Follow with a layer of wild berry Jell-O. Top with a
lmonds, paste, orange peel and jam in a small bowl.
br>If you are using Wild Berries, in a bowl toss
emperature before using.
Danish-Berry Jam Filling: Stir berries and sugar
our fancy!*.
For the berry chia jam:
Mash the berries
10x8 inch rectangle. Spread jam over top, leaving a 3
he pan. Serve with the berry jam.
Place rice and 2 cups water into rice cooker and with lid on set cooker to cook.
Once cooked fluff rice and stir in honey, butter and cream. Close lid and allow to stand to for 10 minutes on the keep warm setting.
Place berries, icing sugar, 1/4 cup water and port into the bowl of a food processor or blender and process until smooth.
Fold berry mixture through rice mixture.
Transfer to serving glasses and top with extra berries and cream.
over low heat, warm the jam to make it more liquid
Immerse in simmering water until jam is ready. Wash new, unused
ith a spoonful of the wild berry sauce.
To prepare the
Prepare favorite corn bread mix according to package directions, adding 1/4 cup more liquid and 2 tablespoons cooking oil.
Mix only until all ingredients are moistened.
Bake on griddle as hot cakes.
When done, place about 1 tablespoon or more berry jam on top in center.
Tightly roll; secure with toothpick. Roll in powdered sugar and serve hot.
Yields 12 servings.
Sift flour, soda, salt and cinnamon; set aside.
Cream butter and shortening; gradually add sugars.
Add eggs, water and extract; beat well.
Blend in dry ingredients and oats.
Drop dough by the teaspoon onto a sprayed cookie sheet.
Place 1/2 teaspoon jam on each cookie, pressing gently into dough.
Top with another level teaspoon of dough.
Bake at 400\u00b0 for 10 to 12 minutes.
Makes 4 1/2 dozen.
Cream together sugar, cream cheese and margarine.
Add eggs, one at a time.
Add vanilla.
Sift dry ingredients together.
Add alternately with milk.
Pour into greased 9 x 13-inch pan.
Dot with jam.
Cut through with a knife several times.
Bake at 350\u00b0 for 35 minutes.
Serve warm.
o make 4 cups of berry pulp (or just use your
Cream the
sugar and shortening. Add eggs and mix well. Add buttermilk\tand
jam.
Add\tto
sifted ingredients and mix well. Add fruit
and
nuts
last.
Bake in a 350\u00b0 oven for 40 minutes. Makes two 10-inch layers.
Cream butter and add sugar in small mixing bowl.
Add eggs and beat well until light and fluffy.
Transfer to large bowl.
Sift flour with baking powder.
Add soda to buttermilk and add alternately to the butter and sugar mixture, beating after each addition.
Add jam and beat.
Add raisins, nuts, coconut and vanilla.
Bake in 2 (9-inch) or 3 (8-inch) cake pans at 350\u00b0 until done, about 30 minutes.
Cream the sugar and shortening.
Add eggs and mix well. Combine buttermilk and jam and add alternately with sifted dry ingredients.
Add nuts and fruit last and stir well.
Bake in three 9-inch layers for 30 or 40 minutes at 350\u00b0.
pecans, cilantro, crumbled seaweed, and wild rice with a generous amount
he softened cream cheese, Strawberry Jam and lemon zest. Fold in