Published: 12:01 am, Sun. Mar. 27th, 2016Updated: 12:26 am
Lots of candy for Easter is great, but check out these yummy jelly rolls enjoyed in Artesia in 1922! From “Artesia’s Most Wanted: Pioneer Recipes 1900-1960.” Copies are still available at the Artesia Historical Museum and Art Center — the proceeds sponsor the museum’s traveling exhibits.
Easter Jelly Rolls
Scald and cool ¼ cup of milk, add one yeast cake broken in bits (or one packet of dry yeast), mix well and add a cup of scalded and cooled milk. Stir in two cups of flour, beat well and set away in a warm place until light. Add the yolks of two eggs, ½ tsp. salt, ½ tsp. sugar, ¼ cup melted butter and flour enough to make a dough to be kneaded. Knead until smooth. Cover and set aside to become light. Shape in small balls, cover on a board until double its bulk. Take a ball, press a cavity with the thumb and set into this ½ tsp. of jelly; work the dough over the opening to enclose the jelly and have it just under the top crust. The roll should be shaped like an egg; let rise to double its bulk. Bake about 20 minutes in a hot oven (400 degrees).
(EDITOR’S NOTE: Above recipe courtesy Artesia Historical Museum.)