Swiss Roll

I enjoy eating Swiss rolls, but I had been a bit intimidated to try making one. I saw this recipe in Mom's recipe box and decided to get over my fear. Yes, the process of rolling up the cake is delicate, but doable. I used parchment paper to line the baking pan, and then used a soft cloth to help roll the cake after putting the filling in. There were a few cracks in the cake, but it mostly survived. This version came out fine, and I expect with more experience I could perfect my skill at rolling the cake.

Swiss rolls come with in all flavors of cake and filling. This version is a basic golden cake with raspberry preserves as filling. It was so delicious. Often Swiss rolls include whipped cream or some other cream filling, which would be good, but just the fruit is enough for this recipe.

Swiss Rolls 

• 2 eggs
• 1/2 cup + 3 tbsp. sugar
• 1 cup flour
• 1 tsp. baking powder
• 1 tbsp. water
• 1 tsp. vanilla
• 1 jar (12 oz.) raspberry preserves

Beat the eggs until thick and lemon colored. Gradually beat in 1/2 cup sugar. Sift in flour baking powder. Fold into eggs gradually, mix very lightly. Fold in water and vanilla. Spread in 15x10 pan lined with parchment paper. Bake at 450 for 5 minutes or until delicate brown. Sprinkle remaining 3 tablespoons sugar over cake. Loosen the edges, turn out on waxed paper or a kitchen cloth. Spread cake with preserves. Roll up from wide side while cake is still hot. Wrap in parchment paper. Set aside to cool. Enjoy!

Unstuffed Cabbage

This recipe makes a hearty meal, but is easier to make than stuffed cabbage. Instead of making rolls stuffed with meat, everything cooks together in one pan. Stuffed cabbage is a classic Eastern European recipe that looks much nicer than a pan with everything mixed up, but the taste is the same.

When making stuffed cabbage, the head of cabbage needs to be boiled to soften the leaves. For this recipe, the cabbage is cut and placed in the bottom of the pan to cook with everything else. The rice does not need to be pre-cooked, but is just mixed in with the meat and formed into meatballs.

Unstuffed Cabbage 

• 1 medium head cabbage, cut into wedges
• 2 pounds ground beef
• 1 1/4 tsp. salt
• 1/8 tsp. pepper
• 3/4 cup raw rice
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 Tbsp. butter
• 1 egg, beaten
• 3 (8 oz.) cans tomato sauce
• 3 cups water

Place cabbage wedges in bottom of a large pan. Combine ground beef, salt, pepper, rice, garlic, onion, butter, and egg. Form into medium-sized meatballs. Place on top of cabbage wedges and cover with tomato sauce and water over all. Cover tightly and simmer for 45 minutes. Enjoy!

Confectioners Sugar Pound Cake

This recipe uses simple ingredients that are pantry staples. Originally, pound cake was made from a pound of each of the four main ingredients: flour, sugar, butter, and eggs. The proportions have changed over time, but those four ingredients form the basis of this cake. Pound cake is a classic cake that is so easy to make. The only flaw with the recipe is that it bakes in the oven for 90 minutes. This cake is delicious and well worth the wait.

This recipe uses confectioners sugar instead of granulated sugar, which makes a slightly denser cake. Otherwise, the ingredients used are standard for pound cake. When I made this cake, I dusted it with sugar rather than frosting. But I think this cake would be excellent with chocolate frosting.

Confectioners Sugar Pound Cake 

• 1 1/2 cup butter, softened
• 1 pound confectioners sugar
• 6 eggs
• 1 tsp. vanilla
• 2 1/2 cup flour

Beat the butter until creamy. Gradually beat in the sugar, beating well after each addition until light and fluffy. Beat in eggs one at a time, beating well after each. Beat in the vanilla. Gradually stir in the flour, blending until flour is incorporated (do not over beat). Pour into a greased bundt pan. Bake at 300 for 1 1/2 hours. Allow to cool. Enjoy!