"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ma Dittie's Raspberry Jelly Roll, by Ruth Kleinman, is from The Kleinman Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can raspberries 1 cup of the berry juice 2 cup hot water 2 pkg of raspberry jello 1 pint of whipping cream Jelly roll
Dissolve jello with 2 cups of hot water. Add berry juice then let cool slightly until solidifies. Mash berries and fold into jello. Then fold whipped cream. Pour into pan lined with slices of jelly roll on the bottom of springform pan and sides. Top with whipped cream before serving.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.