OCTOBER

OCTOBER

March 23, 2012

Limes.... Easy, Elegant and Everyday

 This time of year,it seems like the words
 “light” and “colorful” permeate our vocabulary.

Fresh Limes in Spring Bouquet




"Green is the prime color of the world and that from which
it's loveliness arises."
~Pedri Calderib de la Barca

"For in the true nature of things, if we rightly consider,
every Green tree is far more glorious than if it were
made of gold and silver."
~Martin Luther

"Green is my favorite color.
It's my favorite color because it's the
color of my husband's eyes."
~Estelle

How to Make a Cake Roll
 Line your jelly roll pan with the parchment paper.
Prepare and bake the angel food cake according to package directions.
 Sprinkle the towel with powdered sugar.
Cover a space large enough for the entire jelly roll pan.
Cool jelly roll pan 10 minutes, loosen cake from edges of pan,
turn upside down onto towel sprinkled with powdered sugar.
Carefully remove parchment paper.
Carefully roll hot cake and towel from narrow end.
Cool completely on cooling rack, about 1 hour.
 Unroll cake and remove towel. Spread lime sherbet in an even layer on cake.
 Roll up carefully. Place roll, seam side down, on a large piece of foil.
 Wrap in foil and freeze at least 6 hours until firm.




Lime Angle Food Cake Roll
1 box (1 lb) White Angel Food Cake Mix
1 1/4 cups cold water
Powdered sugar
5 cups lime sherbet, softened

Preheat oven to 350 degrees. Line 11 x 17 x 1-inch jelly roll pan with parchment paper. Beat cake mix and cold water with electric mixer on low speed for 30 seconds. Beat on medium speed 1 minute. Spread the batter in prepared pan. Bake jelly roll pan 20 to 25 minutes, or until top springs back lightly when touched in center. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan. Turn upside down onto towel sprinkled with powdered sugar. Carefully remove parchment paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Unroll cake and remove towel. Spread lime sherbet in an even layer on cake. Roll up carefully. Place roll, seam side down, on a large piece of foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer and cut roll into 3/4 inch slices. Store wrapped in freezer.








4 comments:

  1. You are and Angel for sharing this one...I will mention your name everytime I make it! Green just makes me happy..love the new blog layout!

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    Replies
    1. Oh thank you Joycee! This is easy and pretty much pleases everyone for a light treat during Easter or a light dinner! I am thrilled you like the new Estelle's layout. I wasn't certain what I wanted it to look like, but you know how these things just evolve as your thoughts are put to paper! I am certainly enjoying grannymountain also...very much indeed!

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  2. Love the new look! I am going to try this one at Easter, thanks! :D
    Kim

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  3. Hi Kim! Thank you so very much for commenting on the new layout! I am very happy it has been so well received. I so enjoy everyone's blogs and sharing their lives. I am loving reading about the new babies you have and life on the farm. Ya'll are simply amazing! Many blessings to you and your family!

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I so love receiving your thoughts and comments. I also hope you found something that made you smile.