large, oiled bowl. Cover with a tea towel or plastic
Add the milk and mix with the dough hook of a
nd a pinch of salt with an electric mixer until creamy
inch square cake pan with parchment paper.
Whip eggs
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.
00b0F. Line 2 baking sheets with parchment paper. For the dough
Place flour in a large bowl. Make a well in the center. Add heavy cream and enough lemonade to mix to a soft sticky dough. Knead gently on a floured surface until smooth.
Press dough out into an 8-inch square then cut into 16 squares. Arrange, just touching, in a greased camp oven.
Cook scones, covered, for 30 mins, or until scones sounds hollow when tapped on the bottom. Serve warm with jam and cream.
0b0F Line a baking sheet with foil and lightly oil or
Cream butter and sugar.
Add egg yolks and vanilla.
Beat until light and fluffy.
Stir in flour.
If necessary, chill until firm enough to handle.
With floured hands, roll into 1-inch balls. Place 1 1/2-inches apart on cookie sheets.
Using a floured thimble, make a small indentation in center of each cookie.
Fill with jam.
Bake at 325\u00b0 for about 20 to 25 minutes.
Cool on racks. Makes about 4 dozen.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Combine figs, sugar and jello.
Cook until thick and transparent (about 35 to 40 minutes).
Makes 4 pints.
Wash jars in hot, soapy water.
Rinse well.
Place jars and lids in pot of boiling water.
Boil at least 10 minutes.
Remove jars from hot water.
Place on clean dishcloth.
Fill jars with jam.
Place lids on jars and seal tightly.
Combine jello with 1 3/4 cups boiling water, stirring until jello dissolves. Let cool.
Distribute grapes between 2 - 8 oz dessert glasses. Pour jello over top, cover and chill for 3 hours, or until set.
Soak jelly roll in sherry.
Lay it in bottom of dish.
When 1st jello is slightly cool, pour over cake.
Mix fruit with second jello.
When first jello is completely set, add second jello with fruit.
When that layer is completely set add vanilla pudding. Cover with wax paper to avoid skim forming.
Add layer of whipped cream.
Garnish with cherries and nuts.
Heat oven to 350\u00b0.
Mix sugars, shortening, peanut butter and egg.
Stir in flour, baking soda and baking powder.
Reserve 1 cup dough.
Press remaining dough into ungreased rectangular pan, 13 x 9 x 2-inches.
Spread with jam.
Crumble reserved dough and sprinkle over jam.
Bake until golden brown, about 20 minutes. Cool and drizzle with Glaze.
Cut into bars, about 2 x 1 1/2-inches.
Makes 3 dozen.
Mix sugars, shortening, peanut butter and egg.
Stir in flour, soda and powder.
Reserve one cup (scant) dough.
Press remaining dough into ungreased 13 x 9-inch pan.
Spread with jam.
Crumble remaining dough over jam.
Bake 20 minutes at 350\u00b0.
Cool and drizzle with glaze.
For thin jam, use 1 box jello; thick jam, use 2 boxes jello.
Mix cake mix and dry jello with 3/4 cup water.
Add eggs and oil and beat 2 minutes.
Bake at 350\u00b0 for 40 minutes in a 9 x 13-inch pan.
When cake is done, punch holes in cake (all over) with a large fork.
Dissolve jello with boiling water, then dissolve marshmallows partly in jello mixture.
Add the rest of the ingredients and put in a mold or any pretty glass dish.
Remember, do not drain pineapple.
Mix lemon jello with boiling water To 3 cups tomato juice, add vinegar and salt. Mix into jello. Add sliced stuffed olives and celery. Chill overnight.
ut half in large saucepan with the sugar, vanilla, wine, fruit