In food processor combine butter and cottage cheese til smooth.
Put flour in medium bowl, stir in cottage cheese mixture; mix well.
Wrap dough in plastic wrap chill til firm.
Divide dough in half; roll out 12\"x12\" square; cut each into 16 squares.
Put a teaspoon jam in center of each square.
Pull corners of each square over jam, sealing edges firmly.
Bake350 degrees F 15-18 minutes or til edges are brown.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
br>Cover, reduce heat to low, and simmer 10 minutes, stirring
Finely grind all spices (suggested spices are:
cinnamon, nutmeg and coffee).
Mix 6 eggs, 2 cups sugar, jam, butter, buttermilk, flour, baking powder, soda and spices in a bowl.
Put in shallow pans to bake (this recipe makes a few layers).
Put cake together using icing (see below for recipe) between the layers and over the top.
>3. Place fruit, sugar and pectin in the 9
br>Combine apricots, rhubarb, and sugar in a pot. Cover and
ven after running through the Jam cycle, cut enough to fill
Preheat oven to 350 Combine the almond meal and baking powder.
Add the cream, water, sweetener, and eggs, stir to combine.
Add the melted butter, stir to combine.
Spray Pam into the muffin tin.
Divide the batter amongst 5-6 muffins.
Bake for 15-18 minutes until edges are slightly browned and the tops are firm to the touch.
Really good with butter& sugar-free, low carb jam or honey.
hill for later testing of jam thickness. In large deep heavy
Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
Add remaining sugar. Boil hard for 1 minute.
Remove peaches from heat. Stir in cardamon and vanilla extract.
Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.
an in the following order: sugar, pectin, peaches, cloves, nutmeg, and
allon bag with 1 cup sugar and set overnight in the
Pit the plums and chop in a food processor. Measure 4-cups.
In a pan combine the 4-cups chopped plums, lemon juice and water.
Stir-in the dry pectin.
Bring to a boil and boil for one minute.
Add the sugar.
Bring back to a boil and boil hard for a full minute.
Ladle into sterilized jars. Adjust caps.
Water bath process 8-minutes.
Yield: 4-5 half pints and a taster for the fridge.
ings warm while preparing the jam. Have all tools ready and
Preheat the oven to 350\u00b0F.
Grease and flour a round 9 inch baking pan.
Put butter, sugar, jam and water in a small pan on low heat.
Stir until butter is melted and sugar is dissolved.
Let it cool to room temperature.
Sieve flour, baking powder and cocoa in a bowl.
Add eggs and butter mixture.
Mix batter with a wooden spoon, don't overmix.
Pour batter in prepared pan.
Bake 35 minutes or until an inserted skewer comes out clean.
Serve with whipped cream or frosted with chocolate or just as it is.
erries and crush.
Stir sugar into fruit juice.
Let
If canning the jam, prepare your canning jars and
n the bottom of the jam and jelly maker.
Top
Sift dry ingredients together.
Dissolve soda in buttermilk. Cream butter, sugar, jam and eggs with mixer.
Add dry ingredients alternately with liquid.
Bake in 3 greased and floured 9-inch pans at 350\u00b0.
Put frosting between layers and on outside of cake.