In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
reat as open jar of jelly, using within one month.
Cheese ball: Place all ingredients in a
I plan on making the jelly with a thermometer in the
This makes 2 serving trays so on 2 trays form a ball about 5-inches wide from each container of cream cheese.
Form an opening in center of ball and spoon in jelly.
Then arrange crackers around the ball and serve.
For a more attractive look, use red jelly with wheat crackers in one and green jelly with vegetable crackers on the other.
Melt butter and sugar together.
Add eggs, flour and milk.
The recipes says 1/2 cup milk, but Grandma added\"OR until of batter consistency\" at the bottom.
Then add vanilla.
Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
Melt the apple jelly.
Pour 3 ounces of jelly over each layer as they are stacked.
Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
ntil it forms a nice ball of dough.
Roll into
Combine cream cheese, preserves, onion and jalapeno together until creamy.
Chill for 1 hour.
Roll into a ball and cover with Monterey Jack Cheese.
Place on decorative plate and serve with assorted crackers.
Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Stir together flour, shortening, peanut butter, sugar, egg and salt until smooth.
For each cookie, roll one teaspoonful dough into ball.
Place on ungreased cookie sheet; with finger, make dent in center of ball.
Bake in preheated 350\u00b0 oven for 10 to 12 minutes or until set.
Carefully remove to rack (cookies will be tender).
Cool and fill hollows with jelly.
Makes about 36.
Bring first four ingredients, juice, water, lemon juice and commercial jell to a rapid boil.
Add sugar all at once and return to a rapid boil again.
Although most jelly recipes say boil hard for 1 minute, she boils hers 10 minutes.
Stir once or twice during the boiling.
Skim foam off top.
Pour into hot sterilized jars. Seal with paraffin.
Mix cream cheese, onion, pineapple and cheddar cheese form into a ball; refrigerate until cheese is firm spread the hot pepper jelly over the cheese ball.
Serve with crackers.
Mix egg yolks, sugar, flour and butter.
Roll in ball, put hole in middle of ball.
Fill with jelly.
Bake at 350\u00b0 until slightly brown around edge.
ixture to form a compact ball.
Make indention in the
Cream butter and sugar until light and fluffy; add eggs and vanilla.
Stir well.
Add flour, a little at a time, mixing well. Pinch off a walnut-sized piece of dough.
Roll in floured hands to make a smooth ball.
Place on lightly greased pan.
Use thumb to make depression in center of cookie and fill with jelly.
Bake at 350\u00b0 for 12 to 15 minutes (until jelly is bubbly, but don't let edges get too brown).
Makes approximately 3 dozen.
Heat oven to 350\u00b0.
Mix about half the cake mix, the peanut butter, margarine, water and eggs in a large bowl until smooth. Stir in remaining cake mix.
Shape dough into 1-inch balls.
Roll balls in chopped peanuts.
Place about 3 inches apart on cookie sheet sprayed with Pam.
Press thumbprint deeply in center of each ball.
Bake 8 to 10 minutes.
Cool.
Fill thumbprints with jelly. Makes about 6 dozen.
Blend above ingredients. Chill. When firm, mold into ball. Roll in finely chopped nuts.
Cut cheese and butter into flour.
Quickly stir in water and shape into a ball.
Chill overnight.
Roll dough very thin and cut with biscuit cutter into 5-inch circles.
Fill half with jalapeno jelly.
Fold over and crimp edges with fork.
Bake at 375\u00b0 for 8 to 10 minutes.
Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 degrees. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumbprint.