RED RIBBON CAKE ROLLS RECIPES

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BRYAN'S RED RIBBON RECIPE RECIPE | ALLRECIPES



Bryan's Red Ribbon Recipe Recipe | Allrecipes image

These are my boyfriend's FAVORITE cookies!

Provided by Bryan Phipples

Categories     Desserts    Cookies    Drop Cookie Recipes

Yield 3 dozen

Number Of Ingredients 11

1?¼ cups rolled oats
1 cup all-purpose flour
¾ cup packed brown sugar
½ cup finely chopped walnuts
¾ cup shortening
? cup white sugar
1 egg
1 egg yolk
½ teaspoon salt
? teaspoon baking soda
? teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Cream together the shortening, egg and egg yolk. Mix in the sugars, flour, baking soda and salt. Add the rest of the ingredients and mix ingredients at high speed until well mixed, occasionally scraping the sides of the bowl.
  • Drop with a tablespoon on greased cookie sheet 1 1/2 - 2 inches apart. Bake for 14 minutes or until lightly browned. Immediately remove from sheet and place on wire rack for cooling process.
  • NOTE: Cookies are great when lightly browned but some enjoy dark. ENJOY!!!

Nutrition Facts : Calories 199.7 calories, CarbohydrateContent 22.3 g, CholesterolContent 21.7 mg, FatContent 11.6 g, FiberContent 1 g, ProteinContent 2.5 g, SaturatedFatContent 2.6 g, SodiumContent 95.4 mg, SugarContent 12.8 g

RED VELVET CAKE ROLL | BETTER HOMES & GARDENS



Red Velvet Cake Roll | Better Homes & Gardens image

This pretty Red Velvet Cake Roll recipe is a sweet treat for Valentine's Day, birthdays, or Christmas. Try it for a fun new twist on homemade red velvet cake.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 12 minutes

Prep Time 30 minutes

Yield 1 slice each

Number Of Ingredients 12

4 eggs
? cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon vanilla
? cup granulated sugar
1 tablespoon red food coloring
½ cup granulated sugar
Powdered sugar
1 cup frozen light whipped dessert topping, thawed
½ cup light sour cream
½ teaspoon vanilla

Steps:

  • Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside.
  • Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring.
  • Thoroughly wash beaters. In another mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.
  • Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.
  • For filling, in a medium bowl fold together dessert topping, sour cream, and 1/2 teaspoon vanilla. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours. Sprinkle cake with additional powdered sugar.

Nutrition Facts : Calories 144 calories, CarbohydrateContent 24 g, CholesterolContent 78 mg, FatContent 4 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 72 mg, SugarContent 18 g

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