|Chocolate Magnetic Kitchen Calendar 2004|
|by Sandra Boynton|
Any old calendar can have Presidents Day, Labor Day, whatever. It takes a truly revolutionary calendar to recognize all days as "National Chocolat...
Results 1 - 10 of 66 for blackberry preserves
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Blend butter and ... alternately with buttermilk. Add preserves. Bake at 350 degrees for 25 to 30 minutes in 9x13 pan. Frost with Seven Minute Frosting.
Mix sugar and water in an enamel pot and bring to boil. Add berries, bring to boil, and cook 1 minute or so. Remove from heat, cover, and cool ...
Combine berries and sugar and let set for four hours. Bring to simmer point. Add lemon juice, boil rapidly for 12 minutes or until berries are clear ...
Mix sugar and blackberries. Let sit overnight. Cook mixture for about 15 to 20 minutes. Add Sure-Jel. Makes 5 1/2 pints.
Cook together approximately 10 minutes. Skim off foam. May be put into jars and sealed at once, but is best to chill in refrigerator in shallow ...
Gently sort, rinse and drain fresh berries. Place them in a large pot with the sugar and lemon juice. Bring to a boil over medium-high heat. Reduce ...
Preheat oven to 350°F (175 degrees C). Lightly grease two 10 inch round cake pans and set aside. Cream together the butter and sugar. Add eggs ...
Cream together butter ... flour, raisins and preserves. Beat until ... confectioners' sugar between layers and on top. No other icing is necessary, cake keeps well.
Cream butter and ... in jam and preserves. Fold in ... between layers sparingly. Frost cake with remaining frosting and sprinkle chopped nuts on top of cake.
Preheat oven to 375 degrees. Rinse and drain blueberries. Combine: dry muffin mix, oats, sugar. Cut in butter. Reserve 1 1/2 cups of crumb mixture. ...
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