| JELLY ROLL | ||||||||
| (Using Cranberry Sauce) | ||||||||
| Makes 100 servings. | Bake in 425° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Flour | 3 lbs. | 3 qts. (or 12 cups) | ||||||
| Sugar | 1 ½ cups | |||||||
| Baking powder | 1 cup | |||||||
| Salt | ¼ cup | |||||||
| Soda | 1 tsp. | |||||||
| Shortening | 1 ¼ lb. | 2 ½ cups | ||||||
| Buttermilk | ½ gal. | |||||||
| DIRECTIONS: | ||||||||
| 1. Blend dry ingredients 5 minutes in mixer on low speed. Cut in fat. | ||||||||
| 2. Add buttermilk to make soft dough. | ||||||||
| 3. Turn out on a lightly floured board, divide into halves; knead lightly about 1 minute. | ||||||||
| 4. Roll thin (about ¼” thick). Brush with melted butter. | ||||||||
| 5. Spread jelly over butter and roll up like jelly roll. | ||||||||
| 6. Cut in pieces about 1” thick and bake as for plain biscuits. | ||||||||
| 7. Pour glaze over while warm. | ||||||||
| FOR JELLY: | ||||||||
| Heat ½ No. 10 can cranberry sauce with 1 ½ cups sugar. Mixture will get clear like jelly. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 1 each | |||||||
| Calories | 169 | Iron | 0.93 Mg | Protein. | 2.09 G | 4.95% | ||
| Cholesterol | 4 Mg | Calcium | 155.54 Mg | Carbohydrates. | 28.40 G | 67.38% | ||
| Sodium. | 555 Mg | Vitamin A | 2 RE | Total Fat | 5.46 G | 29.13% | ||
| Fiber | 0.54 G | Vitamin C | 0.52 Mg | Saturated Fat | 2.20 G | 11.72% | ||