My Country Kitchen is preparing for Memorial Day.  We honor our men and women currently and previously in our armed services for their courage in standing up to others so that America may be free.  I want to thank each of you for all you do and did for our country!!  You are our heros, thank you!

While having the day off, it is time to fire up the grill.  BBQ chicken, hamburgers, hotdogs, steaks, and grilled corn on the cob will be a few of the items on the grill.  Fresh green beans and new potatoes cooked together with a strip of bacon make a wonderful side dish. I picked up a fresh cantaloupe at the road side stand yesterday.  This is chilled and ready for a refreshing treat.  I’m making a Strawberry Creme Cake for dessert with homemade ice cream.  Yummy! Enjoy your Memorial Day!

Strawberry Creme Roll

3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners’ sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar

Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.

Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.

Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.

Homemade Ice Cream

1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons vanilla extract
1 pinch salt
1 cup white sugar
6 cups milk

Combine condensed milk, evaporated milk, vanilla, salt and sugar in freezer canister of ice cream maker, and stir well. Add enough milk to bring mixture to the fill line on canister. Freeze according to manufacturer’s directions.

Tags: Betty Lynch, Homemade Ice Cream, Memorial Day Recipes, My Country Kitchen, Strawberry Creme Cake

This entry was posted on Sunday, May 24th, 2009 at 7:46 pm and is filed under Dessert, Holiday Recipes, My Country Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.