Archive for the ‘Jams Jellies and Sauces’ Category

  • Peach Jam

    Thursday, July 24th, 2008

    Source: Ball Blue Book
    “My husband and I bought a jar of peach jam from an amish woman at a fair and loved it so much we had to find out how to make it! This recipe came pretty close.” I wasn’t sure I was supposed to crush the peaches, so I just cut them in [...]

  • Mulberry Jam

    Tuesday, July 8th, 2008

    Makes about 11 cups of jam

    “A great use for all of those leftover mulberries! 

  • No-Cook Berry Jam

    Thursday, July 3rd, 2008

    Source: Sure Jell
    Makes 3 cups

    “I made this using raspberries and a small handful of mulberries that just happened to have been frozen with the raspberries.”

  • Chicken in Sweet-Sour Sauce

    Tuesday, October 2nd, 2007

    Source: My Great Recipes - Section 109, card 9
    Makes 4 servings
    “This is my favorite sweet & sour sauce recipe so far!”
    Ingredients
    1 frying chicken, 3lbs., cut up (or 4-6 boneless chicken breasts)
    2 T. butter or margerine
    1/2 t. garlic salt
    Dash Paprika
    4 green onions, sliced
    1/2 cup cider vinegar
    1/2 cup brown sugar
    1/2 cup pineapple juice
    2 T. ketchup
    2 T. soy [...]

  • Cream Cheese Frosting

    Tuesday, October 2nd, 2007

    Source: Redbook (April ‘04)
    “I made this for carrot cake and sprinkled shredded coconut on it.  Yum!  I bet this would be so good on cinnamon buns!”
    Ingredients
    1 8-ounce package cream cheese, softened
    4 Tablespoons softened butter
    1/2 teaspoon vanilla extract
    1/2 teaspoon coconut extract
    3 cups confectioners’ sugar
    1. In a medium bowl, beat cream cheese, butter, vanilla and coconut extracts [...]

  • Raspberry Rhubarb Jam

    Tuesday, October 2nd, 2007

    Source: Better Homes & Gardens cookbook
    Makes 5 half-pints
    Ingredients
    6 cups fresh or frozen unsweetened sliced rhubarb
    4 cups sugar
    2 cups raspberries or one 12-ounce package frozen lightly sweetened red raspberries
    1 3-ounce package raspberry-flavored gelatin (not sugar free)
    1. In a large heavy kettle combine rhubarb and sugar. Let stand 15 to 20 minutes or until sugar is moistened. [...]