Preheat a griddle over low heat.
Spread 2 tablespoons fig jelly on a tortilla; place on the griddle. Top with half the jalapenos and 1/4 cup mozzarella cheese; cover with a tortilla. Cook for 5 minutes; flip and cook until cheese is melted, about 2 minutes. Repeat for second quesadilla.
Put the water the lemon juice and the jelly (jam) into a saucepan and bring to the boil.
Continue to boil for just a few minutes and your jelly (jam) sauce will be ready to serve.
Jelly sauce is ideal for drizzling over puddings or ice-cream and you can use any flavor jelly that you choose.
In a mixing bowl, combine flour, sugar, baking powder and 1/4 teaspoon salt.
Combine egg, milk and oil; add all at once to flour mixture.
Stir just until moistened.
Lightly grease muffin cups, fill 2/3 full.
Top each with jelly, jam or preserves.
Bake in a 400\u00b0 oven about 20 minutes.
Remove from pans and serve warm. Makes 10 to 12.
A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and
re soft and caramelized. Add fig preserves and cook additional 2
Beat until thick and lemon colored (5 minutes) the 3 large eggs.
Gradually beat in sugar.
Add water and vanilla.
Sift together flour, baking powder and salt and beat only until smooth and well blended.
Grease shallow pan (10 x 15-inch), then line with wax paper and grease paper.
Bake at 350\u00b0 for about 15 minutes.
Turn immediately onto wax paper which is sprinkled with powdered sugar.
Remove pan paper and spread with jelly or jam; roll in wax paper until cool.
Butter one side of each slice of bread.
Spread peanut butter on the reverse side of one of the slices.
Spread jelly/jam on the reverse side of the other slice.
Place one slice of bread butter side down in a skillet on top of the burner.
Place the other slice of bread on top of the first slice, butter side up to make a sandwich.
Grill evenly on both sides until golden brown.
Blend eggs, salt and milk with a whisk in a shallow plate. Heat griddle to medium/hot.
Dip bread slices into egg mixture and place on griddle.
Brown one side, then flip over.
Coat browned side with peanut butter.
Complete cooking.
Peanut butter will melt into toast.
Serve with favorite jelly, jam or syrup.
Good!
Whisk yogurt and jelly, jam or preserves together in bowl. The mixture does not need to be smooth.
Spoon yogurt mixture into popsicle molds or small paper cups with a stick inserted into center.
Freeze until firm.
Sift flour.
Add sugar, baking powder and salt.
Cut in or knead 1/2 cup margarine.
Add egg, baking soda, sour cream, vanilla and lemon extracts.
Divide dough into 3 sections on a floured board.
Pat into sausage rolls and flatten to about 3 x 14-inch long.
Put jelly, jam or preserves and chopped walnuts down the center.
Fold over and tuck in ends (about 1-inch width). Bake at 350\u00b0 for 20 minutes.
Leave in pan for 15 minutes.
Line 15x10x1 inch jelly roll pan with aluminum foil or waxed paper; grease generously.
Beat eggs in small bowl on high speed until very thick and lemon colored, about 5 minutes.
Pour eggs into large bowl.
Gradually beat in sugar.
Beat in water and vanilla on low speed.
Gradually add flour, baking powder and salt, beating just until batter is smooth.
Pour into pan.
Preheat oven to 300 degrees F.
Grease cookie sheets.
Separate egg, reserving egg white.
Cream margarine, sugar, and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls.
Roll in egg white, then nuts.
Place on cookie sheets about 2 inches apart.
Bake for 5 minutes.
Remove cookies from oven.
With thumb, dent each cookie.
Put jelly or preserves in each thumbprint.
Bake for another 8 minutes.
Whisk ricotta, sugar and egg in a medium bowl. Whisk in milk, then flour.
Brush a medium nonstick skillet with a little butter and heat on medium. Pour 1/4 cup of the batter into the pan; cook 2 mins each side, until golden. Stack on a plate and keep warm. Wipe pan with paper towels and brush with additional butter between pancakes.
Serve pancakes warm with dollops of whipped cream and fig jam.
Heat the butter in a large frying pan over moderate heat. Add the bread and cook, stirring, for 2 mins, until golden. Sprinkle the sugar over the bread and continue to cook and stir for 2-3 mins or until caramelized. Remove from the heat.
Place the jam and 1/4 cup of water in a small saucepan. Cook and stir over low heat for 2 mins or until the jam melts.
Spoon the bread mixture onto serving plates. Top with dollops of ricotta, mint and zest, then drizzle with the fig sauce. Serve dusted with powdered sugar.
he glaze, combine brown sugar, fig jam, apple juice, vinegar and cinnamon
Mix fig jam and optional rosemary. Set aside. Butter 1 side of each of the bread slices. Spread jam mixture on each of 4 bread slices with buttered side down. Layer each with Brie cheese. Top with remaining bread slices with buttered side up.
Place sandwiches in large skillet or griddle on medium-low heat. Cook 3 to 4 minutes per side or until bread is browned and cheese is melted. Cook in batches if necessary.
aper.
To make the jam, heat oil in a saucepan
To prepare jam, remove stems from figs. Place
he top slices with the fig jam, then close up to form
circle.
Spread
fig jam on half and fold other