Step 1:

Mix together flour, sugar and butter; pat down well in buttered 9" x 13" pan. Bake in very slowly at 275 degrees for ten minutes.

Step 2:

Mix sugar, melted jelly and butter and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. Add pecans and pour over crust. Bake at 350 degrees for about 20 minutes.

Contributed by Billy Joe Lyles, 1st Place winner

Grease a 15 1/2" x 10 1/2" jelly roll pan and line bottom with greased brown paper or with aluminum foil. Sift together and set aside:

Beat 3 large eggs (2/3 cup) in a small mixer bowl until thick and lemon-colored. Pour beaten eggs into large bowl. On low speed, blend in 1/3 cup water and 1 teaspoon vanilla.

Slowly mix in dry ingredients on low speed, just until batter is smooth. Pour into prepared pan. Bake until top springs back when lightly touched. Loosen edges and immediately turn upside down on a towel sprinkled with confectioner's sugar. Carefully remove paper. Trim off any stiff edges. While cake is still hot, roll together cake and towel, starting at the narrow end. Cool on wire rack. Unroll cake and remove towel.

Spread with soft mayhaw jelly. Roll cake up again. If desired, sprinkle with confectioner's sugar.

Bake in preheated oven at 375 degrees for 12 to 15 minutes.

Contributed by Marylin Lyles

Heat oven to 375 degrees. Line jelly roll pan, 15 1/2" x 10 1/2" x 1", with aluminum foil or waxed paper; grease generously. Beat eggs in a 1 1/2 quart bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into 2 1/2 quart bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake form edges of pan; invert on towel generously sprinkled with powdered sugar.

Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake in towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake; sprinkle with powdered sugar.

Contributed by Alex Laney

Cream butter and sugar. Add eggs, milk, vanilla, and dry ingredients. You want a stiff dough, but I find sometimes it takes slightly less than this amount of flour, sometimes slightly more. Roll 1/2 dough thin, cut flower bottom and place on greased baking sheet. Bake at 400 degrees for about 10 minutes. Roll 1/2 dough thin, cut top of flower by cutting the same shape and then cut a hole in the center and place on greased baking sheet. Bake at 400 degrees for about eight minutes. Cool completely.

To assemble, spread warm jam over whole flower almost to edges; top with cutout flower. Press together to make sandwiches. Fill center with jam. Store between layers of waxed paper in airtight container. Makes about 4 dozen 1 1/2 flowers.

Contributed by Billy Joe Lyles, 1st Place winner