to 1 tsp of jelly.
May be served as
Defrost the puff pastry and separate the strips.
Cut each strip into three squares. Then cut those squares into four squares.
Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.
eaves. Set aside.
Combine peach jelly and next four ingredients in
Coat pork with taco seasoning mix; brown in oil.
Add salsa and peach jelly.
Simmer 15 to 20 minutes.
Serve over rice.
Combine juice and pectin in a large saucepot.
Bring to a boil.
Stir in sugar and return to a rolling boil.
Boil hard 3 minutes, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jelly into hot, sterile jars; 1/4\" head.
Process 5 minutes in boiling water canner.
About 8 half pints.
ix all together.
Pour Peach Pie filling evenly over batter
Blend peaches and measure.
Add sugar; cook 20 minutes, stirring occasionally.
Add dry orange jello and peach or apricot jello.
*Boil peelings and pits left from making Peach Jam in 5 cups of water for 10 minutes to make 4 cups juice.
Boil selected peach peeling.
Drain 4 cups juice.
Strain through cloth or filter.
Put in enamel pan.
Bring the juice to a rolling boil.
Add the Sure-Jell.
Bring to a rolling boil again. Add the sugar and stir with a wooden spoon.
Bring to a rolling boil that cannot be stirred down, for 1 to 2 minutes.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
it. Drizzle with schnapps. Pour jelly over top. Chill for 1
glass dish.
Drain the peach slices and sprinkle about 2
Place cake slices into the base of 8 (1 cup) glasses or bowls. Drizzle sherry or brandy evenly between glasses.
Top with jellies and peaches. Pour the pudding over and top with cream. Chill until ready to serve. Sprinkle with chocolate curls to serve.
ottom of a 15x10x1-inch jelly roll pan.
In a
he chicken breasts in the peach mixture and drain slightly.
ntil firm.
Combine the jelly crystal and 1 cup boiling
In small saucepan, combine apple jelly, vinegar, tarragon and crushed red
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
n medium saucepan, combine raspberries, jelly and cornstarch.
Cook over