Jelly Roll with Lemon and Raspberry Coulis


A cake filled with a tart lemon filling, blanketed in whipped cream. Fresh berries compliment the flavor of the cake and curd.



1 cup cake flour sifted

1 t baking powder

1/4 t salt

3 eggs large

1/3 cup water

1 t lemon extract


3 eggs

1/3 cup sugar

1/2 cup lemon juice

Zest of 2 lemons

pinch of salt

6 T butter cold and diced

Raspberry Coulis

3 cups fresh raspberries

1/4 cup water

6-7 T sugar

Pinch of salt

1 t lemon juice*

* I use a blade zester and do not strain curd.

Whipped Cream

4 ounces of heavy cream

1/8 C of confectioners sugar


Oven 375° Line 15 by 10 1/2 by 1 inch with parchment paper buttered. I also spray the pan with Pam before I add the parchment paper. After baking place on parchment  paper covered with sifted confectioners sugar.


Sift flour,baking powder, and salt in bowl three times and set aside.

Beat eggs with electric mixer at high speed until thick and creamy. The egg mixture will fall off in ribbons when you lift the beater. Reduce speed to low and slowly beat in sugar. Add in water and lemon extract and continue blending.

Slowly add in dry ingredients in three batches until batter smooth. Pour into prepared pan and spread to corners. Bake 10 to 15 minutes or until cake tester inserted into cake comes out clean.

Loosed edges and turn upside down on parchment paper and carefully remove paper. Trim edges and roll starting at short end. Cool on wire rack.


Whisk eggs, sugar, zest, and salt in heavy sauce pan until light in color. Place pan over medium heat and add lemon juice and butter. Stir constantly with spatula until thick and begins to bubble. Pour into bowl and cover with plastic wrap. Refrigerate until cool before spreading on roll.


Heat water and sugar over medium heat until sugar dissolves. Add berries and salt and cook for 1 minute. Pour into food processor and purée.  Strain through fine mesh screen using spatula to force as much purée as possible through mesh in a lidded container add lemon juice. Refrigerate until serving. Lasts refrigerated about 3 days.


Unroll and spread with lemon curd. Roll up and dust with confectioners sugar or more decadent frost in whipped cream. Slice and serve with raspberry coulis and fresh berries.


My Mom always used waxed paper instead of parchment paper. She always had good results and the cake always was delicious.

I let the cake cool for about 5 minutes before removing the parchment paper.

During berry season we slice the cake add whipped cream made with raspberry coulis and add a generous serving of fresh raspberries and black berries.

My daughters version of the cake.

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Orange Sherbert

Orange Sorbet its Blackberries Orange Sorbet its Blackberries Orange Sorbet its Blackberries

A refreshing summer dessert. Tastes good and easy to make,


1 1/2 C fresh squeezed orange juice*

Zest from 2 oranges*

1 1/2 T lemon juice

1/2 C sugar

1  whole milk

1/2 C cream

1/2 t vanilla


Place Cuinart® ice cream maker bowl in freezer day before making sherbert.

Whisk juices, zest, sugar, and vanilla together in medium bowl until sugar has dissolved. Whisk in milk and cream.

Place in freezer for 1-2 hours. I removed the mixture from the freezer when I saw a ring of frozen sherbert around the edge of the bowl.

Whisk sherbert mixture and then pour into spout of the ice cream maker. Turn on the ice cream maker and the mixture should be thickened in 15-20 minutes. Mine was soft serve in 14-15 minutes.

Remove sherbert to lidded bowl. Ready to serve or cover and place in freezer.


* I used 2 blood oranges for a deeper orange color. Blood oranges also have some additional depth of flavor.

*For zesting  I use a microplane and achieve a very fine zest.


To save calories you can skip the cream and just use whole milk.

Serve in a colorful dish that picks up the orange flavor.

Pineapple Custard Cheesecake

A tropical fruit dessert that goes well with a fish entree 


Pie  Crust

1 3/4 C graham cracker crumbs

1/3,C sugar

6 T melted butter

Pineapple Custard

8 ounce can crushed pineapple drained

2 eggs beaten

1 C sugar

2 T butter

Pineapple Cheesecake

8 ounces of cream cheese

1/2 C sugar

1 1/2 C  heavy whipping cream

8 ounce can pineapple drained

*Top with mango slices or Strawberry slices(optional)

Whip cream (optional)


Oven temperature 350º F  Serves  8


Add crumbs to medium sized bowl add sugar and mix. Combine mixture with melted butter. Place evenly into a 9 inch spring form pan and press using the bottom of a flat based cup or your fingers and work your way up the sides. Bake for 7-8 minutes and cool.

Pineapple Custard

Add 2 eggs beaten, sugar, butter, and drained pineapple to small sauce pan and cook over medium heat stirring gently until thickened. Set aside to cool.


Whip cream to heavy peaks and set aside. Whip softened cream cheese and sugar until fluffy. Add in drained pineapple. Fold the whipped cream into the cream cheese mixture.

Pour the cooled pineapple custard into the pie crust and spread evenly.  Next pour the cream cheese mixture over the custard and spread evenly. Refrigerate the pie for 2-3 hours.


*Serve with mango slices or strawberries with a dollop of whipped cream. I prefer the mango if available.






Kentucky Jam Cake

A favorite from youth and living in a small town.  This recipe is decadent with blackberry jam, caramel sauce, cream cheese frosting and pecans.



1 C butter

2 C sugar

5 eggs

1 C blackberry jam

3 C flour

1 t baking soda

1/2 t salt

1/2 t cloves

1/2 t allspice

1 C  buttermilk

1C pecans coarse chop

Optional 1 C raisins


12 ounces of cream cheese softened

8 T butter softened

1/2 C good caramel sauce

1 t vanilla

3-4 C confectioners sugar

1/2 C whole pecans


Oven temperature 325º 3 – 8″ circular baking pans sprayed with Pam Baking®*

In medium bowl combine dry ingredients and set aside.

Cream butter and sugar in stand mixer. Add eggs 1 at a time until well mixed. Add flour mixture and buttermilk alternately until all are combined. Remove bowl from stand mixer and stir in jam and pecans.

Divide dough between three prepared cake pans and bake for about 35 minutes or until inserted cake tester comes out  dough free. Rest the cakes 5-10 minutes before removing them from baking pans to rack.  Cool and frost

In large bowl using hand mixer whip butter and cream cheese until fluffy then add Carmel and vanilla. Beat in confectioners sugar until frosting is creamy and spreadable. Fost cake and decorate top with pecans.


* Pam baking spray is convenient in place of it grease and flour the cake pans.

I like the tanginess of cream cheese frosting.  A traditional Carmel frosting is usually used in frosting this cake.

Filled Cookies

This was an old family recipe reserved for special occasions.  I remember eating these cookies at Christmas as a child.  You can use dates or apricots for filling.  My favorite was the apricot.



1/2 C butter

1 C sugar

1 egg beaten

1 t vanilla

3 C flour

3 t baking powder

3/4 t salt

1/4 C milk



1 C pitted dates chopped

1/2 C sugar

1/4 C water

Sugar for topping


1 1/4 C dried apricots chopped

1/2 C sugar

1 C water


Oven temperature 350º  Parchment paper lines baking sheet Makes 2 dozen cookies


Combine dry ingredients in medium bowl. 

Cream shortening then add sugar and mix until fluffy. Stir in beaten egg and vanilla until well mixed. 

Mix dry ingredients alternately with milk into creamed mixture. Chill dough for an hour. 

Date Filling*

Combine dates, water, and sugar in sauce pan. Cook until softened. Mix well. 

Apricot Filling*

Combine apricots, sugar, and water in small sauce pan and cook until soft. Mash them or use an immersion blender to mix them.


On a lightly floured surface roll cookie dough to about 1/8 ” thick. Cut with 2″ cookie cutter. Place 1 t of filling of choice in center of cookie and fold over then press the edges with a fork to seal. Sprinkle with sugar and bake for 15-20 minutes.

Remove from oven and transfer to rack.


*Watch closely as the fillings can scorch.




Sweet Dumplings for Sweet Tooths

My Grandmother made these dumplings every spring while she and my Grandfather made maple syrup. She also made us maple syrup candy.



1 1/2 C flour

3/4 t salt

2 t baking powder

1 t cinnamon

3/4 C milk

3 T butter frozen cubed

2 C maple syrup

1  C water


Mix dry ingredients together in medium bowl. Blend in butter until pea shaped with pastry knife. Stir in milk.

Add maple syrup and water to large sauce pan or medium sized Dutch oven and bring to boil. Drop in tablespoons of dough in boiling syrup. Reduce heat to simmer and cook covered for 15 minutes.

Serve with whipped cream or ice cream.


Very decadent dessert.  We always enjoyed this at my Grandmothe’s house when they tapped their maple trees and boiled down the sap. At same time she would make us maple syrup candy. 😊😊





Oatmeal Chocolate Chip Cookies


1/2 C butter

2 T Crisco®*

1/2 C white sugar

3/4 C brown sugar packed

1 egg and 1 egg yolk

1 t vanilla

1C flour

1 C rolled oats

1/2 t salt

1/2 t baking powder

1/2 t baking soda

2 ounces semi-sweet chocolate grated

1 1/2 C semi-sweet chocolate chips


Cover baking sheet with parchment paper. Oven temperature 350º

Combine sugars, butter, and Crisco® In medium bowl and beat until fluffy. Add eggs and blend.

In separate bowl mix flour,  salt, baking powder, and baking soda

Add flour mixture, oats, and grated chocolate to butter mixture and stir. Add chocolate chips and mix.

Place  cookies on prepared baking sheet. Bake 10-14 minutes. Remove and place on rack to cool. 


*Crisco has a higher melting point angives cookies to set up in the oven resulting in taller cookies. 

Delicious with ice cream.




Cherry Pie


3/4 C white sugar

3/4 brown sugar

4 T corn starch

2 32 ounce cans red tart cherries

2/3 C juice from canned cherries

1/4 t red food coloring

1/2 t almond extract

1/2 t vanilla

1 T cinnamon

1/2 t butter

1 9 inch deep dish pie crust


1 9 inch pie crust

6 T butter

6 T flour

4 T brown sugar

1 t cinnamon


Oven 400º  Line oven with foil.

Blind bake pie crust. Line with parchment paper and fill with beans or beads and bake until golden. Remove beans and parchment and gently pierce bottom. Bake for 10 minutes.

Cherry Filling

Drain cherries and reserve 2/3 cup of juice. Add cherries, juice, sugars, and cinnamon to medium sauce pan. Stir in the corn starch and cook  over medium high heat until mixture comes to boil stirring occasionally. Remove from heat and stir in almond and vanilla extract. Pour into pie crust and dot with butter.


In medium bowl mix butter, sugar, flour, and cinnamon. Break frozen pie crusts into pieces into bowl and mix with fingers until combined. Sprinkle over top of filling and bake 30-45 minutes. Place pie crust shield on crust for first 15-20 minutes to prevent over cooked crust.

Remove to rack and cool.




Willie Sue’s Rolls



1 cup warm milk 110- 115º

1 1/2 pkg of dry yeast*

1 t sugar

1 egg

1/2 cup melted butter or margarine

2 T sugar

3 t salt

4-6 cups flour

3 T butter melted


Oven  temperatureI 350º F

Dissolve yeast in warm milk with sugar and dissolve for a couple minutes in large bowl.

Mix in egg, butter, and sugar. Combine 4 cups of flour and salt then add to liquid ingredients. Mix and knead ingredients into dough until a smooth finish is achieved. If needed add add additional flour to achieve smooth finish. Grease dough and let rise in warm area until double in size. 

Line baking sheet with parchment paper. Deflate the dough and divide into 12 pieces and shape into balls. Place onto baking sheet and cover. Let rise for about 1-1 1/2 hours. Bake 20-30 minutes Brush with melted butter and cool on a rack.


* If you use Quick-Rise™ or RapidRise® yeast you do not need to dissolve before using. But your liquid temperature is 120-130º F.  Mix all ingredients together and add warmer liquid. All other steps the same.



My Dad’s Peach Upside-down Cake


4 T butter

1 cup brown sugar

3-5  peaches sliced depending on size.

1 1/2 cup flour

2 t baking powder

1/2 t salt

1/3 cup butter softened

2/3 cup granulated sugar

3 eggs

1/2 cup milk

1/2 t vanilla


Preheat oven to 350º  Grease sides of 9 inch round cake pan.

Place butter and brown sugar in baking pan  on low heat and cook until sugar is melted. Cut peaches into half inch slices and place on top of brown sugar mixture.

Combine and mix the dry ingredients in small bowl.

In medium bowl cream the butter and sugar until fluffy. Add eggs one at a time beating well. Add milk and dry ingredients in by thirds until all are combined.

Spread the dough evenly over the fruit. Bake for 35-40 minutes or until cake tester inserted in middle comes out clean.

Remove from oven and cool 5-10 minutes. Recommended to run a knife around the edge of the pan before turning over onto serving platter. Serve with whipped cream with nutmeg. 8 servings.

Note: My Dad loved to bake peach upside-down  cake when peaches were in season. This  is his recipe. He also made a delicious apple pie.