Mix jelly, white sugar, and egg together in a bowl; transfer to the top of a double boiler over simmering water. Cook, stirring frequently, until stiff peaks form, 8 to 12 minutes.
Mix enough confectioners' sugar into jelly mixture until desired thickness is reached. Refrigerate frosting until slightly hardened, 15 to 30 minutes.
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.
I plan on making the jelly with a thermometer in the
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
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.
br>This will keep the jelly from soaking through the bread
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.
Spread peanut butter on one slice of bread.
Spread jelly on other slice of bread, then smash together!!!!
Add a glass of cold milk!
Life can't get any better!!!!
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.
Spread lots of peanut butter on one side of each piece of bread.
This will keep the jelly from soaking through the bread. Put lots of jelly on top of the peanut butter on one slice of bread.
Jam it together and you are ready to eat.
ervings.
Farm Journal's Best Ever Recipes.
Mix liquid into pancake mix to desired consistency.
Heat pan. Melt butter; mix into batter.
Add 1 or 2 handfuls of jelly beans. Cook and enjoy.
Separate yolks of 4 eggs from whites.
Beat yolks and whites separately, adding 1/2 cup sugar to each.
Add the water to the yolks.
Fold egg white mixture into yolk mixture.
Add the vanilla and flour; mix good.
Bake just until done.
Spread jelly on while still warm and roll.
Makes 2 small rolls.
Use homemade blackberry jelly for best results.
Blend all ingredients together except jelly.
Wrap in plastic wrap and let rest overnight.
Roll to 1/8-inch thick and cut into circles.
Place about 1/4 teaspoon pepper jelly in the center of tart and fold over; crimp and seal.
These may be frozen now, or baked at 350\u00b0 for about 10 minutes.
May be warmed in the microwave after they have been baked in the oven and cooled.
(I do not like this way as they seem soggy to me.)
Best to freeze for future use, then bake as needed.
Preheat oven to BROIL.
Spread each slice of toasted bread on one side with the hot pepper jelly.
Divide and place the cheese, a bell pepper slice and the bacon on each slice of bread and broil just until the cheese starts to melt.
Cut slices in half, garnish with cilantro and serve hot.
Place ketchup, jelly, hot sauce, garlic powder and onion flakes in a small saucepan, and stir over medium heat until jelly melts and everything is well mixed.
Place meatballs in a crock pot or large sauce pan and cover with sauce, stirring to mix everything up.
Heat on low setting for 20 minutes on the stove or several hours in the crock pot, until meatballs are hot and sauce sticks to them well. Serve hot.
Sift
flour,
baking powder and salt; combine with eggs in bowl.
Beat with
rotary
beater;
turn
into
greased and floured pan.
Bake
in
hot oven at 400\u00b0 for 10 to 12 minutes. Turn pan onto cloth, covered with confectioners sugar.
Spread with jelly. Roll at once.
Wrap in cloth.
Cool.
Now slice.
Fill thumbprint with 1 teaspoon jelly and sprinkle with cranberries on
innamon.
Roll up as jelly roll and stretch; cut.