emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
n top of cake. Melt jelly and spoon over blueberries to
oconut and serve with Blueberry Sauce.
Blueberry Sauce:
2 cups
br>Blueberry Sauce.
Heat port, half the berries and redcurrant jelly
Blueberry and White Chocolate Whipped Cream:<
Wash and clean blueberries.
Crush with a masher.
Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
Strain through a jelly bag to capture the juice.
Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
Add the pectin and hold at a boil for 1 full minute while stirring constantly.
Skim off foam and pour into hot, sterile jelly jars and seal.
Wash and clean berries.
Place into deep saucepan and crush.
Add water and place over a medium heat to simmer for about 5 minutes.
Remove and allow to drip through a jelly bag.
Measure recovered juice.
Add sugar and mix well in saucepan.
Bring mixture to a boil and add pectin and hold at the boil for 1 full minute while stirring constantly.
Skim off foam and place into hot, sterile jelly jars and seal.
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
emon bars bake heat the jelly in a small saucepan set
combine the berries, sugar, and jelly in a small saucepan over
/2 x 1-inch) jelly roll pans with aluminum foil
/2 x 1-inch jelly roll pans with aluminum foil
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.
/2 x 1-inch jelly-roll pans with aluminum foil
Slice jelly roll into 1/2 inch
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.
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 flour, sugar, baking powder and salt.
Cut in shortening. Stir in egg and milk just until ingredients are moistened.
Fill 12 greased muffin cups (or use muffin cup liners) halfway.
Put 1 teaspoon jelly in the center of each muffin.
Then top with remaining muffin mixture until cups are 2/3 full.
Bake 20 to 25 minutes at 400\u00b0.
Let cool before eating, the jelly is hot.