Jelly Doughnuts

6 tablespoons butter or margarine, melted
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/3 cup raspberry jelly
10 ounces Hungry jack fluffy biscuits

Heat oven to 375 degrees F.

Place melted margarine in small bowl.

In another small bowl, combine sugar and cinnamon; set aside.

Stir jelly until smooth. Seal tip of large baster with foil. Remove rubber bulb. Spoon jelly into baster; replace bulb.

Bake biscuits as directed on can. Immediately dip each hot biscuit into melted margarine, coating all sides. Roll in sugar mixture, heavily coating all sides of each biscuit. Insert baster in side of each biscuit; squeeze small amount of jelly into center. (Refill baster as needed.)

Serve warm or cold.

Blueberry Sauce
Use this blueberry sauce on sponge cake or ice cream.

1/3 cup sugar
1 teaspoon cornstarch
1 cup water
Juice and zest of 1/2 lemon
1/2 cup red currant jelly
2 cups fresh blueberries


In a saucepan, combine sugar and cornstarch; stir in water and lemon juice. Bring to a boil over medium heat; reduce heat to medium low and add the currant jelly. Simmer for 5 minutes. Add blueberries and bring to a boil once again. Simmer over medium-low heat for 20 to 25 minutes, or until thick and syrupy. Makes about 2 cups of blueberry sauce.
Serve over pancakes or waffles, or as a sauce for ice cream, bread pudding, plain custard, cheesecake, pound cake, or dessert crepes. Just a few ideas!

Raspberry Sauce


1 (10-ounce) package frozen raspberries, thawed
1/2 cup currant jelly, or compatible jelly
1 tablespoon cornstarch
1 tablespoon butter
3/4 cup fresh orange juice
Vanilla ice cream

In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat. Reduce the heat to medium. In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter. Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled.

Serve over vanilla ice cream.

RASPBERRY SAUCE FOR CHEESECAKE


1/3 c. seedless red raspberry preserves
1 c. fresh or frozen raspberries
1 T. lemon juice

Cheesecake ; slices

Heat preserves to melt. Add berries and lemon juice. Chill.