Cream butter and gradually add sugar.
Cream together until light and fluffy.
Add eggs.
Sift flour before measuring.
Add spices and salt.
Dissolve soda in buttermilk.
Add buttermilk mixture and flour mixture, beating after each addition.
Lightly dredge the raisins and pecans with extra flour and add to batter. Add jam and stir.
Pour batter into 2 greased and wax paper lined 9-inch cake pans.
Bake at 325\u00b0 until toothpick comes out clean. Frost with caramel icing.
om's homemade peach jam. If you use plain peach jam be sure
over cream cheese layer with jam.Be careful to spread only
uring last 10 minutes.
Jam is done when a spoon
he apple jam across the dough. I used homemade apple jam but store
ampantscotland.com, most pie crust recipes are made with half lard
r used in your favourite recipes. Bake in a preheated 350F
Spoon 2 tablespoons of the jam in a mound in the
oil while you prepare the jam. Allow it to boil for
ookie with a teaspoonful of jam.
Bake at 350 degrees
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
In large mixing bowl combine the fluff, softened butter, salt and jam.Beat at medium speed til well-blended. Reduce speed to slow, and gradually add in the powdered sugar and vanilla. Beat until well blended and creamy.
You can substitute any flavor of jam you wish, or 6 oz. melted chocolate to get a variety of frostings and cake combinations.
Cream butter and sugar
Beat in extract
Gradually blend in flour
Cover and refrigerate for an hour
Roll into one-inch balls and place one inch apart on un-greased cookie sheet
With the end of a wooden spoon make a indention in the ball and fill with jam
I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
Bake at 350 for 14 to 18 minute.
nd serve with butter and jam.
br>Make Apricot Glaze - Combine jam and 2 tablespoons of water
Mix sugar and butter together.
Add eggs, jam, fruit and buttermilk (roll raisins in some of the flour) and mix all spices, flour and raisins in batter.
Stir well.
Pour into 2 large pans, well-greased and floured.
Bake slowly until well done in 350\u00b0 oven.
Cool in
pans for 15 to 20 minutes.
Frost with caramel icing.
Best made ahead for about 3 to 5 days for moisture.
Great frozen!
Sift together the flour, cocoa, salt, baking powder and soda. Cream the shortening and sugar together.
Add beaten eggs. Alternately add the sifted ingredients and milk.
Then add jam, nuts and raisins.
Mix well and pour into greased, floured pans. Bake at 350\u00b0 for 30 to 45 minutes or until done.
Put pan of water in oven while cake is cooking.
When it is cold, pour 1 jigger of bourbon over each layer.
This can be stored in a tight container. It's moist, light and rich.
etal spoon.
Ladle hot jam immediately into prepared jars, filling
time.
Add molasses, jam and mix well.
Blend
Mix together the almonds and sugar.
Blend in butter and flour.
Mix well.
Add egg yolks.
Roll dough to 1/2-inch thick. Save half for cross bars.
Spread on cookie sheet, then spread 1 pound apricot jam over dough.
Make cross bars by rolling out dough and cutting into strips.
Crisscross strips on top of jam to give lattice effect.
Bake in a 350\u00b0
oven about 30 minutes, or until light brown.
Great!