764 cream jelly Recipes

jelly roll, sliced into 1/2 slices, glugs sherry, rasberry or strawberry gelatin, fresh strawberries or rasberries, instant vanilla pudding, cream or cool whip, i have not included specific amounts for the cake and fruit, because it depends on the size of the bowl you are using. if your bowl is large you will likely use at least 1 jelly roll and about 4 cups of fruit.

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

butter or margarine, sugar, sour cream or, pk 8 0z cream cheese, lg eggs, ts vanilla or other tuiti-fruti flavor, jelly beans ( omit black/licorice ones ), coconut (optional ), flour, ts baking soda ( see note ), ts baking powder (see note ), salt, colored sugar for garnish

yellow cake mix, sour cream, eggs, butter, melted (5 1/3 tbsp.), milk, jelly or 1 cup jam, your favorite flavor, butter, softened, cream cheese, softened, creamy peanut butter, powdered sugar, peanut butter chips or chocolate chips or reese s pieces, for garnish

eggs, sugar, flour, cream of tartar, baking soda, cold water, pure vanilla extract, jelly , of choice, sugar

sugar, eggs, boiling water, salt, flour, baking powder, lemon extract or 1 tsp vanilla, favorite jelly, cream

king arthur unbleached all-purpose flour, baking powder, sugar, salt, cream of tartar, shortening, milk, jelly

cream cheese, softened, lemon juice, heavy cream, currant jelly or 2 tbsp fruit jelly, of your choice

eggs, granulated sugar , plus, granulated sugar, all-purpose flour, baking powder, salt, pure vanilla extract, unsalted butter , plus, unsalted butter, at room temperature, egg yolks, cornstarch, heavy cream, sugar, unsalted butter, light brown sugar, ground cinnamon, fresh peaches, peeled,pitted,and cut into 1/4 inch wedges, rum, sweetened whipped cream, fresh mint, sugar

eggs, granulated sugar, bleached all-purpose flour, baking powder, salt, pure vanilla extract, unsalted butter, at room temperature, egg yolks, cornstarch, heavy cream, sugar, unsalted butter, light brown sugar, ground cinnamon, fresh peaches, peeled, pitted, and cut into 1/4 inch wedges, rum, sweetened whipped cream, fresh mint, shaker of confectioners sugar

butter, softened, cream cheese, softened, cake flour, sugar, salt, whipping cream, vanilla extract, pineapple jelly or raspberry jelly, chopped pecans, egg whites, lightly beaten, chopped pistachio nuts

flour, baking powder, sugar, salt, cream of tartar, vegetable shortening, milk, jelly, approximately (i ve also used jam and preserves)

crescent roll dough, cream cheese, softened, egg, lightly beaten, red pepper jelly, honey