
cake batter with nuts. Pour and spread batter into prepared pan. Bake
about 13 minutes; turn out onto towel dusted with powdered sugar; roll
up and cool. When cold, spread with at least 1/2 cup jelly and re-roll.
--
-Barb
<http://jamlady.eboard.com> Updated 6-23-2006; In The Cool, Cool of
the Evening.
"If it's not worth doing to excess, it's not worth doing at all."

Norman Leonski wrote:
> Nancy2 wrote:
> > Norman Leonski wrote:
> > > Everyone has seen those yummy little cakes that have the spiraling
> > > jelly in them. How would those be made? Can they be made at home?
> > >
> > > I'm thinking of blueberry filling....
> >
> > Just find a recipe for jelly roll .... you can make them any size you
> > like - easy to make a jelly-roll pan size (wow, there's that name
> > again!) and cut them into 4-6 jellyrolls for further slicing.
> >
> > N.
>
> So you tell me they are called "Jelly-Rolls" and you offer no links to
> recipes, no recipes of your own.

Well, hmmm, it sounded like you didn't know what to search for. I'm
not a search engine; my favorite recipes come from vintage Better Homes
& Gardens books - I see no need to drag out my book and type in a
recipe when you can Google for one yourself. I don't understand the
almost universal need for people to say, "I don't want one from the
web; I want one YOU recommend." Actually, you can go to many websites
(Food Network, Epicurious, MarthaStewart, etc.) and find recipes that
will always give you a great result. I've never had a bad experience
using a recipe from the web. I gave you the term to search for --
what they are called. The "jelly roll pan" comment was made because I
didn't think about the common name we give those 10" x 15" pans until
right then.

The technique for JRs is the only tricky thing - the cake is a type of
sponge cake - you have to make sure it will come out of the pan easily
(in one piece) immediately when you take it out of the oven - usually
you're instructed to lay it on a cloth dishtowel sprinkled lightly with
powdered sugar, and then roll it up, starting at a long side, along
with the towel - then it cools, then you unroll it, remove the towel,
spread your fruit (or whatever) filling on it, roll it back up, chill
it and then slice it and serve it.

Too bad you're all hung up on someone else's perceived failing instead
of using your time productively to find a recipe. Good luck with that
attitude - I, myself, have never found it very effective.

N.

Nancy2 wrote:
> Norman Leonski wrote:
> > Nancy2 wrote:
> > > Norman Leonski wrote:
> > > > Everyone has seen those yummy little cakes that have the spiraling
> > > > jelly in them. How would those be made? Can they be made at home?
> > > >
> > > > I'm thinking of blueberry filling....
> > >
> > > Just find a recipe for jelly roll .... you can make them any size you
> > > like - easy to make a jelly-roll pan size (wow, there's that name
> > > again!) and cut them into 4-6 jellyrolls for further slicing.
> > >
> > > N.
> >
> > So you tell me they are called "Jelly-Rolls" and you offer no links to
> > recipes, no recipes of your own.
>
> Well, hmmm, it sounded like you didn't know what to search for. I'm
> not a search engine;

I wasn't trying to treat you as if you were one.

> my favorite recipes come from vintage Better Homes
> & Gardens books - I see no need to drag out my book and type in a
> recipe when you can Google for one yourself. I don't understand the
> almost universal need for people to say, "I don't want one from the
> web; I want one YOU recommend."

Then let me explain it to you. I've been using the web since long
before it started using a GUI, (Graphic User Interface, ie: Windows).

I can find a thousand Jelly-Roll recipes on the web in about 50
differenct recipe programs that have been passed around, cut, pasted,
copied incorrectly and posted by idiots.

I was after one that was homemade, tested by the person I was speaking
to and not missing half of the information necessary to make it
properly. I've found I'm in the wrong place for that. You people just
want to make smart-ass remarks and tell someone to go somewhere else to
find something. What exactly is it you do here?

> Too bad you're all hung up on someone else's perceived failing instead
> of using your time productively to find a recipe. Good luck with that
> attitude - I, myself, have never found it very effective.

I have a very healthy attitude for dealing with people who are not
helpful. I tell them so.

It's obvious that you indeed seem to find YOUR attitude invisable. It's
not. You have a smart mouth on you.

I, myself have found that it will cause you more grief than had you
helped in the first place by typing in your favorite recipe.

Enjoy your little group of whatever it is. It's sure not a helpful
cooking group.

"Norman Leonski" > wrote:

>Then let me explain it to you. I've been using the web since long
>before it started using a GUI, (Graphic User Interface, ie: Windows).

That's not very impressive as that period was about .025 seconds long.

I find it much more likely that you are a johhny-come-lately braggart,
who like most folk of small minds confuse the web and the internet.

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

On 22 Jun 2006 06:35:35 -0700, Norman Leonski wrote:
>
> Nancy2 wrote:
> > Norman Leonski wrote:
> > > Everyone has seen those yummy little cakes that have the spiraling
> > > jelly in them. How would those be made? Can they be made at home?
> > >
> > > I'm thinking of blueberry filling....
> >
> > Just find a recipe for jelly roll .... you can make them any size you
> > like - easy to make a jelly-roll pan size (wow, there's that name
> > again!) and cut them into 4-6 jellyrolls for further slicing.
> >
> > N.
>
> So you tell me they are called "Jelly-Rolls" and you offer no links to
> recipes, no recipes of your own.
>
> Just a wise-crack "(wow, there's that name again!)".
>
> Thanks for almost nothing. If you have nothing to say but a wise-crack,
> why not just keep quiet? Or do you just like to see your name in print?

That wasn't a wise crack in any way, shape or form. It was useful
information, if you knew what to do with it. You'd make more headway
here if you googled for a recipe and asked for further instructions
about how to make mini-jellyrolls instead of blubbering about the lack
of a recipe.

I want to know if the cake is cut horizontally before rolling because
it seems like a mini would be too thick w/o doing that first.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:
> On 22 Jun 2006 06:35:35 -0700, Norman Leonski wrote:
> >
> > Nancy2 wrote:
> > > Norman Leonski wrote:
> > > > Everyone has seen those yummy little cakes that have the spiraling
> > > > jelly in them. How would those be made? Can they be made at home?
> > > >
> > > > I'm thinking of blueberry filling....
> > >
> > > Just find a recipe for jelly roll .... you can make them any size you
> > > like - easy to make a jelly-roll pan size (wow, there's that name
> > > again!) and cut them into 4-6 jellyrolls for further slicing.
> > >
> > > N.
> >
> > So you tell me they are called "Jelly-Rolls" and you offer no links to
> > recipes, no recipes of your own.
> >
> > Just a wise-crack "(wow, there's that name again!)".
> >
> > Thanks for almost nothing. If you have nothing to say but a wise-crack,
> > why not just keep quiet? Or do you just like to see your name in print?
>
> That wasn't a wise crack in any way, shape or form. It was useful
> information, if you knew what to do with it. You'd make more headway
> here if you googled for a recipe and asked for further instructions
> about how to make mini-jellyrolls instead of blubbering about the lack
> of a recipe.
>
> I want to know if the cake is cut horizontally before rolling because
> it seems like a mini would be too thick w/o doing that first.
> --
I dunno - I've never made a "mini" (I'm assuming he means something
like a HoHo, only with a vanilla sponge cake and jelly) - I would think
the cake itself would have to be substantially thinner - like half the
thickness of a regular jelly roll - experimentation is never a bad
thing with sweets. ;-) I'd probably cut the recipe in half and see
what I thought about spreading it in a 10" x 15" pan - if it didn't
look like enough batter, I'd move down to a 9 x 13 loaf pan. The
baking time would obviously have to be decreased - maybe by half, at
least - if using half the batter in the big pan. If you experiment,
call me, I'll eat the rejects ;-)

N.

sf wrote:
> On 22 Jun 2006 06:35:35 -0700, Norman Leonski wrote:
> >
> > Nancy2 wrote:
> > > Norman Leonski wrote:
> > > > Everyone has seen those yummy little cakes that have the spiraling
> > > > jelly in them. How would those be made? Can they be made at home?
> > > >
> > > > I'm thinking of blueberry filling....
> > >
> > > Just find a recipe for jelly roll .... you can make them any size you
> > > like - easy to make a jelly-roll pan size (wow, there's that name
> > > again!) and cut them into 4-6 jellyrolls for further slicing.
> > >
> > > N.
> >
> > So you tell me they are called "Jelly-Rolls" and you offer no links to
> > recipes, no recipes of your own.
> >
> > Just a wise-crack "(wow, there's that name again!)".
> >
> > Thanks for almost nothing. If you have nothing to say but a wise-crack,
> > why not just keep quiet? Or do you just like to see your name in print?
>
> That wasn't a wise crack in any way, shape or form. It was useful
> information, if you knew what to do with it. You'd make more headway
> here if you googled for a recipe and asked for further instructions
> about how to make mini-jellyrolls instead of blubbering about the lack
> of a recipe.

Another smart ass. The only blubbering is what you're doing. You whiner.

On 22 Jun 2006 12:32:09 -0700, Norman Leonski wrote:
>
> Another smart ass. The only blubbering is what you're doing. You whiner.

I have a better idea for you. Welcome to my kill file.

buh bye bubba

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Oh pshaw, on Thu 22 Jun 2006 06:35:35a, Norman Leonski meant to say...

>
> Nancy2 wrote:
>> Norman Leonski wrote:
>> > Everyone has seen those yummy little cakes that have the spiraling
>> > jelly in them. How would those be made? Can they be made at home?
>> >
>> > I'm thinking of blueberry filling....
>>
>> Just find a recipe for jelly roll .... you can make them any size you
>> like - easy to make a jelly-roll pan size (wow, there's that name
>> again!) and cut them into 4-6 jellyrolls for further slicing.
>>
>> N.
>
> So you tell me they are called "Jelly-Rolls" and you offer no links to
> recipes, no recipes of your own.
>
> Just a wise-crack "(wow, there's that name again!)".
>
> Thanks for almost nothing. If you have nothing to say but a wise-crack,
> why not just keep quiet? Or do you just like to see your name in print?

You really are a card carrying asshole, aren't you?

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:

> You really are a card carrying asshole, aren't you?

No, I haven't recieved mine yet. I have to continue using your card.

It seems that you're an exexutive member, "Senior" asshole.

Now, slither back under your rock and shut the **** up.

Oh pshaw, on Fri 23 Jun 2006 03:47:32a, Norman Leonski meant to say...

>
> Wayne Boatwright wrote:
>
>> You really are a card carrying asshole, aren't you?
>
> No, I haven't recieved mine yet. I have to continue using your card.
>
> It seems that you're an exexutive member, "Senior" asshole.
>
> Now, slither back under your rock and shut the **** up.

Ah, another "newbie" ****off ripe for plonking.

PLONK!

--
Wayne Boatwright @¿@¬
_____________________

"Norman Leonski" > wrote in message
oups.com...
> Everyone has seen those yummy little cakes that have the spiraling
> jelly in them. How would those be made? Can they be made at home?
>
> I'm thinking of blueberry filling....
>
I have a chocolate one. I'm sure there are ones for vanilla too.

http://www.google.ca/search?sourceid...n&q=SWISS+ROLL

MoM

MoM wrote:
> "Norman Leonski" > wrote in message
> oups.com...
> > Everyone has seen those yummy little cakes that have the spiraling
> > jelly in them. How would those be made? Can they be made at home?
> >
> > I'm thinking of blueberry filling....
> >
> I have a chocolate one. I'm sure there are ones for vanilla too.
>
> http://www.google.ca/search?sourceid...n&q=SWISS+ROLL
>
> MoM

Thank you "MoM"! You did it! Of all the choices you provided, I liked
"http://www.ellenskitchen.com/recipebox/swissrol.html" this one best.
Knowing the British and French names for them also helped a lot.

Thank you so much! I'll let you know how my first attempt comes out.