RECIPES
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OATMEAL RASPBERRY JAM BARS
1 3/4 Cups all-purpose flour 1 Cup light brown sugar, firmly packed 1⁄4 Teaspoon salt 1⁄2 Teaspoon baking soda 3⁄4 Cup unsalted butter, cut into small pieces 1 1⁄2 Cups quick oats, such as Quaker 2 Tablespoons lemon zest 1 1⁄2 Cups raspberry jam Preheat oven to 350 degrees. Place the flour, sugar, salt and butter in the bowl of food processor. Pulse several times until ingredients are combined until crumbly dough is formed. Add oats and lemon zest. Quickly pulse twice to combine all ingredients. Press 2/3 of dough firmly into a greased 9X13 inch pan. Spread jam evenly over crust. Sprinkle the remaining dough over jam, gently pressing down. Bake until golden brown, about 20 minutes. Cool completely (2 hours). Cut into 24 bars. Store in airtight container. Note: Can substitute raspberry for blueberry, blackberry, strawberry, etc. |
BLACK FOREST CAKE
1 (18 ounce) box devil's food cake mix, baked as directed in 9 x 13 inch pan and left in pan 1 (8 ounce) container Cool Whip, thawed 1 tablespoon almond extract 2 tablespoons vanilla extract 1 (5 1/8 ounce) box instant vanilla pudding, prepared as directed 2 jars black cherry almond jam (8 oz each) Chocolate sprinkles Maraschino cherry Mix black cherry almond jam and almond extract. While cake is still warm, spread cherry jam all over the top. When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk. Fold Cool Whip into pudding. Spread pudding mixture over cake, covering the cherry jam. Decorate with chocolate sprinkles and cherries. Chill until serving time Note: Can substitute black cherry almond w/crushed almonds for raspberry or strawberry |
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APRICOT GLAZE
1 teaspoon orange zest (optional) 2 cups apricot jam 1/2 cup orange juice 1/2 cup brown sugar firmly packed 1/2 cup yellow mustard Combine the apricot jam, orange juice, zest, brown sugar and mustard in a small mixing bowl and whisk to blend. Place the glaze in a saucepan over high heat and bring to a boil. This will take about 8 to 10 minutes. Pour over ham basting during baking. |
PEAR BALSAMIC VINAIGRETTE
2 teaspoons Gingered Pear Jam 1 tablespoon Balsamic Vinegar 3 tablespoons extra-virgin olive oil Salt and Pepper to taste Place jam in a medium bowl and whisk in vinegar then extra virgin olive oil. Season the dressing vinegar with salt and pepper. Note: Can use strawberry or raspberry jam |
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COCONUT JAM COFFEE CAKE
2 cups Quick Bread Mix 1/2 cup flaked coconut 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1 beaten egg 1/2 cup milk 1/2 cup strawberry jam 1 tablespoon lemon juice In bowl stir together Quick Bread Mix Coconut, sugar and cinnamon. Add egg; mix well. Reserve 1/2 cup mixture. Spread in greased 8 X 8 X 2-inch baking pan. Combine strawberry jam and lemon juice; Spread over dough. Sprinkle with the 1/2 cup reserved flour mixture. Bake at 350 degrees for 35 to 40 mins. Cool in pan; cut into squares Note: Can use any flavor jam |
SWISS JELLY ROLL
3 eggs 3/4 cup flour 1/2 cup sugar 1 teaspoon baking powder Filling: 3/4 cup strawberry jam 1/4 cup confectioners’ sugar Beat eggs and sugar very foamy. Combine flour and baking powder and stir into the the egg batter. Spread the batter evenly on greased wax paper. Place on 2X14 cookie sheet and bake in 400 degrees oven for 10-15 mins. Place cake on sugared wax paper. Remove the paper and spread on jelly. Roll up cake lengthwise. Place the roll with the joint down back on wax paper. Store in cold place until ready to serve. Sift on confectioners’ sugar. Note: Can use any flavor jam |
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EASY FRUIT PINWHEELS
1 frozen puff pastry sheet, thawed 1/2 cup sugar 1/2 cup jam or preserves Preheat oven to 400 degrees. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jellyroll style. Cut pastry into generous 1/4 inch thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar. Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead.) Note: Can use any flavor jam |
EASY JAM SPONGE CAKE
2 eggs 1 egg yolk 2/3 cup confectioners’ sugar 1/2 cup cake flour 1/4 teaspoon salt 1/4 teaspoon vanilla extract 1/2 cup strawberry jam 1 12 oz jar blueberry jam Line bottom of 9-inch layer-cake pan with buttered waxed paper; sprinkle with flour. Combine eggs, egg yolk and sugar in mixing bowl. Beat with electric mixer until very Thick & creamy. Sift flour and salt together. Carefully fold into egg mixture. Add vanilla. Turn batter into prepared pan. Bake in pre-heated 350 degrees 30 mins. Cool on rack 5 mins. Turn out, cool completely. Split cake in half crosswise; spread jam between layers. Sprinkle top with confectioner’s sugar Note: Can use any flavor jam |
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APPETIZER COCKTAIL SAUSAGE SAUCE
Hot dogs cut into small pieces or cocktail sausages 1 jar chili sauce 1 jar grape jam Heat equal amounts grape jam and chili sauce in a crock pot until liquified. Stir Mixture. Add hot dogs or sausages. Serve with toothpicks. |
APRICOT PORK TENDERLOIN
1/2 C. apricot jam 1 t. salt 1 t. oregano 3/4 t. garlic power or granulated garlic 1/2 t. pepper 1 3-pound pork tenderloin Combine salt, oregano, garlic powder and pepper. Rub evenly on pork tenderloin. Place on a rack coated with cooking spray. Brush 1/4 c. apricot jam on top of tenderloin. Bake at 425 degrees for 25 minutes. Brush 1/4 c. of apricot jam on roast and continue baking for another 10 minutes. Remove from oven and let stand 10 minutes before slicing. Note: Can use Apricot Almond Cinnamon Jam |
