|Jams, Conserves and Preserving|
|by Ida Akiko|
A guide to making simple preserves, conserves and jams at home, this book features explanations on what equipment to use, how to flavour oils, and...
1 - 10 of 36 for old fashioned jam
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Cream butter and ... mixture. Mix in jam, nuts and ... 2 minutes. Remove from heat. Add confectioners' sugar. Beat and spread. Will frost a 3 layer cake.
Cream butter and ... nutmeg, cocoa and jam. Pour milk ... come to a boil (not long) and take off the stove and start beating. Cover cake with the icing.
Cream shortening and ... buttermilk. Fold in jams, nuts and ... from heat and add vanilla. Cool to spreading consistency. Beat occasionally as it works.
Cream shortening and ... milk. Gradually add jam and nut meats. ... and milk until it forms a ball. Add butter and vanilla; beat until ready to ice cake.
Leave berries whole. ... sour salt - gives off nice color. Test small amount by letting it cool. Several trys and you'll be able to judge when jam is done.
Wash berries, remove ... 3 more minutes. Jam will not be as thick as commercial jams, but much more delicious. Serve with slice of your favorite French bread.
Place the strawberries into a large, heavy pot and mash them. Cook over moderate heat until the pulp is fairly thick, stirring often. Gradually add ...
Preheat oven to ... Add sugar, buttermilk, jam and vanilla. Add ... cake pans and bake for 40 to 45 minutes. Use clean toothpick test and don't overbake.
Soak raisins in ... well blended. Add jam and buttermilk with ... powdered sugar. Beat in enough sugar to thick enough to spread over sides and top of cake.
Cream butter and ... added (important). Add jam, mix well. ... Add this to milk and cook until soft balls form. Beat until cook enough to spread on cake.
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