Or use a full-size jelly roll and freeze any leftover
Place biscuit dough on a cookie tray.
Take a knife and cut into each biscuit halfway through in the shape of a star.
Fill the middle with a spoonful of jelly.
Bake 10 minutes at 375\u00b0.
Heat oil.
Flatten biscuits (I usually just flatten in the palm of my hand, but this causes them to be a little doughy in the center, to prevent that, flatten until the dough is almost see through).
Place spoonful of jelly (I usually use about 2 teaspoons) on to 10 flattened biscuits.
Brush egg whites around the outside of jellied biscuits.
Place the rest of the flattened biscuits on top and press around the edges to secure.
Fry in hot oil until golden brown.
Drain on paper towel.
Enjoy!
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
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
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.
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.
to 1 tsp of jelly.
May be served as
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Add hot sauce of choice to jar of apple jelly to taste.
Add more if you want it hotter.
Pour this over block of cream cheese and serve with snack crackers of your choice.
Makes a delicious, quick, easy snack.
oftened cream cheese, 2 tablespoons jelly, and vanilla in bowl until
In a sauce pan, mix BBQ sauce and jelly, heat together until jelly is melted.
If you're cooking the meat balls on the stove, heat the sauce and jelly in a pan large enough to hold all meat balls and sauce.
I use a crock pot, place the meat ball in a 3 or 4 qt crock pot, pour sauce over the balls, cook on high for 1 hour, stirring occasionally.
Turn down on low and continue to heat. Serve hot.
ot to cool, insert the jelly in the middle. I use
f the most-requested Impossibly Easy Pie recipes.
Special Touch.
heat jelly and ginger to boiling over medium heat in a small saucepan. Remove from heat and let stand to cool.
Spoon jelly and ginger into sterilized jars and seal. Refrigerate at least 3 days before serving. Store in refrigerator.
Heat oil in large skillet over medium heat.
Add beef; cook and stir until no longer pink.
In small bowl, combine jelly, cornstarch and mustard; blend well.
Add jelly mixture and frozen vegetables to meat.
Cover and simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently.
Serve over rice, if desired.
Preparation time:
20 minutes.
Makes 4 servings.
Prepare meatballs and fry until cooked all the way through. Drain grease from meatballs.
Combine sauce and jelly in crock-pot.
After jelly has completely dissolved, add meatballs to sauce and cook on low for about 1 hour.