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
allon bag with 1 cup sugar and set overnight in the
etal spoon.
Ladle hot jam immediately into prepared jars, filling
Wash and drain berries; halve strawberries.
Add all berries to a large 6 to 8-quart saucepan.
Add pectin to berries and stir together.
Over high heat, bring mixture to a boil, stirring constantly.
Quickly add sugar.
Bring to a full, rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat and skim foam.
Ladle into clean, hot 1/2-pint jars, leaving 1/4-inch headspace.
Wipe jar rims with damp cloth; apply new lids and ring bands.
Process in a simmering water bath for 10 minutes.
easure the exact amount of sugar into a separate bowl. (Do
>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
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.
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.
Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan.
Bring to a boil over medium-high heat, stirring constantly.
Add sugar all at once.
Return mixture to a rolling boil, stirring constantly.
Boil hard for 1 minute.
Remove from heat.
Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
Place lids and screw on bands fingertip-tight.
Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
Let rest for 12-24 hours.
Label.
Make pudding according to package directions, using skim milk. Let set for 5 minutes.
Cut a cone shape from the top of each cupcake and set aside.
Fill cavity of each cupcake with 1 tablespoon pudding.
Cut cones in half and place two halves, flat side down, on each cupcake to represent butterfly wings.
Place 1/2 teaspoon of jam in the center to resemble the body.
Dust with powdered sugar (optional).