1 - 10 of 56 for cherry pineapple jam

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Combine pineapple, lemon juice ... pectin and food coloring as desired. Stir and skim for 5 minutes. Pack into hot sterilized jars, seal. Yield 2 1/2 pints.

Measure sugar and set aside. In large saucepan mix fruits and water. Add Jell-Well and mix thoroughly. Bring to a hard boil. At once stir in sugar, ...

Sift together flour and soda. Cream butter and sugar. Add eggs, vanilla, milk and preserves. Add flour. Add fruit and nuts. Mix well. Drop by ...

Cream shortening and ... and spices. Add jam and nuts. Pour ... boil 3 or 4 minutes. Stir constantly. Remove and continue beating. Spread on layers of cake.

Soak cherries and pineapple in 1 cup ... cherries, pineapple and pecans or almonds. Store cakes in airtight container at least 1 month or more before cutting.

I added strawberries, peach and pear (about 1/2 cup of each). Mix the above, cook in a greased iron skillet with wax paper lining, cook on 300 ...

This recipe has been in the family for at least 7 generations. Mix all ingredients. Pour into greased and floured tube pans. Bake at 150 degrees for ...

Put one wafer, ... off with your choice. Keep refrigerated. Makes 24 Very pretty for the holidays if made in foil cupcake holders and cherry pie topping.

In a small ... of pudding. Heat jam until melted. Drizzle ... chill. Serve with lite whipped topping, if desired. Yields: 16 servings. 182 calories each.

Mix and pour the contents in a cake pan and bake at 250 degrees until done (use toothpick test).

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