Egg Jelly Recipes

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MOLASSES EGG JELLY

A funny name, but it really is jelly-like!!My grandmother used to make this for us to eat with fresh hot biscuits for breakfast. It is a recipe from La Gaspésie region of Quebec where I lived as a child.

Provided by Elly in Canada

Categories     Sauces

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 3



Molasses Egg Jelly image

Steps:

  • Please note molasses gets VERY HOT be careful not to splash when stirring!
  • Pour molasses into a saucepan over medium heat, boil 5 minutes, stirring constantly. Be careful it does not boil over!
  • Turn heat down to low, very slowly pour the eggs into the molasses, stirring gently, the mixture will thicken.
  • Stir in nutmeg. Remove from stove.
  • Pour into a jar or small pitcher.
  • This is best served warm with hot tea biscuits or corn muffins.
  • If you like molasses, you will probably enjoy this tasty treat!
  • Do NOT use blackstrap molasses to make this!

Nutrition Facts : Calories 899.4, Fat 8.2, SaturatedFat 2.5, Cholesterol 338.4, Sodium 211.8, Carbohydrate 202.1, Sugar 150.2, Protein 10.1

1 cup molasses, I use Grandma's Fancy brand
2 eggs, beaten
1 pinch of grated nutmeg (optional)

PRIZE-WINNING JELLY ROLL

Twice I've won first place at our county fair with this recipe. I enjoy trying new recipes and cooking for my family and guests.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-10 servings.

Number Of Ingredients 11



Prize-Winning Jelly Roll image

Steps:

  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar.

Nutrition Facts : Calories 312 calories, Fat 3g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 177mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.

6 eggs, separated
1/4 cup water
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cream of tartar
Confectioners' sugar
1 jar (12 ounces) strawberry, raspberry or currant jelly

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