Showing posts with label Jam. Show all posts
Showing posts with label Jam. Show all posts

Thursday, January 31, 2019

Grape Jam | Icing Sugar Cookies And Bars With Grape Jam

GRAPE JAM 
ICING SUGAR COOKIES WITH GRAPE JAM
ICING SUGAR BARS WITH GRAPE JAM 







Grape Jam
Icing Sugar Cookies With Grape Jam
Icing Sugar Bars With Grape Jam
Recipes
  
Grape Jam Recipe

  

In a small sauce pan or pot insert about 1 cup of seedless grapes and 1 cup water.  Bring to boil and cook until peel begin to melt.  Add ½ cup sugar and continue to cook.  As the liquid begins to thicken after cooking for approximate 20 - 30 minutes, prepare a little cornstarch to add to for further thickening.
 









Ingredients
 
¼ cup butter
2 tablespoons Crisco
½ cup icing sugar
1 egg
¼ teaspoon vanilla
cups flour
1/3 cup Grape Jam

Method

1.  Heat oven to 350 degrees.

2.  Combine butter, shortening and sugar.  Cream until light and fluffy.

3.  Mix in egg and vanilla.

4.  Blend in flour and form a soft ball.

5.  Roll one tablespoon of dough between your hands to form in 1inch balls.  Place 2 inches apart on an ungreased cooking sheet.  Flour thumb and intent in the center of each ball.   Fill each indentation with 1/2 teaspoon of Grape Jam or any jam of your liking.

6.  Bake in moderate oven at 350 degrees for approximately 10 to 15 minutes or until golden brown around the edges.

7.  Place on cooling rack to cool completely and then store in airtight container.

Makes approximately 2 to 3 dozen.

Optional:  To make into bars, fill the bottom of a pan with the cookie dough, place a layer of Grape Jam spread on top of cookie dough, then add another layer of cookie dough on top of the Grape Jam.  Bake for approximately 20 to 30 minutes until golden brown a baked thoroughly.

Icing Sugar Cookies With Grape Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman



 






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Sunday, September 30, 2018

Peanut Butter Cookies And Peanut Butter And Jam Cookies

PEANUT BUTTER COOKIES
PEANUT BUTTER AND JAM COOKIES


Peanut Butter Cookies

Peanut Butter And Jam Cookies

Peanut Butter Cookies
Peanut Butter Cookies
Peanut Butter And Jam Cookies

Ingredients

¼ cup butter flavor Crisco
½ cups sugar
1 egg
½ teaspoons vanilla
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
1 ¼ cups flour

Method

1.           Preheat oven to 350°.
2.           Prepare and grease cookie sheets.
3.           Sift flour, baking powder, and salt together; set aside.
4.           Cream butters and sugar.
5.           Add eggs and vanilla
6.           Add dry ingredients.
7.           Scoop up dough with a teaspoon, roll out in the palm of your hand into a ball, place on cookie sheet and press with a sugar coated fork.
8.           Other options: (1) Roll out to about ¼ inch, cut to round shape with cookie cutter; (2) Roll in your hand to form a ball, place on cookie sheet and press with the back of a spoon.  Make a small indention in the center and add a small bit of jam of your liking.
9.           Bake for approximately 10 - 12 minutes or until done and golden brown.
10.         Remove immediately from baking sheet onto a wire rack.
11.         Cool completely and serve accordingly.  Store in an air tight container.

Optional:  If dough is a little too stiff you can add a little milk or water.

Peanut Butter Cookies; Peanut Butter And Jam Cookies
 were made and prepared by Shirley-Ann Pearman


Photography by Shirley-Ann Pearman

For all photos on Peanut Butter Cookies; Peanut Butter And Jam Cookies, please click on the photos to this post here at Facebook.




Skippy (Peanut Butter)

Skippy is a brand of peanut butter manufactured in the USA. First sold in 1932,[1] Skippy is currently manufactured by Hormel Foods,[2] which bought the brand from Unilever in 2013.[3]
It is the best selling brand of peanut butter in China and second only to the J.M. Smucker Company's Jif brand worldwide.[4]

#skippy #yippee #peanutbutter 


* * * * * *

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Monday, April 30, 2018

Cherry Jam

CHERRY JAM





All photos and videos located here. 

Cherry Jam

Ingredients

1/2 cup cherries (Bermuda)

1/4 cup sugar

1/2 to 1 cup water (just enough to cover all cherries)

Method

Wash and clean cherries.  Place cherries into a medium size sauce pan and add water bring to boil and cook for 20 minutes or until soft enough to mash and remove seeds.  Drain water and mash.   Add sugar and blend.  Cook further for another 20 minutes or until thicken to jam consistency.  Spoon into bowl or jar to cool.

Cherry Jam was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe derived and was aspired from this Recipe from the Bermuda Best Recipes.

Bermuda Cherry Jam

6 qts. of cherries, wash and put on to boil with 1/2 pt. of water.  Boil until they can be crushed from pits.  Crush through a colander.  Add to every 3 cups of crushed fruit, 6 1/2 cups of sugar.  Bring fruit and sugar to a boil for 20 to 30 minutes, then add 1/2 bottle Certo.  Boil for 2 minutes and bottle.
Recipe by Mrs. W.E.Meyer.





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Friday, February 23, 2018

Vanilla Cupcakes With Loquat Jam





Photos at
https://m.facebook.com/story.php?story_fbid=1808530079169628&id=100000379609142

Vanilla Cupcakes With Loquat Jam

Ingredients

3 tablespoons butter
1/2 cup sugar
1 egg
1/2 cup and 2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon salt
1/4 cup milk

Loquat Jam Recipe
 http://recipemarketing.blogspot.com/2018/02/loquat-jam-making.html?m=1

Method
1.  Preheat oven to 350 degrees.

2.  Line with cupcake liners six cupcake pan cups.

3.  Cream butter and gradually add sugar, beat until light and fluffy.

4.  Mix in egg and vanilla.

5.  Stir in dry ingredients.

6.  Stir in milk and combine well.

7.  Spoon in cupcake cups 1/4 of mixture.

8.  Bake for approximately 15 - 20 minutes or until cake tester inserted comes out clean.

9.  Cool in pan for approximately 5 minutes before placing on cooling rack.

10.  When completely cool spoon out from the top of cupcake approximately a 1 inch circles and scoop cake out.   Fill with Loquat Jam 1 teaspoon into scooped out area.  Top and cover back the scooped out cake on top of Loquat Jam.

Optional dust with powdered sugar.

Vanilla Cupcakes With Loquat Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman


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Thursday, February 22, 2018

Icing Sugar Cookies With Loquat Jam






Photos at
https://m.facebook.com/story.php?story_fbid=1806267936062509&id=100000379609142

https://m.facebook.com/story.php?story_fbid=1806273172728652&id=100000379609142

Icing Sugar Cookies With Loquat Jam

Ingredients

1/2 cup butter
1/4 cup Crisco
1 cup icing sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
2/3 cup Loquat Jam

Loquat Jam Recipe

http://recipemarketing.blogspot.com/2018/02/loquat-jam-making.html?m=1

Method

1.  Heat oven to 350 degrees.

2.  Combine butter, shortening and sugar.  Cream until light and fluffy.

3.  Mix in egg and vanilla.

4.  Blend in flour and form a soft ball.

5.  Roll one tablespoon of dough between your hands to form in 1 inch balls.  Place 2 inches apart on an ungreased cooking sheet.  Flour thumb and intent in the center of each ball.   Fill each indentation with 1/2 teaspoon of Loquat Jam or any jam of your liking.

6.  Bake in moderate oven at 350 degrees for approximately 10 to 15 minutes or until golden brown around the edges.

7.  Place on cooling rack to cool completely and then store in airtight container.

Makes approximately 3 to 4 dozen.

Icing Sugar Cookies With Loquat Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman








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Friday, February 16, 2018

Loquat Jam Making


Click here for all Photos And Videos to Jam Making by ShirleyAnn Pearman 

Nutrition Facts 

Loquat Jam Making

Recipe from BERMUDA'S BEST RECIPES COOKBOOK Fourteenth Edition

BERMUDA LOQUAT JAM

Seed and cut in half 5 cups loquats, add 5 cups sugar,  1 cup water.   Put seeds in bag,  cook with jam to give flavour and colour.   Stir often, boil until thick.  MRS. MATTHEW THOMPSON

***

Options to which I did.

2 1/2 cups loquats,  2 1/2 cups sugar, 1/2 cup water.

All Instructions followed as instructed by Mrs Matthew Thompson.

However, I did not have a bag or cheese cloth to put the seeds in.   Therefore,  in a separate pot I boiled the seeds in water of approximately 1/4 cup for a few minutes and added the liquid color water to loquat mixture as it was coming to a boil (2 tablespoons)
In timing the whole process, it took approximately 1 hour to begin thicking.
Some will probably say I over thickened it, but the jam apparently spreads easy more so while hot or when it meets a warmed scone, biscuit etc.   All in all, I enjoyed making the jam and its very delicious.

I also, as you will note in the video, made also a hot cup of tea out of the jam mixture like adding honey, that was delicious too.

In another or other blog posts in the near future you will see other usages to which I made cookies, scones and cupcakes.

Here are some Postings at Facebook which includes photos and videos.

Loquat Season 1
https://m.facebook.com/story.php?story_fbid=1797639620258674&id=100000379609142

Loquat Season 2
https://m.facebook.com/story.php?story_fbid=1798906676798635&id=100000379609142

Loquats
https://m.facebook.com/story.php?story_fbid=1804095526279750&id=100000379609142

Loquat Jam Making
https://m.facebook.com/story.php?story_fbid=1804105312945438&id=100000379609142

Loquat Jam With Whole Wheat Cream Scones
https://m.facebook.com/story.php?story_fbid=1804120616277241&id=100000379609142



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Monday, April 25, 2016

Jam Biscuits

JAM BISCUITS





















Jam Biscuits

Ingredients
2 oz corn flour  
2 oz castor sugar
4 oz flour
2 oz butter or margarine
¼ teaspoon orange rind or peel
1 teaspoon orange juice
Jam
Sieved Icing Sugar

Method

1.                  Mix corn flour, flour and sugar on a pastry board.
2.                  Work in the orange rind and butter or margarine
3.                  Add juice.
4.                  Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes.  From half of the oval shapes cut out two small ovals.
5.                  Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes. 
6.                  Cool on the baking sheet.
7.                  When cool, spread the ovals with redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar.  Place these on top of the ovals.  


Jam Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


 

THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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