Jellyroll Doughnuts

Ingredients:

* 1/2 cup milk
* 1/3 cup granulated sugar
* 1 teaspoon salt
* 5 tablespoons butter
* 2 packages active dry yeast
* 1/2 cup warm water
* 3 egg yolks
* 3 3/4 cups sifted flour (sift before measuring)
* raspberry or strawberry jam or jelly
* 1 egg white, slightly beaten
* oil for deep frying
* confectioners' sugar

Preparation:
In a saucepan, heat milk to scalding; small bubbles will form around edge of saucepan. Remove from heat; add 1/3 cup sugar, the salt, and the butter; stir to melt. Set aside and let cool to lukewarm.

In a large mixing bowl, sprinkle yeast over warm water; stir until dissolved. Add lukewarm milk mixture, egg yolks, and 2 cups of the flour. With a hand-held electric mixer, beat at medium speed until smooth, about 2 minutes. With a wooden spoon, beat in remaining flour; beat until smooth. Cover soft dough with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch down dough. Turn dough out onto a lightly floured surface. Turn to coat with flour, then knead 10 times, until dough is smooth. Divide dough in half. Roll out half of the dough to 1/4-inch thickness. Cut into a dozen 3-inch rounds. Spoon 1 teaspoon of jam in the center of half of the rounds. Brush edge with a little egg white then top with remaining rounds of dough. Press edges to seal. Place filled rounds on a floured baking sheet and repeat with remaining dough. Cover filled rounds with towel and let rise for about an hour, until doubled in bulk.

Heat oil in a deep fryer or skillet (about 2 inches deep) to 350°. Carefully drop doughnuts in hot fat, top side down, 2 to 3 at a time. Fry, turning as they come to the surface, then turning again, until golden brown, about 4 minutes in all. Open one to test for doneness and gauge a more exact time for remaining doughnuts. Lift out with slotted spoon and place on paper towels to drain. Sift powdered sugar over tops while still warm.
Makes about 12 to 15 jelly doughnuts.

Banana Pudding

An easy banana pudding, made with banana cream pudding mix, vanilla wafers, and bananas, baked with a meringue topping.

Ingredients:

* 1 large package banana cream flavored pudding and pie filling (6 serving size)
* 3 egg yolks, slightly beaten
* 3 3/4 cups milk
* 30 vanilla wafers
* 2 large ripe but firm bananas, sliced
* 3 egg whites
* dash salt
* 1/3 cup sugar

Preparation:

In a saucepan, combine pudding mix, egg yolks, and milk. Cook over medium heat, stirring, until mixture comes to a boil. Remove from heat. Arrange a layer of vanilla wafers in bottom of a 2-quart baking dish. Add a layer of banana slices and then a layer of pudding. Continue layering the vanilla wafers, banana slices, and pudding, ending with the pudding.

Beat egg whites with the salt until foamy. Gradually beat in the sugar then continue to beat until mixture forums stiff shiny peaks. Spoon meringue over pudding, spreading all the way to the edge of dish to seal. Bake at 375° for about 10 to 15 minutes, until meringue is cooked and lightly browned. Serve warm or chilled. Store in refrigerator.
Serve 10 to 12.