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SOS for Jelly Recipes

SLOW-COOKED BABY BACK RIBS

2 racks (5 lb.) baby back ribs
3 c. water
½ c. ketchup
¼ c. apricot or peach jam
2 T. honey
1 ½ T. soy sauce
1 T. rice vinegar

Arrange cut up ribs in crock pot. Pour in water; cover, cook 4 hours on high or 8 hours on low. Transfer to platter. Heat grill or broiler. Combine remaining ingredients. Grill ribs with sauce after ribs are charred.
 
Raspberry Wings

1 1/2 cups Red Raspberry Preserves
1/3 cup balsamic vinegar
1 1/2 teaspoons crushed red pepper
1 package (5 pounds) frozen chicken wings, thawed

Directions:
1 Preheat the oven to 400° F. Line two baking sheets with aluminum foil.

2 In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth.

3 In a large bowl, toss the wings with half of the jam mixture.

4 Place on the baking sheets and bake for 50 minutes.

5 Turn the wings and brush with the remaining jam mixture.

6 Bake for 8-10 more minutes or until no pink remains in the chicken and the sauce glazes the wings. Serve immediately.

Note: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And for a change, you might even want to try this with Peach Jam instead of Raspberry.
 
Peach-Ham Appetizers

8 thin slices whole wheat bread
1 10oz jar Peach Jam
1/4 lb. Smoked Ham, very thinly sliced
Dijon Mustard to taste


1 Lay bread slices out on the cutting board. Spread half the bread slices with a thin layer of peach jam.

2 Arrange sliced ham on top. Spread the other bread slices with a thin layer of Dijon mustard and set on top of the ham.

3 With a serrated knife, trim the crust.

4 To serve, cut into squares, triangles, or fingers.
 
Jam Cushions

8 oz. cream cheese
1 cup butter
2 cups sifted flour
1/2 cup finely chopped nuts
1 cup strawberry jam


Blend cheese, butter and flour to make a dough. Chill 3 hours.

Combine nuts and jam.

Divide dough into 4 pieces and work with one piece at a time. Roll out thin and cut into 2-inch circles. Top center of circles with 1 tsp. nut/jam. Cover with another circle and seal edges by pressing with a fork.

Bake at 350 for 15 minutes.
 
Strawberry-Filled Hazelnut Cookies

1 cup hazelnuts (or filberts)
1 cup oatmeal
1 cup pastry flour
Pinch of salt
Pinch of cardamom or coriander
Pinch of cinnamon
1/2 cup maple syrup
1/2 cup corn oil
1/3 cup strawberry jam or preserves

Chop hazelnuts and place in blender or food processor.
Buzz to a coarse flour, pour into a mixing bowl. Buzz
oatmeal in the blender to make a flour, add to the ground
nuts. Add salt, spices, and pastry flour.

Combine maple syrup and oil.

Pour over dry ingredients and mix to coat evenly. Form
walnut-size balls and place on an oiled cookie sheet.
Press cookies with thumb, making a small print to fill
with jam. Fill each thumbprint with a half-teaspoon of
jam. Bake in 350 degree F oven for 12 to 15 minutes until
golden brown. Allow to cool before removing from tray and
sampling.

*Vary the ingredients to suit your taste. I usually use
walnuts or pecans instead of hazelnuts or filberts. Any
flavor jam or preserves can be used and many companies now
make them without sugar, using only fruit juice as the
sweetener. This recipe can be doubled or tripled.
 
Raspberry Filled Chocolate Ravioli Cookies Recipe

2 oz. bittersweet or semisweet chocolate
1 C. butter, softened
1/2 C. granulated sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. chocolate extract
1/4 tsp. baking soda
Dash of salt
2 1/2 C. all-purpose flour
1 1/4 C. seedless raspberry jam
Confectioners' sugar

Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat; cool.

Cream butter and granulated sugar in large bowl until blended. Add egg, vanilla extract, chocolate extract, baking soda, salt and melted chocolate, beat until light. Blend in flour to make a stiff dough. Divide dough in half. Cover; refrigerate until firm. Preheat oven to 350ºF. Lightly grease cookies sheets or line with parchment paper.

Roll out dough, half at a time,1/8 inch thick between 2 sheets of plastic wrap. Remove top sheet of plastic ( if dough gets too soft and sticks to plastic, refrigerate until firm). Cut dough into 1 1/2 inch squares. Place half the squares 2 inches apart on prepared cookie sheets. Place about 1/2 teaspoon jam in center of each square; top with another square. Using fork, press edges of squares together to seal, then pierce center of each square. Bake for 10 minutes or just until edges are browned. Remove to wire racks to cool.

Dust lightly with confectioners' sugar.

Makes about 6 dozen cookies.
 
Almond Raspberry Jelly Delights

1 cup granulated sugar
1 cup plus 3 tablespoons shortening
(a little butter can also be used)
2 cups ground almonds
1 teaspoon vanilla extract
2 1/2 to 3 cups all-purpose flour

Heat oven to 350 degrees F.

Knead all ingredients together. Roll dough out to about 1/8-inch thick between wax paper. Cut out cookies with a small round cookie cutter or shot glass. Place on greased cookie sheet and bake until light, about 10 minutes.

When cookies are cool, place raspberry jelly between cookies to make cookie sandwiches, then roll in granulated sugar. These cookies store well and may be frozen.
 
Graham and Fruit Bars

With just six ingredients and 15 minutes of prep, you can have fruity cereal bars in the oven.

Prep Time:15 min
Start to Finish:55 min
Makes:24 bars


2/3 cup Gold Medal® all-purpose flour
2 cups Golden Grahams® cereal, crushed (1 cup)
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine, melted
2/3 cup apricot jam or preserves

1. Heat oven to 350°F. In medium bowl, mix flour, cereal, brown sugar and cinnamon. Stir in butter until well blended. Reserve 3/4 cup of the cereal mixture. Press remaining cereal mixture in bottom of 8-inch square pan.
2. Spread jam over cereal mixture in pan. Sprinkle with reserved cereal mixture.
3. Bake 23 to 25 minutes or until top is light golden brown and jam is bubbling. Cool 15 minutes before cutting. For bars, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): Heat oven to 375°F. Increase flour to 3/4 cup.
 
Cheesecake Factory Raspberry Truffle Cheesecake


Crust:
1-1/2 cups chocolate cookie crumbs (filling removed) or 20 crumbled Oreo cookies (filling removed)
1/3 cup margarine, melted

Filling:
1/2 cup raspberry preserves
1/4 cup water
4 (8 ounce) packages cream cheese at room temperature
1-1/4 cups granulated sugar
1/2 cup sour cream at room temperature
2 teaspoons vanilla extract
5 eggs at room temperature
4 ounces white chocolate, chopped into chunks

Garnish:
2 ounces shaved white chocolate (optional)
whipped cream (optional)


1. Preheat oven to 475 degrees.

2. Place a large pan or oven-safe skillet filled with about 1/2-inch of
water into the oven while it preheats.

3. This will be your water bath.

4. Combine the raspberry preserves with 1/4 cup water in a medium
microwave-safe bowl.

5. Heat for 1 1/2 minutes on high in your microwave.

6. Stir until smooth.

7. Strain to remove the raspberry seeds, and discard seeds.

8. Allow strained preserves to cool, then put the bowl in the refrigerator
until later.

9. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie
wafers-- with the filling scraped out-- in a resealable plastic bag) into a
medium bowl.

10. Mix in 1/3 cup melted margarine.

11. Press the crumb into a 9-inch spring form pan that has been lined on the
bottom and side with parchment paper.

12. Use the bottom of a drinking glass to press the crumb mixture flat into
the bottom of the pan and about 2/3 the way up the side.

13. Wrap a large piece of foil around the bottom of the pan to keep the
cheesecake in the water bath and prevent it from leaking.

14. Put the crust in your freezer until the filling is done.

15. Use an electric mixer to combine the softened cream cheese with the
sugar, room temperature sour cream, and vanilla.

16. Mix on the lowest setting for a couple minutes or until the ingredients
are smooth and creamy.

17. You don't want to beat too much air into the mixture, or it will fall
and be grainy.

18. Be sure to scrape down the sides of the bowl.

19. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.

20. Blend the mixture just enough to integrate the eggs.

21. Remove the crust from the freezer and sprinkle 4 ounces of white
chocolate chunks onto the bottom of the crust.

22. Pour half of the cream cheese filling into the crust.

23. Drizzle the raspberry preserves over the entire surface of the filling.

24. Use a butter knife to swirl the raspberry into the cream cheese.

25. Just a couple passes is fine, you don't want to blend the raspberry and
cream cheese together too much.

26. Pour the other half of the filling into the crust.

27. Carefully place the cheesecake into the water bath in the oven.

28. Bake for 12 minutes at 475 degrees, then turn the oven down to 350
degrees and bake for 50 to 60 minutes or until the top of the cheesecake
turns a light brown or tan color.

29. Remove the cheesecake from the oven to cool on a cooling rack.

30. When the cheesecake is completely cool, cover cheesecake with plastic
wrap and place in refrigerator to sit overnight.

31. Before serving, sprinkle the entire top surface of cheesecake with 2
ounces of shaved white chocolate.

32. To serve, slice the cheesecake into 12 equal portions.
 
I make a lot of jelly too. I do eat a lot of Jelly on spelt toast. mmmm but there are a lot of ways to use it up. Some that I use were already mentioned such as BBQ sauce or as a filling for my buckwheat cake. You can also make salad dressing out of it. Just add a Tbls of Jelly to your basic vinaigrette and you have a delicious sweet dressing perfect for mesclun and blue cheese salad with walnuts. Aslo Alton Brown made the very good suggestion of using it as the sweetener in your ice cream. You can sub out sugar 1 for 1 with Jelly and not only does it make a fruity ice cream but the gelatin in your jelly keeps the ice cream from freezing into a cement hard brick.
 
Blueberry Jelly Roll


Yield: 10 servings

5 medium eggs, at room temperature
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1 cup cake flour
confectioners' sugar
1/2 cup blueberry jam


Preheat the oven to 350 degrees F. In a medium-size bowl, beat the eggs, sugar, and lemon juice until pale and fluffy, about 5 minutes. Add the vanilla and blend in the flour. Do not overbeat.

Grease a 10x15x1-inch jelly-roll pan with butter, then line with wax paper and butter the wax paper. Pour in the batter and gently tap the pan to remove any bubbles. Bake for 18 to 20 minutes, or until golden and the sides pull away from the pan.

Sprinkle paper towels with confectioners' sugar and turn the cake out onto them. Let cool. Spread the cake with the jam, roll up, and sprinkle again with confectioners' sugar. Slice each end on an angle, just enough to even the sides of the roll and give it a nice look.

VARIATION: Use any jam you want!
 
Mama, Your the Best!! Thanks for all the Good recipes, especially apricot sweet and sour pork. Cookie :)
 
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