Monday, August 23, 2010
Friday, August 20, 2010
freezer jam and biscuits
This week - now why is it underlining everything I type, I didn't tell it to do this - I made strawberry freezer jam then really needed to make biscuits for dinner so we could try it out. Really good jam and biscuits. The freezer jam recipe is the one I followed on the Pectin box.
Strawberry Freezer Jam
Biscuits
ngredients:
Strawberry Freezer Jam
Ingredients:
2 cups crushed fresh strawberries 4 cups sugar | 1 (1.75 ounce) package dry pectin 3/4 cup water |
Directions:
1. | Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers. |
2. | Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use. |
ngredients:
2 cups all-purpose flour 4 teaspoons baking powder 3 teaspoons sugar 1/2 teaspoon salt | 1/4 cup shortening 1/4 cup butter 1 egg 2/3 cup milk |
Directions:
1. | In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening and butter until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened. |
2. | Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm. |