easure the exact amount of sugar into a separate bowl. (Do
he same time as the jelly.
Make sure you wear
bout 1/4 cup of sugar (or other sweetener). Keep this
bout 1/2 cup of sugar or other sweetener.
Place
Cook raisins in water until soft; drain off water.
Mix applesauce, eggs, sweetener and oil very well.
Add baking soda and flour.
Add remaining ingredients and stir in the raisins.
Bake at 350\u00b0 for 30 to 35 minutes or until toothpick comes out clean. Makes 1 large cake or 2 dozen cupcakes.
One cupcake equals 1 fruit and 1 fat.
Sprinkle with chopped walnuts or \"no sugar\" coconut before baking if desired.
Mix pudding mix and milk until smooth and as it thickens, add the Cool Whip.
Let set in refrigerator until firm, then spread over a small sheet cake.
For special times, ice your cake out of the pan, then add a layer of no-sugar Just Fruit Preserves and then another layer of Cool Whip.
*3/4 c. no-sugar-added strawberry fruit spread combined with 1/4 cup warm water may be substituted.
itter and make a poor jelly (lavender and black tea in
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).
n large kettle, mix melon, sugar, and lemon juice.
Bring
Sterilize the jars and lids. Prepare the water canner.
Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
1.\t (be careful of your eyes HOT FUMES).
Combine all ingredients but pectin in a large pot.
Bring to a boil and boil for 10 minutes stirring constantly.
Stir in pectin stirring while boiling hard for 1 minute.
Remove from stove and skim foam.
Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
Adjust caps Process 10 minutes in boiling water canner.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
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.
Immerse in simmering water until jelly is ready. Wash new, unused
f white granulated sugar with the package of dry no sugar pectin, I
br>Combine 1/2 cup sugar and lavender blossoms in the
aucepan, cook the water and sugar over medium heat. Bring to
Select whether you are making jelly (use fruit juice) or jam (use fruit). Don't use both.
Place ingredients in the bread machine pan. Select the jam/ jelly cycle and press start.
When machine is complete, pour into jars, cool, and store in fridge.
stirring constantly.
Stir in sugar.
Stir and bring to
Stew the fruit in a pot for a few minutes or heat in the microwave for 30-60 seconds.
Combine the jelly, yogurt, fruit, and optional sweetener in a blender or food processor and give it a whirl until well combined.
Pour into a bowl and chill for a little while or eat it right away.:) You can serve this with nuts, granola, or by iteself! Time does not include chilling.